sour cream

Meijer
73 Good
View on Amazon

Summary

This sour cream is made from cultured milk and cream with minimal additives, which contributes to its relatively clean ingredient profile. The presence of milk protein concentrate and enzymes indicates some level of processing, but the absence of artificial additives or seed oils is a positive factor. Despite being processed, the product maintains a simple ingredient list, which supports a higher score within its category constraints.

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Meijer family
Category Dairy

Key ingredients 3

Cultured milk and cream
Neutral

Cultured milk and cream are primary components of sour cream, providing a rich source of dairy fats and proteins. The fermentation process introduces beneficial bacteria, which can aid in digestion. However, the overall health impact depends on the quality of the milk and cream used.

Risks

Potential risks include lactose intolerance or dairy allergies in sensitive individuals.

Benefits

Contains beneficial bacteria from fermentation that may support gut health. Provides essential nutrients like calcium and vitamin D.

Milk protein concentrate
Neutral

Milk protein concentrate is used to enhance the protein content of dairy products. It is a processed ingredient derived from milk, containing both casein and whey proteins. While it boosts protein levels, it lacks the complete nutrient profile of whole milk.

Risks

May cause allergic reactions in individuals with milk protein allergies.

Benefits

Increases protein content, providing essential amino acids necessary for muscle repair and growth.

See more about Milk protein concentrate →
Enzymes
Neutral

Enzymes are used in dairy processing to aid in fermentation and improve texture. They are typically derived from microbial or animal sources and are essential for the production of cultured dairy products. Their impact on health is generally neutral, as they are not consumed in significant amounts.

Benefits

Facilitate the fermentation process, contributing to the development of flavor and texture in sour cream.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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