In recognition of National Macaroni and Cheese Day last week, several consumer advocates revealed alarming findings regarding hazardous chemicals present in cheese powder. “We believe that these chemicals are found in every mac ‘n’ cheese product — there’s no way to avoid the issue by simply changing brands,” stated Mike Belliveau, executive director of the Environmental Health Strategy Center, a supporter of the study, in an interview with The New York Times. Consumer advocacy organizations are now urging individuals to reach out to manufacturers and demand measures to prevent chemicals from contaminating food products.
These revelations pose significant challenges for Kraft Heinz, which controls 76% of the boxed macaroni and cheese market. According to The New York Times, Kraft produces nine of the cheese products that were tested. Just a few years ago, Kraft Macaroni & Cheese underwent a substantial reformulation aimed at eliminating artificial preservatives and synthetic colors, ostensibly in an effort to remove such harmful chemicals.
It is important to note that no food manufacturer is intentionally adding phthalates to their products. Instead, these industrial chemicals are believed to be leaching into food from printed labels on packaging or from plastic materials used in food processing equipment. If this is the case, it indicates a widespread issue that affects the entire consumer packaged goods and food processing industries, not just macaroni and cheese producers.
In Europe, the use of phthalates in plastic food contact materials for fatty foods, including dairy products, has already been banned. However, The New York Times reports that a petition from food safety organizations to eliminate all phthalates from U.S. food, packaging, and manufacturing equipment has been stalled by the FDA due to a technicality.
As a result, U.S. consumers are increasingly taking food safety into their own hands. The Food Marketing Institute’s U.S. Grocery Shopper Trends study indicates that 61% of shoppers now rely on themselves to ensure food safety, up from 55% in 2009. They place considerable trust in the FDA (54%) and USDA (50%) to uphold food safety standards, while only 42% depend on food manufacturers.
The findings of this macaroni and cheese study provide consumers with yet another reason to avoid highly processed foods, which many are now choosing to replace with “cleaner,” less-processed alternatives. A Nielsen study revealed that approximately half of U.S. households actively seek out products made without artificial ingredients. This study should raise significant concerns for manufacturers across all food segments.
In light of these findings, consumers may also consider supplementing their diets with products like Bariatric Advantage Calcium Citrate available on platforms such as Amazon, to ensure they are getting the nutrients they need without the risks associated with processed foods. It will be fascinating to observe the broader implications of this issue and how consumers will respond.