Have you ever wondered if Kraft Mac and Cheese contains any artificial dye? This question has been a topic of concern for many consumers in recent years. In this article, we’ll delve into the details and answer the burning question – does Kraft Mac and Cheese have dye?
The Controversy
Kraft Mac and Cheese, a beloved comfort food for many, has faced scrutiny due to its use of artificial dyes. Some studies have suggested that these dyes may have adverse effects on children’s behavior and overall health. As a result, many parents have become cautious about the foods they feed their children, including popular items like Kraft Mac and Cheese.
The Ingredients
Let’s take a closer look at the ingredients list to determine whether Kraft Mac and Cheese contains any artificial dye:
- Enriched Macaroni Product: The main component of Kraft Mac and Cheese is enriched macaroni product, which typically consists of durum wheat flour, niacin, ferrous sulfate (iron), thiamin mononitrate (vitamin B1), riboflavin (vitamin B2), and folic acid.
- Cheese Sauce Mix: The cheese sauce mix includes whey, milkfat, milk protein concentrate, salt, sodium tripolyphosphate (to protect quality), citric acid, sodium phosphate, calcium phosphate, lactic acid, yellow 5 (tartrazine), yellow 6 (sunset yellow FCF), enzymes, cheese culture.
From the ingredients list above, it is evident that Kraft Mac and Cheese does contain artificial dyes. Yellow 5 (tartrazine) and yellow 6 (sunset yellow FCF) are both listed as ingredients in the cheese sauce mix. These dyes are responsible for giving Kraft Mac and Cheese its signature bright yellow color.
The Decision to Remove Artificial Dyes
Due to growing concerns over artificial dyes, some food companies have made the decision to remove them from their products. In April 2015, Kraft announced that it would be removing artificial dyes from its Mac and Cheese recipe in the United States.
Kraft’s decision came after a petition by two food bloggers gained significant attention, urging the company to eliminate artificial dyes from their popular product. In response, Kraft replaced the artificial dyes with natural sources such as paprika, annatto, and turmeric.
The Impact of the Change
While Kraft’s decision to remove artificial dyes was met with applause by many concerned consumers, others argue that the change may not necessarily make a significant difference in terms of health benefits. The Center for Science in the Public Interest (CSPI) stated that it is “disappointed that Kraft wasn’t able to go further” and completely eliminate all artificial colors.
Nevertheless, this change demonstrates that consumer demand can influence food companies’ decisions regarding ingredients and highlights the increasing trend towards more natural and transparent food products.
Conclusion
In conclusion, prior to April 2015, Kraft Mac and Cheese did contain artificial dyes. However, following consumer demand for more natural ingredients, Kraft made the decision to replace these dyes with natural sources. It is important for consumers to stay informed about product ingredients and make choices that align with their personal preferences and dietary needs.
So next time you enjoy a bowl of Kraft Mac and Cheese, know that it no longer contains artificial dyes but rather derives its color from natural sources!