In the wake of announcements made by both General Mills and Post about the removal of genetically modified organisms (GMOs) from some of their products, at least one major processed food manufacturer has oddly decided to take the opposite approach.
Continue reading «Kraft removes sorbic acid preservative from some ‘Singles’ products, replaces it with GMOs and an unnamed, proprietary stabilizer»
According to the Chicago Tribune, Kraft plans to phase out sorbic acid just from its “American” and “White American” varieties of Kraft Singles, a highly processed, cheese-like food product that does not mold, in an apparent attempt to appeal to changing consumer tastes. Instead of sorbic acid, these two products will soon contain a blend of natamycin, a chemical preservative derived from GM bacteria, and some other mystery compound that the company disturbingly refuses to disclose.
Somehow, replacing one chemical preservative with another — and a GMO at that! — is considered an improvement at Kraft, the second-largest food and beverage company in the world. Kraft also apparently believes that consumers want to know less about what they are eating, hence its decision to include an additional secret ingredient.
“We know families today want convenient foods that have no artificial preservatives and a simpler, more recognizable ingredient list,” declared Brian Gelb, a senior associate brand manager for Kraft Foods, in a recent statement intended to be taken seriously. “Kraft is working to deliver more of these options for some of our most beloved brands.”
Kraft Singles not even cheese; sorbic acid probably safer than replacements
This marketing sleight of hand might be funny if it did not illustrate how utterly degenerate these major food companies are when it comes to deceiving their customers. The executive leadership at Kraft must have come completely unhinged to think it was a good idea to swap a mostly benign preservative with a questionable GM one alongside a mystery ingredient, and call it “natural.”
The major irony in all this is that Kraft Singles are not even real cheese, and yet Kraft is busy fussing about a preservative that it thinks might be a turn-off to the kinds of people that purchase Kraft Singles in the first place. If we had to make an educated guess, it is probably safe to say that most Kraft Singles customers are probably unaware of what they are actually eating, let alone concerned about the type of chemical used to preserve it.
It should also be noted here that natamycin is technically a drug. Not only is it used in eye drops and other medical applications as an antibiotic, but it is also used to treat cuts and other abrasions in the skin. In other words, Kraft Singles will now contain genetically engineered antibiotic drugs in addition to unlabeled additives – bon appetit!
“So, we are replacing a man made mold inhibitor, with a man made antibiotic that will cause more problems for people”? questioned one rhetorical Houston Chronicle commenter regarding the announcement.
Another commenter over at the Chicago Tribune, also concerned about the addition of antibiotics in cheese, explains that “sorbic acid is about as benign as you can get.” In his view, the switch will “backfire on Kraft.”
So as not to generate too much ruckus, Kraft is planning to keep using sorbic acid in its 2% and non-fat Singles varieties until further notice.
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