Kraft Extra Sharp Cheddar
Summary
Kraft Extra Sharp Cheddar is a processed cheese with beneficial ingredients like pasteurized milk and cheese cultures, which contribute to its nutritional value. However, the presence of natamycin as a preservative and its processed nature limit its score. While it lacks harmful additives like artificial colors or seed oils, the processing level and use of preservatives prevent it from achieving a higher rating.
At a glance
Key ingredients 6
Pasteurized MilkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria, making it safe for consumption. It serves as a base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese CultureGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese-making. They help develop the flavor and texture of the cheese. These cultures can also contribute to gut health by promoting beneficial bacteria.
Benefits
Contributes to the development of cheese flavor and may support gut health.
SaltNeutral
Salt is used in cheese-making to enhance flavor and act as a preservative. It helps control the moisture content and texture of the cheese. While necessary in cheese production, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not contribute significant nutritional value. The type of enzyme used can vary, affecting the final cheese product.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is considered safe and does not affect the flavor of the cheese. Annatto is a natural alternative to synthetic dyes.
Benefits
Provides natural coloring without affecting flavor.
NatamycinBad
Natamycin is a natural mold inhibitor used to prevent spoilage in cheese. While effective in extending shelf life, its use as a preservative can be seen as a negative for those seeking minimally processed foods. It is generally recognized as safe but may be unnecessary in fresh, high-quality cheese.
Risks
May contribute to concerns about overuse of preservatives in food products.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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