To provide a food additive (powdery cellulose) excellent in palate feeling compared to conventional powdery cellulose, and having excellent powder liquidity (fast powder fall velocity) and less powder scatter.

A food additive includes powdery cellulose obtained by subjecting non-woody pulp to acid hydrolysis treatment by mineral acid. The additive can be used for a wide range of food such as bread, doughnut, pickle liquid for hamburg steak and ham, fried product, bread crumbs, soft serve ice cream, baked confectionery, ham/sausage, shredded cheese, and powdery seasoning.