Pepper Jack Cracker Cuts
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At a glance
Summary
The Pepper Jack Cracker Cuts are made from simple and recognizable ingredients such as pasteurized milk, jalapeno peppers, cheese culture, salt, and enzymes. These ingredients contribute to a clean label with no artificial additives or seed oils, which is favorable for health. Despite being processed, the product maintains a high score due to its minimal ingredient list and absence of harmful substances. Its plastic packaging can shed microplastics into the food and lowers its score.
Key ingredients 5
Pasteurized milkGood
Pasteurized milk is a primary source of calcium and vitamin D, essential for bone health. The pasteurization process ensures the elimination of harmful bacteria while retaining nutritional value. It is a high-quality animal-based protein source.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Provides essential nutrients such as calcium and vitamin D, supporting bone health and muscle function.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of cheese flavor and may provide probiotic benefits.
Red and green jalapeno peppersNeutral
Jalapeno peppers add flavor and a mild heat to foods without significant nutritional impact. They contain capsaicin, which may have metabolic benefits. However, they are used in small quantities and do not significantly alter the nutritional profile.
Risks
May cause digestive discomfort in sensitive individuals.
Benefits
Contains capsaicin, which may boost metabolism and provide antioxidant properties.
SaltNeutral
Salt is used as a seasoning and preservative in cheese. It is essential for flavor but should be consumed in moderation due to potential health impacts. The salt content in cheese contributes to its preservation and taste.
Risks
Excessive salt intake can lead to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Enzymes (microbial)Neutral
Microbial enzymes are used in cheese-making to aid in coagulation and improve texture. They are a vegetarian alternative to animal rennet and are widely used in cheese production. These enzymes are generally recognized as safe and effective.
Benefits
Facilitates cheese production and provides a vegetarian-friendly option for coagulation.
Processing
Processed Foods
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