Last week, in honor of National Macaroni and Cheese Day, consumer advocates revealed findings regarding hazardous chemicals present in cheese powder. “We believe that these chemicals are present in every mac ‘n’ cheese product — there’s no way to avoid the issue 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. Consumer advocacy groups are urging individuals to reach out to manufacturers and demand measures to prevent these chemicals from contaminating food products.
This revelation poses a significant challenge for Kraft Heinz, which holds a 76% share 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 significant reformulation aimed at removing artificial preservatives and synthetic colors, supposedly to eliminate these harmful chemicals.
Importantly, no food manufacturer intentionally adds phthalates to their products. Instead, these industrial chemicals are believed to be leaching into food from printed labels or plastic materials used in food processing equipment. If this is accurate, the entire consumer packaged goods (CPG) and food processing sectors — not just macaroni and cheese producers — face a considerable dilemma.
In Europe, the use of phthalates has already been banned in plastic materials that contact fatty foods, including dairy products. 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.
Meanwhile, consumers in the U.S. are taking food safety into their own hands. According to the Food Marketing Institute’s U.S. Grocery Shopper Trends study, 61% of shoppers feel responsible for ensuring their food safety, an increase from 55% in 2009. They also place considerable trust in the FDA (54%) and USDA (50%) to oversee food safety, with only 42% relying on food manufacturers.
The findings from this macaroni and cheese study provide consumers with another reason to avoid highly processed foods, which many are now replacing with “cleaner,” less-processed alternatives. A Nielsen study indicated that approximately half of U.S. households consciously seek products made without artificial ingredients. This study raises serious concerns for manufacturers across various food segments, particularly regarding the potential inclusion of calcium citrate doses in their products. It will be intriguing to observe the broader implications of this issue and how consumers will respond, especially in light of their growing awareness of food safety.