Kraft Foods is taking an artificial preservative out of some of its individually-wrapped Kraft Singles slices, the latest move by a major food seller to clean up its Iist of ingredients.
Kraft is removing sorbic acid from the American and White American varieties, the Northfield-based company confirmed on Monday. It is adding a mold inhibitor, natamycin, and a proprietary, unnamed ingredient for food safety.
“We know families today want convenient foods that have no artificial preservatives and a simpler, more recognizable ingredient list, and Kraft is working to deliver more of these options for some of our most beloved brands,” Brian Gelb, a senior associate brand manager for Kraft Foods, said in a statement.
According to the U.S. Food and Drug Administration, natamycin is an antifungal that can be applied on cheese. Sorbic acid is generally recognized as safe by the U.S. Food and Drug Administration.
The move comes two years after Kraft started advertising that Kraft Singles have “no artificial flavors.”
Other food sellers are also trying to promote their products in ways that may appeal to health-conscious, label-reading consumers.
Last week, the Subway sandwich chain said that it would stop using azodiacarbonamide, a chemical used in the production of foamed plastics like yoga mats and rubber-soled shoes, in its bread. Subway has used the ingredient as a bread conditioner, to whiten the dough and allow bread to bake faster.
For now, the change applies to the American and White American varieties of Kraft Singles, and not to the 2% milk varieties.Copyright © 2014, The Baltimore Sun