‘Fakefood’ A New Class In The Food Industry

7. Parmesan Cheese
Some grated Parmesan suppliers have been mislabeling products by filling them with too much cellulose, a common anti-clumping agent made from wood pulp, or using cheaper cheddar, instead of real Romano.  Freshly grated parmesan tends to clump up and stick together so some manufacturers add cellulose, a harmless additive made from wood  pulp, to keep Parmesan cheese from caking.