Kraft Cheese Removes Artificial Preservatives from Kraft American Singles
Health benefits don’t typically rank high on the list of reasons people eat processed cheese. Nope, nostalgia, cook-ability, and price pretty much have that category locked down, but that hasn’t stopped America’s favorite lunchbox company from trying to appeal to the clean-eating set with — tada! — an ingredient change.
On Monday, Kraft Foods announced it was removing the artificial preservative sorbic acid from its popular plastic-wrapped American and White American cheese slices. Used to prevent the growth of mold and fungi, the sorbic acid will instead be replaced by natamycin, which the FDA states is a naturally occurring anti-fungal, despite its totally chemical-y sounding name.
Thankfully the change only applies to the full-fat versions of the singles and not the 2%, which means if you’d like, you’ll still be able to indulge in your 100% lab-grown cheese product, albeit a less fatty version, in peace. Good ol’ America.
