Onion and Chive Cream Cheese Wedge
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This cream cheese wedge contains beneficial ingredients like pasteurized milk and cream, milk protein concentrate, and natural herbs such as chive and dehydrated onion, which contribute to its nutritional profile. However, the presence of sodium phosphate as an emulsifier and the use of 'natural flavor' as a non-transparent additive indicate a moderate level of processing. These factors, combined with its processed nature, limit its overall health score.
Key ingredients 11
Pasteurized milk and creamGood
Provides a rich source of calcium and protein essential for bone health. Pasteurization ensures safety by eliminating harmful bacteria. It is a primary ingredient in traditional cheese-making.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Milk protein concentrateGood
Concentrated source of high-quality protein with a complete amino acid profile. It enhances the protein content of the product. Derived from milk, it retains beneficial nutrients.
Risks
May cause allergic reactions in individuals with milk allergies.
Benefits
Provides a concentrated source of protein, beneficial for muscle repair and growth.
Dehydrated onionGood
Adds flavor and contains antioxidants that may support immune health. Dehydration preserves the onion's nutrients while extending shelf life. It is a natural ingredient with minimal processing.
Benefits
Provides flavor and antioxidants, supporting immune health.
ChiveGood
Natural herb that adds flavor and contains vitamins A and C. Minimal processing retains its nutritional benefits. It is a whole food ingredient with antioxidant properties.
Benefits
Rich in vitamins and antioxidants, supporting overall health.
Cheese culturesGood
Essential for fermentation, contributing to flavor and texture development. Contains beneficial bacteria that may support gut health. Used in traditional cheese-making processes.
Benefits
Supports gut health through beneficial bacteria and enhances cheese flavor.
WaterNeutral
Used as a solvent and to adjust the texture of the product. It is a neutral ingredient with no direct nutritional impact. Commonly used in food processing.
See more about Water →SaltNeutral
Common seasoning and preservative in food products. Provides essential sodium for bodily functions. Excessive intake can lead to health issues like hypertension.
Risks
High sodium intake is linked to increased blood pressure and cardiovascular risk.
Benefits
Essential for maintaining fluid balance and nerve function.
Carob bean gumNeutral
Used as a thickening agent to improve texture. Derived from carob seeds, it is a natural additive. Commonly used in food products for its stabilizing properties.
Benefits
Improves texture and stability of the product.
NatamycinNeutral
Natural mold inhibitor used to extend shelf life. Derived from natural sources, it is considered safe in small quantities. Commonly used in dairy products to prevent spoilage.
Benefits
Prevents mold growth, extending product shelf life.
Sodium phosphateBad
Used as an emulsifier and stabilizer in processed foods. Excessive consumption may lead to imbalances in phosphate levels. It is a synthetic additive not naturally found in whole foods.
Risks
High intake may affect kidney function and bone health.
Benefits
Helps maintain product texture and consistency.
Natural flavorBad
A catch-all term for flavoring agents that may include various additives. Lack of transparency about specific components. Often used to enhance taste without contributing nutritional value.
Risks
Potential for undisclosed allergens or additives.
Benefits
Enhances flavor without adding calories.
Processing
Processed Foods
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