At a glance
Summary
This product is a processed cheese made primarily from cheddar cheese, cultured pasteurized milk, salt, and microbial enzymes, with annatto for coloring. It maintains a relatively clean ingredient list without harmful additives or seed oils, which supports a higher score within its category. However, due to its processing level, the score is capped, reflecting its status as a processed food rather than a minimally processed whole food.
Key ingredients 5
Cheddar CheeseGood
Cheddar cheese is a source of high-quality protein and calcium, essential for bone health. It is made from cultured milk, which can provide beneficial probiotics. The fermentation process enhances its nutritional profile compared to non-fermented dairy products.
Risks
Contains lactose, which may cause digestive issues for those with lactose intolerance.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cultured Pasteurized MilkNeutral
Cultured pasteurized milk is used to create cheese, providing a base for fermentation. Pasteurization kills harmful bacteria but also reduces some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of safety and nutritional value.
Risks
May contain lactose, which can be problematic for lactose-intolerant individuals.
Benefits
Provides essential nutrients like calcium and protein, though benefits are reduced compared to raw milk.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in cheese production but does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to increased blood pressure and cardiovascular issues.
Microbial EnzymesNeutral
Microbial enzymes are used in cheese production to aid in coagulation. They are a vegetarian alternative to animal rennet and are widely accepted in cheese making. These enzymes do not significantly alter the nutritional profile of the cheese.
Benefits
Allows for cheese production without animal-derived rennet, suitable for vegetarians.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. Annatto is generally considered safe and does not impact the nutritional value of the cheese.
Risks
Rarely, annatto can cause allergic reactions in sensitive individuals.
Benefits
Provides natural color without synthetic additives.
Processing
Processed Foods
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