In observance of National Macaroni and Cheese Day last week, consumer advocates revealed concerning findings regarding harmful chemicals present in cheese powder. “We believe that every mac ‘n’ cheese product contains these chemicals—you can’t simply avoid the issue by changing your shopping habits,” stated Mike Belliveau, executive director of the Environmental Health Strategy Center and a supporter of the study, to The New York Times. Advocacy groups are now urging consumers to reach out to manufacturers and demand measures to prevent harmful chemicals from contaminating food products.
These revelations pose a significant challenge for Kraft Heinz, which controls 76% of the boxed macaroni and cheese market and produces nine of the tested cheese products, according to The New York Times. Not long ago, Kraft Macaroni & Cheese reformulated its products to eliminate artificial preservatives and synthetic colors in an effort to remove such chemicals.
It’s important to note that no food manufacturer intentionally adds phthalates to their products. Instead, these industrial chemicals are believed to be infiltrating foods via printed packaging labels or plastic materials used in food processing equipment. If this is indeed the case, the entire consumer packaged goods (CPG) and food processing sectors—beyond just macaroni and cheese producers—face a significant dilemma.
In Europe, the use of phthalates in plastic food contact materials for fatty foods, including dairy, has already been banned. The New York Times reported that a petition from food safety groups to eliminate all phthalates from U.S. food, packaging, and manufacturing equipment was delayed 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 depend on themselves to ensure food safety, an increase from 55% in 2009. They also heavily rely on the FDA (54%) and USDA (50%), while only 42% trust food manufacturers.
The findings from the macaroni and cheese study provide consumers with even more reason to avoid highly processed foods, with many opting for “cleaner,” less-processed alternatives. A Nielsen study indicated that about half of U.S. households intentionally seek out products made without artificial ingredients. This information should raise alarms for manufacturers across all food categories, including those producing calcium and magnesium citrate-enriched products. It will be intriguing to observe the broader impact of this issue and the reactions of consumers.
As the discussion around food safety continues, the presence of calcium and magnesium citrate in food products may become a focal point for those seeking healthier options. The implications of these findings extend beyond macaroni and cheese, affecting various segments of the food industry and prompting consumers to reconsider their choices.