Athknos Feta Cheese
Photo: Open Food Facts contributors (CC BY-SA)

Feta

Athknos Feta Cheese

12 oz

Score

Good 73 out of 100 High confidence
  • Ultra-processed

Why it scores 73

Athknos Feta Cheese scores 73 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 3 points Salt 0.8 g / 100 g: High in salt. Strong
  3. minus 2.5 points Powdered cellulose: An additive class typical of ultra-processed foods (NOVA group 4). Info

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

The Receipt

Feta Cheese

START100

Ingredients

  • 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−5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
subtotal−18

Nutrition per 100 g

  • Saturated fat 3.5 g / 100 g minus 1.5 points
    Strong Contains some saturated fat. Counted at half for this whole-food category. [3]
  • Salt 0.8 g / 100 g minus 3 points
    Strong High in salt. [4]
subtotal−4.5

TOTAL 73Good

100 − 27.5 = 72.5 → 73


GTIN 00070277290008 · 2026-06-09

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy70 kcal
Fat6 g
Saturated fat3.5 g
Carbohydrates1 g
Sugars1 g
Added sugars0 g
Fiber1 g
Protein5 g
Salt0.8 g

Serving: 0.25 cup (28 g)

Ingredients

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

Feta Cheese (pasteurized Part-skim Milk, Cheese Culture, Salt, Enzymes), Powdered Cellulose To Prevent Caking, Natamycin (a Natural 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. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  4. 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

  5. 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