CHEESE PARTY TRAY
Summary
This cheese party tray is ultra-processed, which limits its score despite having some beneficial ingredients like cultured pasteurized milk and jalapeno peppers. The product contains minimal additives, but the presence of annatto as a colorant and the overall processing level prevent it from achieving a higher rating. The cheese provides a good source of protein and calcium, but the processing level and use of additives are significant factors in the score.
At a glance
Key ingredients 6
Cultured pasteurized milkGood
Cultured pasteurized milk is a primary ingredient in cheese, providing a rich source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria while maintaining nutritional value. Culturing adds beneficial probiotics that can aid in digestion.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Contains probiotics that may improve gut health.
Red, green jalapeno peppersGood
Jalapeno peppers add flavor and a spicy kick to the cheese, along with vitamins and antioxidants. They are minimally processed and retain their natural nutrients. Capsaicin in peppers may have metabolism-boosting properties.
Risks
May cause digestive discomfort in sensitive individuals or when consumed in large quantities.
Benefits
Provides vitamins A and C, and antioxidants that support immune function. Capsaicin may aid in metabolism and weight management.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese products. It is a common ingredient that helps in the cheese aging process. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Essential for flavor and preservation, and plays a role in the cheese aging process.
Microbial enzymesNeutral
Microbial enzymes are used in cheese making to coagulate milk, replacing traditional animal rennet. They are derived from microbial sources and are suitable for vegetarians. These enzymes are essential for cheese production but do not add nutritional value.
Benefits
Allows for cheese production without animal rennet, making it suitable for vegetarians.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its yellow-orange hue. It is minimally processed and considered safe for consumption. Annatto does not contribute significant nutritional benefits.
Risks
Rarely, annatto can cause allergic reactions in sensitive individuals.
Benefits
Provides natural color without artificial additives.
Part-skim milkNeutral
Part-skim milk is used to reduce the fat content in cheese while maintaining protein and calcium levels. It is a common ingredient in cheese production, balancing nutritional content and texture. The reduction in fat may appeal to those seeking lower-fat options.
Benefits
Provides protein and calcium with reduced fat content, supporting bone health.
Processing
Ultra-Processed Foods
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