9 Things You Should Never Buy From the Grocery Store, According to Experts

Grocery stores are stocked with countless products and fresh ingredients that make cooking both enjoyable and convenient. For many shoppers, local farmers' markets and butcher shops are not accessible, so relying on the grocery store for everything is often the most practical option.

While convenience foods can serve a purpose, several items are not worth adding to your cart on a routine basis. Ahead, we spoke to two experts for the grocery store items they say to avoid—and what to buy instead.

Shredded Cheese

Buying pre-shredded cheese may seem like a convenient shortcut, but according to Jessica Gavin, a food and culinary scientist, it doesn't melt as smoothly as freshly grated cheese. "The shreds are coated with anti-caking agents like cellulose or starch to prevent clumping, which also blocks moisture and inhibits a smooth, creamy melt, often leading to a slightly grainy texture in sauces and melted dishes," she says. "I always freshly grate cheese for casseroles like lasagna, Alfredo sauce, or when making macaroni and cheese for the best texture and flavor."

While shredding cheese yourself takes a bit more prep time, it can improve both the texture and flavor of your dish.

Salad Kits

Having a roster of simple, reliable weeknight dinners is essential, but not at the expense of food quality. Salad kits may seem like an easy dinner solution, but they're often overpriced for what you get. Most contain only two servings—or four smaller portions—says Gavin. "I’ve found that buying a whole head of lettuce or a few romaine hearts stretches into at least two meals and is much more cost-effective," Gavin says. "Plus, pre-cut romaine spoils quickly. Wait too long, and you’ll end up tossing nearly half due to limp leaves and browned or pink edges from oxidation."

Beyond cost and portion size, pre-cut greens also come with food safety concerns. Since the vegetables are pre-washed, chopped, and handled more during processing, there is a higher risk of contamination. This may explain the frequent recalls linked to E.coli or salmonella in packaged salad kits and processed greens. "They also spoil quickly once opened," Gavin warns. "Since they’re consumed raw, I always recommend giving pre-cut greens an extra wash before consuming."

Pre-Made Salad Dressings

Pre-made salad dressings often contain added sugars and excess sodium, making them less healthy and less flavorful than homemade versions. While they can be convenient in a pinch, the quality rarely compares.

Gavin recommends making a simple salad dressing at home—it takes just a few minutes and can last all week. "Just whisk together 3 parts oil to 1 part vinegar, then customize it with flavorings like Dijon mustard, herbs, a squeeze of citrus, salt, and pepper," she says. "Add a little honey if you like a touch of sweetness."

Pre-Marinated Meats

Many prepared grocery store foods offer convenience, but the downsides can add up—especially with pre-marinated meats. When preparing these items, stores may use less expensive, tougher cuts that aren't as fresh. While the meat is still safe to eat, marinating can help extend its shelf life, according to Chef Hervé Malivert, director of culinary affairs at the Institute of Culinary Education.

"This isn’t a guarantee that your grocery store is doing this—there are likely stores that don’t marinate as a tactic to prolong shelf life, but it’s a good thing to be aware of when looking to buy pre-marinated meats," he says.

Another drawback is texture. "If the product sits too long in the marinade, it can break down proteins too much, leaving the texture a bit mushy," Gavin adds. "I typically don’t marinate longer than a day, giving plenty of time for flavor to infuse and tenderization to occur."

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Sourdough Bread

As the sourdough craze grows, so does the risk of buying faux sourdough bread that isn't truly fermented. According to Gavin, not all loaves undergo the traditional long fermentation process, which means they miss out on the signature tangy flavor and potential digestive benefits of authentic sourdough.

Many store-bought versions rely on added commercial yeast and additives to speed up rising and flavor development for mass production. "I recommend checking for simple ingredients like flour, water, salt, and a starter to get the best flavor and quality," she says.

Pre-cut Vegetables and Fruit

Pre-chopped fruits and vegetables don't stay fresh as long as whole produce. For example, a head of broccoli will last longer than pre-cut florets, and a whole watermelon holds up better than pre-sliced pieces. Once cut, produce tends to dry out more quickly, and it's typically more expensive. If you're able, Malivert says buying whole produce is always worth it, even if it requires a bit more prep.

Bottled Citrus Juice

Fresh is best when it comes to citrus. If you have access to fresh lemons or limes, choose those over bottled juice. Malivert notes that in culinary school, students are taught to avoid store-bought versions. "Many lemon or lime juices are from concentrate or have some sort of shelf stabilization ingredients for preservation that can sometimes give off a metallic flavor," he adds.

Some bottled citrus juices are also pasteurised, which can result in a more concentrated, less nuanced taste when used in cooking. Freshly squeezed juice delivers a brighter flavor and aroma, and it also allows you to enhance dishes with zest or the natural oils from the peel, Malivert says.

Stock

Chicken, beef, and vegetable stock are often considered essential pantry staples, but homemade versions are typically the better choice. Store-bought stocks often have high levels of sodium, which can limit your control over flavor and saltiness.

"I sometimes buy a quick box of stock. Even though it may taste better homemade, there are moments of convenience where it’s easy and understandable," Malivert says. If you do need to buy stock from the store, opt for low-sodium varieties so you can better control the seasoning of your dish.

Fresh Seafood

While it may sound surprising, some seafood is better purchased frozen. Many grocery stores thaw previously frozen shrimp and sell it at the seafood counter, especially in inland locations, says Malivert. While "fresh" seafood may seem like the better option, frozen varieties can offer higher quality.

This is not limited to shrimp. Malivert says he regularly buys salted, frozen cod and is impressed with its quality.