Shredded double cheddar cheese
Summary
This shredded double cheddar cheese contains beneficial ingredients like milk, cream, and bacterial cultures, which contribute to its nutritional value and flavor. However, the presence of cellulose and natamycin as additives, along with its processed nature, slightly detracts from its overall healthiness. The product's processing level limits its score, despite the absence of more harmful additives like artificial colors or seed oils.
At a glance
Key ingredients 10
MilkVery Good
Milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is minimally processed and retains most of its natural benefits. High-quality milk can enhance the nutritional profile of cheese.
Risks
Potential lactose intolerance issues for some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Modified Milk IngredientsNeutral
Modified milk ingredients are used to standardize cheese texture and flavor. They are processed derivatives of milk, which may include milk solids or fats. While they maintain some nutritional value, they are more processed than whole milk.
Risks
May contain higher levels of processing which can reduce natural nutrient content.
Benefits
Provides a consistent texture and flavor in cheese products.
CreamGood
Cream adds richness and flavor to cheese, contributing to its creamy texture. It is a natural dairy product with minimal processing. High-quality cream can enhance the taste and nutritional profile of cheese.
Risks
High in saturated fats, which should be consumed in moderation.
Benefits
Enhances flavor and provides a source of healthy fats.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a natural ingredient but should be consumed in moderation due to potential health impacts. Salt helps in the cheese aging process and enhances taste.
Risks
Excessive salt intake can lead to high blood pressure and cardiovascular issues.
Benefits
Acts as a preservative and enhances flavor.
Bacterial CultureGood
Bacterial cultures are essential for cheese fermentation, contributing to flavor and texture development. They are natural and minimally processed. These cultures can also provide probiotic benefits.
Benefits
Supports fermentation and may offer probiotic benefits.
AnnattoNeutral
Annatto is a natural coloring agent derived from seeds, used to give cheese its orange hue. It is minimally processed and generally considered safe. Annatto does not significantly alter the nutritional profile of cheese.
Risks
Rare allergic reactions have been reported in sensitive individuals.
Benefits
Provides natural color without artificial additives.
Calcium ChlorideNeutral
Calcium chloride is used in cheese making to improve curd formation. It is a common additive in cheese production and is generally recognized as safe. It helps maintain the firmness and texture of cheese.
Benefits
Enhances curd formation and cheese texture.
Microbial EnzymeNeutral
Microbial enzymes are used as a vegetarian alternative to animal rennet in cheese making. They are derived from microbial sources and are minimally processed. These enzymes help in the coagulation process of cheese.
Benefits
Facilitates cheese coagulation and is suitable for vegetarians.
CelluloseBad
Cellulose is used as an anti-caking agent in shredded cheese. It is derived from plant fibers and is considered a processed additive. While it prevents clumping, it does not add nutritional value.
Risks
Excessive consumption may lead to digestive issues.
Benefits
Prevents clumping in shredded cheese, maintaining texture.
NatamycinBad
Natamycin is a preservative used to prevent mold growth on cheese. It is a natural antifungal agent but is still considered an additive. While effective, its use is primarily for extending shelf life rather than nutritional benefits.
Risks
Potential for allergic reactions in sensitive individuals.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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