It has been revealed that synthetic dyes, flavors and artificial preservatives are no longer included in the ingredients that make up Kraft’s Mac & Cheese. As of last December, Kraft said that it’s macaroni and cheese was being colored and flavored using paprika, annatto and turmeric.

The company said that this change was made in response to the overwhelming public pressure to use natural ingredients in their products rather than the previously used ingredients.

“People had been asking us to take the artificial flavors, preservatives and dyes out of Kraft Mac & Cheese for a long time,” the company’s website states.

Although the company made these changes to the iconic food product in December, they did not start advertising the ingredient-change until the beginning of March. Kraft said that the reason behind this decision was to make sure that customers were unable to distinguish the taste of the new recipe from the old one.

“In December 2015, we quietly started selling the new recipe in our old boxes, updating only the ingredient line,” Kraft said. “Then we waited to see if people would notice.”

Public response to the ingredient change has been generally favorable, mainly due to the inclusion of turmeric, a natural spice that has been linked to cancer prevention, arthritis treatment, anti-inflammatory and anti-depressive properties and many more health benefits.

Although most of the response to this ingredient change has been positive, some customers were unhappy with the way that Kraft executed it.


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Even though medical use of turmeric is still not fully approved by the FDA, many agree that it is a healthier alternative to artificial ingredients such as Yellow 5 and 6, which are dyes that have been previously used in Kraft macaroni and cheese and are linked to cancer and other health problems.

Although Kraft has replaced artificial colors and flavors with natural alternatives, their new recipe still contains controversial ingredients that have been associated with several health problems.

Sodium tripolyphosphate, a chemical that is commonly used in cleaning products, is still used as a preservative in Kraft Mac & Cheese, and can be toxic if consumed in high amounts. Kraft also uses calcium carbonate as a preservative, which is toxic in high levels and has been associated with gastrointestinal disorders.

Kraft still uses potassium chloride, a chemical which has been linked to a variety of health problems including metabolic disorders, neurological damage and gastrointestinal problems.

Kraft also still uses triglycerides as a substitute for oil. High levels of triglycerides have been associated with pancreatitis (inflammation of the pancreas), severe abdominal pain, nausea, vomiting and fever. 


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