Bushra Griffith
Parmesan cheese, widely known as Parmigiano Reggiano, is a certified name for a type of cheese that originated in Italy. It is made from cow's milk, salt, and animal rennet, and it typically takes 12 to 36 months to mature. The name Parmesan is legally protected in the European Union, and its production and sale are controlled exclusively by the Consortium of Parmigiano Reggiano in Italy. However, outside the EU, particularly in the US and Canada, the name Parmesan is used for various imitation cheeses, which has led to confusion and concerns about food labeling and consumer fraud. One of the concerns is the use of fillers in Parmesan cheese, particularly cellulose derived from wood pulp. While small amounts of cellulose are allowed as an anti-clumping agent, some companies have been accused of using excessive amounts, leading to legal action.
| Characteristics | Values |
|---|---|
| Filler in Parmesan Cheese | Cellulose, a plant fiber |
| Acceptable Level | 2-4% |
| Purpose | Anti-clumping agent |
| Use | Common in pre-grated cheese |
| FDA Regulations | Cellulose content may not exceed 4% |
| Brands with Violations | Castle Cheese, Kraft Heinz, Great Value, Essential Everyday, Whole Foods |
| Lawsuits | Class action lawsuits filed against Kraft Heinz and Walmart |
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What You'll Learn
- Kraft Heinz sued for wood pulp filler in their Parmesan cheese
- FDA regulations allow up to 4% cellulose filler in cheese
- Wood pulp is used to increase the weight of the cheese
- Bloomberg News found high levels of cellulose in Parmesan cheese
- Parmesan cheese is more likely to have fillers due to its expense
Kraft Heinz sued for wood pulp filler in their Parmesan cheese
Kraft Heinz has been sued for allegedly using wood pulp filler in their 100% Grated Parmesan Cheese product. The lawsuit, filed in federal courts in Illinois, Missouri, California, and New York, alleges that the company deceived consumers by claiming their product was 100% cheese when it contained a high percentage of wood-derived filler. Similar lawsuits have been filed against other companies, including Walmart, for the same issue.
The use of cellulose, a filler and anti-clumping agent derived from wood chips, is common in the food industry and is recognized by the FDA as a "safe additive." However, the FDA stipulates that cellulose content in cheese products may not exceed 4%. Kraft Heinz's cheese was found to have 3.8% cellulose, according to independent laboratory tests conducted by Bloomberg News.
The issue of wood pulp filler in Parmesan cheese is not new. In 2012, the FDA sent a warning letter to Castle Cheese about their grated Parmesan cheese containing more cellulose than the allowed amount. In 2016, Bloomberg News commissioned a study that found some grated Parmesan cheeses contained up to 8% cellulose.
The inclusion of fillers in Parmesan cheese is due to its expense, resulting from the cheese's lower milk-to-cheese ratio and the lengthy curing process. Fillers can save companies millions of dollars in production costs annually. However, the use of excessive fillers and misleading labels constitutes misbranding and violates food labeling regulations, leading to consumer fraud claims.
While Kraft Heinz has defended its product, stating that the cellulose levels are within acceptable ranges, the lawsuits highlight the importance of accurate labeling and consumer trust. Consumers seeking authentic Parmesan cheese are advised to look for the words "Parmigiano-Reggiano" on the label and rind.
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FDA regulations allow up to 4% cellulose filler in cheese
The use of fillers in cheese, particularly in Parmesan cheese, has sparked controversy and class-action lawsuits against major retailers and cheese manufacturers. While the addition of small amounts of cellulose filler in cheese products is common to prevent clumping, excessive amounts can constitute consumer fraud.
Cellulose, derived from wood chips, has been used as a filler in shredded cheese varieties since the 1970s. It adds bulk to the product, improves texture, and provides a creamy "mouth feel" in reduced-fat foods. However, it has been alleged that some companies add excessive amounts of cellulose to their products, misleading consumers and increasing profits by passing off sawdust as cheese.
The U.S. Food and Drug Administration (FDA) has found that certain manufacturers labelled their products as "100% Parmesan" when they, in fact, contained a mix of cheaper cheeses and cellulose fillers. In 2012, the FDA sent a letter to Castle Cheese regarding their grated Parmesan cheese, which contained more than the commonly allowed 2% cellulose. Bloomberg News later conducted an independent investigation in 2016, finding that some grated Parmesan cheeses contained up to 8% cellulose.
To address this issue, the FDA's Code of Federal Regulations stipulates that all ingredients, including fillers, must be listed on the label. Specifically, the FDA allows grated or shredded cheese products to contain up to 4% cellulose filler. This regulation aims to ensure transparency in labelling and prevent consumer fraud.
It is important to note that while the presence of cellulose filler in small amounts is not inherently harmful, it is crucial for consumers to be aware of the exact contents of the products they are purchasing. To ensure the authenticity of Parmesan cheese, consumers can look for the label "Parmigiano Reggiano" and ensure it is printed on the rind.
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Wood pulp is used to increase the weight of the cheese
The controversy surrounding wood pulp in Parmesan cheese first arose in 2012 when the U.S. Food and Drug Administration (FDA) sent a letter to Castle Cheese regarding their grated Parmesan cheese containing more than the commonly allowed 2% cellulose. In 2016, Bloomberg News further fueled the debate by commissioning a study that found certain grated Parmesan cheeses contained up to 8% cellulose.
While cellulose is recognized by the FDA as a "safe additive", its excessive use in Parmesan cheese has led to concerns about food labeling and consumer fraud. The lawsuits against Walmart and Kraft Heinz allege deceptive business practices and misrepresentation, as consumers were led to believe they were purchasing pure Parmesan cheese without fillers.
To ensure the authenticity of Parmesan cheese, consumers are advised to look for the name Parmigiano Reggiano on the label and printed on the rind. Additionally, buying whole wheels of cheese or grating cheese onsite can help avoid the addition of cellulose fillers.
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Bloomberg News found high levels of cellulose in Parmesan cheese
In 2016, Bloomberg News commissioned a study of grated Parmesan cheeses and found that some contained up to 8% cellulose. The investigation was prompted by the FDA's 2012 discovery that Castle Cheese Inc. was doctoring its 100% Parmesan cheese with substitutes like wood pulp and other fillers, and then distributing it to the nation's largest grocery chains.
Bloomberg News hired an independent laboratory to test popular brands of store-bought grated cheese to learn how much wood pulp each cheese contained. The lab found that a number of the cheeses exceeded the typical industry standard of between 2% and 4%. Essential Everyday 100% Grated Parmesan Cheese from Jewel-Osco, for example, was found to contain 8.8% cellulose, while Wal-Mart Stores Inc.'s Great Value 100% Grated Parmesan Cheese registered 7.8%. Even Whole Foods, despite not listing cellulose as an ingredient, had 0.3% of the filler. Kraft, a very common brand, was found to have 3.8% cellulose.
While cellulose is not unsafe to consume, the addition of fillers to Parmesan cheese is a form of adulteration and misbranding. Cellulose is added to food products because it saves manufacturers a lot of money, as it is much cheaper than real Parmesan cheese. It also adds body and mimics the characteristics of more luxurious foods without adding calories or fat.
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Parmesan cheese is more likely to have fillers due to its expense
Parmesan cheese is a highly regulated product with strict criteria for its production and sale. However, due to its expense, it is more likely to have fillers added, which can save companies millions of dollars in production costs annually. This practice has led to several lawsuits against well-known brands, including Kraft Heinz and Walmart, for deceptive labelling and misbranding.
Parmesan cheese, or Parmigiano Reggiano, is a certified name for a specific type of cheese produced in a limited area in northern Italy. It has a protected designation of origin (PDO) under Italian and European law, ensuring that only cheeses manufactured in this region can bear the name "Parmigiano Reggiano." Outside of the EU, the name "Parmesan" is legally used for imitations, leading to widespread adulteration and misbranding of cheese products.
The addition of fillers to Parmesan cheese is primarily due to economic considerations. Parmesan cheese has a lower milk-to-cheese ratio, making it more expensive to produce. By adding fillers, companies can reduce their production costs. Cellulose, derived from wood chips, is commonly used as a filler and anti-clumping agent. While small amounts of cellulose are allowed in cheese products, some Parmesan cheeses have been found to contain excessive levels, with one brand containing up to 8.8% cellulose.
To ensure the authenticity of Parmesan cheese, consumers are advised to look for the name "Parmigiano Reggiano" on the label and printed on the rind. Additionally, buying whole wheels of cheese or grating cheese oneself can help avoid fillers, as fillers are primarily added to pre-grated cheeses to extend their shelf life.
While the addition of fillers may not pose a health risk, it is essential for consumers to be aware of the true nature of the product they are purchasing. The discovery of fillers in Parmesan cheese highlights the importance of transparency and accurate labelling in the food industry.
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Frequently asked questions
The filler in Parmesan cheese is wood pulp, which is derived from cellulose.
Yes, cellulose is an FDA-approved additive and is completely digestible. It is used as an anti-clumping agent and is commonly added to pre-grated cheese to extend its shelf life.
The FDA stipulates that cellulose content in cheese may not exceed 4%. However, some brands of Parmesan cheese have been found to contain up to 8% cellulose.
Fillers like cellulose can save companies millions of dollars in production costs each year. Parmesan cheese is particularly susceptible to fillers due to its expense.
To ensure you are buying authentic Parmesan cheese, look for the name "Parmigiano Reggiano" on the label and printed on the rind. This name is legally protected in the European Union and is a certified name for Parmesan cheese.
