Finlandia Variety Pack

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

Pasteurized part-skim milk is a common base for cheese products, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production with no significant health concerns.

Salt is used in cheese for flavor enhancement and as a preservative. While it is necessary for the cheese-making process, excessive consumption can lead to health issues such as hypertension. In moderation, it is a standard component of cheese with no significant health concerns.

Enzymes are crucial in cheese production, aiding in the coagulation of milk. They are typically derived from animal or microbial sources and are essential for texture development. Enzymes are a natural part of cheese making with no significant health concerns.

Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to impart a yellow or orange hue to cheese. It is considered safe and is a traditional coloring method in cheese production. Annatto is generally well-tolerated with no significant health concerns.

E160b, also known as annatto, is a natural food coloring used to give cheese its characteristic color. While generally considered safe, some individuals may experience allergic reactions or intolerance. It is a natural alternative to synthetic dyes but can cause reactions in sensitive individuals.