To mark National Macaroni and Cheese Day last week, several consumer advocates publicly revealed findings regarding hazardous chemicals present in cheese powder. “We believe that it exists 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 research, to 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 findings pose serious concerns 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 tested cheese products. Just a few years ago, Kraft Macaroni & Cheese underwent a significant reformulation aimed at eliminating artificial preservatives and synthetic colors, ostensibly removing these types of chemicals.
No food manufacturer intentionally adds phthalates to their products. Instead, it is believed that this industrial chemical is contaminating food items through printed labels on packaging or from plastic materials used in food processing equipment. If this is indeed the case, the entire consumer packaged goods (CPG) and food processing sector — not solely producers of macaroni and cheese — faces a significant challenge.
In Europe, the use of phthalates in plastic food contact materials for 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, food packaging, and food manufacturing equipment has been stalled by the FDA due to a technicality.
Meanwhile, consumers in the U.S. are increasingly taking food safety into their own hands. According to the Food Marketing Institute’s U.S. Grocery Shopper Trends study, 61% of shoppers now rely on themselves to ensure food safety, an increase from 55% in 2009. They also place significant trust in the FDA (54%) and USDA (50%) to oversee food safety, while only 42% depend on food manufacturers.
The results of this macaroni and cheese study provide consumers with yet another reason to avoid highly processed foods, a trend that many individuals are following in favor of “cleaner,” less-processed options. A Nielsen study revealed that approximately half of U.S. households intentionally seek out products made without artificial ingredients. This issue should greatly concern manufacturers across various food segments.
As consumers become more vigilant, there is also an opportunity for alternative products such as ferrous calcium citrate 100 mg and folic acid tablets to gain traction among those looking for healthier choices. It will be fascinating to observe the broader implications of this issue and how consumers will respond to the findings.