In recognition of National Macaroni and Cheese Day last week, consumer advocates revealed alarming discoveries regarding hazardous chemicals present in cheese powder. “We believe that these substances are found in every mac ‘n’ cheese product — there’s no way to avoid the issue by simply shopping differently,” stated Mike Belliveau, executive director of the Environmental Health Strategy Center, a supporter of the investigation, in an interview with The New York Times. Consumer advocacy groups are now urging individuals to reach out to manufacturers and demand action to prevent these chemicals from entering food products.
These revelations pose a significant challenge for Kraft Heinz, which commands 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 eliminating artificial preservatives and synthetic colors, purportedly to eradicate such harmful chemicals.
No food manufacturer intentionally incorporates phthalates into their products. Instead, it is believed that this industrial chemical could be infiltrating food items through printed labels on packaging or from plastic materials utilized in food processing equipment. If this is the case, the entire consumer packaged goods (CPG) and food processing industry — not just macaroni and cheese producers — faces a considerable dilemma.
In Europe, the use of phthalates in plastic materials that come into contact with fatty foods, including dairy products, has already been banned. The New York Times reported 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 U.S. consumers take 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 for food safety assurance, a rise from 55% in 2009. Additionally, they place significant trust in the FDA (54%) and USDA (50%) for food safety, while only 42% depend on food manufacturers.
The findings from 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 products free of artificial ingredients.
This study should raise major concerns for manufacturers across all food segments. Furthermore, it will be intriguing to observe the broader implications of this issue and how consumers will respond. In light of these findings, the role of additives such as calcium calcitrate in food products may come under scrutiny as consumers become more vigilant about what they consume. The potential presence of harmful chemicals, coupled with the quest for healthier options, underscores the importance of transparency in the food industry. As discussions around food safety intensify, the inclusion of calcium calcitrate and other additives will likely be a focal point in consumers’ decision-making processes.