Is the Coating on Shredded Cheese Bad for You?

November 22, 2025 •

3 min read

According to food safety experts, the anti-caking agents on shredded cheese are considered safe to eat and are approved by regulatory bodies like the FDA. This coating, which includes substances like cellulose and starches, is added by manufacturers to prevent clumping and extend shelf life, not to pose a health risk.

Quick Summary

The anti-caking agents on pre-shredded cheese are not harmful in small amounts and are generally recognized as safe. They are added to prevent clumping and extend freshness, though they can affect melting texture. The primary ingredients are plant-based fibers or starches.

Key Points

Not harmful: The anti-caking agents on shredded cheese, such as cellulose and starches, are approved by food safety authorities and are safe for consumption in the small amounts used.
Prevents clumping: The purpose of the coating is to absorb moisture and prevent the cheese shreds from sticking together in the bag, extending shelf life.
Culinary difference: Anti-caking agents can inhibit smooth melting, which affects the texture of cooked dishes like sauces or pizza.
Cellulose is fiber: Powdered cellulose is a non-digestible dietary fiber derived from plants. In cheese, the quantity is too small to provide significant fiber benefits or cause common side effects like bloating.
Preference over health: The decision to buy pre-shredded cheese versus grating your own comes down to convenience versus culinary performance, not a significant difference in health risk.
Misinformation abounds: Viral claims that the coating is harmful "wood pulp" are misleading, as the industrial process purifies cellulose into a safe food additive.

Understanding the 'Coating' on Shredded Cheese

When you open a bag of pre-shredded cheese, you may notice a powdery substance clinging to the shreds. This is not some sinister chemical but an anti-caking agent, and its purpose is to keep the individual cheese strands from clumping together. Without these agents, the natural moisture in the cheese would cause it to fuse into one solid block inside the packaging, which is inconvenient for consumers. The most common agents are plant-based and include powdered cellulose, potato starch, and cornstarch. While viral social media posts have created fear by claiming this coating is “wood shavings” or “saw dust,” experts confirm that the amount used is minuscule and perfectly safe for human consumption.

Is Powdered Cellulose Harmful?

Powdered cellulose is the most common anti-caking agent and also the subject of the most speculation. It is a dietary fiber derived from plant cell walls, and while it is often industrially sourced from wood pulp, the final product is a purified, tasteless, and odorless powder. Humans lack the enzymes to digest cellulose, so it passes through the body undigested, similar to the fiber in whole fruits and vegetables.

Safe in small doses: The amount of cellulose used in shredded cheese is so negligible that it does not contribute significantly to your daily fiber intake.
Potential for GI issues in excess: Just like with any other fiber, excessive intake of cellulose supplements can lead to bloating, gas, or diarrhea, but this is not a risk with the small amounts found in shredded cheese.
Adulteration concerns: Historically, some companies have been caught using excessive amounts of cellulose as a cheap filler to increase profits, a practice that is both illegal and misleading to consumers. This past misconduct is a key source of consumer distrust.

Starches and Other Anti-Caking Agents

Besides cellulose, manufacturers use other anti-caking agents that are also harmless in the quantities used. These include potato starch, cornstarch, and various silicates.

Starches: Agents like potato and cornstarch absorb moisture and add a minimal amount of carbohydrates and calories. They are common food ingredients that pose no health risk.
Silicates: Certain mineral-based compounds like sodium aluminosilicate are also used to prevent caking and are approved as safe food additives.

Culinary Impact: Shredded vs. Block Cheese

The most notable difference between pre-shredded and block cheese is not health-related, but culinary. The anti-caking agents, by design, prevent the cheese shreds from sticking together, which also inhibits their ability to melt and flow smoothly.


Feature	Pre-Shredded Cheese	Block Cheese
Convenience	High; ready to use out of the bag.	Low; requires manual grating or processing.
Melting Quality	Subpar; anti-caking agents prevent smooth melting. Can result in a gritty or oily texture.	Excellent; melts smoothly and evenly, resulting in a rich, creamy sauce.
Flavor	Can be slightly drier or have a less intense flavor profile due to processing and coating.	Superior; retains more of its natural moisture, fat, and flavor.
Cost	Often more expensive per ounce for the convenience.	Cheaper per ounce.
Ingredient Purity	Contains anti-caking agents and sometimes mold inhibitors.	No additives, just cheese (and any rinds).
Texture	Drier, fluffier consistency in the bag.	Creamy, moist, and consistent texture.

The Role of Regulatory Bodies

Food safety authorities like the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) classify anti-caking agents like cellulose as "Generally Recognized as Safe" (GRAS). They conduct extensive research to ensure that the levels of these additives used in food production are not dangerous to humans. Strict regulations dictate how much can be used, and any ingredients added must be clearly listed on the product label.

Conclusion: A Matter of Preference

In conclusion, the coating on shredded cheese is not bad for you in the amounts typically consumed. The anti-caking agents—most commonly powdered cellulose and starches—are approved by food safety agencies and are present in very small, non-harmful quantities. The primary difference between pre-shredded and block cheese boils down to a trade-off between convenience and culinary quality. While pre-shredded cheese is a safe and time-saving option for many, those seeking a creamier, smoother melt for cooking or a purer flavor might prefer to grate cheese from a block. For most consumers, the choice is a personal preference based on cooking needs and budget, rather than a health concern.

Center for Research on Ingredient Safety

Frequently Asked Questions

The white powder on shredded cheese is an anti-caking agent, most often powdered cellulose or a starch like potato or cornstarch, added to prevent the cheese from clumping together.

Yes, powdered cellulose in shredded cheese is safe to eat. It is a non-digestible plant fiber that is approved by regulatory bodies like the FDA for use in food in small quantities.

For most people, the taste difference is negligible. However, some have noted that the coating can give the cheese a drier texture when served cold and can slightly hinder the overall cheese flavor.

The anti-caking agents on pre-shredded cheese, while useful for preventing clumps, also inhibit the melting process. They create a barrier on the surface of the cheese, which prevents it from becoming as smooth and gooey as freshly grated cheese.

In the small amounts found in shredded cheese, anti-caking agents are highly unlikely to cause digestive issues. Excessive consumption of fiber, however, can cause mild digestive upset, but this is a different scenario from standard cheese consumption.

No, pre-shredded cheese is not inherently less healthy. While it contains minor additives, the nutritional impact is negligible. The main difference is culinary performance and the convenience factor.

Shredding your own cheese is a better choice if you prioritize superior melting quality, flavor, and texture for your recipes. The difference is most noticeable in dishes where a smooth melt is critical, like sauces or gratins.