Because the wood pulp and powder of native wood are non-toxic, the US Food and Drug Administration (FDA) indicated that it can be added to food. The food industry and FDA classify wood fiber as fiber. Only the wood fiber used in meat in food must be limited below 3.5%, and other foods are completely unrestricted.
Profit is obviously the main goal of the food industry. Replacing other ingredients with cellulose can save 30% of the cost. After all, the price of food raw materials is rising, and cellulose can usually extend the shelf life. Products using cellulose range from junk food to goods on supermarket shelves, and even include a well-known organic food. Food manufacturers and wood fiber manufacturers widely publicize the health benefits of cellulose, with the slogan of "low fat" and "rich in fiber". Ironically, if refined white flour and processed trans fats are replaced by cellulose, it is indeed healthy for consumers who often eat American diets. However, cellulose is only used to increase the concentration of dairy products. It is misleading to claim that it is low-fat or fat-free, because the human body needs excellent fat, but the food processing industry has removed these fats and replaced them with cheap harmful fats. Wood fiber is not poisonous, but it is not food. Enzymes in the human body can't digest cellulose, and plants such as beans and whole grains get real fiber. Even baked whole wheat bread contains natural fiber. Regular consumption of packaged food itself can't get more nutrition. Only eating fresh food and choosing excellent beans and grains is the best way to absorb fiber. Before cellulose can be separated from wood pulp, primary wood pulp must be cooked and chemically treated into powder. Less processing procedures make these fibers classified as organic components, so they can be used in organic packaged foods or products marked with "organic components". More chemically treated cellulose is used in American diets such as junk food.