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Bandon

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

Common questions

Is Bandon healthy?

Bandon scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese product is made from cultured pasteurized milk, salt, enzymes, and annatto for coloring.

How processed is Bandon?

Bandon is NOVA Group 3: Processed Foods.

Which ingredients drive Bandon's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized milk counts 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.

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Bandon

85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Category Cheese
Summary

This cheese product is made from cultured pasteurized milk, salt, enzymes, and annatto for coloring. It is a processed food but maintains a relatively clean ingredient list with no artificial additives or seed oils. The use of annatto, while natural, can cause allergic reactions in some individuals, which slightly impacts its overall rating.

Key ingredients 4

Cultured pasteurized milk
Good

Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility by introducing beneficial bacteria.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. The culturing process adds probiotics, which can aid in digestion.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common culinary ingredient with no significant processing concerns. However, excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake may contribute to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the product.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for transforming milk into cheese but do not contribute significant nutritional value. Typically derived from animal or microbial sources, they are a standard part of cheese-making.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation.

See more about Enzymes →
Annatto
Bad

Annatto is a natural colorant used to give cheese an orange hue. While natural, it can cause allergic reactions in sensitive individuals. It does not contribute to the nutritional value of the product.

Risks

May cause allergic reactions or food sensitivities in some individuals.

Benefits

Provides a natural color to the product without synthetic additives.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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