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Mix di Formaggi Italiani Grattugiati

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Common questions

Is Mix di Formaggi Italiani Grattugiati healthy?

Mix di Formaggi Italiani Grattugiati scores 65/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese blend is processed and contains lysozyme, a preservative derived from egg whites, which indicates a level of processing not typical in traditional cheese making.

How processed is Mix di Formaggi Italiani Grattugiati?

Mix di Formaggi Italiani Grattugiati is NOVA Group 3: Processed Foods.

Which ingredients drive Mix di Formaggi Italiani Grattugiati's score?

In Scout's ingredient-by-ingredient analysis, Cheese, Milk, Rennet count in its favor; Lysozyme (egg protein) is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Mix di Formaggi Italiani Grattugiati

Coop
65 Fair

Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 3
Harmful ingredients 1
Owned by COOP Group
Category Cheese
Summary

This cheese blend is processed and contains lysozyme, a preservative derived from egg whites, which indicates a level of processing not typical in traditional cheese making. While it provides beneficial nutrients like protein and calcium, the presence of a preservative and the processed nature of the product limit its score compared to more minimally processed cheeses.

Key ingredients 5

Cheese
Good

Cheese is a good source of protein and calcium, essential for bone health. It is made from milk and contains beneficial nutrients like vitamin B12 and phosphorus. The fermentation process can also provide probiotics that support gut health.

Risks

High in saturated fats and sodium, which may contribute to cardiovascular issues if consumed in excess.

Benefits

Provides high-quality protein and essential nutrients like calcium and vitamin B12, supporting bone and overall health.

See more about Cheese →
Milk
Good

Whole dairy ingredient.

Risks

Lactose intolerance can cause digestive issues for some individuals.

Benefits

Rich in calcium and vitamin D, supporting bone health and providing a source of high-quality protein.

See more about Milk →
Rennet
Good

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

Benefits

Essential for coagulating milk in cheese production, allowing for the formation of curds.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and contributes to the overall sodium content. While necessary in small amounts, excessive salt intake can lead to health issues.

Risks

Excessive sodium intake can increase the risk of hypertension and cardiovascular diseases.

Benefits

Enhances flavor and acts as a preservative in cheese production.

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Lysozyme (egg protein)
Bad

Lysozyme is used as a preservative in cheese to prevent spoilage and extend shelf life. It is derived from egg whites, which can be an allergen for some individuals. The use of lysozyme is a sign of processing, which may not be necessary in traditional cheese making.

Risks

Potential allergen for individuals with egg allergies and indicates a higher level of processing.

Benefits

Acts as a preservative to extend the shelf life of cheese by preventing spoilage.

Processing

Group 3 · Processed

Processed Foods

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