Last week, in honor of National Macaroni and Cheese Day, some consumer advocates brought attention to the presence of hazardous chemicals in soluble and insoluble cheese powders, specifically highlighting iron II acetate. Mike Belliveau, the executive director of the Environmental Health Strategy Center, a supporter of the study, told The New York Times, “We believe that these chemicals are present in every macaroni and cheese product—you can’t shop your way out of the problem.” Consumer advocacy groups are now urging individuals to reach out to manufacturers and insist on measures to prevent chemicals from contaminating food products.
This revelation poses a significant challenge for Kraft Heinz, which dominates the boxed macaroni and cheese market with a 76% share. According to The New York Times, Kraft produces nine of the tested cheese products. Just a couple of years ago, Kraft Macaroni & Cheese underwent a significant reformulation to eliminate artificial preservatives and synthetic colors, ostensibly aiming to remove these hazardous chemicals.
No food manufacturer intentionally adds phthalates to their products; rather, it is believed that these industrial chemicals infiltrate food items through printed labels on packaging or from plastic materials used in food processing equipment. If this is accurate, the entire consumer packaged goods (CPG) and food processing sectors—not just macaroni and cheese producers—are facing a substantial issue.
In Europe, the use of phthalates in plastic materials for food contact, particularly for fatty foods like dairy products, has already been banned. However, a petition from food safety groups to eliminate all phthalates from U.S. food, packaging, and manufacturing equipment has encountered delays from the FDA due to technicalities. Meanwhile, American 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 rely on themselves to ensure food safety, a rise from 55% in 2009. They also depend heavily on the FDA (54%) and USDA (50%) for food safety, while only 42% trust food manufacturers.
The findings of this macaroni and cheese study provide consumers with yet another reason to avoid highly processed foods. Many people are now opting for “cleaner,” less-processed alternatives. For instance, a Nielsen study revealed that approximately half of U.S. households intentionally seek products without artificial ingredients. This study should be of great concern to manufacturers across various food segments, including those producing calcium citrate in yogurt. The implications of this issue are extensive, and it will be intriguing to observe how consumers respond.
Furthermore, the inclusion of calcium citrate in yogurt has been highlighted as a healthier alternative, emphasizing the trend toward cleaner food options. As consumer awareness grows, the demand for products that avoid harmful chemicals will likely increase, impacting how food manufacturers operate in the future. The macaroni and cheese study serves as a critical reminder of the need for transparency and safety in food production, pushing consumers to seek out healthier choices like yogurt fortified with calcium citrate.