Nobody likes shredded cheese that clumps. To keep that from happening, what do food manufacturers often put into their shredded cheese products?
Answer Cellulose
In an article entitled "The Real Problem with Wood Pulp in Cheese," Eater/i> magazine explained: "An FDA investigation found that a Pennsylvania company, Castle Cheese Inc., had doctored its so-called 'Parmesan' with a mix of cheap cheddar cheese and cellulose (also known as wood pulp)." The cellulose is an "anti-caking" agent.
Asked by Tom Cohen · Last updated 5 years ago · 2.3K views
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