Pepper jack sticks
Summary
The pepper jack sticks are made from cultured pasteurized milk and jalapeño peppers, which are beneficial ingredients providing protein, calcium, and flavor without artificial additives. Despite being processed, the product maintains a clean ingredient list with no harmful substances, which supports a higher score within its category. However, due to its processing level, the score is capped to reflect its processed nature.
At a glance
Key ingredients 4
Cultured Pasteurized MilkGood
Cultured pasteurized milk is a primary ingredient in cheese, providing a rich source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria while culturing enhances flavor and digestibility. This ingredient is essential for the cheese-making process, contributing to the product's nutritional value.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. The culturing process may also improve gut health by introducing beneficial bacteria.
Jalapeño PeppersGood
Jalapeño peppers add a spicy flavor and are a source of vitamins and antioxidants. They contain capsaicin, which may have metabolism-boosting properties. The inclusion of jalapeños enhances the flavor profile of the cheese without adding artificial ingredients.
Risks
May cause digestive discomfort in sensitive individuals or when consumed in large quantities.
Benefits
Provides vitamins A and C, and antioxidants that support immune function. Capsaicin may aid in metabolism and weight management.
SaltNeutral
Salt is used in cheese-making for flavor and as a preservative. It helps control moisture and texture in the final product. While necessary for the cheese's taste and preservation, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Essential for flavor enhancement and preservation in cheese-making.
EnzymesNeutral
Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from microbial or animal sources, enzymes are a standard component in cheese production.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and flavor development.
Processing
Processed Foods
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