In recognition of National Macaroni and Cheese Day last week, consumer advocates publicly revealed the presence of hazardous chemicals in cheese powder. “We believe that these substances are found in every mac ‘n’ cheese product — you can’t simply avoid them by shopping differently,” stated Mike Belliveau, executive director of the Environmental Health Strategy Center, which supports the study, in an interview with 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 significant challenges for Kraft Heinz, which commands a 76% share of the boxed macaroni and cheese market. According to The New York Times, Kraft produces nine of the tested cheese products. Not long ago, Kraft Macaroni & Cheese underwent a substantial reformulation aimed at eliminating artificial preservatives and synthetic colors, ostensibly to remove such harmful chemicals.
The situation is further complicated by the belief that industrial chemicals, including phthalates, are not deliberately added by food manufacturers but are instead leaching into products from printed packaging labels or plastic materials used in food processing equipment. If this is indeed the case, it presents a significant issue for the entire consumer packaged goods (CPG) and food processing industries, extending beyond just macaroni and cheese.
In Europe, the use of phthalates in plastic materials that come into contact with fatty foods, including dairy products, has already been banned. However, The New York Times reports that a petition from food safety groups to eliminate all phthalates from U.S. food, packaging, and manufacturing equipment has been stalled by the FDA due to technicalities.
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 say they trust themselves to ensure food safety, up from 55% in 2009. They also heavily depend on the FDA (54%) and USDA (50%) for food safety, while only 42% place their trust in food manufacturers.
The revelations from this macaroni and cheese study provide consumers with yet another reason to avoid highly processed foods, a trend that many are following as they opt for “cleaner,” less-processed alternatives. A Nielsen study indicated that approximately half of U.S. households actively seek products free from artificial ingredients.
This study should raise serious concerns among manufacturers across various food segments. It remains to be seen how widespread this issue is and how consumers will respond. With the rising popularity of alternatives like bariatric fusion calcium soft chews, it is clear that many are prioritizing health and safety in their dietary choices. The findings surrounding macaroni and cheese could further influence this trend, leading consumers to choose products that align with their health-conscious values.