Coagulated milk product formed by curdling with acid or rennet, used fresh or as a base for cheese. Contains milk allergen.
Curd has no known health concerns in the amounts typically used in food.
Score impact: No penalty on the FoodsScan score (FoodsScan scores run 0–100, where 100 is best.)
Found in 38 of 12,846 analysed products in the FoodsScan database.
This is an EU declarable allergen (milk).
Regulatory sources: EFSA, FDA
Curd is also known as curd, quark, извара, cottage cheese — these all refer to the same ingredient.
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