Cheeses
Trader Joe's Organic Lowfat Cottage Cheese
454 g
Score
- Ultra-processed
- Contains emulsifiers studied for gut effects
Why it scores 67
Trader Joe's Organic Lowfat Cottage Cheese scores 67 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 7.5 points Carrageenan: In the NutriNet-Santé cohort, higher carrageenan intake was associated with a higher risk of type 2 diabetes; cause and effect is not established. Strong
- minus 3 points Salt 0.9 g / 100 g: High in salt. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better cottage cheese
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Organic Lowfat Milk Cottage Cheese Kalona Super Natural · 16 oz Not ultra-processed · No gut-studied emulsifiers Score 100 out of 100 , 33 points higher -
Organic Whole Milk Cottage Cheese Kalona Super Natural · 16 oz/454 g Not ultra-processed · No gut-studied emulsifiers Score 100 out of 100 , 33 points higher -
Organic Cottage Cheese Small Curd Wegmans · 16 oz Not ultra-processed · No gut-studied emulsifiers Score 100 out of 100 , 33 points higher -
Organic Probiotic Cottage Cheese Whole Milk Nancy's · 454 g Not ultra-processed · No gut-studied emulsifiers Score 95 out of 100 , 28 points higher -
Lowfat Cottage Cheese Nancy's Probiotic · 16 oz Not ultra-processed · No gut-studied emulsifiers Score 91 out of 100 , 24 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Organic Lowfat Cottage Cheese
Ingredients
- Carrageenan minus 7.5 points
- Calcium phosphate minus 2.5 points
- Locust bean gum minus 2.5 points
- Agar minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Saturated fat 1.3 g / 100 g minus 0.5 points
- Salt 0.9 g / 100 g minus 3 points
- Protein 12.4 g / 100 g plus 2 points
100 − 33.5 = 66.5 → 67
Nutrition per 100 g
| Energy | 80 kcal |
|---|---|
| Fat | 2.2 g |
| Saturated fat | 1.3 g |
| Trans fat | 0 g |
| Carbohydrates | 3.5 g |
| Sugars | 3.5 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 12.4 g |
| Salt | 0.9 g |
Serving: 0.5 cup (113 g)
Ingredients
- organic nonfat milk
- organic milk
- organic cream
- salt
- tricalcium phosphate
- citric acid
- locust bean gum
- agar
- carrageenan (moderate concern)
- carbon dioxide
- active cultures (lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium lactis, lactococcus cremoris, lactococcus lactis, streptococcus thermophilus)
- vitamin a palmitate
- microbial enzyme
Label text, as published
organic nonfat milk, organic milk, organic cream, salt, tricalcium phosphate, citric acid, locust bean gum, agar, carrageenan, carbon dioxide, active cultures (lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium lactis, lactococcus cremoris, lactococcus lactis, streptococcus thermophilus), vitamin a palmitate, microbial enzyme
Allergens and diets
Contains: Milk
- Not vegan
- Palm-oil-free
Always check the package: recipes change.
Packaging
Plastic
Context only: no points in v1.
More cheeses on GoodSwap
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Light Laughing Cow Cheese Wedges The Laughing Cow · 8 × 19 g Ultra-processedHigh in saltHigh in saturated fat Score 66 out of 100 Good -
Low Fat Cottage Cheese Darigold · 113 g Ultra-processedContains emulsifiers studied for gut effectsMay contain traces of 1,4-dioxane Score 57 out of 100 Okay -
String Cheese Frigo Cheese Heads · 28 g High in saltHigh in saturated fat Score 79 out of 100 Good -
Parmesan Cheese Lucerne · 28 g Ultra-processedHigh in saltHigh in saturated fat Score 67 out of 100 Good -
Original Recipe Hot Sauce with Cayenne Peppers, Original Recipe Pantry Basix · 10 fl oz/296 mL Score 98 out of 100 Excellent -
Ultra Thin Swiss Cheese Sargento · 6.84 oz/193 g High in saturated fat Score 79 out of 100 Good
More from Trader Joe's
Sources
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“We found direct associations between the risk of type 2 diabetes and exposures to various food additive emulsifiers widely used in industrial foods, in a large prospective cohort of French adults.”
doi.org
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Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”
doi.org
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Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
“However, the Panel noted uncertainties as regards the chemistry, the exposure assessment and biological and toxicological data.”
doi.org
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Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)
monographs.iarc.who.int
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EFSA issues new advice on phosphates
“We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”
efsa.europa.eu
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Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
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“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
who.int
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Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
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“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”
doi.org
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“Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”
doi.org
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“This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”
doi.org