ROASTED GARLIC ALFREDO SAUCE

Light cream is a source of dairy fat and protein, providing a creamy texture to the sauce. It is less processed compared to other cream alternatives and retains some beneficial nutrients. The use of cream and milk indicates a focus on traditional dairy ingredients.

Butter is a natural source of saturated fats and adds richness to the sauce. It is minimally processed and contains fat-soluble vitamins. The inclusion of natural flavorings suggests an emphasis on quality.

These cheeses provide a rich umami flavor and are sources of protein and calcium. They are made from pasteurized milk, ensuring safety and quality. The use of cheese cultures and enzymes indicates traditional cheese-making processes.

Garlic puree adds flavor and potential health benefits due to its natural compounds. It is a whole food ingredient with minimal processing. Garlic is known for its potential antimicrobial and cardiovascular benefits.

Disodium phosphate is used as an emulsifier and stabilizer in processed foods. It is a synthetic additive that can contribute to the ultra-processed nature of the product. Excessive consumption of phosphates may lead to health concerns.

Xanthan gum is a common thickening agent used to improve texture and stability. It is derived from fermented sugars and is generally considered safe in small amounts. It does not provide significant nutritional value.