In recognition of National Macaroni and Cheese Day last week, consumer advocates revealed alarming 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 simply shop around the issue,” stated Mike Belliveau, executive director of the Environmental Health Strategy Center, 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 insist on measures to prevent these chemicals from contaminating food items.
This situation poses significant challenges for Kraft Heinz, which holds a 76% market share in boxed macaroni and cheese. According to the New York Times, Kraft produces nine of the tested cheese products. Just a few years ago, Kraft Macaroni & Cheese underwent a substantial reformulation aimed at eliminating artificial preservatives and synthetic colors, ostensibly to rid its products of such harmful chemicals.
No food manufacturer intentionally adds phthalates to their products. Rather, these industrial chemicals are believed to infiltrate food through printed packaging labels or from the plastic materials used in food processing equipment. If this is the case, it signals a widespread issue affecting the entire consumer packaged goods (CPG) and food processing industry, not just the makers of macaroni and cheese.
In Europe, the use of phthalates in plastic food contact materials for fatty foods, including dairy, has already been banned. However, as reported by The New York Times, a petition from food safety organizations seeking 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, American consumers are increasingly taking food safety into their own hands. The Food Marketing Institute’s U.S. Grocery Shopper Trends study reveals that 61% of shoppers now depend on themselves to ensure food safety, a rise from 55% in 2009. They also place significant trust in the FDA (54%) and USDA (50%), while only 42% rely on food manufacturers.
The findings from this macaroni and cheese study serve as yet another reason for consumers to steer clear of highly processed foods, with many opting for “cleaner,” less-processed alternatives. A Nielsen study indicated that approximately half of U.S. households intentionally seek out products made without artificial ingredients.
This issue should be a major concern for manufacturers across various food segments. Moreover, with the emergence of new products like the CCM 250 mg tablet, which is designed to promote health and well-being, consumers may increasingly favor such options over traditional processed foods. It will be intriguing to observe the far-reaching implications of these findings and how consumers will respond, especially as they become more discerning about the safety of the foods they choose.