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Nutrition Score

hochland branza topita

5941238100054
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
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Hazard Score
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Mirella Index
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
skimmed milk
skimmed milk  ·  No known concerns
Contains milk
Cheese
Cheese  ·  No known concerns
Contains milk
Dairy product; contains milk (allergen).
Butter (Dairy Fat)
ButterFat  ·  −2 pts
Moderate health concern Source: FDA
Contains milk
Natural dairy fat. High in saturated fat but also contains beneficial fat-soluble vitamins.
Polyphosphates
E452  ·  −5 pts
Moderate health concern Source: EFSA
Water-binding phosphate in processed meat/cheese.
Diphosphates (Sodium/Potassium)
E450  ·  −5 pts
Moderate health concern Source: EFSA
Water-binding stabilizers heavily used in industrial minced meat and sausages to artificially add weight. High intake may impair calcium absorption.
Sodium Citrate
E331  ·  No known concerns
Acidity regulator and emulsifying salt.
Cream
Cream  ·  No known concerns
Contains milk
Dairy cream; contains milk (allergen).
Milk Protein
MilkProtein  ·  No known concerns
Contains milk
Salt (Sodium Chloride)
Salt  ·  −2 pts
Moderate health concern Source: WHO, FDA
Common table salt used for flavouring and preservation. High intake is linked to hypertension.
Citric Acid
E330  ·  No known concerns
Natural organic acid used as an antioxidant and flavoring. Safe for ingestion.
Ham (Cured Pork)
Ham  ·  −3 pts
Cured pork product, including raw/dry-cured ham (prosciutto crudo).
Pork Meat
PorkMeat  ·  No known concerns
Whole animal protein. Base component of traditional minced meat and sausages.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
potato starch
potato starch  ·  No known concerns
Spices
Spices  ·  No known concerns
e450 and e 451
No known concerns
Sodium Erythorbate
E316  ·  −2 pts
Antioxidant common in cured meats.
Sodium Nitrite
E250  ·  −15 pts
High health concern Source: IARC
Preservative in cured meats. Its nitrosamine by-products are a key mechanism behind IARC classifying processed meat consumption as Group 1 carcinogenic to humans.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
dried mushrooms
No known concerns
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