Health and other benefits are cited.
The food grade cellulose is pure, undigestible fiber. Various names are used on labels. It is an additive in various foods.
This recall appears to be wood contamination of wood not purified into cellulose only. Still is an interesting aspect of the modern manufactured food we buy and eat. Low calory bread and cheaper bread is often bread with
more cellulose. Cheaper grated cheese that does not clump? Yes, more cellulose from wood pulp. The use is ubiquitous.
Mostly the cellulose is cheaper and extends flour or other ingredients and eases handling and product life. The cited health benefits may be obtained from processed natural foods that are not from stems and branches of trees.
Do a search on wood cellulose in food. Here is an example.
Say What? There’s Wood Pulp in My Food?
Want a side of lumber with your dinner? That’s what you may be munching on if cellulose is on the ingredient list of your foods.
Food producers use this factory-made additive, crafted from miniscule pieces of wood pulp or other plant fibers, in processed foods all the time. Cellulose coats shredded cheese to keep it from clumping. It boosts the fiber content in white bread. It thickens foods—so that low-fat ice cream tastes just as creamy as the regular version. Cellulose adds bulk to foods without adding fat because we can’t digest insoluble dietary fibers. It’s in everything from baked goods to syrup to cereal.
“Well, that’s disgusting,” you say. “But I only buy organic food.” Sorry to say, but cellulose sneaks into organic foods as well, such as organic shredded cheese.
According to the U.S. Department of Agriculture, only powdered cellulose in its least manipulated form can be used in foods labeled “organic” or “made with organic” ingredients. Well, that’s comforting, right? Didn’t think so.
The low cost of this synthetic additive, coupled with the rising cost of raw materials such as flour, oil and sugar is increasing its popularity among food producers.
Different forms of cellulose can also appear on labels under other names. Microcrystalline cellulose is labeled as MCC or cellulose gel and carboxymethyl cellulose is labeled as cellulose gum. They add different textures to foods by trapping various amounts of air or water.
https://www.organicauthority.com/health/say-what-theres-wood-pulp-in-my-food
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