WOOD PULP IN YOUR BURGER, CHEESE, FRIES, AND OTHER FOODS? - YES, it's added under "powdered cellulose" and other aliases - It does not add to taste, but to profits

Let’s go ahead and assume that wood pulp is a safe thing to consume, it certainly seems to have no nutritional value whatsoever.

 

So why are companies inserting it into food items? To mask inflation and earn more profits most likely.

 

From a Quartz article quoted by Zero Hedge:

 

There may be more fiber in your food than you realized. Burger King, McDonald’s and other fast food companies list in the ingredients of several of their foods, microcrystalline cellulose (MCC) or “powdered cellulose” as components of their menu items. Or, in plain English, wood pulp.
 

The emulsion-stabilizing, cling-improving, anti-caking substance operates under multiple aliases, ranging from powdered cellulose to cellulose powder to methylcellulose to cellulose gum. The entrance of this non-absorbable fiber into fast food ingredients has been stealthy, yet widespread:

The compound can now be found in buns, cheeses, sauces, cakes, shakes, rolls, fries, onion rings, smoothies, meats—basically everything.  

 

The cost effectiveness of this filler has pushed many chains to use progressively less chicken in their “chicken” and cream in their “ice cream.”

 

Read more

http://www.zerohedge.com/news/2014-07-03/how-fast-food-providers-beat-inflation-add-wood-pulp-burgers

 

Photo -  http://whatscookingamerica.net/History/HamburgerHistory.htm

 

 

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