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Sour Cream

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Sour Cream healthy?

Sour Cream scores 73/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This sour cream is made from cultured milk and cream, which are beneficial for gut health due to their probiotic content.

How processed is Sour Cream?

Sour Cream is NOVA Group 3: Processed Foods.

Which ingredients drive Sour Cream's score?

In Scout's ingredient-by-ingredient analysis, Cultured milk, Cream count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Sour Cream

Friendly Farms
73 Good

Analysis updated June 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Aldi
Category Dairy
Summary

This sour cream is made from cultured milk and cream, which are beneficial for gut health due to their probiotic content. The product is processed but contains minimal additives, making it a relatively clean option within its category. However, the presence of nonfat dry milk and the processing level limit its score compared to more minimally processed dairy products.

Key ingredients 4

Cultured milk
Good

Cultured milk is a fermented dairy product that provides probiotics beneficial for gut health. The fermentation process enhances the digestibility of lactose and increases the bioavailability of nutrients. It is a source of calcium and protein, contributing to bone health.

Benefits

Contains probiotics that support digestive health and improve gut flora balance. Provides essential nutrients like calcium and protein.

See more about Cultured milk →
Cream
Good

Traditional whole-fat dairy ingredient.

Risks

High in saturated fats, which may increase the risk of heart disease when consumed in large amounts.

Benefits

Provides fat-soluble vitamins and enhances the flavor and texture of foods.

See more about Cream →
Nonfat dry milk
Neutral

Nonfat dry milk is a dehydrated form of milk that retains most of the nutrients found in fresh milk. It is used to increase the protein content and improve the texture of dairy products. While it is a convenient source of calcium and protein, it lacks the fat content of whole milk.

Benefits

Provides a convenient source of calcium and protein, contributing to bone health and muscle maintenance.

See more about Nonfat dry milk →
Enzymes
Neutral

Enzymes are used in dairy processing to aid in the fermentation and coagulation processes. They are essential for developing the texture and flavor of cultured dairy products. Typically derived from microbial or animal sources, they are generally recognized as safe.

Benefits

Facilitate the fermentation process, enhancing the texture and flavor of dairy products.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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