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Rewe bio mozzarella

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

Common questions

Is Rewe bio mozzarella healthy?

Rewe bio mozzarella scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is primarily made from high-quality cheese milk, which provides essential proteins and fats.

How processed is Rewe bio mozzarella?

Rewe bio mozzarella is NOVA Group 3: Processed Foods.

Which ingredients drive Rewe bio mozzarella's score?

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

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Rewe bio mozzarella

Bayernland
75 Good

Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese
Summary

This mozzarella cheese is primarily made from high-quality cheese milk, which provides essential proteins and fats. The ingredient list is short and clean, with only a minimal amount of processing involved. The presence of a single additive, lactic acid, is typical for cheese and does not significantly impact the overall quality, allowing it to score well within the processed food category.

Key ingredients 4

Cheese milk
Good

Cheese milk is the primary ingredient in mozzarella, providing essential proteins and fats. It is typically sourced from high-quality milk, contributing to the nutritional value of the cheese. The milk is pasteurized to ensure safety and quality.

Risks

Potential lactose intolerance issues for sensitive individuals.

Benefits

Rich in protein and calcium, supporting bone health and muscle maintenance.

Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production, contributing to the overall taste profile. The amount used is typically controlled to balance flavor without excessive sodium intake.

Risks

Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.

See more about Salt →
Microbial rennet
Neutral

Microbial rennet is used as a coagulant in cheese making, derived from non-animal sources. It is a suitable alternative for vegetarians and is widely used in cheese production. The use of microbial rennet ensures consistent cheese texture and quality.

Benefits

Allows for cheese production suitable for vegetarians, maintaining traditional cheese texture.

See more about Microbial rennet →
Lactic acid
Neutral

Lactic acid is used as an acidulant to adjust the pH and enhance flavor in cheese. It is naturally occurring and commonly used in food processing. The presence of lactic acid helps in developing the characteristic tangy flavor of mozzarella.

Benefits

Contributes to the flavor profile and preservation of the cheese.

See more about Lactic acid →

Processing

Group 3 · Processed

Processed Foods

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