What Is the Bad Ingredient in Shredded Cheese? Cellulose Explained
Discover why cellulose is added to shredded cheese as an anti-caking agent and learn tips to avoid it if you prefer natural cheese.
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The 'bad' ingredient often found in shredded cheese is cellulose, an anti-caking agent derived from wood pulp or other plant fibers. Cellulose is added to prevent the shreds from clumping together in the bag. While it is generally considered safe for consumption, some people prefer to avoid added fillers in their food. For those looking to avoid cellulose, purchasing block cheese and shredding it yourself may be the best option.
FAQs & Answers
- Why is cellulose added to shredded cheese? Cellulose is added to shredded cheese as an anti-caking agent to prevent the cheese shreds from sticking together in the package.
- Is cellulose safe to eat in shredded cheese? Yes, cellulose is generally recognized as safe for consumption, though some people prefer to avoid added fillers in their food.
- How can I avoid cellulose in shredded cheese? To avoid cellulose, buy block cheese and shred it yourself instead of purchasing pre-shredded cheese.
- What are the alternatives to shredded cheese with anti-caking agents? Alternatives include freshly shredding block cheese at home or seeking brands that do not use anti-caking additives.