Shredded mozzarella
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This shredded mozzarella cheese is moderately processed, containing additives like potato starch, canola oil, and rice flour to prevent caking, which detracts from its overall healthiness. The presence of canola oil, a seed oil, is a concern due to its potential inflammatory effects. However, the base cheese itself is made from traditional ingredients, providing a good source of protein and calcium.
Key ingredients 5
Low moisture part skim mozzarella cheeseGood
This cheese provides a good source of protein and calcium, essential for bone health. It is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional cheese-making ingredients. The low moisture content helps extend shelf life and improve texture.
Benefits
Rich in protein and calcium, supporting muscle function and bone health. Contains beneficial probiotics from cheese cultures that may aid digestion.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent clumping in shredded cheese. It is a natural carbohydrate derived from potatoes. It does not significantly impact the nutritional profile of the product.
See more about Potato starch →Rice flourNeutral
Rice flour is used as an anti-caking agent in shredded cheese products. It is a gluten-free carbohydrate source derived from rice. It does not significantly alter the nutritional profile of the cheese.
See more about Rice flour →NatamycinNeutral
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is a naturally occurring antifungal compound produced by fermentation. It is considered safe for consumption in small quantities.
Benefits
Helps prevent mold growth, extending the shelf life of cheese products without altering flavor or texture.
Canola oilVery Bad
Canola oil is a seed oil high in omega-6 fatty acids, which can promote inflammation when consumed in excess. It is often highly processed and refined, which may reduce its nutritional quality. The use of canola oil in food products is controversial due to its potential health impacts.
Risks
High omega-6 content may promote inflammation when consumed in excess. Processing methods can introduce trans fats and reduce nutritional quality.
Processing
Processed Foods
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