HANNAFORD, NATURAL SHREDDED MILD CHEDDAR CHEESE
Analysis updated October 2026 · How Scout scores
At a glance
Summary
This shredded cheddar cheese is ultra-processed due to the inclusion of anti-caking agents and a mold inhibitor, which are common in pre-shredded cheese products. While it contains beneficial ingredients like pasteurized milk and cheese cultures, the presence of additives such as natamycin and starches contributes to its processing level. Despite these factors, it remains a recognizable cheese product with a relatively clean ingredient list compared to more heavily processed cheese alternatives.
Key ingredients 9
Pasteurized milkGood
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 standard practice in cheese production, contributing to the product's nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for the fermentation process, contributing to the flavor and texture of cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese production, helping to control moisture and inhibit bacterial growth. While necessary for cheese making, 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.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese production process but do not have direct health impacts. Enzymes are typically derived from animal or microbial sources.
Benefits
Crucial for the cheese-making process, aiding in curd formation.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese a yellow-orange hue. As a natural colorant, it is generally considered safe and does not impact the nutritional value of the cheese.
Benefits
Provides natural color without artificial additives.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a common additive in shredded cheese products. While it serves a functional purpose, it does not contribute nutritional value.
Benefits
Helps maintain the texture and usability of shredded cheese.
Corn starchNeutral
Corn starch is used to prevent caking in shredded cheese, ensuring it remains free-flowing. It is a widely used food additive for this purpose. While it is effective in maintaining texture, it does not provide nutritional benefits.
Benefits
Prevents clumping, maintaining the quality of shredded cheese.
Calcium sulfateNeutral
Calcium sulfate is used as an anti-caking agent in cheese products. It helps maintain the free-flowing nature of shredded cheese. While it serves a functional purpose, it does not impact the nutritional profile of the cheese.
Benefits
Maintains texture and prevents clumping in shredded cheese.
NatamycinBad
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is effective in preventing mold growth, its use as a preservative raises concerns about potential overuse of additives. It is generally recognized as safe but may contribute to the perception of ultra-processed foods.
Risks
Overuse of preservatives can contribute to the perception of ultra-processed foods.
Benefits
Effectively prevents mold growth, extending the shelf life of cheese.
Processing
Ultra-Processed Foods
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