In honor 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 found in every mac ‘n’ cheese product — you can’t simply shop your way out of this 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. Consumer advocacy groups are now calling on individuals to reach out to manufacturers and urge them to take action against the contamination of food products with these chemicals.
This revelation poses 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 tested cheese products. Just a few years ago, Kraft Macaroni & Cheese underwent a significant reformulation aimed at eliminating artificial preservatives and synthetic colors, ostensibly to eradicate these problematic chemicals.
No food manufacturer intentionally adds phthalates to their products. Instead, these industrial chemicals are believed to leach into food from printed packaging labels or from plastic materials used in food processing equipment. If this is the case, the issue extends beyond just macaroni and cheese makers, impacting the entire consumer packaged goods (CPG) and food processing industry.
In Europe, the use of phthalates in plastic materials that come into contact with fatty foods, including dairy products, has already been banned. However, a petition from food safety groups requesting the removal of all phthalates from U.S. food, packaging, and manufacturing equipment was stalled by the FDA due to a technicality, as reported by The New York Times.
Meanwhile, 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 believe it is their responsibility to ensure food safety, up from 55% in 2009. They also place significant trust in the FDA (54%) and USDA (50%) for food safety oversight, while only 42% rely 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 replacing with “cleaner,” less-processed alternatives. A Nielsen study revealed that about half of U.S. households actively seek products made without artificial ingredients. This situation should raise major concerns among manufacturers across various food segments.
As consumers become more aware of these issues, it will be fascinating to observe the broader implications and responses. Additionally, as people look for healthier options, the recommended dosage of calcium citrate may also come into play, as consumers aim to enhance their nutritional intake while avoiding harmful chemicals. This ongoing dilemma will undoubtedly challenge food manufacturers to rethink their practices and address the growing demand for transparency and safety in food products.