Next time you sprinkle pre-grated Parmesan on your pasta, consider this surprising fact: up to 8.8% of what you’re eating might be derived from trees. While that may sound alarming, the reality is that many everyday foods contain cellulose – a plant fiber extracted from wood pulp that’s been FDA-approved since 1973. Here are seven common foods where you’ll find this unexpected ingredient.
Pre-grated parmesan has the highest wood content
Despite labels claiming “100% Parmesan,” many pre-grated cheese products contain significant amounts of cellulose. The FDA permits up to 2-4% cellulose in grated cheese products, though some brands have been found to contain more than twice that amount.
The wood-derived additive serves as an anti-caking agent, preventing the cheese shreds from clumping together in the package. Want to avoid it? Choose a solid wedge of Parmigiano-Reggiano and grate it yourself.
Processed breads stay soft with wood fiber
Many commercial bread products maintain their soft texture thanks to added cellulose. This ingredient acts as a stabilizer and moisture-retention agent, helping bread stay fresh longer on store shelves.
From bagels to whole wheat bread, these products often contain varying amounts of cellulose. What happens without it? The bread would likely become stale more quickly and have a different texture.
Ice cream and frozen treats need wood stabilizers
Your favorite frozen desserts might contain cellulose to prevent ice crystals from forming and maintain a creamy texture. This is especially common in low-fat ice creams and frozen novelties, where cellulose helps create the satisfying mouthfeel typically provided by fat.
Think about premium ice cream brands – they often skip cellulose but come with a higher price tag. The wood fiber helps manufacturers keep costs down while maintaining product consistency.
Salad dressings thicken with wood derivatives
Many bottled dressings rely on cellulose as a thickening agent. Without it, oil-based dressings would separate more quickly, and creamy varieties wouldn’t maintain their desired consistency.
The next time you shake a bottle of ranch or Italian dressing, remember that wood fiber helps keep those ingredients properly mixed. Some brands offer cellulose-free options, typically found in refrigerated sections.
Cake mixes and baked goods bulk up
Packaged baking mixes often contain cellulose to improve texture and prevent ingredients from settling during shipping and storage. This wood-derived fiber also helps reduce production costs while maintaining product volume.
Even ready-made baked goods like muffins and pastries may contain cellulose. It helps create a consistent product that stays fresh longer on store shelves.
Fast food uses wood fiber fillers
From burger buns to sauce thickeners, fast food restaurants incorporate cellulose in various menu items. The additive helps maintain texture while reducing costs – imagine if every bun went stale within a day.
Some chains have moved away from cellulose due to consumer pressure, but many still use it in their products. The only way to know for sure? Ask for their ingredient lists.
Veggie burgers rely on wood structure
Plant-based meat alternatives often contain cellulose to help create their meat-like texture. This fiber acts as a binding agent and helps these products maintain their shape during cooking.
If cellulose seems particularly prevalent in your food, consider this: not all wood fiber is created equal. Food-grade cellulose undergoes extensive processing and purification before being added to products. Still, for those seeking alternatives, whole foods and homemade versions of these products offer wood-free options.
