Cellulose in food has been making headlines, particularly concerning its presence in products like Parmesan cheese. But what exactly is cellulose, and why is it added to our food? Let’s delve into the details of this common food additive.
Cellulose is essentially a non-digestible plant fiber. Think of it as the same type of fiber found in bran flakes or psyllium husks. As Jeff Potter, author of Cooking for Geeks, explains, we need non-digestible vegetable fiber in our diets.
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Contrary to some sensationalized headlines, cellulose isn’t simply “wood pulp,” though wood pulp can be a source. Companies manufacture cellulose from various sources, essentially “anything with plant stuff in it,” according to Potter. This can range from wood pulp to asparagus.
Could the cellulose in your food have once been part of a tree? Possibly. It could also originate from discarded apples, corn husks, or virtually any plant matter. By the time it’s processed into cellulose, it’s a tasteless powder primarily used as filler.
The FDA warning letter to Castle Cheese Inc., while mentioning cellulose and starch as adulterants, doesn’t specifically mention wood pulp. This highlights the potential for misinterpretation in headlines.
The primary reasons manufacturers add cellulose to food are economic. Real Parmesan cheese, for example, is expensive.
:max_bytes(150000):strip_icc()/20210308-grated-parmesan-vicky-wasik-4-c899a312809e48d8a51ebf0455c8bb4a.jpg “Grated Parmigiano-Reggiano, illustrating the expensive nature of authentic cheese and the motivation for using fillers.”)
Cellulose, being cheap, allows companies to stretch out pricier ingredients, selling more product at a lower cost. In some cases, companies even charge more for these adulterated products.
Cellulose also adds body and mimics the characteristics of more luxurious foods without adding calories or fat.
:max_bytes(150000):strip_icc()/20170810-cellulose-vicky-wasik-5-e25361e64510496c9d362b2a54090197.jpg “Low-fat food products utilizing cellulose to simulate the texture and mouthfeel of their full-fat equivalents.”)
It provides certain physical properties that allow manufacturers to reduce other ingredients in products like pancake syrup, low-fat cookies, and low-fat ice cream, maintaining a similar mouthfeel to their regular counterparts.
In conclusion, cellulose is a plant-based fiber added to food for various reasons, mainly cost reduction and texture enhancement. While not harmful, its presence can be misleading and signifies a compromise in the quality of ingredients. Consumers should be aware of its presence in processed foods and make informed choices about their purchases.
