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Good & Gather is carried at Target stores. Find one within 25 miles.
At a glance
Summary
This Gouda cheese snack bar is primarily composed of pasteurized milk, cheese cultures, salt, and enzymes, with annatto used for coloring. While the ingredients are relatively clean and free from harmful additives, the product is classified as ultra-processed due to its packaging and processing level, which limits its maximum score. Despite its good nutritional profile, the processing level imposes a cap on its rating.
Key ingredients 5
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese production, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the probiotic benefits found in raw milk.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Provides a good source of calcium and protein, essential for bone health and muscle maintenance.
Cheese culturesNeutral
Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheese-making process but do not provide significant health benefits on their own. The cultures contribute to the unique taste profile of Gouda cheese.
Benefits
Contributes to the development of flavor and texture in cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a necessary component in cheese production but can contribute to high sodium intake if consumed in excess. The salt content helps in controlling the growth of unwanted bacteria.
Risks
Excessive consumption can lead to high blood pressure and other cardiovascular issues.
Benefits
Acts as a preservative and enhances the flavor of the cheese.
EnzymesNeutral
Enzymes, often microbial, are used to coagulate milk, forming curds in cheese production. They are crucial for the cheese-making process but do not have direct health benefits. The use of microbial enzymes is common in vegetarian cheese production.
Benefits
Essential for the coagulation process in cheese-making.
AnnattoNeutral
Annatto is a natural vegetable color used to give cheese its characteristic yellow hue. It is derived from the seeds of the achiote tree and is considered safe for consumption. Annatto does not affect the nutritional value of the cheese.
Risks
In rare cases, annatto may cause allergic reactions in sensitive individuals.
Benefits
Provides natural coloring without artificial additives.
Processing
Ultra-Processed Foods
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