Feta
President Feta Crumbles
12 oz
Score
- Ultra-processed
- High in salt
- High in saturated fat
Why it scores 69
President Feta Crumbles scores 69 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 points Salt 2.3 g / 100 g: Very high in salt. Strong
- minus 4.5 points Saturated fat 12.5 g / 100 g: High in saturated fat. Counted at half for this whole-food category. Strong
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 · Less salt Score 88 out of 100 , 19 points higher -
Creamy Blue Cheese Crumbles Boar's Head · 28 g Not ultra-processed · Less salt Score 87 out of 100 , 18 points higher -
Feta Crumbled Traditional Odyssey · 6 oz Not ultra-processed · Less salt Score 86 out of 100 , 17 points higher -
Traditional Feta Cheese Crumbles H-E-B · 6 oz Not ultra-processed · No powdered cellulose Score 79 out of 100 , 10 points higher -
Reduced Fat Feta Cheese Crumbles Publix · 4 oz Not ultra-processed · No natamycin Score 79 out of 100 , 10 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Feta Crumbles
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 12.5 g / 100 g minus 4.5 points
- Salt 2.3 g / 100 g minus 7 points
- Energy 250 kcal / 100 g minus 0.5 points
- Protein 17.9 g / 100 g plus 4 points
100 − 31 = 69
Can’t score above 79. High in fat, saturated fat and salt (above the front-of-pack "high" level). [6]
Nutrition per 100 g
| Energy | 250 kcal |
|---|---|
| Fat | 17.9 g |
| Saturated fat | 12.5 g |
| Trans fat | 0 g |
| Carbohydrates | 3.6 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 17.9 g |
| Salt | 2.3 g |
Serving: 1 ONZ (28 g)
Ingredients
- PASTEURIZED MILK
- SALT
- CHEESE CULTURES
- CELLULOSE POWDER ADDED TO PREVENT CAKING
- ENZYMES
- NATAMYCIN (NATURAL MOLD INHIBITOR)
Label text, as published
PASTEURIZED MILK, SALT, CHEESE CULTURES, CELLULOSE POWDER ADDED TO PREVENT CAKING, ENZYMES, NATAMYCIN (NATURAL MOLD INHIBITOR).
Allergens and diets
Contains: Milk
- Not vegan
- Palm-oil-free
Always check the package: recipes change.
More feta on GoodSwap
-
Feta Crumbles President · 24 oz Ultra-processedHigh in saltHigh in saturated fat Score 67 out of 100 Good -
Feta Crumbles President · 6 oz Ultra-processed Score 75 out of 100 Good -
Crumbled Feta Cheese Original Emporium Selection · 4 oz High in saltHigh in saturated fat Score 79 out of 100 Good -
Feta Cheese 365 Whole Foods Market · 16 oz High in saltHigh in saturated fat Score 79 out of 100 Good -
Fat Free Crumbled Feta Cheese Trader Joe's · 6 oz Ultra-processedHigh in salt Score 68 out of 100 Good -
Feta cheese chunk Athenos · 8 oz High in saltHigh in saturated fat Score 79 out of 100 Good
More from President
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
-
“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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“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
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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