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ORGANIC SOUR CREAM

Common questions

Is ORGANIC SOUR CREAM healthy?

ORGANIC SOUR CREAM scores 78/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This organic sour cream is made from high-quality ingredients, including cultured pasteurized organic milk and cream, which provide essential nutrients and beneficial probiotics.

How processed is ORGANIC SOUR CREAM?

ORGANIC SOUR CREAM is NOVA Group 3: Processed Foods.

Which ingredients drive ORGANIC SOUR CREAM's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized grade a organic milk and cream counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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ORGANIC SOUR CREAM

Straus Family Creamery
78 Good

Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Straus Family Creamery
Category Dairy
Summary

This organic sour cream is made from high-quality ingredients, including cultured pasteurized organic milk and cream, which provide essential nutrients and beneficial probiotics. The organic certification ensures the absence of synthetic pesticides and hormones, contributing to a cleaner nutritional profile. Despite being processed, the product maintains a clean label with minimal additives, which supports a higher score within its category.

Key ingredients 2

Cultured pasteurized grade a organic milk and cream
Good

This ingredient is a high-quality source of dairy, providing essential nutrients like calcium and protein. The organic certification indicates it is free from synthetic pesticides and hormones, enhancing its nutritional profile. Culturing adds beneficial probiotics that can support gut health.

Risks

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

Benefits

Provides essential nutrients such as calcium and protein, and the probiotics from culturing can aid in digestive health.

Enzymes
Neutral

Enzymes are used to aid in the fermentation process, improving texture and digestibility. They are typically derived from natural sources and are essential for the production of cultured dairy products. Their presence is standard in dairy processing and does not pose significant health concerns.

Benefits

Enzymes improve the digestibility of dairy products and contribute to the development of flavor and texture.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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