Annie's Bernie's Farm Macaroni and Cheese
Analysis updated April 2026 · How Scout scores
At a glance
Summary
Annie's Bernie's Farm Macaroni and Cheese contains organic ingredients like wheat flour and whole grain wheat flour, which are beneficial for their nutrient content and lack of synthetic chemicals. However, the presence of sodium phosphate, an emulsifier linked to potential health issues, and the product's high level of processing limit its healthiness. Despite some positive nutritional aspects, the ultra-processed nature of the product and the inclusion of additives like silicon dioxide for anticaking contribute to a lower score.
Key ingredients 11
Organic whole grain wheat flourVery Good
Organic whole grain wheat flour is a nutrient-rich ingredient that retains the bran and germ, providing fiber and essential nutrients. Its organic certification ensures it is free from harmful chemicals. It supports digestive health and offers more nutrients than refined flour.
Risks
Contains gluten, which can be problematic for those with gluten intolerance or celiac disease.
Benefits
Rich in dietary fiber and essential nutrients, supporting digestive health and providing sustained energy.
Dried cheddar cheeseGood
Dried cheddar cheese is a source of protein and calcium, essential for bone health. Made from cultured pasteurized milk, it provides a good balance of nutrients. It is a better option than processed cheese products due to its simpler ingredient list.
Risks
High in saturated fats and sodium, which can be a concern if consumed in excess.
Benefits
Provides protein and calcium, supporting muscle and bone health.
Organic wheat flourNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Provides essential carbohydrates for energy and is a cleaner option due to its organic nature.
WheyNeutral
Liquid whey as a minor dairy ingredient — benign.
Risks
May cause digestive issues for those with lactose intolerance.
Benefits
Excellent source of complete protein, supporting muscle health and recovery.
Nonfat milkNeutral
Nonfat milk provides protein and calcium without the fat content of whole milk. It is a good option for those looking to reduce fat intake while maintaining nutrient intake. However, it lacks the beneficial fats found in whole milk.
Risks
May not provide the same satiety as whole milk due to the absence of fat.
Benefits
Offers protein and calcium with reduced fat content, suitable for low-fat diets.
ButterNeutral
Butter is a natural fat source made from pasteurized cream and salt. It provides flavor and richness to foods but is high in saturated fats. It is a traditional fat source, but moderation is key due to its fat content.
Risks
High in saturated fats, which can impact heart health if consumed excessively.
Benefits
Adds flavor and richness, and contains fat-soluble vitamins like A and D.
SaltNeutral
Salt is used to enhance flavor and preserve food. It is essential for various bodily functions but should be consumed in moderation. Excessive intake can lead to health issues such as hypertension.
Risks
High sodium intake is linked to increased blood pressure and cardiovascular risk.
Benefits
Essential for maintaining fluid balance and nerve function.
Cultured milkNeutral
Cultured milk is fermented with beneficial bacteria, which can aid digestion. It is a source of probiotics, which support gut health. However, it is similar to regular milk in terms of nutrient content.
Risks
May cause issues for those with lactose intolerance.
Benefits
Contains probiotics that support digestive health.
Annatto extractNeutral
Annatto extract is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow or orange color to foods. It is a preferable alternative to synthetic dyes.
Risks
Rarely, it may cause allergic reactions in sensitive individuals.
Benefits
Provides natural color without synthetic additives.
Silicon dioxideNeutral
Silicon dioxide is used as an anti-caking agent to prevent clumping in powdered foods. It is generally recognized as safe when used in small amounts. It does not contribute any nutritional value.
Benefits
Helps maintain the free-flowing nature of powdered products.
Sodium phosphateBad
Sodium phosphate is used as an emulsifier and stabilizer in processed foods. It can contribute to the ultra-processed nature of foods and may have negative health impacts. Excessive intake is linked to kidney and cardiovascular issues.
Risks
Associated with kidney stress and potential cardiovascular issues when consumed in large amounts.
Processing
Ultra-Processed Foods
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