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Président Snacking, Fein Würzig

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Common questions

Is Président Snacking, Fein Würzig healthy?

Président Snacking, Fein Würzig scores 65/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese product is ultra-processed, which limits its potential score despite having a relatively simple ingredient list.

How processed is Président Snacking, Fein Würzig?

Président Snacking, Fein Würzig is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Président Snacking, Fein Würzig's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cow's milk counts in its favor; Annatto norbixin (E160b) is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Président Snacking, Fein Würzig

Resident
65 Fair

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Ashley Furniture Industries
Category Cheese
Summary

This cheese product is ultra-processed, which limits its potential score despite having a relatively simple ingredient list. The presence of annatto norbixin as a colorant is a minor concern, although it is natural. The cheese is made from pasteurized cow's milk, providing a good source of protein and calcium, but the processing level and use of additives prevent it from scoring higher.

Key ingredients 5

Pasteurized cow's milk
Good

A primary source of protein and calcium, essential for bone health. Pasteurization ensures safety by eliminating harmful bacteria. It provides a complete amino acid profile, beneficial for muscle maintenance.

Risks

Potential allergen for individuals with lactose intolerance or milk allergies.

Benefits

Rich in high-quality protein and calcium, supporting bone and muscle health. Contains essential vitamins and minerals beneficial for overall health.

See more about Pasteurized cow's milk →
Salt
Neutral

Commonly used for flavor enhancement and preservation in cheese. It is a refined form of sodium chloride without additional minerals. Excessive consumption can lead to health issues like hypertension.

Risks

High sodium intake may contribute to increased blood pressure and cardiovascular issues.

See more about Salt →
Lactic acid bacteria
Neutral

Used in cheese production for fermentation, contributing to flavor and texture. It helps in the development of beneficial probiotics. The fermentation process can enhance digestibility.

Benefits

May support gut health by promoting beneficial bacteria in the digestive system.

Microbial rennet
Neutral

An enzyme used to coagulate milk, essential in cheese-making. It is a vegetarian alternative to animal rennet. Ensures the cheese is suitable for vegetarians.

Benefits

Allows cheese production without animal-derived rennet, making it suitable for vegetarians.

See more about Microbial rennet →
Annatto norbixin (E160b)
Bad

A natural colorant derived from the seeds of the achiote tree, used to impart color to cheese. Although natural, it can cause allergic reactions in sensitive individuals. It is less processed than synthetic dyes but still adds no nutritional value.

Risks

May cause allergic reactions or skin irritation in sensitive individuals.

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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