Randy Chandler
Grated cheese is a convenient, time-saving alternative to grating a block of cheese yourself. However, it may contain additives like anti-caking agents and mould inhibitors, such as cellulose powder, derived from wood pulp or plant fibres. This additive is used to prevent the cheese shreds from clumping together, but it can affect the texture and melting ability of the cheese, impacting the final dish. The presence of cellulose in grated cheese has sparked controversy, with some consumers filing lawsuits against manufacturers for deceptive labelling and violating false advertising laws. While cellulose is generally recognised as safe to consume, some people may prefer to grate their own cheese for taste and performance reasons.
| Characteristics | Values |
|---|---|
| Anti-caking agent | Cellulose, Potato starch, Cornstarch, Calcium sulfate, Natamycin |
| Purpose of anti-caking agent | Prevent clumping, extend shelf life, prevent mould |
| Other uses of anti-caking agent | Thickening food, replacing fat, raising fibre content |
| Source of anti-caking agent | Wood pulp, Cotton, Plant fibres |
| Other ingredients | Potassium sorbate (preservative) |
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What You'll Learn
Anti-caking agents like cellulose powder
In addition to cellulose, other anti-caking agents used in grated cheese include potato starch, cornstarch, and natamycin, an anti-mold agent. These additives are not necessary for consumption and can be avoided by grating real cheese at home. However, the convenience of pre-shredded cheese is a significant factor in consumer preference, despite the potential impact on the final dish.
The presence of cellulose and other additives in grated cheese has sparked controversy, with consumers filing class-action lawsuits against Parmesan producers for alleged deception. The lawsuits claim that front-label modifiers, such as "100 percent," are ambiguous and deceptive, with some judges agreeing that they violate false advertising laws.
Manufacturers of grated cheese that does not contain cellulose have faced challenges due to higher production costs, resulting in limited retail options and higher prices for consumers. This has led to an ongoing legal battle surrounding the use of cellulose and similar additives in grated cheese.
While cellulose and other anti-caking agents serve a functional purpose in grated cheese, they have also become the centre of a debate surrounding consumer transparency, product pricing, and the potential impact on the cooking and sensory experience of cheese-based dishes.
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Potato starch
The use of potato starch and other additives in pre-grated cheese can affect the texture and melting properties of the cheese, which can be undesirable when used in recipes. For example, the presence of potato starch can cause the cheese sauce to separate instead of being creamy with long stringy pieces of cheese.
Some people may prefer to grate their own cheese to avoid the additives and to achieve a better taste and texture. Freshly grated cheese is also cheaper and less wasteful than buying pre-grated cheese. Additionally, grating cheese from a block allows for more control over the size and thickness of the shreds, which can be important for certain recipes or dishes.
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Calcium sulfate
In addition to its use in food, calcium sulfate is used in a variety of other applications, including as a building material, desiccant, and in dentistry as an impression material, cast, or die. It is also used in medicine for immobilizing casts and as a tablet excipient.
While calcium sulfate is generally considered safe, some people may prefer to grate their own cheese to avoid additives and preservatives. By shredding a block of cheese at home, individuals can ensure that their cheese is free from calcium sulfate and other anti-caking agents, potentially improving the texture and meltability of the cheese in their recipes.
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Natamycin
The additive is produced by a type of soil bacteria known as Streptomyces natalensis and was discovered in 1955 by scientists working for a company that later became DSM, a Dutch chemical company that produces natamycin. According to DSM, natamycin can extend the shelf life of shredded cheese from less than two weeks to up to 38 days. It is often listed as an ingredient in shredded cheese products, including goat cheese, crumbled feta, and shredded mozzarella.
However, some individuals have reported allergic reactions and adverse effects after consuming natamycin. These reactions include tachycardia, nausea, migraines, and AFIB (atrial fibrillation). People with mould allergies are advised to avoid natamycin, and it is listed as an unacceptable ingredient by some retailers, such as Whole Foods.
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Wood pulp
Cellulose is a tasteless, ultra-fine powder derived from wood pulp or other plant fibres. In the context of shredded cheese, it serves as a coating to absorb moisture and prevent the cheese shreds from sticking together. This anti-caking property helps maintain the free-flowing nature of the cheese, making it convenient for consumers to use.
The addition of wood pulp to grated cheese has sparked controversy among consumers, who have filed numerous class-action lawsuits against Parmesan cheese producers. The lawsuits allege that the presence of wood pulp, not declared on the front labels, constitutes false advertising and misleads consumers into believing they are purchasing pure cheese products.
However, the legal system has not universally supported these claims. In 2018, a federal court in Chicago dismissed the cases, arguing that the front-label modifiers were ambiguous and that consumers could clarify the ingredients by reading the back labels. Additionally, the higher costs associated with producing grated cheese without cellulose put companies using traditional methods at a competitive disadvantage.
While the inclusion of wood pulp in grated cheese may be contentious, it is important to note that cellulose is a common food additive and is considered safe for consumption. Nutritionists assert that the insoluble fibre in cellulose offers similar health benefits to those found in vegetables, regardless of whether it is derived from wood pulp or other sources.
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Frequently asked questions
Grated cheese often contains additives such as anti-caking agents and mould inhibitors. These include potato starch, cornstarch, calcium sulphate, and natamycin. One of the most common anti-caking agents is cellulose, a tasteless powder made from wood pulp or plant fibres.
Additives are used to prevent grated cheese from clumping together and to extend its shelf life. They also increase the fibre content and can be used to replace fat.
Grating your own cheese can give you a better texture and taste for your recipes. It also means you can avoid the additives found in pre-grated cheese. However, grating your own cheese can be time-consuming and inconvenient.
