Patrick Oconnell
There is much debate about whether shredded cheese is gluten-free. Most shredded cheese is gluten-free, but it is important to read the labels of all packaged or processed cheese before eating it. Some shredded cheeses use anti-caking agents like corn or potato starch to keep the cheese dry and prevent clumping. If a caking agent contains gluten, the manufacturer should list it on the ingredient label. If the cellulose used is derived from wheat, this should be stated on the label. Some popular brands of shredded cheese that are gluten-free include Sargento, Crystal Farms, Tillamook, Borden, and Cabot.
| Characteristics | Values |
|---|---|
| Is shredded cheese gluten-free? | Shredded cheese is typically gluten-free. However, some shredded cheese products may contain starch or cellulose to prevent the shreds from sticking together. |
| Gluten-containing ingredients | Wheat, barley, rye, wheat starch, or modified food starch made from wheat. |
| Anti-caking agents | Corn starch, potato starch, cellulose powder, food starch, or powdered cellulose. |
| Brands with gluten-free shredded cheese options | Sargento, Crystal Farms, Tillamook, Borden, Cabot, Kraft. |
| Recommendations for gluten-free shredded cheese | Check the ingredient label for gluten-containing ingredients or gluten cross-contamination. Name-brand cheese brands tend to be more transparent about their ingredients. |
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What You'll Learn
- Most shredded cheese is gluten-free, but some brands may contain starch or cellulose
- Anti-caking agents are added to shredded cheese to prevent clumping
- Cellulose powder can be derived from wheat starch, which contains gluten
- Name-brand cheese manufacturers are more transparent about their ingredients
- People with Celiac disease should be cautious when eating out due to the risk of cross-contamination
Most shredded cheese is gluten-free, but some brands may contain starch or cellulose
Most shredded cheese is gluten-free, but it's important to read the labels of all packaged or processed cheese before consuming it. While most shredded cheese brands are gluten-free, some may contain starch or cellulose to prevent the shreds from sticking together. These starches or cellulose typically don't contain gluten, and potato starch, which is gluten-free, is often used.
Some brands may use cellulose powder, which can be derived from wheat starch, making it unsuitable for those with gluten intolerance or allergies. However, this is rare, and the ingredient list will mention if there are sources of gluten or cross-contamination. Name-brand cheese brands tend to be more transparent about their ingredients, so it may be safer to opt for these over generic labels. For example, Kraft Cheese tests its shredded cheese for gluten and labels any products with over 10ppm of gluten. Sargento also states that it uses potato starch and gluten-free anti-caking agents for its gluten-free shredded cheese.
Other gluten-free shredded cheese options include Crystal Farms, which uses potato starch and powdered cellulose for anti-caking, and Tillamook, which also uses potato starch. Cabot shredded cheeses are also gluten-free, and the company claims to have researched and produced their products in a gluten-free environment.
When in doubt, carefully read the ingredients list to ensure no wheat or gluten ingredients have been added. Unless wheat or gluten ingredients are added during or after processing, cheese is typically gluten-free and safe for people with celiac disease.
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Anti-caking agents are added to shredded cheese to prevent clumping
Shredded cheese is a convenient option for consumers as it saves time and lasts longer in the fridge. However, the anti-caking agents added to prevent clumping can negatively impact the culinary uses of shredded cheese.
Anti-caking agents are added to shredded cheese to prevent the cheese shreds from sticking together and clumping. These additives extend the shelf life of the product and improve its ease of use. Common anti-caking agents used in shredded cheese include potato starch, cellulose, corn starch, calcium sulphate, and natamycin. While these additives are generally safe for consumption, some individuals may be sensitive to certain ingredients, such as natamycin.
The addition of anti-caking agents can affect the taste, texture, and melting properties of shredded cheese. When melted, the cheese may not blend smoothly, resulting in a separated or grainy texture. This is particularly noticeable in dishes like macaroni and cheese, where a creamy sauce is desired. The anti-caking agents can also impact the browning of the cheese, as observed in casseroles and pizzas.
The impact of anti-caking agents on the sensory properties of shredded cheese depends on the type and amount of agent used. A study found that higher application rates of certain agents, such as potato starch and cellulose blends, decreased consumer appearance, colour, flavour, and texture liking. However, not all dishes are negatively impacted by the presence of anti-caking agents. Some recipes, such as spinach pesto, may benefit from the powdered coating as it helps keep the cheese suspended and separated.
When purchasing shredded cheese, it is important to read the ingredients label to ensure it meets your dietary needs. While most shredded cheese brands are gluten-free, some anti-caking agents may contain gluten. If cellulose powder is derived from wheat, it should be listed on the label. Name-brand cheese manufacturers tend to be more transparent about their ingredients, so it may be safer to choose these companies over generic brands. Additionally, look out for processed cheeses with artificial flavours, colours, and other added ingredients.
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Cellulose powder can be derived from wheat starch, which contains gluten
Most shredded cheese brands are gluten-free. However, some shredded cheese products may contain starch or cellulose to prevent the shreds from sticking together. While the starches/cellulose used in shredded cheese typically don't contain gluten, it is not always the case. Cellulose powder, a common anti-caking agent in shredded cheese, can be derived from fruits, vegetables, or plants, but sometimes it is extracted from wheat starch, making it unsuitable for those with gluten intolerance or allergies. If the cellulose used is derived from wheat, this should be listed on the label.
Wheat starch contains 12.1% moisture, 0.19% protein, 0.33% fat, and 32.1% amylose. Wheat starch can interact with cellulose derivatives, and understanding this interaction is important for improving product quality and regulating production processes in the food industry. For example, microcrystalline cellulose (MCC) can intensify the heterogeneous characteristics of wheat starch/MCC paste.
In the food industry, cellulose derivatives are widely used as thickeners, suspending agents, stabilizers, and emulsifiers. They are also used as dietary fibre to reduce calories and meet the demands of special groups. Cellulose is a non-digestible constituent of insoluble dietary fibre, acting as a hydrophilic bulking agent for faeces and potentially aiding in defecation.
For those with gluten intolerance or allergies, it is important to check the manufacturer's website for information on the source of cellulose powder. Name-brand cheese brands tend to be more open about their ingredients, so it may be safer to buy from these companies. Some companies, like Kraft Cheese, test their shredded cheese for gluten and label any products with over 10ppm of gluten. Others, like Sargento, state on their website that they use potato starch and gluten-free anti-caking agents for gluten-free shredded cheese.
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Name-brand cheese manufacturers are more transparent about their ingredients
When it comes to gluten-free options, it's important to be cautious, especially for those with celiac disease or gluten intolerance. While most cheeses are naturally gluten-free, the concern arises when it comes to shredded cheese and the potential for gluten in anti-caking agents or cross-contamination.
Name-brand cheese manufacturers are generally more transparent about their ingredients, making it safer to choose these options over generic or private-label brands. For instance, Kraft Cheese tests its shredded cheese for gluten and labels any products containing over 10ppm of gluten. Kraft's website also provides detailed information on their ingredients, allowing consumers to make informed choices. Similarly, Sargento, another well-known brand, states that it uses potato starch and gluten-free anti-caking agents for its shredded cheese products. They also assure consumers that their natural cheeses are gluten-free, and their anti-caking agents are not derived from wheat, rye, oats, barley, or their hybrids.
Other name-brand options, such as Crystal Farms, Tillamook, and Borden, also offer gluten-free shredded cheese options. Crystal Farms uses potato starch and powdered cellulose for anti-caking, and their website confirms that all their cheeses are gluten-free. Tillamook also uses potato starch to prevent caking, and their cheeses are gluten-free. Borden's anti-caking agents include potato starch, corn starch, powdered cellulose, and calcium sulfate, and they assure customers that their shredded cheese is gluten-free. Cabot, another popular brand, goes a step further by stating that their shredded cheeses are not just gluten-free but also produced in a gluten-free environment.
While most shredded cheese brands are gluten-free, it is important to remain vigilant. Always read the ingredients label to ensure no gluten-containing ingredients or cross-contamination has occurred. Look out for potential sources of gluten, such as wheat, barley, rye, wheat starch, or modified food starch made from wheat. Additionally, be cautious when dining out or purchasing cheese from restaurants, as cross-contamination can easily occur during food preparation and handling.
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People with Celiac disease should be cautious when eating out due to the risk of cross-contamination
People with Celiac disease must be cautious when consuming gluten-containing products, as it can cause damage to their small intestine. While simply touching gluten will not harm them, there is a risk of ingesting airborne gluten, typically caused by flour. Therefore, it is crucial to understand how your food is prepared to avoid gluten exposure.
When eating out, it is recommended to inquire about the preparation of gluten-free dishes to ensure separate cookware is used. For instance, asking if separate water is used for cooking gluten-free and gluten-containing pasta. While typical dishwashing removes gluten, cross-contamination can occur during the growing, processing, and manufacturing stages, even before the ingredients reach the kitchen. Hence, it is advisable to opt for name-brand cheese products, as they tend to be more transparent about their ingredients.
When it comes to shredded cheese, most brands are gluten-free. However, some may contain starch or cellulose to prevent clumping, and in rare cases, these anti-caking agents can be derived from wheat starch. Therefore, reading the ingredient labels is essential, especially when purchasing shredded cheese, to ensure no gluten-containing ingredients or cross-contamination.
Additionally, when dining out, there is a risk of cross-contamination from shared cookware and utensils. High-risk settings for cross-contamination include buffets, where utensils may be mistakenly placed in the wrong dishes, and pizzerias and bakeries, where airborne gluten may be present. Even when restaurant staff claim to be vigilant about preparation methods, there is still a possibility of accidental gluten exposure. Thus, people with Celiac disease should remain cautious when eating out and be diligent about verifying the ingredients and preparation techniques used.
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Frequently asked questions
Sysco shredded cheese is gluten-free. It uses potato starch and powdered cellulose to prevent caking.
Other shredded cheese brands that are gluten-free include Kraft, Sargento, Crystal Farms, and Tillamook.
When buying shredded cheese, check the ingredients label to ensure there are no gluten-containing ingredients such as wheat, barley, rye, or wheat starch.
