Organic Valley
B
ProfileGood
Organic Blue Cheese Crumbles, 4 oz
🔴Non-VegetarianDairy & Eggs USVerified
Label Serving
28 g
Barcode
00093966002119
Data last verified: 3 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
moderate
Salt
moderate
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
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Interactive
Verified Safe
Clean: No peanut-free detected for this product.
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AI Decoder analysis
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B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Favorable Profile
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
7.8/10
Health Score
Nutrition Facts (per serving: 28 g)
Energy28kcal
Protein1.68g
Total Fat2.24g
Sodium86.8mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (28 g) — the label's %RDA
Energy28 kcalLow1%
Total Fat2.24gLow3%
Protein1.68g3%
Sodium87mgLow4%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Nutrient absorption analysis
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Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
8 / 9 researched · AI analyzing 1 more...Ingredients — as printed on the label
Ingredients: Organic Milk, Cheese Cultures, Salt, Vegetarian Enzyme, Animal Enzyme, Penicillium Roqueforti ; Milk and Dairy ( Cheese Cultures, Organic Milk) ; Cheese Cultures ; Cultures ; Enzyme ; Penicillium Roqueforti ; Salt
Contains allergens: Milk
1
Cheese Cultures
Low
Texture modifier, dairy base, and spreadable fat source in food manufacturing.
2
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
3
Milk
No NotablesAllergen
Beverage base, ingredient in dairy products, source of dietary protein, calcium, and lipids in food manufacturing.
4
Vegetarian Enzyme
No Notables
Coagulating agent in cheese production, dough conditioner in baking, and protein modifier in food processing.
5
Penicillium Roqueforti
No Notables
Fermentation culture and ripening agent for blue cheeses
6
Animal Enzyme
Under Review
AI summary pending...7
Cultures
No Notables
fermentation agent / texturizer / flavor enhancer
8
Milk And Dairy
No Notables
nutrient delivery base, beverage ingredient, dairy component in food manufacturing
9
Enzyme
No Notables
Processing aid, texturizer, and biocatalyst
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Cheese Cultures | ✓Low Concern | Texture modifier, dairy base, and spreadable fat source in food manufacturing. | Cream cheese is a standard dairy product containing milk allergens and saturated fats, suitable for general consumption within recommended dietary guidelines. |
2 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
3 Milk Allergen | ✓No Notable Concerns | Beverage base, ingredient in dairy products, source of dietary protein, calcium, and lipids in food manufacturing. | Pasteurized organic milk is a widely consumed dairy product recognized as safe for the general population, with specific considerations applicable only to individuals managing lactose intolerance or dairy protein allergies. |
4 Vegetarian Enzyme | ✓No Notable Concerns | Coagulating agent in cheese production, dough conditioner in baking, and protein modifier in food processing. | Vegetarian enzymes are generally recognized as safe protein catalysts utilized in food processing with minimal physiological considerations for standard dietary consumption. |
5 Penicillium Roqueforti | ✓No Notable Concerns | Fermentation culture and ripening agent for blue cheeses | Penicillium roqueforti is a traditional fermentation culture widely used in cheese production with a long history of safe consumption. |
6 Animal Enzyme | ?Under Review | — | AI summary pending... |
7 Cultures | ✓No Notable Concerns | fermentation agent / texturizer / flavor enhancer | Live food cultures are naturally occurring microorganisms widely recognized as safe and beneficial for general food fermentation and digestive wellness. |
8 Milk And Dairy | ✓No Notable Concerns | nutrient delivery base, beverage ingredient, dairy component in food manufacturing | Pasteurized skim milk is a standard dairy ingredient generally recognized as safe for the general population, with considerations primarily for those with dairy allergies or lactose intolerance. |
9 Enzyme | ✓No Notable Concerns | Processing aid, texturizer, and biocatalyst | Enzymes are naturally occurring biocatalysts widely utilized in food processing with an established safety profile for general consumer ingestion. |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
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