{"id":518,"date":"2020-10-07T14:52:26","date_gmt":"2020-10-07T14:52:26","guid":{"rendered":"http:\/\/localhost:8009\/stories\/?p=518"},"modified":"2022-02-21T16:39:39","modified_gmt":"2022-02-21T16:39:39","slug":"why-is-wood-in-so-many-foods","status":"publish","type":"post","link":"https:\/\/forestrycareers.com\/stories\/why-is-wood-in-so-many-foods\/","title":{"rendered":"Why Is “Wood” In So Many Foods?"},"content":{"rendered":"\n

Trees play a critical role in the making of thousands of everyday products.  In our #ItStartsWithTrees<\/a> series, we look at the science that explains why. Today, we\u2019re looking at the many foods made with the help of the forest. <\/strong><\/p>\n\n\n\n\n\n\n\n

Is there sawdust in your parmesan cheese? Are there wood chips in your cereal box?<\/p>\n\n\n\n

Of course not! But clean, safe fibers derived from trees are <\/em>in thousands of everyday foods\u2014including vegan<\/a>, organic and gluten free products.<\/p>\n\n\n\n

When trees are broken down to a fine powder at a pulp mill, the cellulose molecule extracted from pulp is the same cellulose found in the plant cell walls of fruits and vegetables. It is one of the most common food additives and has been FDA-approved since the mid-1900s.<\/p>\n\n\n\n

When used in food, tree cellulose is refined to become as pure as possible. Our bodies process high purity, food-grade cellulose like any other insoluble fiber: we don\u2019t absorb or digest it, rather it passes through our body.<\/p>\n\n\n\n

Here\u2019s a look at some of the most common foods made with the aid of trees:<\/p>\n\n\n\n

\"Hot
Cellulose from trees is used to make strong, uniform casings for hot dogs, sausages and deli meats.<\/figcaption><\/figure>\n\n\n\n

Hot Dog and Sausage Casings<\/h1>\n\n\n\n

The casings for hot dogs, sausages and deli meats like salami are often made from trees. While animal intestines are sometimes used for casings, their sizes can vary, which can make mass production difficult. <\/p>\n\n\n\n

Viscose casings<\/a> are made from a mixture that includes cellulose and sodium hydroxide. The casings are clear, tasteless and uniform, which makes mass production possible.<\/p>\n\n\n\n

Why is cellulose the right material for these casings? The same strong cellulose that gives trees their strength <\/strong>is used to make the casings strong. Even when placed over the intense heat of the grill or stovetop, the casings hold their shape and don’t burst or break down. <\/p>\n\n\n\n

\"Tree
Ketchup and other condiments contain cellulose, which is a thickener.<\/figcaption><\/figure>\n\n\n\n

Syrups, Spices and Condiments<\/h1>\n\n\n\n

Cellulose gum<\/a> is found in breakfast syrups, salad dressings, pie fillings, ketchup, barbecue sauce, tomato sauce and many other everyday foods. As a water-soluble polymer, it binds with water and doesn\u2019t let go. That enables it to thicken products<\/strong>, keep them moist, improve their taste and prolong their shelf life<\/strong>.<\/p>\n\n\n\n

Cellulose is also an emulsifier<\/strong>, which enables it to make ingredients spread uniformly across a mixture. It keeps the water and oil from separating in dressings. It prevents a layer of oil from forming on the top of a jar of peanut butter. And it keeps icing mixed in its container long after it\u2019s made. (This same emulsification quality is one of the reasons cellulose is used to make medicines, as we explain in our article, Why Trees are in So Many Medical Products<\/em><\/a>.)<\/p>\n\n\n\n

Cellulose is also in spice mixtures and hot cocoa packets, keeping them from clumping.<\/p>\n\n\n\n

\"Shakes
Low-fat powdered drink mixes for shakes and smoothies have a thick, creamy texture thanks to cellulose.<\/figcaption><\/figure>\n\n\n\n

Low-Fat and Diet Foods<\/h1>\n\n\n\n

Cellulose helps improve the taste of low-fat foods by adding a creamy texture without the high calories. Think about the difference between the taste of whole and fat-free dairy products: removing the fat takes the creaminess away. Using cellulose, manufacturers are able to make up for some of that lost creamy texture that fat provides in all kinds of products, from low fat yogurts to baked goods.<\/p>\n\n\n\n

For that same reason, cellulose is used to make powdered drink and shake mixes thicker, giving them a consistency like a smoothie instead of flavored water.<\/p>\n\n\n\n

And, as with all high-fiber products, products with cellulose help create a feeling of fullness that dieters are looking for. High-fiber products like fiber bars and fiber cereal often use cellulose to boost their fiber content. <\/p>\n\n\n\n

\"Cellulose
Cellulose from trees makes ice cream smooth and creamy and prevents freezer burn.<\/figcaption><\/figure>\n\n\n\n

Dairy Products and Frozen Foods<\/h1>\n\n\n\n

Cellulose plays a critical role in the texture and thickness of many popular dairy products. <\/p>\n\n\n\n

Cheese is one of the better-known foods that contains cellulose. Shredded and grated cheeses, such as Parmesan<\/a>, use a small amount of powdered cellulose to control moisture<\/strong> and keep the cheese from clumping together. It\u2019s used for that same reason in the powdered cheese packets that come in a box of macaroni and cheese. <\/p>\n\n\n\n

Cellulose also serves as a thickener for puddings, sour cream and non-dairy creamer, making it more like real cream. <\/p>\n\n\n\n

When it comes to frozen foods, the addition of cellulose makes the product behave in the freezer the way cellulose behaves: it prevents the formation of ice crystals<\/strong> (think freezer burn) and helps the foods freeze and thaw quickly <\/strong>without getting soggy or stale. It\u2019s used in frozen waffles, frozen pizza, and many other items in the frozen food aisle. <\/p>\n\n\n\n

In ice cream, cellulose aids in creaminess<\/strong> and thickness<\/strong> as well as preventing crystallization. It slows down melting. Cellulose also creates a smooth texture<\/strong> in both ice cream and whipped cream.<\/p>\n\n\n\n

\"Cellulose
Baked goods like biscuits contain tree cellulose, which helps them hold their shape.<\/figcaption><\/figure>\n\n\n\n

Baked Goods and Cake Mixes<\/h1>\n\n\n\n

When it comes to baked goods, cellulose can lower the overall calories of a product, increase its fiber content and improve the texture, moisture and strength of the product.<\/p>\n\n\n\n

Cellulose ether, for example, bonds very well with water. It can also become foamy, just like an egg, which can create a lighter texture in baked goods. That makes it ideal for baked products that need moisture and a more airy texture, including breads and desserts. It\u2019s found in cake mixes to ensure a moist, soft, light cake.<\/p>\n\n\n\n

Cellulose gum, also known as carboxymethyl cellulose or CMC, can also thicken bread dough, giving it the texture consumers are looking for. It\u2019s used in frozen doughs to maintain their integrity while they\u2019re frozen, and it\u2019s used to make tortillas pliable. Since CMC is so good at bonding with water, it also keeps baked goods from drying out, extending their shelf life. <\/p>\n\n\n\n

Cellulose\u2019s emulsification ability ensures the right amount of flour, baking powder and other ingredients are proportionately dispersed throughout a batter. This helps them bake evenly. That\u2019s why cellulose is often used in baked products that need to hold their shape, such as biscuits and crackers.<\/p>\n\n\n\n

\"Cellulose
Cellulose can be used to improve the texture of gluten free foods.<\/figcaption><\/figure>\n\n\n\n

Cellulose in Gluten-Free Baked Goods<\/h2>\n\n\n\n

Cellulose\u2019s texturizing and strengthening ability also makes it an important ingredient in gluten-free baked goods<\/a>, including breads and cakes. Since these products are made without flour and wheat ingredients, cellulose is often used to make those foods still have the \u201cmouth feel\u201d we expect when we eat these types of foods.<\/p>\n\n\n\n

\"Fish
Cellulose is used as a binder in many fast foods, including fish fillet sandwiches.<\/figcaption><\/figure>\n\n\n\n

Fast Foods<\/h1>\n\n\n\n

Popular fast food chains use cellulose in their burgers, sauces, tortilla chips and more. It serves as a binder, which helps hold foods together. In fried foods like doughnuts, potato chips and fried chicken, it can help prevent oil absorption. And it\u2019s a thickener for dressings and dipping sauces.<\/p>\n\n\n\n

At McDonald\u2019s, for example, this article by The Street<\/a> reports that cellulose is in dozens of menu items, including the McRib, fish fillet patty, some of the chain\u2019s salads, even the sauce used on strawberry sundaes. The same article says Taco Bell uses it in its nacho chips, corn tortillas, enchilada rice and several other items. It\u2019s in Wendys\u2019 Frosty shakes, Sonic\u2019s banana splits, and Kentucky Fried Chicken\u2019s popcorn chicken.<\/p>\n\n\n\n

In other words, if you\u2019re eating fast food, there\u2019s a good chance cellulose is on the menu.<\/p>\n\n\n\n

Why Not Use Alternative Sources of Cellulose?<\/h1>\n\n\n\n

While cellulose is found in most plant matter, trees and cotton are the primary source used in food manufacturing because they\u2019re the most economical. Think of it this way: a truckload of dense, heavy logs can produce a lot more cellulose than a lightweight plant like hemp<\/a>. And trees can grow in almost any climate and soils, which allows them to be in ample supply within a reasonable distance of the mills that process them.<\/p>\n\n\n\n

\"Trees
Trees are the most plentiful, economic source of cellulose available.<\/figcaption><\/figure>\n\n\n\n

In this NPR article<\/a>, food scientist John Coupland says it doesn\u2019t matter whether cellulose comes from wood or other plants because \u201ccellulose is just a molecule.\u201d<\/p>\n\n\n\n

For organic and vegan food producers, there\u2019s another benefit to using wood pulp: it ensures products will remain non-GMO<\/strong>. \u201cIt would be a challenge to keep the supply chain free of genetically modified crop residue\u201d if corn stalks, beets, leaves or other alternatives were used, Sweetener Supply Corporation Technical Director Jon Bodner said in the same NPR article.<\/p>\n\n\n\n

It\u2019s tasteless, odorless and invisible, so it\u2019s no wonder many consumers don\u2019t realize cellulose is in a lot of foods. But as you can see by the examples above, it would be difficult to imagine what our food industry would be like without it.<\/p>\n\n\n\n

Further Reading:<\/h1>\n\n\n\n

From McDonald\u2019s to Organic Valley, You\u2019re Probably Eating Wood Pulp<\/a> by NPR<\/p>\n\n\n\n

Learn About Cellulose and How It Is Used In Food<\/a> by The Spruce Eats<\/p>\n\n\n\n

Why Wood Pulp in Your Parmesan Won\u2019t Kill You<\/a> by Bon Appetit <\/p>\n","protected":false},"excerpt":{"rendered":"

Trees play a critical role in the making of thousands of everyday products.  In our #ItStartsWithTrees series, we look at the science that explains why. Today, we\u2019re looking at the many foods made with the help of the forest. <\/p>\n","protected":false},"author":2,"featured_media":529,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ryn_post_video":""},"categories":[24],"tags":[33,25],"acf":[],"yoast_head":"\r\nWhy Is "Wood" In So Many Foods? | Rayonier Stories<\/title>\r\n<meta name=\"description\" content=\"Trees play a critical role in the making of thousands of everyday products. 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