Is Creamy swiss with garlic herbs wedges per Vegan?

The Ingredient Breakdown

As a food scientist, I look past the marketing claims and straight at the formulation. The name "Creamy Swiss" is the first clue—it implies a cheese base. The ingredient list confirms this immediately with a blend of cheddar, swiss, and semisoft cheese. These are derived from pasteurized cultured milk and part-skim milk, which are unequivocal dairy products. Even if the cheese were removed, the texture is maintained using nonfat milk, whey, and ultrafiltered nonfat milk.

There is a common misconception that "whey" is just a byproduct that can be ignored, but in the food industry, it is a primary protein filler derived from milk processing. Furthermore, the sodium polyphosphate listed is a synthetic emulsifier typically used to keep dairy fats and water from separating, ensuring that the cheese sauce remains smooth rather than greasy. While ingredients like garlic extract and parsley are plant-derived, the heavy dairy load makes the entire product non-vegan.

Nutritional Value

From a nutritional standpoint, this product is designed as a high-fat, high-sodium indulgence rather than a health food. The presence of three different types of cheese, plus nonfat milk and whey, contributes to a significant amount of saturated fat and sodium. Because the base is dairy-heavy, it is naturally high in protein, but it also carries the caloric density associated with cheese sauces. If you are monitoring your intake of processed dairy or sodium, this product would likely exceed daily recommended limits in a single serving. It fits the diet limits of a standard omnivorous diet, but it is not a "light" option.