The Curious History of Sawdust in Food
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5 min read
In 18th-century Europe, some desperate bakers reportedly used sawdust as a cheap filler in bread during times of flour shortages, marking the beginning of the curious history of sawdust in food. Today, while the myth of raw sawdust persists, its modern-day relative, wood pulp cellulose, is a legal and safe food additive. This ingredient serves a range of functional purposes in thousands of products, from shredded cheese to baked goods, providing texture, fiber, and bulk without added calories.
