Bushra Griffith
There has been some controversy regarding the ingredients in shredded cheese. While some sources claim that shredded cheese contains plastic, others attribute its non-clumping properties to additives such as cellulose, a natural powder made from plants, as well as potato starch and natamycin. These additives are generally considered harmless and help keep the cheese from sticking together, maintaining its texture and flavour. However, they may affect the taste and cooking process, making it harder for the cheese to melt. On the other hand, cheese packaged in plastic may be exposed to hazardous chemical plasticizers, which can migrate into the cheese due to its high fat content.
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What You'll Learn
Plastic packaging and harmful chemicals
While the sources I found do not directly state that plastic is put into shredded cheese, they do indicate that plastic packaging may expose cheese to harmful chemicals.
Plastic packaging can introduce harmful chemicals into food. Plastic is made of chemicals and fossil fuels, and while it is stable, it is not inert. This means that when plastic is used to package food, the chemicals it contains may leach into what we eat. This process, called "chemical migration," occurs constantly, even at room temperature. Variables such as the ratio of serving size to packaging influence how much and how quickly chemicals migrate from plastic into food.
Two plastics commonly used to wrap cheese are low-density polyethylene (LDPE) and polyvinyl chloride (PVC), both of which contain carcinogens and endocrine disruptors that have been observed to migrate. Studies of LDPE packaging found that the chemical benzophenone migrated into soft, semi-hard, and hard cheese at temperatures ranging from 25 to 140 degrees Fahrenheit. Benzophenone is an additive for plastics, coatings, and adhesives and is linked to cancer, hormone disruption, and organ system toxicity. PVC is also known to leach the carcinogen vinyl chloride and the plasticizer DEHA, a likely endocrine disruptor and carcinogen, into food.
Bisphenol A (BPA) is another plastic additive that has been deemed safe for food contact by the Food and Drug Administration, despite evidence that it acts as an endocrine disruptor. Although companies have voluntarily stopped using BPA in packaging for baby formula and bottles, it is still found in water bottles and food packaging. Endocrine disruptors are linked to cancers, infertility, and metabolic disorders. Phthalates, one of the most widespread endocrine disruptors, are also used to make plastic more malleable and may be found in plastic-lined takeout boxes and aluminum cans, even if they are labeled "BPA-free."
Overall, there is a lack of transparency and accessible information regarding the chemicals used in plastic manufacturing and their presence in final products. Researchers have identified approximately 16,000 chemicals used in the manufacture of plastic, nearly half of which have never been tested for human safety. Of those tested, 4,200 are considered "highly hazardous" to human health and the environment.
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Cellulose, a natural powder
While plastic is not an ingredient in shredded cheese, there are other additives that may be of concern. One of the most common additives in shredded cheese is cellulose, a natural powder made from cellulose, a naturally occurring component of most plants. It is a dietary fibre found in plant cell walls, and we consume abundant amounts of it when we eat whole fruits and vegetables like apples, strawberries, green beans and tomatoes.
Cellulose is added to shredded cheese to prevent the cheese from sticking together and to maintain its texture and flavour. It is a white, odourless, and tasteless powder that does not absorb moisture due to its fibrous, non-gel structure. While it is generally considered harmless, some people may prefer to shred their own cheese to avoid additives and reduce plastic waste.
Other additives found in shredded cheese include potato starch, calcium carbonate, and natamycin. These ingredients are also generally considered harmless and help to prevent caking and moulding. However, they can affect the taste and texture of the cheese, making it harder to melt and adding a grainy texture to smooth sauces.
While shredded cheese may be convenient, it is often more expensive than buying a block of cheese and shredding it yourself. Additionally, the plastic packaging used for shredded cheese can be a source of harmful chemicals that can migrate into the cheese. Studies have shown that chemicals like benzophenone, a known carcinogen and endocrine disruptor, can migrate from plastic packaging into cheese, even at room temperature. Therefore, it is important to consider the potential health risks associated with the convenience of shredded cheese.
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Additives and anti-caking agents
Pre-shredded cheese often contains additives and anti-caking agents to prevent the cheese from sticking together and to maintain its freshness. These additives include potato starch, natamycin, and powdered cellulose. Cellulose is a natural powder made from cellulose, a naturally occurring component of most plants. It is odourless, tasteless, and non-gelatinous, and therefore does not absorb moisture. Calcium carbonate and potato starch are also considered natural ingredients that pass through the body like any other food. These anti-caking agents are sprinkled in small amounts to ensure the cheese is easier for consumers to use.
While these additives are generally considered harmless, they can affect the taste of the cheese and hinder the cooking process by making it harder for the cheese to melt. For instance, shredded cheese may have a grainy texture, which can be undesirable in smooth, velvety sauces.
Some people choose to avoid pre-shredded cheese due to these additives and instead opt to shred their own cheese. This can be done by hand or with a food processor, and the shredded cheese can be stored in the freezer in heavy-duty plastic bags or reusable containers.
It is worth noting that the plastic used to package shredded cheese may also be a cause for concern. Studies have shown that chemicals can migrate from plastic packaging into the cheese, especially at higher temperatures. Certain types of plastic, such as low-density polyethylene (LDPE) and polyvinyl chloride (PVC), have been found to contain carcinogens and endocrine disruptors that can migrate into the cheese. Therefore, some people prefer to avoid pre-shredded cheese packaged in plastic to reduce their exposure to potentially harmful chemicals.
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Health concerns and risks
While shredded cheese does not contain plastic, it does contain cellulose, a natural powder made from cellulose, a naturally occurring component of most plants. It is generally harmless and is used in small amounts to prevent the cheese from sticking together. Other additives in shredded cheese include potato starch, natamycin, and calcium carbonate, which are also considered safe for consumption. These additives help to maintain the texture and flavour of the cheese by preventing clumping and inhibiting mould growth.
However, the plastic packaging that shredded cheese often comes in may be a cause for concern. Studies have shown that chemicals can migrate from plastic packaging into the cheese, a process known as "chemical migration". This is of particular concern for cheese due to its high fat content, which readily absorbs migrating chemicals. Certain plastics, such as low-density polyethylene (LDPE) and polyvinyl chloride (PVC), have been found to contain carcinogens and endocrine disruptors that can migrate into the cheese at various temperatures. Benzophenone, for example, has been linked to cancer, hormone disruption, and organ system toxicity. DEHA, another chemical found in PVC, is also a likely endocrine disruptor and carcinogen, especially concerning given the high consumption of cheese by children.
While the convenience of shredded cheese is undeniable, it is important to consider the potential health risks associated with the chemicals in the plastic packaging. Consumers can reduce their exposure to these chemicals by opting for blocks of cheese and grating their own cheese, storing it in reusable containers, or choosing cheese packaged in non-plastic materials.
Additionally, the additives in shredded cheese may be undesirable to some consumers as they can affect the taste and texture of the cheese, making it harder to melt and adding a grainy texture to sauces. For those who prioritize flavour and a smooth cooking process, shredding cheese from a block may be preferable.
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Homemade alternatives
While shredded cheese from the market may contain plastic, you can always make shredded cheese at home. Here are some homemade alternatives:
Shredded Cheese from a Block
You can shred cheese by hand or with a food processor. If you are shredding by hand, put blocks of softer cheese like mozzarella in the freezer for half an hour to make shredding easier. You can store the shredded cheese in the freezer in heavy-duty plastic bags.
Homemade Cheddar Cheese Sauce
You can also make a homemade cheddar cheese sauce with just five ingredients in less than 10 minutes. Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Then, cook and stir until the cheese is melted, which should take about 1 to 2 minutes.
Other Homemade Cheese Options
You can also make your own cheese at home from scratch. There are various recipes available for making different types of cheese, such as mozzarella, gouda, and cheddar. Making your own cheese allows you to control the ingredients and avoid any potentially harmful additives or preservatives.
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Frequently asked questions
No, but there are additives like potato starch, natamycin, and powdered cellulose. These are generally harmless and work to keep the cheese from clumping together or molding.
Cellulose is a common ingredient in pre-shredded cheese, valued for its anti-caking and moisture-absorbing properties. It is a natural powder made from cellulose, a naturally occurring component in most plants.
Cheese is a food with a high fat content and readily absorbs migrating chemicals. Plastic is made of chemicals and fossil fuels and is stable but not inert. This means that when plastic is used to package food, chemicals contained in the plastic may leach into what we eat.
