Omar Khalid
There is a common misconception that plastic is added to shredded cheese. While this is not true, it is important to note that some additives and preservatives are used in shredded cheese to maintain freshness and texture. These additives include cellulose, a natural powder made from plants, which is used to prevent the cheese from sticking together or caking. Other additives include calcium carbonate and potato starch, which are also considered natural and safe for consumption. Some shredded cheese products may also contain antibiotics to prevent consumers from getting sick if the cheese molds. While these additives are generally recognized as safe, some people prefer to shred their own cheese from blocks to avoid these additives and preservatives. It is worth noting that plastic packaging used for cheese may contain hazardous chemicals that can migrate into the cheese, especially at higher temperatures.
| Characteristics | Values |
|---|---|
| Plastic in shredded cheese | No plastic per se, but shredded cheese is coated with cellulose, a natural powder made from cellulose, a naturally occurring component of most plants. |
| Reason for using cellulose | It is used in small amounts to prevent the cheese from sticking together, drying out, and molding. |
| Other ingredients | Calcium carbonate, potato starch, and an antibiotic. |
| Safety | Cellulose is not harmful, but some people prefer to shred cheese themselves to avoid it. |
| Plastic packaging | Plastic used to package shredded cheese may contain hazardous chemicals that can migrate into the cheese. |
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What You'll Learn
Plastic wrap and food
Firstly, it is important to understand that plastic is made from chemicals and fossil fuels, and while it is stable, it is not inert. This means that chemicals from the plastic can migrate into the food it comes in contact with, a process known as "chemical migration." This is especially true for foods with a high fat content, like cheese, as many hazardous chemical plasticizers are "lipophilic," meaning they are attracted to and readily absorbed by fatty substances.
Two commonly used plastics in cheese wrapping are low-density polyethylene (LDPE) and polyvinyl chloride (PVC), both of which contain carcinogens and endocrine disruptors. Studies have shown that chemicals like benzophenone can migrate from LDPE packaging into cheese at various temperatures, and PVC is known to leach the carcinogen vinyl chloride into food. This is concerning, as cheese is consumed in large quantities, especially by children.
To address these concerns, some consumers opt to buy blocks of cheese and shred or grate it themselves, avoiding pre-shredded cheese, which often contains anti-caking agents and preservatives. While these additives are generally recognized as safe for consumption, some people prefer to avoid them.
Additionally, the use of plastic wrap in food packaging contributes to environmental concerns. Single-use plastic pollution is a significant issue, and there is a growing movement to reduce the use of plastic packaging and find more sustainable alternatives.
In conclusion, while plastic wrap has been commonly used for food packaging, including cheese, there are valid health and environmental concerns associated with its use. Consumers are increasingly seeking alternatives, and the industry is responding with efforts to reduce plastic waste and find safer and more sustainable packaging solutions.
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Chemicals in plastic
Plastic is made of chemicals and fossil fuels. While many of the chemicals used in plastics are safe, some are chemicals of concern. These chemicals are added to change and improve the performance of plastics. For example, some chemicals make plastic more flexible, while others make them more resistant to heat and sunlight, or are used for colouring. It is estimated that by 2050, 2 billion tonnes of chemical additives will have been used in plastic.
Some of these chemicals do not easily break down and persist in the environment for a long time. Certain chemicals are toxic and can build up to high levels in animals. Chemicals of concern are released into the environment at various stages of the plastic life cycle, including during manufacture, use, and disposal.
There are over 13,000 chemicals associated with plastics and plastic production. Ten groups of chemicals are of major concern due to their high toxicity and potential to migrate or be released from plastics. These include specific flame retardants, certain UV stabilizers, per- and polyfluoroalkyl substances (PFASs), phthalates, bisphenols, alkylphenols, and alkylphenol.
Two types of plastic commonly used to wrap cheese are low-density polyethylene (LDPE) and polyvinyl chloride (PVC), both of which contain carcinogens and endocrine disruptors. Studies have found that the chemical benzophenone, which is linked to cancer and hormone disruption, migrated from LDPE packaging into cheese at various temperatures. Similarly, PVC is known to leach the carcinogen vinyl chloride into food.
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Migration to cheese
While shredded cheese does not contain plastic, the plastic packaging that shredded cheese often comes in can cause chemicals to migrate into the cheese. This process is called "chemical migration" and occurs constantly, even at room temperature. Lipophilic chemicals, which are drawn to and absorbed by fatty substances, can easily migrate into cheese due to its high fat content.
Two commonly used plastics in cheese packaging are low-density polyethylene (LDPE) and polyvinyl chloride (PVC), both of which contain carcinogens and endocrine disruptors. Studies have found that the chemical benzophenone, an additive linked to cancer and hormone disruption, migrated from LDPE packaging into cheese at various temperatures ranging from 25 to 140 degrees Fahrenheit.
Additionally, PVC is known to leach vinyl chloride, a carcinogen, into food. Several studies have also documented the migration of the plasticizer DEHA, a potential endocrine disruptor and carcinogen, from PVC wrap into cheese. Individually wrapped cheese slices, with their high surface-to-volume ratio, are of particular concern as they are likely to have higher levels of chemical leaching.
To avoid the potential risks associated with chemical migration, some people choose to buy blocks of cheese and shred it themselves. However, it is important to note that shredded cheese itself does not contain plastic. Instead, anti-caking agents like cellulose, calcium carbonate, and potato starch are often added to shredded cheese to prevent clumping and maintain freshness. These ingredients are natural, safe for consumption, and commonly found in plants.
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Cellulose in shredded cheese
Cellulose is a natural powder made from cellulose, a naturally occurring component of most plants. It is added to shredded cheese to prevent the cheese from sticking together, drying out, and molding. It also helps to maintain the texture and flavour of the cheese.
Cellulose is not harmful and is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA). It is used in small amounts, and because humans lack the enzymes to break it down, it passes through the digestive system without being absorbed. The FDA allows cheese products to contain up to four percent cellulose, and it is commonly added to other foods such as cereals and meal replacement shakes.
However, some people have expressed concerns about the use of cellulose in shredded cheese. It has been described as a cheap way to make a product appear healthier than it is, and some consumers feel that they are paying cheese prices for what is essentially sawdust. In 2017, an FDA investigation found that a Pennsylvania company, Castle Cheese Inc., had mislabeled its product as "Parmesan" when it was actually a mix of cheap cheddar cheese and cellulose.
Despite these concerns, experts maintain that both pre-shredded and block cheeses are healthy and safe to eat. Dietitians have cautioned against fear-mongering and encouraged consumers to seek information from scientifically sound and credible sources.
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Plasticizers in plastic
Plasticizers are non-volatile organic substances, most commonly liquids, that are added to plastics to improve their flexibility, make them easier to shape and mould, and reduce friction on their surface. They are also used to decrease viscosity and enhance durability. Plasticizers are commonly added to polymers and plastics such as PVC, either to facilitate the handling of the raw material during fabrication, or to meet the demands of the end product's application.
PVC, for example, is a hard, rigid, and brittle material used in water and sewer pipes. However, when plasticizers are added, it becomes flexible and can be used in shower curtains, tubes, and cable covers. Plasticizers are key to the usability of polyvinyl chloride (PVC), the third most widely used plastic. Without plasticizers, PVC would not be suitable for products such as vinyl siding, roofing, vinyl flooring, and electric wire insulation.
Phthalates are one of the most commonly used plasticizers, providing flexibility to plastics. Other types of plasticizers include dicarbonates, which are used in shaping PVC at lower temperatures, phosphates, which are used to make materials flame retardant, and fatty acid esters, which are added to rubber and vinyl to improve flexibility. Over 30,000 substances have been tested for use as a polymer plasticizer, but only about 50 are available for use today.
The safety of plasticizers has been a subject of research, with studies examining their impact on the environment and potential health risks. While some plasticizers have been linked to health concerns, such as endocrine disruption and carcinogenic effects, organizations like the Registration for Evaluation, Authorisation, and Restriction of Chemicals (REACH) and the FDA have determined that nearly all plasticizers are safe.
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Frequently asked questions
No, there is no plastic in shredded cheese. However, shredded cheese is often coated with cellulose, a natural powder made from cellulose, a naturally occurring component of most plants. It is not harmful and is used in small amounts to prevent the cheese from sticking together.
Companies add cellulose to shredded cheese to prevent it from drying out, clumping, and molding. It also increases the fiber content of the cheese.
No, cellulose is not harmful to humans. It is made from natural ingredients and is approved by the FDA for use in food products. However, it is important to note that the amount of cellulose in pre-packaged shredded cheese may not always be clear, and some people prefer to shred their own cheese for freshness and to avoid consuming fillers.
