FETA CHEESE CRUMBLES
Summary
This feta cheese crumbles product is made from high-quality organic ingredients, including pasteurized milk and nonfat milk, which provide essential nutrients like protein and calcium. The use of organic potato starch and vegetarian enzyme ensures a clean label with no harmful additives. Despite being processed, the product maintains a high standard due to its organic certification and absence of artificial ingredients.
At a glance
Key ingredients 7
Organic pasteurized milkVery Good
Organic pasteurized milk is a high-quality source of protein and calcium. The organic certification ensures it is free from synthetic pesticides and hormones. Pasteurization makes it safe for consumption by eliminating harmful bacteria.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Organic certification enhances its nutritional profile by avoiding synthetic additives.
Organic nonfat milkGood
Organic nonfat milk provides essential nutrients without the fat content of whole milk. It is a good source of protein and calcium, supporting bone health. The organic label ensures it is produced without synthetic chemicals.
Benefits
Offers protein and calcium with reduced fat content, beneficial for those managing fat intake. Organic production enhances its safety and nutritional quality.
SaltNeutral
Salt is used to enhance flavor and preserve the cheese. It is a natural mineral that is essential for various bodily functions. However, excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can increase the risk of hypertension and cardiovascular diseases.
Benefits
Essential for maintaining fluid balance and nerve function in the body.
Organic potato starchNeutral
Organic potato starch is used as an anti-caking agent to keep cheese crumbles separate. It is a natural carbohydrate derived from potatoes. The organic certification ensures it is free from synthetic additives.
Benefits
Helps maintain product quality by preventing clumping without adding significant calories or fat.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to flavor and texture. It consists of beneficial bacteria that aid in cheese maturation. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Enhances flavor and texture of cheese while potentially supporting gut health through beneficial bacteria.
Vegetarian enzymeGood
Vegetarian enzyme is used as a coagulant in cheese making, suitable for vegetarians. It is derived from microbial or plant sources, offering an alternative to animal rennet. This enzyme helps in curdling milk to form cheese.
Benefits
Facilitates cheese production while being suitable for vegetarian diets.
Calcium chlorideNeutral
Calcium chloride is used to improve the texture and firmness of cheese. It is a mineral salt that helps maintain calcium levels in milk during cheese making. Its use is common in cheese production to ensure consistent quality.
Benefits
Enhances cheese texture and firmness, contributing to a better quality product.
Processing
Processed Foods
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