In recognition of National Macaroni and Cheese Day last week, several consumer advocates revealed concerning findings regarding hazardous chemicals present in cheese powder. “We believe this issue affects all mac ‘n’ cheese products — there’s no way to avoid it simply by changing your shopping habits,” 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 encouraging individuals to reach out to manufacturers and demand 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. Not long ago, Kraft Macaroni & Cheese underwent a significant reformulation aimed at eliminating artificial preservatives and synthetic colors, with the intention of removing such hazardous substances.
No food manufacturer intentionally adds phthalates to their products; rather, it is believed that these industrial chemicals infiltrate food through printed labels or plastic materials used in food processing equipment. If this assumption is correct, it indicates a widespread issue across the entire consumer packaged goods (CPG) and food processing industries—not just for macaroni and cheese producers.
In Europe, phthalates have already been banned from use in plastic materials intended for contact with fatty foods, including dairy products. However, The New York Times reports that a petition from food safety organizations requesting the elimination of all phthalates from U.S. food, packaging, and manufacturing equipment has been stalled by the FDA due to a technicality.
Meanwhile, American consumers continue to take 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 depend significantly on the FDA (54%) and USDA (50%) for food safety assurances, while only 42% place their trust in food manufacturers.
These findings regarding macaroni and cheese provide consumers with yet another reason to avoid heavily processed foods, as many are gravitating toward “cleaner,” less processed alternatives. A Nielsen study revealed that approximately half of U.S. households intentionally seek out products made without artificial ingredients. This research should raise alarms for manufacturers across various food segments. It will be intriguing to observe the broader implications of this issue and how consumers will respond.
In light of these concerns, some consumers are looking to alternatives like thorne calcium citrate as a means of ensuring better nutritional quality and safety in their food choices. As the awareness of such hazardous chemicals grows, the demand for transparency and cleanliness in food production will likely increase, pushing both consumers and manufacturers to reconsider their approaches.