2% Milk Sharp Cheddar Reduced Fat Pasteurized Process Cheese Food
Near you
Wegmans is carried at Wegmans stores. Find one within 25 miles.
Summary
This cheese product is moderately processed and includes added color, which can be a concern due to potential health risks associated with artificial additives. While it contains beneficial reduced fat cheddar cheese, the presence of processing agents and additives limits its overall healthiness compared to more natural cheese options. The processing level and inclusion of non-natural ingredients prevent it from achieving a higher score.
At a glance
Key ingredients 8
Reduced Fat Cheddar CheeseGood
Reduced fat cheddar cheese provides a source of protein and calcium with less fat content. It is made by removing some of the fat from the milk used in cheese production. This process retains most of the nutritional benefits while reducing calorie intake.
Benefits
Provides protein and calcium, essential for bone health and muscle function.
Cultured Pasteurized Reduced Fat MilkNeutral
Cultured pasteurized reduced fat milk is used to create a cheese base with lower fat content. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing adds beneficial bacteria that can aid in digestion.
Benefits
Contains beneficial bacteria that may support gut health.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese production. It helps control the growth of bacteria and contributes to the cheese's taste. However, excessive salt intake can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to aid in the coagulation of milk. They are essential for transforming milk into cheese by breaking down proteins. Typically, they do not pose health risks and are naturally occurring.
Benefits
Essential for cheese production, aiding in milk coagulation.
Color AddedBad
Color added in cheese is often used to achieve a consistent appearance. Artificial colors can be linked to health concerns, including allergies and hyperactivity in children. Natural colorants are preferable but not always used.
Risks
Artificial colors may cause allergic reactions and have been linked to hyperactivity in children.
Vitamin A PalmitateNeutral
Vitamin A palmitate is added to fortify foods with vitamin A, an essential nutrient for vision and immune function. It is a synthetic form of vitamin A that is stable and easily absorbed. While beneficial, excessive intake can lead to toxicity.
Risks
Excessive intake of vitamin A can lead to toxicity, but this is unlikely from typical consumption levels.
Benefits
Supports vision and immune health by providing essential vitamin A.
AnticakeNeutral
Anticaking agents are used to prevent clumping in powdered or grated cheese products. They ensure the product remains free-flowing and easy to use. Typically, they are considered safe in small amounts.
Benefits
Prevents clumping, ensuring product usability.
Potato StarchNeutral
Potato starch is used as a thickener and anticaking agent in cheese products. It is derived from potatoes and is generally considered safe. It does not significantly alter the nutritional profile of the product.
Benefits
Helps maintain texture and prevents clumping in cheese products.
Processing
Processed Foods
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