Cheeses
Follow Your Heart Parmesan Style Dairy-Free Cheese
5 oz
Score
- Ultra-processed
- High in saturated fat
- Contains emulsifiers studied for gut effects
- Contains seed oils
- Contains palm oil
- No synthetic dyes
Why it scores 51
Follow Your Heart Parmesan Style Dairy-Free Cheese scores 51 out of 100 (Okay) 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 8 points 8 kinds of ultra-processing markers: Industrial additive classes found: anti-caking agent, color (added), emulsifier, flavoring, humectant, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. Emerging
- 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
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better cheese
-
Parmesan Belgioioso · 8 oz Not ultra-processed · Less saturated fat Score 95 out of 100 , 44 points higher -
Parmesan Cheese Kraft · 8 oz (226 g) Not ultra-processed · Less saturated fat Score 87 out of 100 , 36 points higher -
Mozzarella Shredded Fat Free Mozzarella Cheese Kraft Not ultra-processed · Less saturated fat Score 92 out of 100 , 41 points higher -
Sarvecchio Parmesan Sartori · 28 g Not ultra-processed · Less saturated fat Score 91 out of 100 , 40 points higher -
French Connection Non-Dairy Cheese Misha’s · 8 oz Not ultra-processed · Less saturated fat Score 89 out of 100 , 38 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Parmesan Style Dairy-Free Cheese
Ingredients
- Carrageenan minus 7.5 points
- Modified starch minus 2.5 points
- Palm oil minus 2.5 points
- Canola oil minus 1.5 points
- Powdered cellulose minus 1.5 points
- Maltodextrin minus 1.5 points
- Natural flavors minus 0.5 points
- Glycerin minus 0.5 points
- Calcium phosphate minus 0.5 points
- Sodium phosphate minus 0.5 points
- Sunflower lecithin minus 0.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 8 kinds of ultra-processing markers minus 8 points
Nutrition per 100 g
- Saturated fat 10 g / 100 g minus 3.5 points
100 − 49 = 51
Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [15]
Nutrition per 100 g
| Energy | 20 kcal |
|---|---|
| Fat | 1.5 g |
| Saturated fat | 10 g |
| Trans fat | 0 g |
| Carbohydrates | 40 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 0 g |
| Salt | 0.2 g |
Serving: 2 tsp (5 g)
Ingredients
- Modified Potato Starch
- Palm Fruit Oil
- Filtered Water
- Expeller- Pressed Canola Oil
- Cellulose
- Maltodextrin
- Natural Flavors ( Contains Autolyzed Yeast)
- Vegetable Glycerin
- Sea Salt
- Citric Acid
- Nutritional Yeast
- Calcium Phosphate
- Bamboo Fiber
- Sodium Phosphate
- Carrageenan (moderate concern)
- Organic Chickpea Miso (Organic Handmade Rice Koji, Organic Whole Chickpeas, Sea Salt, Water, Koji Spores)
- Sunflower Lecithin
- Annatto for Color
Label text, as published
Modified Potato Starch, Palm Fruit Oil, Filtered Water, Expeller- Pressed Canola Oil, Cellulose, Maltodextrin, Natural Flavors ( Contains Autolyzed Yeast), Less than 2% of: Vegetable Glycerin, Sea Salt, Citric Acid, Nutritional Yeast, Calcium Phosphate, Bamboo Fiber, Sodium Phosphate, Carrageenan, Organic Chickpea Miso ( Organic Handmade Rice Koji, Organic Whole Chickpeas, Sea Salt, Water, Koji Spores), Sunflower Lecithin, Annatto for Color
Allergens and diets
- Vegan
- Vegetarian
- Not palm-oil-free
Always check the package: recipes change.
More cheeses on GoodSwap
-
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 -
Pepper Jack Cheese Cabot Creamery · 8 oz High in saltHigh in saturated fat Score 79 out of 100 Good -
Cottage Cheese Lucerne · 113 g Ultra-processedContains added sugarsContains emulsifiers studied for gut effectsMay contain traces of 1,4-dioxane Score 37 out of 100 Poor -
Sharp Cheddar Reduced Fat Cheese Lucerne · 28 g Ultra-processedHigh in saltHigh in saturated fatNo synthetic dyes Score 71 out of 100 Good
More from Follow Your Heart
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
-
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
-
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
-
Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)
monographs.iarc.who.int
-
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
-
Process contaminants in vegetable oils and foods
“The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”
efsa.europa.eu
-
“Glycidyl fatty acid esters, expressed as glycidol”
eur-lex.europa.eu
-
“replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”
doi.org
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
-
21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
-
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
-
“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
-
“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
-
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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“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
-
“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