Randy Chandler
It is a common practice for manufacturers to add wood pulp, or cellulose, to shredded cheese. While this may seem unappetizing, cellulose is found in all plant matter and is completely safe to consume. It is added to shredded cheese to prevent clumping and drying out, and to increase fiber content. However, the addition of cellulose to cheese has sparked controversy, with some companies being accused of mislabeling their products and adding excessive amounts of cellulose to increase profits.
| Characteristics | Values |
|---|---|
| What is added to shredded cheese? | Wood pulp, or cellulose |
| Why is it added? | To prevent clumping, drying out, and molding |
| Is it safe to eat? | Yes, it is safe to eat and passes through the body without being absorbed |
| Is it natural? | It is found in all plants and plant-based foods, but it is added to shredded cheese during production |
| Is it common? | Yes, it is a very common filler used in a variety of products |
| Is it labelled? | It should be listed on the label, but some companies have been accused of not doing so |
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What You'll Learn
Wood pulp is added to shredded cheese to prevent clumping
Wood pulp, or cellulose, is added to shredded cheese to prevent clumping. In the 1970s, companies began adding cellulose to their products as a way to bulk up their products, provide better texture, and a creamy "mouth feel" in reduced-fat foods. It is also used to prevent moulding and drying.
Today, wood pulp is a very common filler used in a variety of products, including cheese. It is not against FDA rules and regulations to use this in food products. Cheese companies add cellulose to shredded cheese varieties to keep the grated product from clumping. The FDA allows grated or shredded cheese to contain up to 4% cellulose.
The cellulose used as a food additive is usually made from wood pulp or cotton lint. It is extracted and removed from the non-edible portion and is molecularly the same cellulose that exists in virtually all plant matter. While humans lack the enzymes to break cellulose down, so it passes through the digestive system without being absorbed, it is completely safe to eat. It is also a major source of healthy fiber in our diets and is the key ingredient in fiber supplements.
However, the problem with having wood pulp filler in cheese is that it is often improperly labelled. The FDA's Code of Federal Regulations specifically states that all ingredients should be listed on the label. For example, Wal-Mart was sued after consumers claimed that the company was defrauding customers with its Great Value brand "100% Grated Parmesan Cheese", which contained as much as 10 percent cellulose.
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It is also added to bulk up the product and increase profits
Wood pulp, or cellulose, is added to shredded cheese to prevent clumping and to increase its bulk. While it is not harmful to health, it is added to increase the volume of the product and, therefore, increase profits.
In the 1970s, companies began adding cellulose to their products as a way to bulk up their offerings, improve texture, and create a creamy "mouth feel" in reduced-fat foods. They soon realized that adding cellulose allowed them to increase profits by adding inexpensive bulk to their foods. Even today, food manufacturers are increasingly turning to cellulose to keep production costs low.
Cheese companies add cellulose to shredded cheese to keep the grated product from clumping. The FDA allows grated or shredded cheese to contain up to 4% cellulose. However, companies that use wood filler in their cheeses are competing directly with companies that do not, and they can sell more product at a higher profit.
The addition of cellulose to shredded cheese is not necessarily a health issue. Humans lack the enzymes to break down cellulose, so it passes through the digestive system without being absorbed. However, in larger quantities, it can play a vital role in digestive health and can help improve cholesterol and blood sugar levels.
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Wood pulp is also known as cellulose
The practice of adding cellulose to food products began in the 1970s as a way to improve texture and provide a creamy "mouth feel" in reduced-fat foods. Companies also realized that adding cellulose allowed them to increase the volume of their products at a low cost. Over time, the use of cellulose became more common, and it is now found in various food products, including shredded cheese.
The amount of cellulose added to shredded cheese is typically small, and it is considered a safe and effective anti-clumping agent. However, some companies have been accused of adding excessive amounts of cellulose to their products, which can be a form of consumer fraud if the product is labeled as 100% cheese.
While cellulose is safe to consume, some people may prefer to shred their cheese to avoid consuming wood pulp and ensure freshness. Additionally, shredding cheese yourself can save money and result in better-tasting, more easily melted cheese.
In conclusion, wood pulp, or cellulose, is commonly added to shredded cheese to prevent clumping and increase bulk. While it is safe for consumption, some consumers may prefer to shred their cheese to avoid wood pulp and enjoy fresher, better-tasting cheese.
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Humans cannot digest cellulose
Wood pulp, or cellulose, is commonly added to shredded cheese to keep the product from clumping, drying out, and molding. This practice is not against FDA rules and regulations, and the FDA allows shredded cheese to contain up to 4% cellulose. However, consumers have expressed concerns about the presence of wood pulp in their cheese, and some companies have been accused of improper labeling and consumer fraud by marketing products containing cellulose as 100% cheese.
While cellulose is often associated with wood, it is also found in plants, including the vegetables humans consume. Humans cannot digest cellulose directly, but this does not mean it is inherently bad for us. In fact, it is a major source of healthy fiber in our diets and can be converted into energy with the help of certain intestinal bacteria.
The inability to digest cellulose is not unique to humans; most higher organisms cannot digest it without assistance from microorganisms. Ruminants, such as cows, are known for their ability to digest cellulose, but this is due to the presence of specialized gut bacteria and intestinal structures that break down cellulose into digestible units. Early humans may have also possessed this ability, but a change in environment and diet may have led to the loss of the necessary symbiotic bacteria.
The presence of cellulose in the human diet is not necessarily a cause for concern. It is often added to foods to stabilize them, lower fat content, and increase fiber intake. However, some consumers prefer to shred their own cheese to avoid the addition of cellulose and to ensure freshness and money savings.
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The FDA allows shredded cheese to contain up to 4% cellulose
Wood pulp, or cellulose, is a common additive used in a variety of products, including shredded cheese. While the idea of consuming wood pulp may be unappealing to some, it is not inherently harmful to one's health. In fact, it is a significant source of dietary fiber and can be found in fiber supplements. The FDA permits the use of cellulose in food products and allows shredded cheese to contain up to 4% cellulose.
The primary purpose of adding cellulose to shredded cheese is to prevent clumping and drying, thereby extending the product's shelf life. It is also used to lower the fat content and increase the fiber content of the cheese. While cellulose is commonly derived from wood pulp, it is important to note that it is also naturally present in all plants and plant-based foods, including fruits, vegetables, grains, beans, lentils, nuts, and seeds.
The controversy surrounding the use of cellulose in shredded cheese stems from concerns about improper labeling and consumer fraud. Some companies have been accused of mislabelling their products as "100% Parmesan cheese" while failing to disclose the presence of cellulose fillers, which can constitute up to 4% of the product. This practice is considered misleading to consumers and can give companies that use fillers an unfair advantage over those that do not.
To avoid consuming cellulose in shredded cheese, some people choose to purchase blocks of cheese and shred it themselves. This option not only allows for better control over the ingredients but can also result in fresher, better-tasting cheese. However, it is worth noting that the practice of adding cellulose to food products is not inherently unsafe or unhealthy, and the decision to consume it ultimately comes down to personal preference and comfort level.
While the FDA allows up to 4% cellulose in shredded cheese, it is essential for manufacturers to accurately label their products and for consumers to be informed about the ingredients in the food they purchase. By understanding the contents of their food, consumers can make informed choices that align with their preferences and values.
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Frequently asked questions
Yes, wood chips (or wood pulp/sawdust) are added to shredded cheese as an anti-clumping agent. The technical term for this additive is cellulose, which is found in all plant matter.
Yes, the FDA has deemed cellulose to be safe for human consumption. Humans lack the enzymes to break down cellulose, so it passes through the digestive system without being absorbed. It is also a good source of dietary fiber.
Companies add cellulose to shredded cheese to increase the product's bulk and improve its texture. This allows them to increase their profits by adding a cheap filler to their products.
