Following in the footsteps of several other major food brands, Kraft has announced it is dropping artificial preservatives from some of its Kraft Singles products.
Though not all Singles products will be re-formulated, Kraft is changing its two best-selling varieties: full-fat American and White American. The re-formulation will remove sorbic acid and replace it with natamycin. Natamycin is a natural mold inhibitor.
The FDA approved sorbic acid for use in food products, but consumers are still wary of its effect on the body, and are less inclined to believe an ingredient is safe simply based on FDA approval.
For example, there are several chemicals that are allowed in food in the United States that are banned from use in several places around the world. One such chemical is azodiacarbonamide.
Azodiacarbonamide made headlines last week when it was pulled from Subway sandwich breads. Not only is the chemical used by Subway, but also McDonald’s, Burger King, Wendy’s, Chick-fil-A, and other fast food restaurants. It’s also found in shoe rubber and yoga mats, which raises questions as to why it’s allowed in food in the U.S. when it’s banned in the United Kingdom, the rest of Europe and Australia.
Usually when a chemical is removed or replaced in a food product, new labels are created to promote the new “natural” ingredients. Kraft is no exception, and the cheese varieties with the formula changes feature new labels promoting their lack of artificial flavors and preservatives, though artificial flavors were removed some time ago.
Kraft also told the Associated Press new TV ads will be aired later this month to promote full-fat American and White American Singles being free of artificial preservatives.
As for the other varieties, Kraft says it is testing removing artificial preservatives from the other full-fat varieties as well as the 2 percent and fat-free varieties.