At a glance
Summary
This shredded sharp cheddar cheese is made from traditional cheese ingredients like cultured pasteurized milk, salt, and enzymes, which are beneficial for health. However, the addition of anti-caking agents such as potato starch and tapioca starch, along with the natural mold inhibitor natamycin, increases its processing level. While these additives are not harmful, they contribute to the product's processed nature, which limits its score.
Key ingredients 7
Cheddar cheeseGood
Cheddar cheese is a source of high-quality protein and calcium. It is made from cultured pasteurized milk, salt, and enzymes, which are traditional cheese-making ingredients. The addition of annatto for color is minimal and does not significantly impact health.
Risks
Contains lactose, which may cause digestive issues for those with lactose intolerance.
Benefits
Provides essential nutrients such as calcium and protein, supporting bone health and muscle maintenance.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent clumping in shredded cheese. It is a minimally processed carbohydrate derived from potatoes. It does not significantly impact the nutritional profile of the cheese.
See more about Potato starch →Tapioca starchNeutral
Tapioca starch is another anti-caking agent used to maintain the texture of shredded cheese. It is derived from the cassava root and is a common food additive. It is generally considered safe and does not alter the nutritional value of the cheese.
See more about Tapioca starch →NatamycinNeutral
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is a naturally occurring antifungal agent produced by fermentation. It is considered safe for consumption in small amounts.
Benefits
Helps prevent mold growth, extending the product's shelf life without altering its flavor or nutritional content.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese-making, contributing to the taste and texture. While necessary for cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Benefits
Facilitate the cheese-making process, contributing to the development of flavor and texture.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheddar cheese its characteristic orange color. It is considered safe and does not affect the nutritional value of the cheese.
Benefits
Provides natural color without affecting the flavor or nutritional content of the cheese.
Processing
Processed Foods
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