Well Being

Kraft Mac And Cheese To Get Rid of Artificial Flavoring, Will Stop Glowing By 2016

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kraft mac and cheese

To quote my lady friend Nelly Furtado, “Flames to dust. Lovers to friends. Yellow Kraft mac and cheese…

…Why do all good things come to an end?”

That’s a tough one, Nelly. But maybe it’s for the best.

By the beginning of next year, Kraft mac and cheese may no longer be glow-in-the-dark orange. Kraft will be softening the hue by going au natural. That’s right — instead of that bright orange that stains the area underneath your fingernails, Kraft will use spices like paprika, annatto and turmeric to simulate the color instead.

Why is this happening, you ask? Well, consumers are kinda in that whole “healthy” thing Jen Selter has introduced (just kidding…maybe it was Oprah?). Organic brands, like Annie’s, touting simpler ingredients and more nutritious branding are more likely to disappear off grocery store shelves, as moms and consumers have become more health conscious.

Tidying up their image also helps that whole situation from earlier this month — you know, when the Academy of Nutrition and Dietetics administered its “Kids Eat Right” seal on Kraft’s individually-wrapped “pasteurized process cheese product” (er, Kraft singles). Turns out, those “singles” aren’t even 51 percent cheese. And while the Academy denied an endorsement, they recanted that label pretty quickly — but not before a whole bunch of people got mad about it.

Kraft promises to remove all artificial food dyes from its mac and cheese products by January 2016. But if mac and cheese is your go-to dinner staple and you hate change, don’t worry: Kraft promises its bread and butter (well, mac and cheese) will look and taste the same…so, kind of gross, but cheesey.

(Image via Wikimedia Commons)

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