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Kraft et al Can Continue to put Wood Pulp in Parmesan Cheese

K

Knight_Light

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Kraft, Walmart, Target and others were hit with scores of lawsuits over the last year because their "100% Parmesan Grated Cheese" contained a wood pulp ingredient (that's clearly on the label)

Judge threw out the cases and basically said "did you really think a non refrigerated cheese product can sit on a shelf for months?"

So enjoy your wood pulp once again! (It's not that bad)

U.S. judge tosses lawsuits about labels on Parmesan cheese
https://www.reuters.com/article/us-kraft-heinz-lawsuit-cheese-idUSKCN1B429G
 
There was a book I read several years ago titled "The Gospel of Food" that went into some detail on topics such as this. I remember reading it and then understanding for the first time that "natural flavors" does not necessarily mean that the flavoring agent comes from the item that the flavor is attempting to replicate (e.g., lemonade doesn't necessarily use lemons to create the flavor of the lemonade). In fact, most of the time it's a flavoring agent that was created in a lab using some combination of organic matter. Hence the reason they can get away with labeling it "natural flavors" - the flavoring agent was derived from some form of natural resource.
 
I have used their cheese and will continue to do so. On my list of concerns, a trace amount of approved wood pulp ranks low.

I'm sure I've already ingested wood many times when roasting meat on an open flame while camping or hunting.
 
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I assume its a preservative. If thats the case Im ok with that. Rather have that in there than the cheese go bad quickly.
 
Is anyone actually surprised? Shit tastes like wood chips, soggy and flavorless.
 
UCFKnight85 said:
I have used their cheese and will continue to do so. On my list of concerns, a trace amount of approved wood pulp ranks low.

I'm sure I've already ingested wood many times when roasting meat on an open flame while camping or hunting.
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You would eat this crap, philistine.
 
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NinjaKnight said:
Is anyone actually surprised? Shit tastes like wood chips, soggy and flavorless.
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This. Why would anyone buy that Kraft Parmesan cheese shit anyway? There's virtually no price difference in buying Publix (or anyone else's) "freshly" grated or shredded Parmesan from the cooler case in the deli.
 
UCFWayne said:
I assume its a preservative. If thats the case Im ok with that. Rather have that in there than the cheese go bad quickly.
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For food use, cellulose is an anti-caking additive that is used to keep fine ingredients and powders from clumping into a single mass. While it can be used to add bulk and fiber to a product, it is typically not added as a substitute for a main ingredient (as the lawsuit alleges).

What I absolutely love is how much the organic, health nut and snooty foodie groups are raging over this. Clearly they haven't looked at any labels at their local Whole Paycheck, because Cellulose is in practically every prepared and produced food stuff, even the bs organic crap.

EweSeaEff said:
This. Why would anyone buy that Kraft Parmesan cheese shit anyway? There's virtually no price difference in buying Publix (or anyone else's) "freshly" grated or shredded Parmesan from the cooler case in the deli.
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I hate to break it to you, but the pre-shredded and grated Parmesan in the deli section also contains cellulose, for the same exact reason the Kraft grated product does.

In fact, I venture that there is little actual difference between the Kraft and Publix products. They're both produced in the US and are equal imposters of the real thing. If quality and authenticity are so important to you, then shuffle on by anything labeled "Parmesan" (which will all be generic hard grating cheese produced here in the states) and pony up the $20-$30 for a wedge of Parmigiano Reggiano.
 
tribbleorlfl said:
I hate to break it to you, but the pre-shredded and grated Parmesan in the deli section also contains cellulose, for the same exact reason the Kraft grated product does.

In fact, I venture that there is little actual difference between the Kraft and Publix products. They're both produced in the US and are equal imposters of the real thing. If quality and authenticity are so important to you, then shuffle on by anything labeled "Parmesan" (which will all be generic hard grating cheese produced here in the states) and pony up the $20-$30 for a wedge of Parmigiano Reggiano.
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Well, Mr. Maître Fromager, where did I say that I don't like the Kraft Parmesan because of powdered cellulose? Quality is important to me, but there's an inflection point between cost and quality. For "everyday" use (my kids sprinkling the cheese on their pasta or making creamed kale, etc.), the Publix (or similar) grated or shaved Parmesan does the trick. If I'm making savory cheesecake, lobster mac & cheese or Parmigiana then of course I'll use a chunk of Parmigiano-Reggiano or Pecorino Romano.

You can "venture" all you want, but there is a noticeable difference in taste and texture between the Kraft product and that from the cooler case. I know how cheese works, but the two products I mentioned are far different from one another. You should give it a try, unless it would cost you your Master of Cheese certification.
 
EweSeaEff said:
Well, Mr. Maître Fromager, where did I say that I don't like the Kraft Parmesan because of powdered cellulose? Quality is important to me, but there's an inflection point between cost and quality. For "everyday" use (my kids sprinkling the cheese on their pasta or making creamed kale, etc.), the Publix (or similar) grated or shaved Parmesan does the trick. If I'm making savory cheesecake, lobster mac & cheese or Parmigiana then of course I'll use a chunk of Parmigiano-Reggiano or Pecorino Romano.

You can "venture" all you want, but there is a noticeable difference in taste and texture between the Kraft product and that from the cooler case. I know how cheese works, but the two products I mentioned are far different from one another. You should give it a try, unless it would cost you your Master of Cheese certification.
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Nobody should ever eat Parmesan. That product is just wrong. Pecorino Romano is cheaper than parmigiana reggiano and would work much better as an everyday cheese. Get a good micro plane grater and grate it as needed. Because of the lack of flavor in the shelf stable products and the added volume from crap, you'll see a wedge of Romano freshly grated will last you as long. And they'll use less which means less fat and crap in their diet.
 
I'd be more concerned with High Fructose Corn Syrup being used in literally anything packaged. Cellulose doesn't register for me.
 
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