An integral part of many American childhoods involves unwrapping a square of Kraft Singles, whether to melt on a burger or include in a sandwich. These individually packaged slices have become a staple in many households, though often misunderstood as ‘real cheese’. This article ventures into the world of Kraft Singles, shedding light on their ingredients, and health implications of consuming them, to encourage more informed food choices.

The FDA’s Perspective on Cheese

For most of us, cheese evokes images of a product derived from milk, possibly aged, culminating in the variety of cheeses available in markets – from the bite of cheddar to the creaminess of brie. The Food and Drug Administration’s (FDA) definition echoes this perception. The FDA stipulates that at least 50% cheese content is necessary for a product to be labeled as ‘cheese’.^[1]

Within this context, Kraft Singles stand apart. A thorough examination of their ingredients (explained later) reveals that they contain less than 51% real cheese. Consequently, they do not meet the FDA’s criteria to be called ‘cheese.’ The label on the package reads ‘pasteurized prepared cheese product’, a far cry from simply ‘cheese.’ Often referred to as ‘singles,’ this terminology can confuse consumers into thinking they’re buying real cheese, contrary to FDA guidelines.^[1]

Ingredients in Kraft Singles

The ingredients listed on a Kraft Singles packet are likely more numerous than those found in traditional cheese. The main ones include^[2]:

• Cheese (milk, cheese culture, salt, enzymes): Although cheese is an ingredient, it makes up less than half the product.
• Whey: This by-product of cheese production is common in processed foods due to its high protein content.
• Milk protein concentrate: Another processed milk product high in protein, used for texture improvement and protein augmentation.
• Milkfat: This is basically the fat content from milk.
• Other ingredients: Kraft Singles include several other additives like sodium citrate, calcium phosphate, sorbic acid, and cheese culture, for preservation, flavor enhancement, and texture maintenance.

By comparison, traditional cheese usually contains just four ingredients: milk, cultures, salt, and enzymes. The difference in ingredient lists starkly distinguishes Kraft Singles from traditional cheese.

Health Risks Associated with Kraft Singles

While Kraft Singles offer convenience and appealing flavor, it’s important to consider potential health risks linked to their ingredients:

• Non-Organic Ingredients: The dairy used in Kraft Singles is non-organic, which means the milk may come from cows fed a non-organic, potentially genetically modified diet, possibly sprayed with glyphosate.^[3] This common herbicide is linked with various health issues, including harmful effects on gut health and possible carcinogenic risks. Cows grain-fed rather than grass-fed typically produce milk with a less beneficial nutritional profile. Moreover, the dairy ingredients in Kraft Singles likely involve antibiotic use and added hormones.^[2]
• Processed Food Additives: Ingredients like milk protein concentrate and emulsifiers, although approved for use in foods, are still under investigation for long-term health effects, particularly relating to gut health and metabolic disorders.^[4]
• Pasteurization Issues: While the pasteurization process eliminates harmful bacteria and extends shelf life, it also kills beneficial bacteria or probiotics in the milk. These probiotics are crucial for lactose digestion and maintaining gut health. Consuming Kraft Singles, which lack these probiotics, could potentially lead to digestive problems, especially in lactose-intolerant individuals.^[5]

Compared to organic, minimally processed cheeses, Kraft Singles pose more potential health risks.

The Role of Marketing and Perception in Kraft Singles’ Popularity

The enduring popularity of Kraft Singles, despite not being ”real cheese,’ is largely due to marketing strategies. Kraft Singles have been portrayed as a convenient, kid-friendly, and delicious choice for sandwiches and snacks over the years. This promotional messaging subtly suggests that Singles are, indeed, cheese, fostering this common misconception.

The company’s current rebranding efforts further complicate this. Kraft Heinz aims to boost its net sales by $2 billion through 2027, focusing on comfort and convenience rather than healthier options.^[6] This aligns with the appeal of Kraft Singles, emphasizing their simplicity and familiarity.

In retail spaces, Kraft Singles are often placed in the dairy section alongside traditional cheese, further reinforcing the perception of them being cheese. This strategic product placement subtly nudges consumers to view Singles as similar to other types of cheese.

However, as consumers are increasingly prioritizing their health and tracing the origins of their food, differentiating Kraft Singles from traditional cheese is becoming crucial. By acknowledging Kraft Singles as a processed food rather than natural cheese, we can make better dietary choices.

Conclusion

Dissecting the nature of Kraft Singles, we’ve traversed through the FDA’s cheese definition, analyzed the ingredients, and considered potential health concerns related to these popular items. Despite their cheese-like appearance, Kraft Singles do not meet the FDA’s cheese classification criteria.

It’s essential for us as consumers to be aware of the truth behind the food we eat. Identifying Kraft Singles as a processed food product can guide us to healthier dietary choices based on our needs and preferences.

The case of Kraft Singles serves as a broader lesson on the influence of marketing on our perception of food and the importance of investigating our food’s composition. In the end, knowledge truly is power, especially concerning what we put on our plates.

References:

1.  “CFR – Code of Federal Regulations Title 21.” U.S. Food and Drug Administration, 1 Apr. 2023,www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.113.
2. “Kraft Singles – American Cheese Slices.” EWG’s Food Scores, Environmental Working Group,www.ewg.org/foodscores/products/021000633609-KraftSinglesAmericanCheeseSlices/.
3. Vicini, John L et al. “Glyphosate in livestock: feed residues and animal health1.” Journal of animal science vol. 97,11 (2019): 4509-4518. doi:10.1093/jas/skz295
4. De Siena, Martina et al. “Food Emulsifiers and Metabolic Syndrome: The Role of the Gut Microbiota.” Foods (Basel, Switzerland) vol. 11,15 2205. 25 Jul. 2022, doi:10.3390/foods11152205
5.  “Milk: It Does a Body Good?” The Weston A. Price Foundation,www.westonaprice.org/health-topics/making-it-practical/milk-it-does-a-body-good/#gsc.tab=0.
6. “Kraft Singles Are Getting a Makeover.” CNN Business, Cable News Network, 23 May 2023,www.cnn.com/2023/05/23/business/kraft-singles-cheese-makeover/index.html.