No More Artificial Preservatives in Two Kraft Singles Varieties
Feb. 11, 2014 -- Artifical preservatives will be eliminated from two varieties of Kraft Singles cheese slices, Kraft says.
Sorbic acid in the full-fat American and White American varieties will be replaced by natamycin, which Kraft says is a "natural mold inhibitor," the Associated Press reported.
It's the latest in a series of moves by companies to cater to the growing number of Americans concerned about food ingredients.
Last week, Subway said that it's ending the use of a chemical called azodicarbonamide in its bread. The announcement was made after a food blogger noted that the chemical is used in yoga mats and launched a petition to have Subway remove it from bread, the AP reported.