Roth Creamy Gouda Snack 6ct
Summary
This cheese product is made from cultured pasteurized milk, salt, enzymes, and annatto for color, which are all relatively clean ingredients. The use of cultured milk and enzymes contributes to its nutritional value, providing protein and calcium with minimal additives. However, as a processed food, its score is capped due to its processing level, despite the absence of harmful substances.
At a glance
Key ingredients 4
Cultured Pasteurized MilkVery Good
Cultured pasteurized milk is a high-quality source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutrients. Culturing adds beneficial probiotics that can aid in digestion.
Benefits
Provides essential nutrients like calcium and protein, and the culturing process introduces probiotics that support gut health.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in cheese. It is a natural ingredient with minimal processing involved. However, excessive consumption can lead to health issues such as high blood pressure.
Risks
Excessive salt intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative in cheese products.
EnzymesGood
Enzymes are used in cheese-making to aid in the coagulation of milk, which is a natural and essential process. They are typically derived from animal or microbial sources and are minimally processed. Enzymes improve the texture and flavor development of cheese.
Benefits
Facilitates the cheese-making process and enhances the texture and flavor of the final product.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to impart a yellow-orange hue to cheese. It is minimally processed and considered safe for consumption. Annatto does not significantly alter the nutritional profile of the product.
Benefits
Provides natural coloring without the use of artificial dyes.
Processing
Processed Foods
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