At a glance
Summary
This product is ultra-processed, which limits its potential score despite having a relatively simple ingredient list. The inclusion of annatto as a colorant is a minor concern, but the main issue is the high level of processing. While the macros are favorable, the processing level prevents it from being rated higher.
Key ingredients 4
Cultured pasteurized milkNeutral
Cultured pasteurized milk is a common base for cheese products, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the probiotic benefits of raw milk.
Benefits
Provides a good source of protein and calcium, essential for bone health.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese products. It is a refined ingredient without the trace minerals found in unrefined salts. Excessive consumption can contribute to high blood pressure.
Risks
High sodium intake can lead 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. These enzymes are generally considered safe and effective for cheese making.
Benefits
Facilitates the cheese-making process without the use of animal-derived rennet.
AnnattoBad
Annatto is a natural colorant derived from the seeds of the achiote tree. While natural, it can cause allergic reactions in sensitive individuals. It is used to impart a yellow-orange color to cheese products.
Risks
May cause allergic reactions in some individuals, particularly those with sensitivities to natural colorants.
Benefits
Provides a natural alternative to synthetic dyes for coloring food products.
Processing
Ultra-Processed Foods
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