Trader Joe's Fat Free Crumbled Feta Cheese
Photo: Open Food Facts contributors (CC BY-SA)

Feta

Trader Joe's Fat Free Crumbled Feta Cheese

6 oz

Score

Good 68 out of 100 High confidence
  • Ultra-processed
  • High in salt

Why it scores 68

Trader Joe's Fat Free Crumbled Feta Cheese scores 68 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. minus 9 points Salt 2.4 g / 100 g: Very high in salt. Strong
  3. plus 4 points Protein 21.4 g / 100 g: A good source of protein. Info

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Fat Free Crumbled Feta Cheese

START100

Ingredients

  • Whey protein concentrate / isolate minus 2.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Powdered cellulose minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Natamycin minus 2.5 points
    Regulatory Health Canada permits it only in listed foods, such as on the surface of cheese. [2]
subtotal−7.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 2 kinds of ultra-processing markers minus 1.5 points
    Emerging Industrial additive classes found: anti-caking agent and industrial protein. [1]
subtotal−19.5

Nutrition per 100 g

  • Salt 2.4 g / 100 g minus 9 points
    Strong Very high in salt. [3]
  • Protein 21.4 g / 100 g plus 4 points
    Info A good source of protein. [4]
subtotal−5

TOTAL 68Good

100 − 32 = 68

Can’t score above 79. High in salt (above the front-of-pack "high" level). [5]


GTIN 00007985000070 · 2026-09-16

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy125 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates10.7 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein21.4 g
Salt2.4 g

Serving: 28g

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

FAT FREE FETA CHEESE (PASTEURIZED SKIM MILK, WHEY PROTEIN CONCENTRATE, SALT, CHEESE CULTURES, MICROBIAL ENZYMES), CELLULOSE POWDER (ANTI-CAKING AGENT), NATAMYCIN (MOLD INHIBITOR)

Allergens and diets

Contains: Milk

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

  3. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “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

  4. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  5. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  6. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “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