Shop Map Research Get the app
KROGER, MILD CHEDDAR SLICES

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is KROGER, MILD CHEDDAR SLICES healthy?

KROGER, MILD CHEDDAR SLICES scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This product is a processed cheese with a simple ingredient list, including pasteurized milk, cheese culture, salt, enzymes, and annatto for color.

How processed is KROGER, MILD CHEDDAR SLICES?

KROGER, MILD CHEDDAR SLICES is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive KROGER, MILD CHEDDAR SLICES' score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk, Cheese culture count in its favor; Annatto is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

You might also like

88
Organic Valley Raw Cheddar Cheese Mild Rich And Creamy
Organic Valley
$9.99
88
vermont extra sharp white cheddar cheese
Private Selection
88
A2 raw milk cheddar cheese
Bunker Hill
88
Vintage Cheddar Cheese
Ivy's Reserve

See more

KROGER, MILD CHEDDAR SLICES

Kroger
60 Fair

Analysis updated September 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 2
Harmful ingredients 1
Owned by Kroger
Category Cheese
Summary

This product is a processed cheese with a simple ingredient list, including pasteurized milk, cheese culture, salt, enzymes, and annatto for color. While it contains beneficial nutrients like protein and calcium from milk, the presence of annatto as a colorant and its classification as an ultra-processed food limit its score. The processing level restricts the potential health benefits typically associated with traditional cheeses.

Key ingredients 5

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, which is beneficial for muscle health.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized milk →
Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of flavor and texture in cheese, enhancing its overall quality.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese-making, providing essential sodium. While necessary for flavor, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese-making process and are generally safe. Enzymes help in developing the texture and flavor of the cheese.

Benefits

Essential for coagulating milk and developing cheese texture and flavor.

See more about Enzymes →
Annatto
Bad

Annatto is a natural colorant derived from the seeds of the achiote tree, used to impart a yellow-orange hue to cheese. While natural, it can cause allergic reactions in sensitive individuals. It is used primarily for aesthetic purposes and does not contribute to nutritional value.

Risks

May cause allergic reactions in sensitive individuals.

Benefits

Provides a natural color to cheese without synthetic additives.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese