Shredded Cheese
The convenience of pre-shredded cheese just isn’t worth it. Additives such as potato starch (prevents sticking), natamycin (an antibiotic to prevent mold) and cellulose (a stabilizer made from wood pulp) keeps cheese from performing the same as freshly shredded in recipes. Grate your own and you’ll end up with two times more volume by weight than buying shreds.