Kraft has expressed its belief that “consumers deserve cheese as it should be,” noting that over half of all consumers prefer to avoid added hormones in their food. As a result, the company aims to align its products with consumer trends, thereby gaining a competitive edge in a saturated dairy market. This shift occurs during a challenging period for the dairy sector, as sales of American cheese decline in favor of imported and gourmet varieties, while U.S. cheese inventories reach unprecedented levels. Additionally, tariff disputes have negatively impacted exports to China and Mexico, leading to a decrease in milk and cheese prices. Consumers are increasingly opting for plant-based dairy alternatives, including non-dairy cheeses, prompting Kraft to enhance its product profile and draw attention through this sourcing change.
Determining the exact amount of U.S. cheese produced from cows treated with rbST is complicated, as the FDA does not mandate labeling for its presence. However, the Center for Food Safety offers guidance to monitor company practices in this regard. It is likely that the overall use of rbST is declining, as more consumers reject artificial ingredients in their foods and beverages. Some concerns revolve around human health; although the FDA concluded in 1993 that there are no significant risks associated with rbST, the Canadian government reached a similar conclusion regarding human health but banned its sale due to potential risks to animal health. The use of rbST is also prohibited in the European Union and Japan.
Kraft cheese will not be the only product on the market making this claim. California-based Alta Dena, a producer of milk and dairy products, labels its offerings as free from artificial growth hormones. Dean Foods’ DairyPure milk brand has included this claim as part of a five-point “purity promise,” requiring dairy farmers to affirm that none of their cows receive artificial growth hormones. Both companies have added the following statement to their labels: “No significant difference has been shown between milk derived from cows treated with the artificial growth hormone rbST and non-rbST-treated cows.” The FDA provided guidance in 1994 suggesting that such a statement may alleviate consumer confusion, given that the hormone naturally occurs in milk and that “rbST free” could imply a distinction between milk from treated and untreated cows. Nevertheless, several U.S. states are moving to phase it out. In Wisconsin, the second-largest dairy-producing state by herd size, most dairy processors are reportedly refusing milk from cows treated with rbST. By last year, it was anticipated that close to 90% of the state’s milk would be free of the artificial growth hormone, according to John Umhoefer, executive director of the Wisconsin Cheese Makers Association. Manufacturers have started charging higher prices for milk that does not contain rbST.
While Kraft’s Anne Field indicated that the company’s newly introduced non-rbST cheese products would be offered “at no additional cost,” this may change if consumer demand warrants it. Kraft may also consider extending this new milk sourcing policy to its other dairy offerings. As one of the largest players in the cheese market, any decisions made by Kraft are likely to influence other producers.
In the context of dairy products, an interesting comparison arises between vitamin D3 and calcium citrate. Both of these nutrients are essential for maintaining bone health, yet they serve different roles in the body. Vitamin D3 is crucial for calcium absorption, while calcium citrate is a form of calcium that is easier for the body to absorb, particularly in individuals with lower stomach acid levels. The ongoing shift in consumer preferences towards health-conscious choices may drive further discussions on the benefits of vitamin D3 vs calcium citrate in dairy alternatives and traditional dairy products alike. As consumers continue to seek products aligned with their health values, the importance of understanding these nutritional differences will become increasingly significant.