WHOLE FOODS MARKET, FRESH MOZZARELLA BOCCONCINI
Whole Foods MarketAnalysis updated August 2026 · How Scout scores
At a glance
Summary
This fresh mozzarella bocconcini is made from cultured pasteurized milk, citric acid, lactic acid, salt, and microbial enzymes, which are typical ingredients for cheese and contribute to its nutritional value. The product is processed but maintains a clean ingredient list with minimal additives, making it a healthier option compared to more heavily processed cheese products. Its processing level limits the score, but the absence of harmful ingredients allows it to score well within its category.
Key ingredients 5
Cultured pasteurized milkGood
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.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.
Citric acidNeutral
Citric acid is used as an acidulant to adjust pH and enhance flavor. It is naturally found in citrus fruits and is commonly used in food processing. It is generally recognized as safe when used in food products.
Risks
Excessive consumption may cause gastrointestinal discomfort in sensitive individuals.
Lactic acidNeutral
Lactic acid is used in cheese production to aid in fermentation and flavor development. It is a naturally occurring acid in fermented foods. It is safe for consumption and contributes to the tangy taste of cheese.
Benefits
Contributes to the development of flavor and texture in cheese.
SaltNeutral
Salt is used in cheese making for flavor enhancement and preservation. It is a common ingredient in many foods and is essential for various bodily functions. However, excessive intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Essential for maintaining fluid balance and nerve function in the body.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to coagulate milk, aiding in curd formation. They are an alternative to animal rennet and are suitable for vegetarian products. These enzymes are safe and effective in cheese making.
Benefits
Allows for the production of vegetarian-friendly cheese products.
Processing
Processed Foods
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