Feta
Athknos Feta Cheese
12 oz
Score
- 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:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 3 points Salt 0.8 g / 100 g: High in salt. Strong
- 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.
Better cheese
-
Feta Cheese Chunk Traditional Athenos Not ultra-processed · No powdered cellulose Score 88 out of 100 , 15 points higher -
Feta Crumbled Traditional Odyssey · 6 oz Not ultra-processed · No powdered cellulose Score 86 out of 100 , 13 points higher -
Feta Cheese Athenos · 6 oz Not ultra-processed Score 83 out of 100 , 10 points higher -
Traditional Style Feta Cheese The Kryssos Co. · 8 oz Not ultra-processed · No powdered cellulose Score 88 out of 100 , 15 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Feta Cheese
Ingredients
- Powdered cellulose minus 2.5 points
- Natamycin minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Saturated fat 3.5 g / 100 g minus 1.5 points
- Salt 0.8 g / 100 g minus 3 points
100 − 27.5 = 72.5 → 73
Nutrition per 100 g
| Energy | 70 kcal |
|---|---|
| Fat | 6 g |
| Saturated fat | 3.5 g |
| Carbohydrates | 1 g |
| Sugars | 1 g |
| Added sugars | 0 g |
| Fiber | 1 g |
| Protein | 5 g |
| Salt | 0.8 g |
Serving: 0.25 cup (28 g)
Ingredients
- Feta Cheese (pasteurized Part-skim Milk, Cheese Culture, Salt, Enzymes)
- Powdered Cellulose To Prevent Caking
- Natamycin (a Natural Mold Inhibitor)
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
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11. List of Permitted Preservatives (Lists of Permitted Food Additives)
“B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”
canada.ca
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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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“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