Is Cellulose in Cheese Good or Bad for You? Separating Fact from Fiction

November 10, 2025 •

4 min read

According to the U.S. Food and Drug Administration (FDA), cellulose is 'generally recognized as safe' (GRAS) for use as a food additive. The internet, however, has fueled public skepticism, leading many to question whether this filler in shredded cheese is actually good or bad for them.

Quick Summary

Cellulose is a safe, plant-derived dietary fiber used as an anti-caking agent in shredded cheese. Though often confused with 'wood pulp', it is a harmless additive that simply passes through the body, offering minimal nutritional value but preventing clumps. Opting for block cheese eliminates additives but sacrificing convenience.

Key Points

Cellulose is a Safe Additive: The U.S. FDA classifies powdered cellulose as 'generally recognized as safe' (GRAS) for use in food.
Not Actually Sawdust: While derived from plant sources like wood or cotton, powdered cellulose is a refined, edible dietary fiber, not a harmful contaminant.
Functional Role in Cheese: Its primary purpose is to act as an anti-caking agent, preventing shredded cheese from clumping together in the bag.
Minimal Nutritional Impact: The amount of cellulose in shredded cheese is too small to contribute significantly to your daily fiber intake, and humans cannot digest it for calories.
Affects Melting and Texture: The additive can interfere with how cheese melts, making freshly grated cheese a superior option for dishes requiring a smooth, gooey consistency.
Avoid by Shredding Your Own: The easiest way to avoid cellulose and other additives is to buy blocks of cheese and shred them yourself, which can also be more cost-effective.
Beware Misleading Labeling: Legal issues have arisen from products labeled '100% cheese' that contain fillers, though this is related to marketing deception, not safety.

Understanding Cellulose: More Than Just 'Wood Pulp'

Reports of "wood pulp" in shredded cheese can be alarming, but the reality behind the food additive known as powdered cellulose is far less sensational. Cellulose is the most abundant organic polymer on Earth, forming the cell walls of all plants. It is a naturally occurring, insoluble dietary fiber present in fruits, vegetables, whole grains, and legumes. The cellulose used in food production is a purified, edible form derived from plant sources like wood pulp or cotton lint. It is a tasteless, calorie-free powder that serves a specific functional purpose.

The Role of Cellulose in Shredded Cheese

In shredded or grated cheese, manufacturers add powdered cellulose primarily as an anti-caking agent. Cheese naturally releases moisture and oils over time, which would cause the shredded pieces to stick together and clump in the bag. The fine coating of cellulose absorbs this excess moisture, preventing the cheese from congealing into a solid block and keeping it free-flowing. The amount of cellulose used is typically small, often making up only 2-4% of the final product, which is a legally permitted limit in the U.S..

Health Benefits and Potential Concerns

As an insoluble fiber, cellulose passes through the human digestive system largely undigested because our bodies lack the necessary enzymes to break it down. This provides a few health benefits, similar to other dietary fibers:

Promotes digestive health: By adding bulk to stool, insoluble fiber aids in regular bowel movements and can help prevent constipation.
Supports gut health: Fiber contributes to a healthy gut microbiome by nourishing beneficial bacteria.
Aids in weight management: In large quantities, fiber can promote a feeling of fullness, which helps in controlling calorie intake, though the amount in cheese is negligible.

For the average consumer, the small amount of cellulose in shredded cheese is not a significant source of daily fiber. The potential negative effects, such as gas, bloating, or stomach upset, are only a concern with excessive intake, such as from high-dose fiber supplements. While some animal studies have raised concerns about modified celluloses affecting gut health, human studies are limited, and the general consensus, backed by the FDA, is that it is safe. The more significant concern for some is the quality of processed foods, which often contain many additives in addition to cellulose.

Block vs. Shredded Cheese: A Culinary and Nutritional Comparison

The addition of cellulose and other agents like potato starch to pre-shredded cheese impacts more than just its flow. It can significantly alter the cheese's properties when cooked. Many home cooks report that freshly grated block cheese melts more smoothly and evenly, leading to a richer, gooier texture in dishes like lasagna and mac and cheese. The anti-caking agents in pre-shredded cheese can inhibit this melting process, resulting in a less desirable texture.

Additionally, buying and shredding your own cheese is often more cost-effective. You are paying for the added labor and convenience with pre-shredded cheese. When comparing price per pound, block cheese is generally a better value.

Here is a simple comparison to help you choose:


Feature	Pre-Shredded Cheese	Block Cheese
Cellulose Content	Contains added cellulose as an anti-caking agent.	Naturally contains no added cellulose.
Melting Quality	Less creamy and can have a waxy texture due to anti-caking agents.	Melts smoothly and evenly for a superior gooey texture.
Cost	Generally more expensive per pound due to processing and packaging.	Usually more cost-effective per pound.
Freshness	Exposed to more air, potentially reducing freshness and shelf life compared to block cheese.	Retains flavor and moisture until grated, often lasting longer.
Additives	May contain multiple additives besides cellulose, such as potato starch or natamycin.	Typically contains only milk, salt, rennet, and cultures.

The Takeaway

For most people, the trace amounts of cellulose in shredded cheese are a harmless dietary fiber that simply passes through the body. It is not a nutritional powerhouse but is far from the dangerous "wood pulp" that viral misinformation suggests. The primary trade-off with pre-shredded cheese is not your health, but rather the culinary experience—it may not melt as well and is generally more expensive. For the best flavor, texture, and value, grating your own cheese from a block is the superior choice, while still reaping the benefits of a completely additive-free dairy product. You can consult resources like the FDA website for more information on the safety of food additives.

Conclusion

In the grand scheme of a balanced nutrition diet, the presence of cellulose in cheese is a minimal concern. The FDA considers it safe, and its role as a fiber is largely irrelevant in the small amounts found in cheese. For those prioritizing convenience, pre-shredded cheese is a safe option. However, for a better culinary outcome and to avoid unnecessary additives, grating your own cheese is the simple and satisfying alternative. Ultimately, informed choices based on factual information, not fear-mongering, are the foundation of a healthy diet.

Frequently Asked Questions

Yes, but not in the way you might think. The cellulose used in food is a purified, edible fiber derived from plant sources, including wood pulp or cotton. It is safe to consume and molecularly identical to the cellulose in fruits and vegetables, so it is not the same as unprocessed sawdust.

Manufacturers add powdered cellulose to shredded cheese to prevent it from clumping together in the bag. It acts as an anti-caking agent by absorbing moisture, ensuring the cheese remains loose and easy to sprinkle.

Cellulose is an insoluble dietary fiber, and while fiber is beneficial for digestion, the amount added to shredded cheese is negligible and does not provide significant nutritional benefit. It passes through the human digestive system largely undigested.

No, powdered cellulose is generally considered safe to eat and has been approved by the FDA. Health issues like gas or bloating are typically only associated with consuming excessive amounts of fiber, often from supplements, not the small amounts in cheese.

While cellulose is tasteless, it can affect the texture and melting properties of cheese. The anti-caking coating can prevent cheese from melting as smoothly as freshly grated block cheese.

The most effective way to avoid added cellulose is to purchase block cheese and shred or grate it yourself at home. This also ensures a fresher product with better flavor and melting quality.

Concerns have been raised and lawsuits filed over misleading labeling, where products claiming to be '100% grated Parmesan' have been found to contain cellulose, a legally permitted anti-caking agent. The issue is deceptive labeling, not the safety of the additive itself.