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Labneh

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Labneh healthy?

Labneh scores 71/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This labneh is made from pasteurized cow's milk, starter culture, and salt, which are generally wholesome ingredients.

How processed is Labneh?

Labneh is NOVA Group 3: Processed Foods.

Which ingredients drive Labneh's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cow's milk 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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Labneh

Pinar
71 Good

Analysis updated October 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Yaşar Holding
Category Cheese
Summary

This labneh is made from pasteurized cow's milk, starter culture, and salt, which are generally wholesome ingredients. However, the inclusion of a thickening agent, sodium alginate, indicates a moderate level of processing. While the product is relatively clean, the presence of additives and its processed nature limit its score potential.

Key ingredients 4

Pasteurized cow's milk
Good

Pasteurized cow's milk is a primary source of high-quality protein and essential nutrients like calcium and vitamin D. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a staple in dairy products, providing a rich source of nutrients.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins and minerals necessary for overall health.

See more about Pasteurized cow's milk →
Starter culture
Neutral

Starter cultures are used to ferment milk, aiding in the production of labneh by converting lactose into lactic acid. They are essential for developing the texture and flavor of fermented dairy products. The cultures contribute to the probiotic content, which can be beneficial for gut health.

Benefits

May contribute to gut health by providing beneficial bacteria that support digestion.

See more about Starter culture →
Salt
Neutral

Salt is used to enhance flavor and act as a preservative in dairy products. It is a common ingredient in cheese-making, contributing to the overall taste profile. While necessary in small amounts, excessive consumption can lead to health issues.

Risks

Excessive salt intake can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the product.

See more about Salt →
Sodium alginate
Neutral

Sodium alginate is a thickening agent derived from brown seaweed, used to improve the texture of dairy products. It is generally recognized as safe and is commonly used in food processing. It helps maintain the desired consistency without altering the flavor.

Benefits

Improves texture and consistency, enhancing the overall sensory experience of the product.

See more about Sodium alginate →

Processing

Group 3 · Processed

Processed Foods

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