Big Cheese Snack Protein+ Pepper Jack
Summary
This cheese snack features a clean ingredient list with cultured pasteurized skim milk and jalapeno peppers, both of which are minimally processed and beneficial. The product is processed but lacks harmful additives such as seed oils or artificial flavors, which helps maintain a higher score. Its high protein content and absence of controversial ingredients contribute positively, although the processing level imposes a cap on the score.
At a glance
Key ingredients 5
Cultured pasteurized skim milkGood
Cultured pasteurized skim milk is a primary ingredient in cheese, providing a rich source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility, making it a beneficial component in cheese products.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Culturing improves digestibility and adds beneficial probiotics.
Jalapeno peppersGood
Jalapeno peppers add flavor and a spicy kick to the cheese, enhancing its sensory appeal. They contain capsaicin, which may have metabolism-boosting properties. The peppers are minimally processed, retaining their natural nutrients and benefits.
Risks
May cause digestive discomfort in sensitive individuals or when consumed in large quantities.
Benefits
Contains capsaicin, which may aid in metabolism and provide anti-inflammatory effects. Adds flavor and nutritional value with vitamins A and C.
SaltNeutral
Salt is used to enhance flavor and preserve the cheese. It is a common ingredient in cheese production, contributing to the overall taste profile. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor enhancement and preservation in cheese products.
EnzymesNeutral
Enzymes are used in cheese making to aid in the coagulation of milk, forming curds. They are essential for the cheese production process and are typically derived from microbial or animal sources. The use of enzymes is standard in cheese making and does not pose significant health concerns.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
Vitamin A palmitateNeutral
Vitamin A palmitate is added to fortify the cheese with vitamin A, supporting vision and immune function. It is a synthetic form of vitamin A, commonly used in food fortification. While beneficial in small amounts, excessive intake can lead to toxicity.
Risks
Excessive consumption can lead to vitamin A toxicity, though this is unlikely from typical dietary sources.
Benefits
Fortifies the product with vitamin A, supporting vision and immune health.
Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store