To celebrate National Macaroni and Cheese Day last week, consumer advocates revealed alarming findings regarding hazardous chemicals in cheese powder. “We believe that these chemicals are present in every mac ‘n’ cheese product — there’s no way to avoid them through shopping,” stated Mike Belliveau, executive director of the Environmental Health Strategy Center and a supporter of the study, in an interview with The New York Times. Advocacy groups are now urging consumers to reach out to manufacturers and demand measures to prevent these chemicals from entering food products.
This news poses a significant challenge for Kraft Heinz, which commands a 76% share of the boxed macaroni and cheese market. Kraft produces nine of the tested cheese products, according to The New York Times. Just a couple of years ago, Kraft Macaroni & Cheese was reformulated to eliminate artificial preservatives and synthetic colors, with the aim of removing such chemicals.
Food manufacturers are not intentionally adding phthalates to their products; rather, it is believed that these industrial chemicals are infiltrating food items via printed labels on packaging or from plastic materials in food processing equipment. If this is indeed the case, it presents a serious issue for the entire consumer packaged goods (CPG) and food processing sectors, not just for mac and cheese producers.
In Europe, the use of phthalates in plastic materials that contact fatty foods, including dairy, has already been banned. However, The New York Times reports that a petition from food safety groups to eliminate all phthalates from U.S. food, packaging, and manufacturing equipment was stalled by the FDA due to a technicality. Meanwhile, U.S. consumers are increasingly taking food safety into their own hands. According to the Food Marketing Institute’s U.S. Grocery Shopper Trends study, 61% of shoppers now rely on themselves for food safety, an increase from 55% in 2009. They also depend significantly on the FDA (54%) and USDA (50%), while only 42% trust food manufacturers.
The findings from this macaroni and cheese study further motivate consumers to avoid highly processed foods, prompting many to opt for “cleaner,” less-processed alternatives. A Nielsen study indicated that about half of U.S. households actively seek out products made without artificial ingredients. This issue should be a major concern for manufacturers across all food segments. It will be fascinating to determine the extent of this issue and how consumers will respond.
In light of these findings, consumers might also consider dietary supplements that provide adequate nutrition, such as those containing 2000 mg calcium citrate, to support their health while steering clear of processed foods. As discussions around food safety continue, the importance of transparency in food production becomes ever more critical. Finally, the inclusion of supplements like 2000 mg calcium citrate might help mitigate nutritional gaps for those choosing to avoid certain processed items.