Is the powder on shredded cheese bad for you? Debunking the Myth

November 29, 2025 •

4 min read

According to the FDA, the anti-caking agents used in shredded cheese are "Generally Recognized as Safe" (GRAS). This means the powder on shredded cheese is not bad for you and is simply there to prevent clumping and sticking.

Quick Summary

The powdery substance on pre-shredded cheese is a safe anti-caking agent, typically powdered cellulose or starch, that prevents clumping. The FDA recognizes these additives as safe for human consumption in the amounts used.

Key Points

Not Sawdust: The powder is not toxic "sawdust" but a safe, processed anti-caking agent like cellulose or potato starch.
FDA Approved: Food safety agencies, including the FDA, classify these anti-caking agents as "Generally Recognized as Safe" (GRAS).
Prevents Clumping: Its main function is to absorb moisture and prevent the cheese shreds from sticking together.
Negligible Nutritional Impact: The amount of additive used is minimal and does not provide significant nutritional value, though cellulose is a form of dietary fiber.
Melting Differences: The presence of anti-caking agents can affect how the cheese melts, often resulting in a less smooth texture compared to freshly grated cheese.
Read the Label: Always check the ingredient list, as some brands also use mold inhibitors like natamycin.
No Significant Health Risk: For the average consumer, these additives pose no significant health risk in the small quantities present in shredded cheese.

What is the Powder on Shredded Cheese?

When you open a bag of pre-shredded cheese, a fine, powdery coating is often visible on the surface of the cheese shreds. This substance is an anti-caking agent, intentionally added by manufacturers to serve a specific function. Its primary purpose is to prevent the shreds from sticking together and clumping inside the package, ensuring the product remains free-flowing and easy to use. The powder absorbs excess moisture from the cheese, which would otherwise cause the pieces to fuse together.

The most common anti-caking agent used is powdered cellulose, an edible, non-digestible plant fiber derived from wood pulp or cotton lint. Other starches, such as potato starch, cornstarch, or tapioca starch, are also frequently used for the same purpose. While the idea of consuming a product derived from wood pulp or cotton can sound alarming, the edible cellulose used in food is highly processed and purified, and is the same basic substance that exists in all plant matter.

Is the Powder Really Harmful?

For most consumers, the short answer is no, the powder is not bad for you. Claims circulating on social media that the powder is a toxic filler or "sawdust" are misleading and misinformed. The FDA has classified the approved anti-caking agents as "Generally Recognized as Safe" (GRAS) for their intended use in food. Humans lack the enzymes needed to break down cellulose, so it passes through the digestive system essentially unchanged, acting as a source of insoluble dietary fiber. The amount added to shredded cheese is so negligible that it does not significantly contribute to your daily fiber intake.

Potential Side Effects of Overconsumption

While the tiny amount of cellulose in shredded cheese is harmless, consuming very large, unrealistic quantities could potentially lead to some minor gastrointestinal issues, similar to what might happen from excessive fiber intake. These effects could include:

Bloating
Gas
Stomach cramps
Diarrhea or constipation

These side effects are extremely unlikely to occur from normal consumption of shredded cheese alone, but they are worth noting for those with highly sensitive digestive systems or who are intentionally consuming large amounts of supplemental fiber.

Comparison: Block Cheese vs. Shredded Cheese


Feature	Shredded Cheese	Block Cheese
Ingredients	Includes anti-caking agents (e.g., cellulose, potato starch) and potentially mold inhibitors like natamycin.	100% cheese, with no additives or anti-caking agents.
Melting Properties	The powdery coating can inhibit proper melting, sometimes resulting in a less smooth, stringy texture.	Melts more evenly and smoothly, yielding a richer texture in sauces or on top of dishes.
Convenience	Ready-to-use straight from the bag, saving time and effort on preparation.	Requires manual shredding, which can be messy and time-consuming.
Flavor and Freshness	Some argue the coating slightly dulls the cheese's flavor and overall freshness.	Offers a purer, stronger cheese flavor, as it is freshly prepared.
Cost	Generally more expensive per pound due to the added processing and packaging.	Typically more cost-effective per pound, providing better value.
Culinary Uses	Good for quick toppings but less ideal for making smooth, creamy sauces.	Preferred by chefs and home cooks for recipes requiring optimal melting and texture.

The Role of Other Additives

In addition to anti-caking agents, some pre-shredded cheese products may contain other approved additives. A notable example is natamycin, a natural anti-fungal agent that helps prevent the growth of mold and yeast. This preservative is also considered safe for consumption in the small amounts used and extends the shelf life of the product. The presence of these additives is always listed on the product's ingredients label, in compliance with food safety regulations.

The Importance of Moderation and Informed Choices

Ultimately, deciding between pre-shredded and block cheese comes down to convenience versus quality. While the powder on shredded cheese is overwhelmingly considered safe by regulatory bodies and food experts, it does affect the cheese's performance in cooking and may slightly alter the taste. The "wood pulp" scare is a classic example of food misinformation creating unnecessary consumer fear. For most people, the convenience of pre-shredded cheese outweighs these minor differences. For those seeking the purest flavor, best melting texture, and lowest cost, buying a block and grating it fresh remains the superior choice.

For more information on food additives, consult authoritative sources like the Center for Science in the Public Interest.

Conclusion

In summary, the powder on shredded cheese is a safe food additive used to prevent clumping. The common fear that it is harmful "sawdust" is a myth that has been debunked by dietitians and food safety agencies. Whether you opt for the convenience of pre-shredded cheese or the superior quality of block cheese, you can do so with confidence, knowing the anti-caking agents are not bad for you.

Frequently Asked Questions

The powder on shredded cheese is an anti-caking agent, most commonly powdered cellulose, cornstarch, or potato starch, used to prevent the cheese shreds from clumping together.

While the cellulose added to food can be derived from wood pulp or cotton lint, it is highly processed and purified. The final product is a tasteless, edible plant fiber, molecularly identical to the cellulose in many vegetables.

No, shredded cheese does not contain sawdust. This is a persistent and inaccurate rumor. The anti-caking agent is a processed plant fiber called powdered cellulose, which is safe to eat.

Yes, the anti-caking powder can interfere with the melting process. It creates a physical barrier that prevents the cheese from melting as smoothly as freshly grated block cheese, sometimes resulting in a grainy or stringy texture.

Manufacturers add anti-caking agents to absorb moisture and keep the cheese shreds from sticking together in the bag. This ensures the product maintains a loose, shredded consistency for consumer convenience.

From a health perspective, the tiny amount of anti-caking agent in shredded cheese is negligible and safe. However, block cheese contains fewer ingredients, may melt better, and is often more cost-effective per ounce.

Natamycin is a natural anti-fungal agent that some manufacturers use in conjunction with anti-caking agents to prevent mold and yeast growth. It is also approved as safe for surface application on cheese.

No, the white powdery substance is not mold. Mold typically appears as soft, fuzzy spots with filaments. However, some consumers mistake the anti-caking powder for mold, leading to lower product acceptance.