31 Surprising Foods That Contain Sawdust: What You Need to Know

Uncover why a plant-based fiber additive pops up in dozens of kitchen staples.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 24, 2025

Uncover why a plant-based fiber additive pops up in dozens of kitchen staples.

If you buy pre-grated cheese or love boxed baked goods, you might be eating sawdust — or rather, cellulose derived mostly from wood pulp. This FDA-approved food additive is found in hundreds of everyday products, often for bulk, fiber, or texture. Let’s explore which foods are most likely to contain cellulose, why it’s there, whether it’s safe, and how informed grocery shoppers can respond.

What Is Cellulose and Why Is It in Our Food?

Cellulose is a complex carbohydrate and fiber that forms the cell walls of plants and, in processed foods, is often derived from wood pulp. It’s been FDA-approved as a safe additive since 1973. The main uses for cellulose in food manufacturing include:

Bulg Up Products: Adds bulk during food processing without adding calories.
Improve Texture: Creates a pleasing mouthfeel, helps thicken sauces, and stabilizes creamy products.
Increase Fiber: Boosts the fiber count in packaged foods, promoting satiety.

Importantly, cellulose is a naturally occurring part of the plant foods we eat; the controversy is mainly about the industrial process—using wood pulp as its source and labeling practices that sometimes present products as ‘100%’ pure (like cheese).

Is Cellulose (Sawdust) Safe to Eat?

According to registered dietitians, the FDA, and watchdog groups, cellulose is safe for consumption. Studies have not found evidence of health risks; cellulose is classified as “Generally Recognized As Safe” (GRAS), and our bodies don’t actually digest it—it simply passes through as fiber.

Authority	Position on Safety
FDA	Approved as food additive since 1973
Center for Science in the Public Interest	No health risks established
Environmental Working Group	No dietary danger

In fact, the fiber provided may help keep you full. But scrutiny and consumer concern persist, especially when cellulose is used to covertly pad out expensive ingredients, reduce costs, or raise misleading labeling issues.

How Does Cellulose End Up in So Many Foods?

Manufacturers add cellulose to food for several reasons:

Maintain freshness and texture in pre-grated cheese
Reduce calories and fat in low-fat dairy products
Increase fiber in cereals and snack bars
Keep baked goods moist and stable
Thicken salad dressings and sauces

Because cellulose is tasteless, colorless, and cheap, it is easy to add to a wide range of processed, frozen, and shelf-stable foods.

31 Common Foods That May Contain Cellulose (Sawdust)

Based on FDA investigations and food databases like the Environmental Working Group’s Food Scores, the following foods frequently contain added cellulose:

Grated Parmesan Cheese: May contain up to 8.8% cellulose. Examine ingredient labels for terms like ‘cellulose powder’.
Packaged Shredded Cheese: Other shredded cheeses may include cellulose as an anti-caking agent.
Bread (Whole Wheat & White): Commercial varieties often use cellulose for structural and fiber purposes.
Bagels: Some packaged bagels list cellulose in their ingredients.
Granola Bars: High-fiber and diet bars often add cellulose.
Breakfast Cereals: Look for ‘cellulose’ or ‘powdered cellulose’ in ingredients, especially in high-fiber brands.
Packaged Cookies & Cupcakes: Used for texture and bulk.
Frozen Breakfast Sandwiches: Cellulose helps maintain bread texture after freezing.
Frozen Diet Entrées: Included in breads, crusts, and fillers.
Frozen Filled Pastas: Ravioli, tortellini, and similar products sometimes use cellulose for filling firmness.
Frozen Pizza: Crust and cheese may contain cellulose.
Corn & Flour Tortillas: Used to enhance mouthfeel and durability.
Vegetarian Soy-Based ‘Meats’: Often added to improve meat-like texture.
Veggie Burgers: Cellulose serves as a binder and fiber booster.
Sauces (Tomato, Worcestershire, Hot): Used as thickeners.
Prepared Salad Dressings: Cellulose helps give creamy texture.
Dried Soup Mixes: Included to help keep spices and powders loose.
Packaged Fruit Cups: Sometimes used to stabilize liquids.
Frozen Breaded Fish: The breading often contains cellulose.
Frozen Pie Crusts & Potpies: Used for structure and moisture retention.
Sorbet & Ice Cream Bars: Low-fat and diet versions particularly likely to use cellulose.
Coffee Creamer: Non-dairy creamers frequently include cellulose.
Flavored Coffee Syrups: May use cellulose as a stabilizer.
Cheese Spreads & Dips: Used for texture and spreadability.
Boxed Cake Mix: Cellulose is often a minor ingredient for texture.
Pre-Packaged Frostings: Helps with smooth texture and shelf life.
Nutritional Bars: Fiber-boosted bars rely heavily on cellulose.
Packaged Cupcakes: For bulk, texture, and shelf stability.
Fast Food Buns: Many chains use cellulose to reduce costs and preserve bread.
Hot Sauce: Acts as a thickening agent.

Table: Examples of Foods Likely to Contain Cellulose

Food Product	Purpose of Cellulose	Typical Source
Grated Parmesan	Anti-caking, bulk	Wood pulp
Breakfast Cereal	Bulk, fiber	Plant, wood pulp
Salad Dressing	Thickening, creamy texture	Wood pulp
Fast Food Buns	Texture, fiber	Wood pulp
Ice Cream	Creaminess with less fat	Wood pulp

How to Spot Cellulose on Ingredient Labels

Cellulose is typically listed as:

Cellulose
Powdered Cellulose
Cellulose Gum
Microcrystalline Cellulose
Modified Cellulose

You may find these terms especially on cheese, processed bread, baked goods, and snack bars.

Why Is Cellulose Allowed in Food?

The FDA allows cellulose because it is considered safe, improves food appearance and texture, and increases dietary fiber in processed products. As Sharon Palmer, RD, explains, “It’s a basic building block in plants’ cell walls,” and our bodies treat all cellulose sources the same, whether from wood pulp or vegetables.
Current regulations permit its use in various food categories. Concerns mostly arise when labeling suggests purity (like ‘100% cheese’) but instead contains up to 10% cellulose.

Does Cellulose Offer Any Health Benefits?

Digestive Health: As a dietary
References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete