SHARP CHEDDAR SHREDDED NATURAL REDUCED FAT CHEESE
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This reduced fat cheddar cheese is ultra-processed due to the inclusion of anti-caking agents and a natural mold inhibitor. While it provides a good source of protein and calcium, the presence of additives like potato starch and powdered cellulose contributes to its processing level. The use of pasteurized milk and the absence of harmful substances are positive aspects, but the processing level limits its score.
Key ingredients 9
Pasteurized Reduced Fat MilkGood
Provides essential dairy proteins, calcium, and fats with reduced fat content.
Cheese CultureGood
Beneficial live bacteria traditionally used in cheese making to ferment lactose and develop flavor.
See more about Cheese Culture →SaltNeutral
Standard culinary salt used for flavor enhancement and preservation.
See more about Salt →EnzymesNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
See more about Enzymes →AnnattoNeutral
Natural vegetable color derived from the seeds of the achiote tree.
See more about Annatto →Vitamin A PalmitateNeutral
Added nutrient to restore vitamin A lost during the reduction of milk fat.
See more about Vitamin A Palmitate →Potato StarchNeutral
Used in shredded cheese blends as an anti-caking agent to prevent clumping.
See more about Potato Starch →Powdered CelluloseBad
Inedible plant fiber derived from wood pulp or cotton used as an anti-caking agent, offering no nutritional value.
See more about Powdered Cellulose →NatamycinBad
A chemical mold inhibitor and preservative produced by bacteria fermentation used to extend shelf life.
See more about Natamycin →Processing
Ultra-Processed Foods
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