Just a couple of months ago, cheese lovers were in an uproar when it was revealed that quite a few brands selling “Parmesan” cheese were filling their faux fromage with cellulose, a.k.a. wood pulp. The outrage!
But while strangely dusty Parmesan doesn’t pair well with San Marzanos, ingredients derived from wood may actually have a place in the future of food. Scientists are now saying yogurts, baked goods, and meats of the future could all actually benefit from the addition of a little bit of wood.