To mark National Macaroni and Cheese Day last week, some consumer advocates publicly revealed their findings regarding hazardous chemicals present in cheese powder. “We believe that these chemicals are present in every mac ‘n’ cheese product — you can’t simply avoid the problem by changing your shopping habits,” stated Mike Belliveau, executive director of the Environmental Health Strategy Center, which supported the study, to The New York Times. Consumer advocacy groups are now urging individuals to reach out to manufacturers and insist on measures to prevent these chemicals from contaminating food products.
This news 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 to eliminate artificial preservatives and synthetic colors, ostensibly removing these types of hazardous substances. While no food manufacturer intentionally adds phthalates to their products, it is believed that this industrial chemical may leach into food from printed labels or plastic materials used in food processing equipment. If this is accurate, the problem extends beyond just macaroni and cheese makers, affecting the entire consumer packaged goods (CPG) and food processing industry.
In Europe, phthalates have already been banned from plastic materials that contact fatty foods, including dairy products. However, The New York Times reports that a petition from food safety groups seeking to eliminate all phthalates from U.S. food, food packaging, and manufacturing equipment was stalled by the FDA due to a technicality. Meanwhile, U.S. consumers 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 feel it is their personal responsibility to ensure food safety, up from 55% in 2009. They also place significant trust in the FDA (54%) and USDA (50%) to guarantee food safety, while only 42% rely on food manufacturers.
The findings from this macaroni and cheese study provide consumers with another reason to avoid highly processed foods, which many are opting to replace with “cleaner” and less-processed alternatives. A Nielsen study indicated that approximately half of U.S. households actively seek out products free from artificial ingredients. This situation should be a major concern for manufacturers across all food segments.
Additionally, the presence of calcium citrate in some processed cheese products may also contribute to heartburn for certain consumers, adding to the growing apprehension regarding food safety. It will be intriguing to see how widespread this issue is and how consumers will respond. Ultimately, as more individuals become aware of the potential hazards, the call for transparency and safety in food production will likely continue to grow.