Frederic Melton
Kraft Heinz has been at the center of a lawsuit for using wood pulp filler in its 100% Grated Parmesan Cheese product. The company has been accused of false advertising and violating the Illinois Consumer Fraud and Deceptive Business Practices Act. While the exact percentage of cellulose in Kraft Parmesan Cheese is unclear, some sources claim it to be around 3.8%, while others suggest it could be up to 9%. Cellulose is a common anti-caking agent derived from wood chips or plant fibers, and while it is considered safe to consume, its presence in Kraft's Parmesan cheese has sparked controversy and legal action.
| Characteristics | Values |
|---|---|
| Percentage of cellulose | 3.8% |
| Other additives | Corn starch |
| Potassium sorbate | |
| Anti-caking agent | Yes |
| FDA-approved | Yes |
| Safe to eat | Yes |
| Use | Prevents clumping |
| Extends shelf life | |
| Filler | Yes |
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What You'll Learn
Kraft Parmesan cheese contains 3.8% cellulose
The discovery of cellulose in Kraft Parmesan cheese brought attention to the practice of adding fillers to cheese products, particularly expensive varieties like Parmesan. Cellulose, derived from plant walls and often made from wood pulp, is a cheap filler that allows manufacturers to stretch their cheese products and increase profit margins. While it is legal to add cellulose to grated cheese, the issue arises when companies advertise their products as ""100% Grated Parmesan Cheese," which has been considered false advertising and a deceptive business practice.
The presence of cellulose in Kraft Parmesan cheese highlights the importance of accurate product labelling and consumer awareness. Consumers rely on labels to understand the contents of the food they are purchasing and feeding their families. When companies fail to disclose the presence of fillers or additives, consumers may feel outraged and misled, as evidenced by the numerous lawsuits filed against Kraft Heinz.
It's worth noting that cellulose itself is not harmful to consume. It is a non-digestible plant fiber that is commonly found in other food products as well. However, the controversy surrounding its use in Kraft Parmesan cheese is not about food safety but rather about accurate representation and adhering to labelling laws.
In conclusion, the 3.8% cellulose content in Kraft Parmesan cheese sparked a discussion about the use of fillers in cheese products, the accuracy of product labelling, and consumer rights. While cellulose itself is harmless, its presence in a product labelled as "100% Parmesan" violated labelling laws and led to legal repercussions for Kraft Heinz. This incident highlights the importance of transparency and accuracy in food labelling to ensure consumers can make informed choices.
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Cellulose is an anti-clumping agent
Kraft Parmesan Cheese was once labelled as "100% Parmesan". However, it was discovered that the product contained cellulose, with some sources stating the amount to be 3.8% of the product. As a result, Kraft Parmesan Cheese no longer carries the "100% Parmesan" label.
The use of cellulose in food products has been a subject of controversy, with some consumers expressing outrage over the presence of cellulose in products labelled as "100% Grated Parmesan Cheese". This has led to lawsuits against Kraft Heinz and other companies for false advertising and deceptive business practices.
While the presence of cellulose in small amounts is generally accepted, the issue arises when the amount of cellulose exceeds what is considered acceptable. Kraft Parmesan Cheese, with 3.8% cellulose, falls within the acceptable range, which is typically between 2% and 4%.
In conclusion, cellulose is an anti-clumping agent that is commonly used in food products, including Kraft Parmesan Cheese. While its presence in small amounts is generally safe and acceptable, it is important for manufacturers to provide accurate labelling and for consumers to be aware of the ingredients in the products they purchase.
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Kraft was sued for false advertising
Kraft Heinz has been named in several lawsuits over its Parmesan cheese products. The lawsuits allege that Kraft falsely advertised its "100% Grated Parmesan Cheese" products, which were found to contain cellulose, a filler derived from wood chips. While the additive is approved by the FDA and commonly used in small amounts to prevent clumping, Kraft's product was found to contain 3.8% cellulose, exceeding acceptable levels of 2-4%.
In 2021, a lawsuit—Lewin v. Kraft Heinz Foods Co.—was filed in a San Francisco federal court. The lead plaintiff, Samantha Lewin, claimed that she spent $3.99 on a product she believed was accurately labelled as pure Parmesan. The lawsuit seeks $5 million in damages. Similar lawsuits were filed in Illinois, New York, Missouri, and California, with plaintiffs alleging violations of consumer fraud and deceptive business practices laws.
Kraft has defended its product, stating that cellulose is an FDA-approved additive and that the amount used is within acceptable levels. A company spokesman, Michael Mullen, emphasized their commitment to product quality and listening to consumers, noting that clumping is a common issue with grated Parmesan cheese.
As a result of the lawsuits, Kraft has changed its labelling in Canada, no longer claiming that its Parmesan cheese is "100% Parmesan". While cellulose is a common and safe additive, the lawsuits against Kraft highlight the importance of accurate labelling and consumer trust.
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Cellulose is made from plant walls
Kraft Parmesan cheese was found to contain 3.8% cellulose, which is derived from plant walls. Cellulose is a stiff, rod-like polysaccharide consisting of a linear chain of β(1→4)-linked D-glucose units. It is the primary structural component of plant cell walls and provides tensile strength to plants. The synthesis of cellulose was recently captured by researchers at Rutgers University, who witnessed plant cells generate cellulose and form cell walls for the first time.
The process of cellulose synthesis involves the use of cellulose synthases, encoded by CesA genes, to form β(1→4)-linked cellulose using UDP-glucose. Bacterial cellulose is produced using a similar family of proteins, but the gene is called BcsA or CelA instead of CesA. All known cellulose synthases belong to the glucosyltransferase family 2 (GT2).
Cellulose is synthesized by plasma membrane-bound enzyme complexes, which assemble into a microfibril network that forms the main scaffold for the cell wall. These microfibrils provide strength and support to plants, similar to how reinforcement bars provide structural resistance to concrete. The mechanical properties of cellulose in the primary plant cell wall are correlated with the growth and expansion of plant cells.
The discovery of this process may lead to the development of more robust plants, which could have practical applications for everyday products derived from plants, such as enhanced textiles, biodegradable plastics, and new medical products. Additionally, understanding cellulose synthesis can contribute to the fundamental knowledge and understanding of cell wall formation.
While cellulose is a safe and FDA-approved additive in pre-grated cheese, its presence in Kraft Parmesan cheese led to lawsuits against the company for violating consumer fraud and deceptive business practices acts. The issue arose from the product being labelled as "100% Grated Parmesan Cheese" while containing cellulose filler.
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It is safe to eat cellulose
Kraft Heinz has faced lawsuits over its Parmesan cheese containing wood pulp. The product was labelled as %"100% Grated Parmesan Cheese" but was found to contain 3.8% cellulose. While cellulose is an FDA-approved anti-clumping ingredient, its use in Kraft's product meant that it could no longer be marketed as 100% Parmesan.
Cellulose is a type of dietary fibre found in plant cell walls. It is present in all foods of plant origin, including fruits, vegetables, grains, nuts, and seeds. It is not digested by the body and gives no calories, but it can make you feel more full and improve cardiovascular and gut health. Cellulose is also used as a filler in many foods, including ice cream, to give a creamier texture.
Cellulose from food sources such as fruits and vegetables is generally safe to eat in moderation. However, it may be wise to consult a doctor before taking fibre supplements or additives, especially if you have a history of bowel obstruction or inflammatory bowel diseases such as Crohn's disease. Additionally, a sedentary lifestyle may make one more likely to experience side effects. Fibre supplements may also interfere with the absorption of certain medications, such as aspirin and seizure medications, and may cause low blood sugar levels in people on anti-diabetic medications.
Food-grade cellulose is purified to a high degree, and it is even more highly refined if it has been modified. While cellulose is generally safe to consume, it is important to be aware of any potential side effects and to discuss your daily fibre needs with a doctor.
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Frequently asked questions
Kraft Parmesan cheese contains 3.8% cellulose.
Yes, cellulose is safe to consume. It is a non-digestible plant fibre that is commonly consumed in bran flakes and psyllium husks.
Cellulose is an anti-caking agent that is added to prevent clumping and help the cheese fall freely through the shaker holes.
No, due to the presence of cellulose, Kraft Parmesan cheese is not 100% Parmesan.
No, Kraft initially claimed their product was 100% Parmesan and did not list cellulose as an ingredient. However, they started listing it after being instructed to do so.
