Organic Low Fat Cottage Cheese
Summary
This organic low-fat cottage cheese is made with high-quality ingredients such as cultured pasteurized organic nonfat milk, organic milk, and organic cream, which provide essential nutrients like protein and calcium. The product is processed, which limits its maximum score, but it maintains a clean label with minimal additives, including sea salt and organic locust bean gum. The absence of harmful substances and the use of organic ingredients contribute positively to its rating.
At a glance
Key ingredients 7
Cultured Pasteurized Organic Nonfat MilkVery Good
This ingredient is a high-quality source of protein and calcium, essential for bone health. Being organic, it is free from synthetic pesticides and hormones. The pasteurization process ensures safety by eliminating harmful bacteria.
Benefits
Provides essential nutrients like protein and calcium, supporting muscle and bone health.
Organic MilkVery Good
Organic milk is a nutrient-rich ingredient providing essential vitamins and minerals. It is produced without synthetic hormones or pesticides, enhancing its health profile. The organic certification ensures higher animal welfare standards.
Benefits
Rich in calcium and vitamin D, supporting bone health and immune function.
Organic CreamGood
Organic cream adds richness and flavor, providing healthy fats. It is free from synthetic additives and hormones due to its organic nature. The cream enhances the texture and palatability of the product.
Risks
High in saturated fats, which should be consumed in moderation to maintain heart health.
Benefits
Contributes to a creamy texture and provides fat-soluble vitamins.
Sea SaltGood
Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.
Risks
Excessive consumption can lead to high blood pressure and related health issues.
Benefits
Provides essential sodium for electrolyte balance.
Organic Locust Bean GumNeutral
Locust bean gum is a natural thickening agent derived from carob seeds. It is used to improve texture and stability in dairy products. Being organic, it is free from synthetic chemicals.
Risks
May cause digestive discomfort in sensitive individuals when consumed in large amounts.
Benefits
Helps maintain product consistency and texture without synthetic additives.
AgarNeutral
Agar is a natural gelling agent derived from seaweed, used to stabilize and thicken foods. It is a vegetarian alternative to gelatin and is minimally processed. Agar contributes to the product's texture without adding calories.
Risks
Excessive consumption may lead to digestive issues such as bloating or gas.
Benefits
Provides a plant-based thickening option, suitable for vegetarians.
Vitamin A PalmitateNeutral
Vitamin A Palmitate is a synthetic form of vitamin A used to fortify foods. It helps maintain vision and immune function. However, it is a processed additive rather than a natural source of vitamin A.
Risks
Excessive intake can lead to hypervitaminosis A, a condition caused by vitamin A toxicity.
Benefits
Enhances the nutritional profile by providing essential vitamin A.
Processing
Processed Foods
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