At a glance
Summary
This product is heavily processed, containing additives like natamycin, which is used as a mold inhibitor. While the cheese component provides some nutritional value, the presence of modified cornstarch and the overall processing level significantly impact its healthiness. The product's ultra-processed nature limits its score, despite having some recognizable ingredients.
Key ingredients 6
Low-moisture part-skim mozzarella cheeseNeutral
This cheese is made from pasteurized part-skim milk, providing a source of protein and calcium. It is processed to have lower moisture content, which extends shelf life and reduces spoilage. However, it lacks the full fat content of whole milk cheese, which may affect flavor and texture.
Benefits
Provides protein and calcium, essential for bone health and muscle function.
Modified cornstarchNeutral
Modified cornstarch is used to prevent caking in cheese products. It is chemically altered to improve its stability and functionality in food processing. While it serves a functional purpose, it does not contribute nutritional value.
See more about Modified cornstarch →NatamycinNeutral
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is derived from fermentation processes and is considered safe for consumption in small amounts. Its use is primarily functional, with no direct nutritional benefits.
Benefits
Helps prevent mold growth, extending the product's shelf life without synthetic preservatives.
EnzymeNeutral
Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for transforming milk into cheese, contributing to texture and flavor development. The specific type of enzyme used can vary, but they are generally considered safe.
Benefits
Essential for cheese production, contributing to the development of texture and flavor.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control microbial growth and contributes to the cheese's overall taste profile. While necessary in cheese production, excessive salt intake can be a health concern.
Risks
Excessive consumption of salt can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative in cheese.
Additive en:e235Bad
En:e235 refers to natamycin, which is used as a mold inhibitor in cheese. While it is a natural additive, its classification as an additive can be concerning for those seeking minimally processed foods. It is generally recognized as safe but may be avoided by those preferring additive-free products.
Risks
Some consumers may prefer to avoid additives, even natural ones, due to concerns about processing and purity.
Benefits
Prevents mold growth, extending the shelf life of cheese products.
Processing
Ultra-Processed Foods
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