Tillamook's Choice of Anti-Caking Agent
Tillamook is a farmer-owned cooperative known for its high-quality dairy products. For its shredded cheese line, Tillamook has made a deliberate decision regarding its anti-caking agent. Instead of using cellulose, which is often derived from wood pulp or cotton, the company opts for potato starch. The addition of an anti-caking agent is a necessary step for pre-shredded cheese to prevent the moist shreds from sticking together inside the bag. Without it, the cheese would turn into a large, unusable clump.
Potato starch serves the same function as cellulose by absorbing excess moisture. However, many consumers and food critics note that it performs differently when cooked. According to reviews, potato starch allows the cheese to melt into a smoother, more 'gorgeous, bubbly mass' compared to cellulose, which can sometimes result in a grainier texture.
The Move Away from Cellulose
Tillamook's decision to specifically formulate its shredded cheese without cellulose was part of a larger product refresh in 2017. This reformulation also introduced the 'Farmstyle Cut' line, which was promoted for its premium quality and superior melting properties. This move aligned with a growing consumer demand for more natural and less-processed ingredients.
Other brands, like Sargento, have historically used both potato starch and powdered cellulose in their products, while some brands use cornstarch. The choice of anti-caking agent has a direct impact on the final product's texture, especially when melted, and represents a key differentiator for Tillamook in the competitive dairy market.
What is Cellulose in Shredded Cheese?
Cellulose is a plant fiber and a naturally occurring carbohydrate. It is the main component of plant cell walls and is found in fruits, vegetables, and grains. When used as a food additive, it is often a processed powder derived from plant sources, such as wood pulp or cotton. The Food and Drug Administration (FDA) recognizes cellulose as 'Generally Recognized as Safe' (GRAS) for consumption.
Its primary function in shredded cheese is to act as an anti-caking agent, absorbing moisture and preventing the shreds from clumping together. While harmless and considered a source of insoluble fiber, it does not provide any nutritional value in the small amounts added to cheese. For consumers, the main issue with cellulose often relates to its effect on the cheese's melting quality and texture, which some find less desirable than cheese shredded fresh from a block.
The Effect of Cellulose vs. Potato Starch
When comparing the two anti-caking agents, the differences are most noticeable in the final cooking result. The potato starch used by Tillamook generally leads to a smoother, more consistent melt. This is because the starch granules absorb moisture more evenly and don't interfere with the cheese's ability to melt and stretch. Conversely, cellulose can sometimes inhibit the melting process, leading to a separation of fat and proteins and a less-creamy texture.
A Comparison of Anti-Caking Agents
| Feature | Tillamook (Potato Starch) | Some Competitors (Cellulose) |
|---|---|---|
| Anti-Caking Agent | Potato Starch | Powdered Cellulose |
| Sourcing | From potatoes, a common food item | Often from wood pulp or other plant matter |
| Melting Quality | Smoother and more even melt | Can be grainier; may inhibit melting |
| Source of Fiber | Not a primary source of fiber | Considered insoluble fiber |
| Perceived 'Purity' | Seen as a more 'natural' or less-processed choice | Associated with fillers by some consumers |
| Flavor Impact | Less impact on the final flavor profile | Some claim it can mute the cheese's flavor |
Why Consumers Seek Out Cellulose-Free Cheese
There are several reasons consumers actively look for products like Tillamook shredded cheese that don't contain cellulose. Beyond the potential impact on flavor and meltability, some people prefer to avoid additives, even if they are FDA-approved. The negative connotations associated with cellulose, such as the persistent rumor of it being 'wood pulp,' influence consumer perception, even though the processed ingredient is safe. For others, it's a matter of achieving the best possible cooking result, where the smooth melt of freshly shredded or potato starch-treated cheese is preferable for dishes like pizza, casseroles, or mac and cheese.
One way to guarantee a cellulose-free experience is to purchase block cheese and shred it at home. However, Tillamook offers a convenient pre-shredded option that caters to those who want the convenience without the cellulose. This commitment to using a different anti-caking agent helps the company meet the demands of a discerning consumer base.
Conclusion: Tillamook Offers a Cellulose-Free Alternative
Ultimately, the question of 'Does Tillamook shredded cheese have cellulose in it?' has a clear answer: no, it does not. By opting for potato starch as an anti-caking agent, Tillamook differentiates itself from many competitors who use cellulose. This decision is a key part of their quality promise, and it directly impacts the performance of the cheese, especially when melted. Consumers seeking a convenient, pre-shredded cheese without cellulose can confidently choose Tillamook, knowing that the company has selected an alternative that promotes a smoother, creamier melt for their recipes.
Frequently Asked Questions
1. What does Tillamook use in shredded cheese instead of cellulose? Tillamook uses potato starch as an anti-caking agent in its shredded cheese to prevent the shreds from clumping together.
2. Is potato starch a better alternative to cellulose in cheese? Many consumers prefer potato starch because it is said to result in a smoother, more even melt and does not negatively impact the cheese's texture as cellulose can.
3. Is cellulose harmful to eat? No, cellulose is recognized as 'Generally Recognized as Safe' (GRAS) by the FDA and is a type of insoluble dietary fiber that passes through the body undigested.
4. Why do some companies add cellulose to shredded cheese? Companies add cellulose to shredded cheese as an inexpensive and effective anti-caking agent that absorbs moisture and prevents the cheese from sticking together.
5. Does using potato starch make Tillamook cheese melt better? Yes, according to reviews, the potato starch in Tillamook's shredded cheese allows it to melt into a creamier, more consistent mass compared to shredded cheese with cellulose.
6. How can I ensure my cheese doesn't have cellulose? To guarantee your cheese is cellulose-free, you can purchase a block of cheese and shred it yourself at home.
7. When did Tillamook stop using cellulose in its shredded cheese? Tillamook reformulated its shredded cheese products in 2017 and removed cellulose preservatives as part of the change.
