Contains 2% Or Less: Sour Cream

Sour cream is a dairy product made by fermenting regular cream with specific kinds of lactic acid bacteria. This bacterial culture sours and thickens the cream, giving it a tangy flavor and a rich texture. It is a common ingredient in many dairy-producing countries.

Manufacturers add sour cream to foods for its creamy texture, rich mouthfeel, and tangy flavor. It can act as a thickener and a flavor enhancer in dips, dressings, baked goods, and savory dishes. Its ability to withstand heat makes it useful in cooking and baking.

Sour cream is generally recognized as safe (GRAS) by the FDA for use in food. As a fermented dairy product, it contains probiotics which may support gut health, though research is ongoing. It is a source of fat and calories, and excessive intake could contribute to a diet high in saturated fat. Regulatory bodies like EFSA have evaluated similar fermented dairy products.