Decoding Your Dairy: A Nutrition Guide Answering, 'Does Tillamook use cellulose?'

Over 70% of shredded cheese on the market uses some form of anti-caking agent to prevent clumping. When considering your options for a nutrition diet, a common consumer question arises: Does Tillamook use cellulose in their shredded cheese, and what does it mean for your health?

Quick Summary

Tillamook uses potato starch and natamycin instead of cellulose as an anti-caking agent in its shredded cheese products. This practice, along with a preference for block cheese, affects nutritional intake and the presence of additives in a balanced diet.

Key Points

• No Cellulose: Tillamook does not use cellulose in its shredded cheese products.

• Potato Starch Alternative: Instead of cellulose, Tillamook uses potato starch as its anti-caking agent to prevent clumping.

• Common Additive: Cellulose is a common food additive found in many other brands of shredded cheese, acting as an anti-caking agent.

• GRAS Status: The FDA considers food-grade cellulose to be 'generally recognized as safe' (GRAS).

• Read Labels: It is important to read the ingredient list, as cellulose can be listed under names like 'microcrystalline cellulose' or 'cellulose gum'.

• Block vs. Shredded: Block cheese contains no additives, offering a 'cleaner' ingredient profile compared to even Tillamook's shredded cheese.

What Are Anti-Caking Agents?

Many pre-shredded cheese brands include an anti-caking agent to prevent the shreds from sticking together inside the bag. This ingredient, which is typically a fine powder, absorbs moisture, ensuring the cheese remains loose and easy to sprinkle. While cellulose is a common choice for this purpose, some manufacturers opt for other alternatives.

Tillamook's Approach to Shredded Cheese Ingredients

Unlike many competitors, Tillamook does not use cellulose in its shredded cheese products. Following a reformulation in 2017, the company began using potato starch as its primary anti-caking agent. Tillamook’s own ingredient lists confirm the use of potato starch, alongside the antifungal natamycin, in its shredded cheese varieties. This reflects the company's stated commitment to quality and simpler, more recognizable ingredients. For consumers focusing on a nutrition diet, understanding this distinction is key to making informed choices.

The Anti-Caking Agent Debate: Cellulose vs. Potato Starch

Cellulose, a type of dietary fiber found in plant cell walls, is widely used in the food industry. In its refined, food-grade powdered form, it's a cheap and effective additive. While generally recognized as safe (GRAS) by the FDA, concerns have been raised about its source (often wood pulp) and its impact on the melting properties of cheese.

Potato starch, on the other hand, is a simple, whole-food-derived ingredient. Tillamook's use of potato starch is often favored by consumers who prefer to avoid additives like cellulose, with some noting that potato starch-treated cheese melts more smoothly.

What is Cellulose and Is It Safe to Eat?

As a type of insoluble dietary fiber, cellulose is not digestible by humans and passes through the body largely unchanged. In food, it's used not only as an anti-caking agent but also as a thickening agent and to replace fat. The FDA has classified it as GRAS, and experts generally agree it is safe in moderation. However, excessive consumption, often through supplements rather than the small amount in shredded cheese, can lead to digestive discomfort like gas, bloating, and diarrhea. For those with sensitive digestive systems, even small amounts of additives could be a consideration for a carefully planned nutrition diet.

Interpreting Food Labels: Knowing Your Ingredients

If you want to identify cellulose in other brands, it's crucial to read the ingredient label carefully. Here are some of the names under which it can appear:

• Cellulose: The most straightforward name, though less common.
• Microcrystalline cellulose (MCC): A very common and refined form.
• Carboxymethylcellulose (CMC): Another derivative often used as a stabilizer or thickener.
• Cellulose Gel or Cellulose Gum: Hydrated forms of cellulose used in various food products.
• E460/E466: European food additive codes for cellulose.

Shredded vs. Block Cheese: A Nutritional Comparison

When evaluating cheese for a nutrition diet, the choice between pre-shredded and block cheese is significant. Block cheese contains only the ingredients necessary for cheesemaking: milk, cultures, enzymes, and salt. Shredded cheese, by definition, must include an anti-caking agent. Tillamook’s choice of potato starch is a step towards simplicity, but it still adds an ingredient not present in their block cheese. The melting properties and cost also differ, making the choice dependent on the user's priorities.

Feature	Block Cheese	Shredded Cheese (Tillamook)
Ingredients	Milk, cultures, enzymes, salt	Cheese, Potato Starch, Natamycin
Anti-Caking Agent	None	Potato Starch
Melt Quality	Typically superior, creamier melt	Good, but may be slightly less creamy than block
Cost	Generally lower per ounce	Higher due to processing and packaging
Convenience	Requires shredding	Ready-to-use

Making an Informed Decision for Your Diet

Ultimately, the choice between block and shredded cheese is a personal one, influenced by convenience, budget, and dietary preferences. For those prioritizing a nutrition diet with the fewest additives, purchasing block cheese and shredding it at home remains the best option. For those who value convenience but want a cleaner label, Tillamook's shredded cheese provides a suitable alternative to brands that use cellulose.

Conclusion

So, does Tillamook use cellulose? The answer is no. Tillamook sets itself apart from many brands by using potato starch instead, a choice that appeals to many health-conscious consumers. This distinction highlights the importance of reading food labels to understand what you are consuming. Whether you opt for a clean, block-cheese approach or value the convenience of pre-shredded options, Tillamook's ingredient list provides a clear, cellulose-free choice for your nutrition diet. For more details on their ingredients, you can visit the official Tillamook website [https://www.tillamook.com/faq/cheese].

Frequently Asked Questions

What does Tillamook use for anti-caking instead of cellulose?

Tillamook uses potato starch and natamycin as anti-caking agents in its shredded cheese products, as confirmed by its ingredient lists.

Why do some companies use cellulose in shredded cheese?

Companies add cellulose to shredded cheese to prevent the shreds from clumping together in the bag. It is a cost-effective and safe way to absorb moisture and maintain texture.

Is cellulose in shredded cheese harmful?

The FDA considers food-grade cellulose to be 'generally recognized as safe' (GRAS). It is an insoluble dietary fiber that passes through the body without being absorbed. In excessive amounts, it can cause digestive issues like bloating, though this is unlikely from the amount in shredded cheese.

What is the benefit of using potato starch over cellulose?

Using potato starch is often favored by consumers seeking a simpler, more recognizable ingredient list. Some reviewers also note that cheese treated with potato starch tends to melt more smoothly than cheese with cellulose.

How can I avoid anti-caking agents in cheese?

To completely avoid anti-caking agents, your best option is to buy a block of cheese and shred it yourself at home. Block cheese is typically made with just milk, cultures, enzymes, and salt.

How can I tell if a different brand of shredded cheese contains cellulose?

Check the ingredient label. Cellulose can be listed under several names, including microcrystalline cellulose, carboxymethylcellulose, cellulose gel, or cellulose gum.

Does Tillamook use cellulose in all its products?

No, Tillamook uses potato starch in its shredded cheese. For block cheese, Tillamook's website confirms the use of basic ingredients without anti-caking additives.