Bushra Griffith
There has been a lot of speculation about the presence of sawdust in shredded cheese, with some people swearing by washing their pre-shredded cheese to remove additives. While it is not entirely false, it is important to understand that the substance in question, cellulose, is not the same as throwing wood chips into cheese. Cellulose is an FDA-approved food additive derived from plant sources, including cotton lint or wood pulp (sawdust), and is added to prevent clumping. While it may be off-putting to some, it is safe for consumption and found in many other foods.
| Characteristics | Values |
|---|---|
| Is there sawdust in shredded cheddar cheese? | No, but small amounts of wood are present in the form of cellulose, an anti-caking agent. |
| Is it harmful? | No, cellulose is a safe, FDA-approved food additive since 1973 and is a component of plant foods we eat every day. |
| Why is it added? | To keep the shreds from sticking together. |
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What You'll Learn
Pre-shredded cheese can be washed to remove additives
Pre-shredded cheese is certainly convenient, but it may contain additives and preservatives that you may want to remove before consuming it. One of the main concerns is the presence of anticaking agents, which are added to prevent the cheese shreds from sticking together. These agents, such as powdered cellulose, potato starch, and corn starch, can affect the texture and melting properties of the cheese, leading to undesirable results in recipes. Cellulose, in particular, is derived from cotton lint or wood pulp (including sawdust), and gives the cheese a powdery texture.
To remove these additives, some people have recommended washing pre-shredded cheese. This practice has gained popularity on TikTok, with creators showcasing the "dirty" water left behind after washing the cheese. Washing pre-shredded cheese can help remove the substances added during the manufacturing process, including anticaking agents and preservatives.
While washing pre-shredded cheese may be a quick fix, it's important to consider the trade-offs. Firstly, washing cheese can be time-consuming and may not completely eliminate all additives. Secondly, the washing process can remove some of the cheese's flavour and nutrients, as the water may wash away not only the additives but also some of the cheese itself.
Instead of relying on pre-shredded cheese, some people choose to shred their own cheese from a block. This option provides more control over the ingredients and ensures a creamier, more desirable texture in dishes like macaroni and cheese. Shredding your own cheese can also be less expensive, as pre-shredded cheese often comes at a premium for the convenience it offers.
In summary, while pre-shredded cheese can be washed to remove additives, it may be more advisable to opt for block cheese and shred it yourself. This ensures a more natural product, improves the taste and texture of your recipes, and can even save you money.
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Anticaking agents are added to prevent shreds from sticking together
It is understandable that the presence of cellulose in shredded cheese may be concerning to some consumers. However, it is important to clarify that anticaking agents, such as powdered cellulose, are added to pre-grated cheese to serve a specific purpose: preventing the shreds from sticking together.
Powdered cellulose, a common anticaking agent, has been the centre of attention and scrutiny in recent times. This substance is often derived from sawdust, leading to concerns about the presence of "wood chips" or "sawdust" in shredded cheese. While it is true that cellulose can be derived from cotton lint or wood pulp (sawdust), it is important to emphasize that it is not the same as grinding up logs and throwing them into your cheese.
Cellulose is a natural component of plant cell walls, providing strength and rigidity to plants. It is present in all plant material, including the fruits, vegetables, and plant-based foods we consume daily. In fact, cellulose has been a safe and FDA-approved food additive since 1973. According to Sharon Palmer, RD, author of "The Plant-Powered Diet", cellulose is a basic building block in plant cell walls and can come from various sources, with wood pulp being just one of them.
Other anticaking agents used in pre-shredded cheese include potato starch and corn starch. These substances help keep the cheese shreds separate and free-flowing, enhancing the product's convenience and shelf life. It is worth noting that the use of anticaking agents is not limited to cheese; they are commonly added to various other foods, including breakfast cereal, granola bars, and flour tortillas.
While some consumers may prefer to avoid pre-shredded cheese due to the presence of anticaking agents, it is important to understand that these substances are generally recognized as safe and serve a functional purpose in food production.
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Cellulose is derived from sawdust and is found in plants
There has been a lot of buzz about the presence of "wood chips" or "sawdust" in shredded cheese, with some TikTok creators even recommending washing pre-shredded cheese to remove additives, preservatives, or other unwanted substances. This concern is not entirely unfounded, as powdered cellulose, an anti-caking agent added to pre-grated cheese to keep the shreds from sticking together, is often derived from sawdust or wood pulp. However, it is important to clarify that cellulose is not the same as pure sawdust.
Cellulose is a safe and natural plant fibre found in the cell walls of plants, providing structural support and helping them remain stiff and upright. It is the most abundant organic polymer on Earth and is composed of a long chain of glucose molecules joined together through photosynthesis. This process releases one molecule of water for each glucose molecule added to the chain. While humans cannot digest cellulose, it is an important source of insoluble dietary fibre, aiding in defecation.
Trees are a type of plant, and therefore, cellulose is present in all plants, including the wood and cotton that is commonly associated with cellulose production for industrial use. In addition to wood pulp and cotton, bacterial cellulose is another source of cellulose that is produced by certain bacteria. This type of cellulose has a higher water content and tensile strength due to its longer chain lengths.
Cellulose is a versatile compound with various applications. In the food industry, it is commonly used as an additive in processed foods, such as grated cheese, to prevent caking. It is also added to foods like cereals, pasta, and bread to increase their fibre content. Beyond the food industry, cellulose is used to produce paper and paperboard, as well as derivative products like cellophane and rayon, which are used in clothing and other textile applications.
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Cheese companies have been sued over their 100% grated Parmesan cheese
Several major cheese companies have faced lawsuits over the use of fillers in their "100% Grated Parmesan Cheese" products. The issue came to light when it was discovered that some of these products contained cellulose, an anti-clumping agent derived from wood pulp, as well as other additives. This sparked a wave of litigation, with consumers alleging false advertising and violations of consumer protection laws.
The controversy centres around the labelling of grated Parmesan cheese canisters, which are often marketed as "100% Grated Parmesan Cheese" despite containing additional ingredients. While cellulose is a common food additive approved by the FDA and used to prevent caking, its presence in products claimed to be 100% cheese has sparked concerns and debates.
In February 2016, Yvonne Averhart of Illinois filed a class-action lawsuit against Kraft Heinz, alleging violations of the Illinois Consumer Fraud and Deceptive Business Practices Act. Similar lawsuits were filed against Kraft Heinz in federal courts in New York, Missouri, and California. Dozens of lawsuits were filed in 2016, and a federal appellate court sided with consumers in 2020, sending the companies back to court.
The lawsuits and consumer concerns highlight the importance of accurate labelling and transparency in the food industry. While cellulose may be a common and safe additive, its presence in products labelled as 100% cheese has led to legal and consumer backlash. This issue is not limited to Parmesan cheese, as online discussions and videos have also raised concerns about the presence of "wood chips" or "sawdust" in shredded cheese products, with some advocating for washing pre-shredded cheese to remove additives.
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Cellulose is a safe, FDA-approved food additive
It is understandable that consumers are concerned about the presence of cellulose in their shredded cheese, as it is often derived from sawdust. However, it is important to clarify that cellulose is a safe and FDA-approved food additive that has been in use since 1973. It is not the same as adding "wood chips" or "sawdust" to your food.
Cellulose is a natural component of plant cell walls and is found in all plant material, including the fruits, vegetables, and grains that we consume regularly. It is a source of dietary fibre and is commonly used as an anti-caking agent in shredded cheese to prevent the shreds from sticking together. While it can be derived from wood pulp or cotton lint, it is highly processed and safe for consumption.
The confusion and concern surrounding cellulose in shredded cheese may stem from the labelling practices of some cheese manufacturers. In the past, some companies labelled their products as "100% grated Parmesan cheese" or "100% cheese" even though they contained cellulose. This led to lawsuits and negative headlines, with some sources claiming that people were unknowingly consuming wood pulp or sawdust. However, it is important to note that cellulose is not a new or unknown additive.
As a safe and approved food additive, cellulose is not just limited to shredded cheese. It is commonly used in a wide range of other food products, including ice cream, bread, cookies, and even some plant-based meats. While some consumers may prefer to avoid it, it is important to understand that cellulose is not a harmful or deceptive ingredient. It serves a functional purpose in maintaining the quality and shelf life of various food products.
In conclusion, while the presence of cellulose in shredded cheese may be concerning to some, it is a safe and approved food additive. The controversy surrounding its use is more related to accurate labelling practices than any inherent danger posed by cellulose itself. Consumers who wish to avoid it can opt for block cheese and grate it themselves or choose products that use alternative anti-caking agents, such as corn starch.
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Frequently asked questions
Yes, there is a small amount of wood in shredded cheddar cheese. Anticaking agents such as powdered cellulose, derived from sawdust, are added to prevent shreds from sticking together.
Sawdust, or cellulose, is added to shredded cheddar cheese to prevent the shreds from sticking together. This is known as an anticaking agent.
Yes, cellulose has been a safe, FDA-approved food additive since 1973. It is also a component of the plant foods we eat every day.
To avoid consuming sawdust in shredded cheddar cheese, you can opt for blocks of cheddar cheese and shred it yourself.
Yes, besides cellulose, potato starch and corn starch are also added to shredded cheddar cheese as anticaking agents. Additionally, a food additive called natamycin is often included to prevent the growth of mold and yeast, extending the product's shelf life.
