To honor National Macaroni and Cheese Day last week, several consumer advocates disclosed troubling findings regarding hazardous chemicals present in cheese powder. “Our belief is that it’s in every mac ‘n’ cheese product — you can’t shop your way out of the problem,” stated Mike Belliveau, executive director of the Environmental Health Strategy Center, a supporter of the study, in an interview with The New York Times. Advocacy groups are now encouraging consumers to reach out to manufacturers and insist on measures to prevent these chemicals from infiltrating food products.
This revelation poses significant challenges for Kraft Heinz, which commands a 76% share of the boxed macaroni and cheese market. Kraft produces nine of the tested cheese products, according to The New York Times. Just a couple of years ago, Kraft Macaroni & Cheese underwent a significant reformulation aimed at eliminating artificial preservatives and synthetic colors, ostensibly to rid the product of such harmful chemicals.
No food manufacturer intentionally adds phthalates to their products. Instead, it is believed that these industrial chemicals migrate into food from printed labels on packaging or from plastic materials utilized in food processing equipment. If this is indeed the case, the entire consumer packaged goods (CPG) and food processing sectors — not just macaroni and cheese producers — face a substantial issue.
In Europe, the use of phthalates in plastic food contact materials for fatty foods, including dairy products, has already been banned. However, The New York Times reports that a petition from food safety organizations aimed at eliminating all phthalates from U.S. food, packaging, and manufacturing equipment was stalled by the FDA due to a technicality.
Meanwhile, American consumers are taking food safety into their own hands. According to the Food Marketing Institute’s U.S. Grocery Shopper Trends study, 61% of shoppers indicate they 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%) for food safety, while only 42% depend on food manufacturers.
The findings from this macaroni and cheese study offer consumers yet another reason to avoid highly processed foods, a trend as many are choosing “cleaner,” less-processed options. A Nielsen study revealed that roughly half of U.S. households intentionally seek out products made without artificial ingredients. This issue should be a major concern for manufacturers across various food segments, and it will be intriguing to observe the broader implications and consumer reactions.
In light of these findings, many consumers might start questioning whether they can take calcium citrate with magnesium alongside their favorite processed foods. As the push for safer and cleaner food options grows, understanding the potential interactions of dietary supplements like calcium citrate and magnesium will become increasingly relevant. The macaroni and cheese study serves as a stark reminder of the importance of scrutinizing food contents, which may lead to further inquiries about dietary choices and safety.