Knudsen Low Fat Cottage Cheese
At a glance
Summary
This cottage cheese is ultra-processed, which limits its score despite having some beneficial ingredients like cultured milk and vitamin D3. The presence of modified food starch and natural flavors, which are highly processed and offer no nutritional benefits, further impacts the rating. While it contains a moderate amount of additives, the overall processing level and inclusion of less transparent ingredients reduce its healthiness.
Key ingredients 12
Cultured pasteurized grade A nonfat milkGood
This is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing adds beneficial probiotics that support gut health.
Benefits
Provides high-quality protein and calcium, supporting muscle and bone health. Contains probiotics that may improve digestive health.
Milk and creamGood
Milk and cream are sources of essential nutrients like calcium and vitamin D. They contribute to the creamy texture and flavor of the product. The presence of cream adds healthy fats that are beneficial in moderation.
Risks
May pose a risk for individuals with lactose intolerance or dairy allergies.
Benefits
Rich in calcium and vitamin D, supporting bone health. Provides healthy fats that can be part of a balanced diet.
Vitamin D3Good
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports calcium absorption and bone health.
WheyNeutral
Whey is a byproduct of cheese production and a source of protein. It is often used to enhance the protein content of dairy products. While beneficial for muscle repair, it is not a primary ingredient here.
Risks
May cause digestive issues for those with lactose intolerance.
Benefits
Provides additional protein, which is beneficial for muscle maintenance and repair.
SaltNeutral
Salt is used to enhance flavor and preserve the product. It is a common ingredient in cheese products. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.
Benefits
Essential for flavor enhancement and preservation in food products.
Citric acidNeutral
Citric acid is used as a preservative and to add acidity. It is naturally found in citrus fruits and is generally recognized as safe. Its role in this product is primarily functional, not nutritional.
Benefits
Helps preserve the product and maintain its freshness.
Calcium phosphateNeutral
Calcium phosphate is used to fortify foods with calcium. It is a common additive in dairy products to enhance nutritional value. While beneficial for bone health, its impact in this product is minimal.
Benefits
Contributes to calcium intake, supporting bone health.
Xanthan gumNeutral
Fermentation-derived thickener, well tolerated at food-use levels.
Risks
May cause bloating and gas in sensitive individuals.
Guar gumNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
May cause digestive issues such as gas and bloating.
Vitamin A palmitateNeutral
Vitamin A palmitate is added to fortify foods with vitamin A. It is a synthetic form of vitamin A used to enhance nutritional value. While beneficial for vision and immune function, its impact in this product is minimal.
Benefits
Contributes to vitamin A intake, supporting vision and immune health.
Modified food starchBad
Modified food starch is used as a thickening agent and stabilizer. It is highly processed and can contribute to the overall carbohydrate content without nutritional benefits. Its use is common in processed foods to improve texture.
Risks
May cause digestive issues in sensitive individuals and contributes to empty calories.
Natural flavorBad
Natural flavors are used to enhance taste but lack transparency in their composition. They are highly processed and can contain numerous chemical compounds. Their use is common in processed foods to mimic natural flavors.
Risks
Potential allergenicity and lack of transparency in ingredient composition.
Processing
Ultra-Processed Foods
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