Patrick Oconnell
Powdered Parmesan cheese, or Parmigiano-Reggiano, is a popular Italian cheese variety. However, in recent years, several companies have been involved in lawsuits over their 100% grated Parmesan cheese products, which were found to contain non-cheese fillers like cellulose (a food-safe additive made from wood pulp) and cheaper cheeses. While consuming cellulose is not harmful to health, it is added to reduce costs and mimic the characteristics of luxurious foods without adding calories or fat. This practice of adding fillers has sparked debates about accurate labelling and consumer trust.
| Characteristics | Values |
|---|---|
| Filler ingredients | Wood pulp, cheaper cheeses like cheddar, swiss and mozzarella |
| Additives | Cellulose, a safe and legal anti-clumping agent |
| Percentage of cellulose | 2% is acceptable, but some brands have been found to contain up to 8.8% |
| Health risks | No known harmful side effects, but consumers have a right to know what they are eating |
| Reasons for adding cellulose | Cost-saving, adds body, mimics characteristics of more luxurious foods without adding calories or fat |
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What You'll Learn
In the US, 'Parmesan' is not regulated
In the United States, the word "Parmesan" is not regulated. A cheese labelled as Parmesan in the US might be genuine Parmigiano-Reggiano, but it is more likely to be an imitation. Outside the EU, the name Parmesan is legally used for imitations, with only the full Italian name "Parmigiano-Reggiano" unambiguously referring to PDO Parmigiano Reggiano.
Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk and can only be produced in one of five regions of Italy, with a strict cattle diet and aging requirements that Parmesan cheese does not have. In Italy, where this nutty, sharp and salty cheese style originates, the term "Parmesan" is tightly regulated, and any cheese designated and sold as such must meet high standards for production. In 2008, an EU court determined that the name "Parmesan" in Europe only refers to Parmigiano Reggiano.
In the US, the Code of Federal Regulations includes a "Standard of Identity for Parmesan and Reggiano Cheese". This defines both aspects of the production process and of the final result. In particular, Parmesan must be made of cow's milk, cured for ten months or more, contain no more than 32% water, and have no less than 32% milk fat in its solids. However, this does not restrict aging times as is the case with Canadian regulation.
In 2012, the US Food and Drug Administration investigated the Pennsylvania cheese factory Castle Cheese Inc. and found the company was doctoring its "100% real Parmesan" with filler ingredients like wood pulp, or cheaper cheeses like cheddar, Swiss and mozzarella. Following the FDA's findings, Bloomberg investigated other store-bought grated Parmesan and discovered high percentages of cellulose – essentially powdered wood pulp and the main ingredient in paper – in four different brands.
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Kraft 100% Grated Parmesan Cheese contains cellulose
Powdered Parmesan cheese is often made with filler ingredients like cellulose, which is essentially powdered wood pulp and the main ingredient in paper. Kraft 100% Grated Parmesan Cheese is one such product that contains cellulose. While the product is advertised as 100% Parmesan, it is not entirely made of cheese.
In 2012, the US Food and Drug Administration (FDA) investigated Castle Cheese Inc., a Pennsylvania cheese factory, and discovered that the company was adding filler ingredients to its "100% real parmesan." These fillers included wood pulp (cellulose) and cheaper cheeses like cheddar, Swiss, and mozzarella. Following this revelation, Bloomberg conducted an investigation into other store-bought grated Parmesan cheeses and found high percentages of cellulose in several brands, including Kraft.
Kraft 100% Grated Parmesan Cheese was found to contain 3.8% cellulose, which is significantly higher than the acceptable range of 2% to 4% according to cheese experts. While cellulose is considered safe to consume and is commonly used as an anti-clumping agent, its presence in grated Parmesan cheese can affect the melting and mixing properties of the cheese, making it less than ideal for certain culinary applications, such as pizza.
The discovery of cellulose and other fillers in Kraft's grated Parmesan cheese has raised concerns among consumers, especially those seeking pure and authentic Parmesan cheese. As a result, Kraft has faced scrutiny and has been pressured to be more transparent about the ingredients in its products. While the company has not explicitly addressed the issue, it has stated its commitment to product quality.
In conclusion, Kraft 100% Grated Parmesan Cheese does contain cellulose, which is a filler ingredient commonly found in powdered or grated Parmesan cheese products. While cellulose is generally recognized as safe, its presence may impact the functionality of the cheese in certain recipes. Consumers seeking pure Parmesan cheese may need to opt for wedges of Parmesan and grate the cheese themselves to avoid fillers and additives.
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Cellulose is a safe additive
Powdered Parmesan cheese, or Parmigiano-Reggiano, is a popular cheese variety that has been at the centre of controversy due to the presence of cellulose as a filler ingredient. Cellulose, often made from wood pulp, is essentially powdered wood pulp and is the primary ingredient in paper. While this may seem alarming, it is important to understand that cellulose is a safe and legal additive.
Cellulose is a non-digestible plant fibre commonly found in many food products. It is considered a safe additive by food experts and regulatory agencies. Dean Sommer, a cheese technologist, affirms that an acceptable level of cellulose in cheese is up to 2%. This aligns with the findings of Bloomberg's investigation, which revealed cellulose percentages ranging from 0.3% to 8.8% in various brands of grated Parmesan cheese.
The presence of cellulose in Parmesan cheese serves two main purposes. Firstly, it is a cost-effective measure for manufacturers, as cellulose is significantly cheaper than real Parmesan cheese. By adding cellulose, companies can stretch the amount of cheese and sell more products at a lower cost. Secondly, cellulose acts as a functional ingredient by adding body and mimicking the characteristics of luxurious foods without adding extra calories or fat. It helps achieve the desired texture and mouthfeel in various food products, including low-fat cookies and ice cream.
While the addition of cellulose may be controversial due to labelling and consumer trust issues, it is important to emphasise that it is not harmful to health. Food scientists and experts have confirmed that there are no known harmful side effects from adding cellulose to food. In fact, non-digestible vegetable fibre, including cellulose, is an essential component of a healthy diet. However, it is worth noting that consumers who wish to avoid cellulose can opt for wedges of Parmesan or Parmigiano-Reggiano sold in the cheese section, which are 100% cheese with no added ingredients.
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Cellulose is a non-digestible plant fibre
Powdered Parmesan cheese is often made with cellulose, a non-digestible plant fibre. In 2012, the US Food and Drug Administration (FDA) investigated Castle Cheese Inc. and found that the company was adding filler ingredients to its "100% real Parmesan", including cellulose, wood pulp, and cheaper cheeses. This discovery led to further investigations by Bloomberg, which found high percentages of cellulose in several grated Parmesan cheese products.
Cellulose is a safe and legal additive that is commonly used in food products to add bulk and mimic the characteristics of more luxurious foods without adding calories or fat. It is also used as an anti-clumping agent, which helps to prevent the cheese from forming clumps. While it is not harmful to consume, the presence of cellulose in grated Parmesan cheese has raised concerns about mislabelling and consumer deception. Some people argue that labelling a product as "100% grated Parmesan cheese" while it contains other ingredients like cellulose is misleading.
The percentage of cellulose in grated Parmesan cheese can vary significantly across different brands. According to Bloomberg's findings, Essential Everyday 100% Grated Parmesan Cheese from Jewel-Osco contained 8.8% cellulose, while Great Value 100% Grated Parmesan Cheese from Walmart had 7.8%. Even brands that did not list cellulose as an ingredient, such as Whole Foods, were found to have traces of cellulose in their products (0.3%). Kraft, a well-known brand, had 3.8% cellulose in its grated Parmesan cheese.
While the presence of cellulose in powdered Parmesan cheese is not a health hazard, it is important for consumers to be aware of the ingredients in their food and to have accurate labels. The discovery of cellulose in grated Parmesan cheese highlights the need for transparency and adherence to labelling regulations in the food industry.
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Cellulose is added to save money
Powdered Parmesan cheese is often made with cellulose, a food-safe additive that is also used in laxatives and drinks. Cellulose is a type of plant fiber found in all plant material and is a source of dietary fiber. It is a white powder, so it is difficult to tell the difference between cellulose and Parmesan cheese. This is likely why many consumers were unaware that their Parmesan cheese contained cellulose.
Cellulose is added to powdered Parmesan cheese to save money. Parmesan cheese is expensive to produce, so by adding cellulose, companies can stretch out the cheese and sell more products at a lower cost. In other words, they can sell twice as much product for half the expense of making it. For example, in 2012, the US Food and Drug Administration (FDA) found that Castle Cheese Inc. was mixing its "100% real Parmesan" with cheaper fillers like cellulose, as well as other cheeses like cheddar, Swiss, and mozzarella.
While adding cellulose to food products is legal and safe for consumption, it is misleading for products to be labeled as "100% grated Parmesan cheese" when they contain other ingredients. In 2018, a court decided that this labeling was legal, but the verdict was overturned in 2020. The full repercussions for the cheese companies involved are still pending. However, it is unlikely that this lawsuit will change whether or not cellulose is used in grated cheese. Instead, it will likely only affect how these products are labeled in the future.
It is worth noting that cellulose is not just added to powdered Parmesan cheese to save money. It is also added to mimic the characteristics of more luxurious foods without adding calories or fat. For example, it can be used to create low-fat cookies or ice cream that have the mouthfeel of regular-fat versions.
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Frequently asked questions
Powdered Parmesan cheese is made of cellulose, a food-safe additive made from wood pulp.
Yes, consuming cellulose is safe and it is even considered to be a good source of dietary fiber.
Cellulose is added to Parmesan cheese because it is a cheaper alternative to pure Parmesan, which is an expensive cheese to produce.
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