At a glance
Summary
The assorted cheese cubes are composed of traditional cheese ingredients like pasteurized milk, cheese cultures, salt, and enzymes, with minimal additives such as annatto for color. Despite being made from real cheese, the product is considered ultra-processed due to its packaging and presentation as pre-cut cubes, which limits its score. The absence of harmful additives and the use of traditional cheese-making ingredients are positive factors, but the processing level restricts the overall rating.
Key ingredients 7
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of flavor and texture in cheese.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production with no significant health concerns.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production, providing taste and aiding in moisture control. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the cheese-making process and are typically derived from animal or microbial sources. Enzymes are a standard part of cheese production with no significant health concerns.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Annatto extractNeutral
Annatto extract is a natural coloring agent used to give cheese its yellow-orange hue. It is derived from the seeds of the achiote tree and is considered safe for consumption. Annatto is used primarily for aesthetic purposes in cheese.
Benefits
Provides natural color to cheese without artificial additives.
Jalapeño peppersNeutral
Jalapeño peppers are used in cheese to add a spicy flavor profile. They are a natural ingredient that provides a distinct taste and can enhance the sensory experience of the cheese. Jalapeños are generally safe but may cause discomfort for those sensitive to spicy foods.
Risks
May cause digestive discomfort for individuals sensitive to spicy foods.
Benefits
Adds a spicy flavor and contains capsaicin, which may have metabolic benefits.
Pasteurized part-skim milkNeutral
Pasteurized part-skim milk is used to reduce the fat content in cheese while maintaining essential nutrients. The pasteurization process ensures safety by eliminating harmful bacteria. It is a common ingredient in cheese production with no significant health concerns.
Benefits
Provides essential nutrients with reduced fat content, suitable for those monitoring fat intake.
Processing
Ultra-Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play