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Kraft Kicks Artificial Preservatives From Its Cheese Singles
By
Nell Casey
Published Feb 10, 2014
Modified Feb 10, 2014
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By
Nell Casey
Published Feb 10, 2014
Modified Feb 10, 2014
Share
FacebookTwitterRedditEmail
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America's favorite "pasteurized prepared cheese product" now contains one fewer gnarly chemical. Kraft announced it has removed artificial preservatives from most of its plastic wrapped cheese slices, replacing sorbic acid with natamycin, a naturally occurring antifungal agent produced during fermentation. Because that sounds so much more appetizing.
The company made the switch in Kraft Singles flavors in American and White American varieties, which will now be emblazoned with a red circle proclaiming their artifice-free ingredients—at least where flavor and preservation are concerned. "Consumers are looking for those less artificial cues and messages," explains Kraft manager of cheese research and development Gavin Schmidt. "Those messages are more meaningful to consumers than they have been in the past." Health-conscious Kraft eaters (ha) who opt for 2% and fat-free Kraft singles will have to wait; the change only affects the brand's full-fat singles line.
This is the next big change for the company after it agreed to remove artificial dyes from some of its kids macaroni and cheese products. For what its worth, Kraft singles already employ paprika as a method to gain that "natural-looking" bright orange due. And while it may make for a superior grilled cheese, please don't forget what real American cheese looks like.
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artificial preservatives
cheese
kraft
kraft singles
Nell Casey
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