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Flamengo

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

Common questions

Is Flamengo healthy?

Flamengo scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese product is made from pasteurized cow's milk, lactic cultures, and minimal additives, which contribute to its nutritional value and safety.

How processed is Flamengo?

Flamengo is NOVA Group 3: Processed Foods.

Which ingredients drive Flamengo's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cow's milk, Lactic cultures, Rennet 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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Flamengo

Campainha
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 3
Harmful ingredients 0
Category Cheese
Summary

This cheese product is made from pasteurized cow's milk, lactic cultures, and minimal additives, which contribute to its nutritional value and safety. The presence of beneficial ingredients like milk and cultures supports bone health and gut health. Despite being processed, the clean ingredient list and absence of harmful additives allow it to score well within its category.

Key ingredients 5

Pasteurized cow's milk
Good

Pasteurized cow's milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of nutrients compared to plant-based alternatives.

Risks

Potential lactose intolerance or milk allergy in some individuals.

Benefits

Rich in high-quality protein and calcium, supporting bone and muscle health.

See more about Pasteurized cow's milk →
Lactic cultures
Good

Lactic cultures are beneficial bacteria used in fermentation, enhancing flavor and digestibility. They contribute to the development of probiotics, which support gut health. Fermentation with lactic cultures can improve nutrient absorption.

Benefits

Supports gut health by promoting beneficial bacteria and improving digestion.

See more about Lactic cultures →
Rennet
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Essential for cheese production, contributing to the desired texture and consistency.

See more about Rennet →
Calcium chloride
Neutral

Calcium chloride is used as a stabilizer in cheese production to improve texture. It is generally recognized as safe when used in small amounts. It does not significantly alter the nutritional profile of the product.

Benefits

Helps maintain the structure and firmness of cheese during processing.

See more about Calcium chloride →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It helps control microbial growth and contributes to the cheese's taste profile. While necessary in cheese making, excessive consumption can lead to health issues.

Risks

High sodium intake may contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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