Kraft Singles to lose artificial preservatives
By CANDICE CHOI AP Food Industry Writer February 10, 2014 2:46PM
Kraft is removing artificial preservatives from its most popular individually wrapped cheese slices
The change is the latest example of companies tweaking recipes as food labels come under greater scrutiny.
The change affects the company’s Kraft Singles in the full-fat American and White American varieties, which Kraft says account for the majority of brand’s sales.
Sorbic acid is being replaced by natamycin, which Kraft says is a “natural mold inhibitor.”
Kraft’s decision comes as more Americans try to stick to diets they feel are natural. That has prompted a number of food makers to change recipes.
Last week, for instance, Subway said it was removing a chemical from its bread after food blogger named Vani Hari (The Food Babe) started a petition noting the ingredient also is used in yoga mats.