Kraft Singles, individually wrapped slices of processed American cheese, can now use the Academy of Nutrition and Dietetics’ new “Kids Eat Right” label.
This label was designed to point health-conscious families in the right nutritional direction when shopping for kid- friendly foods.
KRAFT. Really? Kraft has previously been targeted for its use additives in many products including sugar, salt, artificial dyes and preservatives.
See their latest label below.
So what are these ingredients doing in my kid’s food? Sodium citrate, sodium phosphate, annatto and paprika extract (color).
Ever use a Singles? They repel water and they stretch and bend like Play Doh. Is that what Cheese is supposed to do?
Milk Protein Concentrate (MPC) – a white to light-cream-colored dry powder. It is a very cheap milk byproduct produced from skim milk.
Calcium Phosphate (E341) – an acidity regulator, calcium phosphate is also a raising agent. It is also used in cheese products to fortify them with additional calcium.
Sodium Citrate (E331) – a food additive, usually for flavor or as a preservative.
Whey Protein Concentrate – a collection of globular proteins that can be isolated from whey, a by-product of cheese manufactured from cow’s milk.
Sodium Phosphate (E339) – a food additive used as an emulsifier. Sodium phosphate is used in processed cheese products such as this. It also increases its shelf life and maintains texture and appearance.
Sorbic Acid as a Preservative (E200) – antimicrobial agents often used as preservatives in food and drinks to prevent the growth of mold, yeast and fungi.
Cheese Culture – Cheese cultures are bacteria needed for the production of all types of cheese products. The bacteria type will determine the cheese’s gastronomic properties (smell, taste, texture).
Annatto (Color) (E160b) – a natural red food coloring from the pulp of crushed seeds of tropical achiote trees.
So, is this a healthy product? Or for that matter, is this even cheese?
Source: http://blog.fooducate.com/2012/04/25/is-this-cheese-kraft-singles-cheese-miniseries-part-3-3/, http://www.eatright.org/