Randy Chandler
Kraft Parmesan cheese is a dairy product made from milk, cheese culture, salt, and enzymes. It is marketed as 100% Grated Parmesan Cheese and has a sharp, tangy flavor. However, it is not considered real Parmesan cheese in Europe and has faced criticism for being an imitation of Italian Parmigiano-Reggiano. The controversy surrounding Kraft Parmesan highlights the differing regulations and definitions of Parmesan in the United States and Europe, with the term being unregulated in the US and defined by law in the European Union as genuine Parmigiano-Reggiano. This discrepancy has allowed Kraft to market its product as Parmesan in the US, despite containing additives and ingredients not found in traditional Parmigiano-Reggiano.
| Characteristics | Values |
|---|---|
| Is Kraft Parmesan Cheese marketed as 100% Parmesan? | Yes, it is marketed as "100% Grated Parmesan Cheese". However, it is not considered "real" Parmesan cheese. |
| Is it an imitation of Parmigiano-Reggiano? | Yes, it is an imitation of the traditional Italian Parmigiano-Reggiano. |
| Is it made with the same ingredients as Parmigiano-Reggiano? | No, it contains additives like cellulose powder, potassium sorbate, and cheese cultures, which are not allowed in Parmesan cheese. |
| Is it produced in the same region as Parmigiano-Reggiano? | No, Kraft Parmesan is not produced in Parma or Reggio Emilia, Italy, and therefore cannot be considered "real" Parmesan cheese. |
| Is it regulated by the FDA? | No, the term "Parmesan" is not regulated by the FDA, allowing for the sale of imitation Parmesan cheeses. |
| Has it faced legal issues? | Yes, Kraft has faced lawsuits over misleading labeling and the presence of unauthorized ingredients, including cellulose filler. |
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What You'll Learn
Kraft Parmesan is an imitation of Parmigiano-Reggiano
Kraft Parmesan is considered an imitation of Parmigiano-Reggiano due to differences in ingredients, production location, taste, and regulatory compliance.
In the United States, the term "Parmesan" is unregulated, allowing for the sale and production of imitation Parmesan cheeses. Kraft Parmesan is made with premium-quality milk and contains additives like cellulose powder, potassium sorbate, and cheese cultures, which are not found in Parmigiano-Reggiano. These additives are used to extend the product's shelf life and protect its flavor.
In contrast, Parmigiano-Reggiano is a specific type of Italian cheese protected by law in the European Union. It can only be called Parmigiano-Reggiano if made according to Italian D.O.C. regulations, which specify that it must be produced in Parma or Reggio Emilia and contain only three ingredients: milk, salt, and rennet.
The lack of regulation in the US has allowed Kraft to market its product as "Parmesan" despite containing ingredients not allowed in Parmesan cheese according to the FDA. This has led to lawsuits and criticism for misleading consumers with ambiguous labeling.
While Kraft Parmesan is a convenient and affordable option for consumers, it is important to distinguish it from traditional Parmigiano-Reggiano. The difference in location and ingredients affects the taste of the cheese, with Parmigiano-Reggiano having a unique flavor that cannot be replicated elsewhere.
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Kraft Parmesan is marketed as 100% Grated Parmesan Cheese
Kraft Parmesan is marketed as "100% Grated Parmesan Cheese". However, the product's status as genuine Parmesan cheese is questionable. The term "Parmesan" is not regulated in the United States, where Kraft is based, and the product may be an imitation of traditional Parmigiano-Reggiano.
Parmigiano-Reggiano is a specific variety of Italian cheese that is protected by law in the European Union. It can only be called Parmigiano-Reggiano if it is made according to Italian D.O.C. regulations, which specify the ingredients and production methods. The D.O.C. label guarantees that consumers are getting the authentic Italian product and not an imitation. Kraft Parmesan, on the other hand, is made outside of the designated regions of Parma or Reggio Emilia and contains additional ingredients and additives not found in Parmigiano-Reggiano, such as cellulose powder, potassium sorbate, and cheese cultures. These additives are not allowed in Parmesan cheese according to the FDA, but the lack of regulation in the US allows for their inclusion.
The labelling of Kraft Parmesan has been called into question, as the term "100% Grated Parmesan Cheese" can be interpreted in different ways. It is unclear if this phrase refers to the cheese being 100% Parmesan or simply 100% grated. The use of terms like "all-natural" and "100% real" on food labels can be misleading, as they lack concrete definitions. Kraft Parmesan has faced criticism and legal issues due to the use of cellulose filler, which is a low-cost additive that prevents clumping. While cellulose is FDA-approved and used in various food products, some consumers have taken legal action against Kraft, claiming that the product is falsely advertised as "100% Grated Parmesan Cheese".
In summary, while Kraft Parmesan is made with premium-quality milk and delivers a sharp, tangy flavour, it is not considered "real" Parmesan cheese. It is an imitation of Parmigiano-Reggiano, made with similar ingredients and methods but produced outside of Italy. The difference in location affects the taste of the cheese, and Parmigiano-Reggiano has a unique flavour that cannot be replicated elsewhere. Kraft Parmesan takes advantage of the lax definition of "Parmesan" in the United States, where the term is not regulated, to market its product.
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Kraft Parmesan is made with premium quality milk
Kraft Parmesan is a dairy product made from milk, cheese culture, salt, and enzymes. It is also made with cellulose powder, potassium sorbate, and cheese cultures, which are illegal in the production of Parmigiano-Reggiano. Kraft Parmesan is marketed as 100% grated and is a popular topping for pasta, pizza, and salads. It has a sharp, tangy flavour.
Kraft Parmesan is considered an imitation of Italian Parmigiano-Reggiano. The term "imitation" in this context is nuanced. Kraft Parmesan is made with similar ingredients and methods to Parmigiano-Reggiano, but it is not produced in Italy. The difference in location affects the taste of the cheese, and Parmigiano-Reggiano has a unique flavour that cannot be replicated elsewhere. Kraft Parmesan is also produced with additional additives that are not found in Parmigiano-Reggiano, such as cellulose powder, which is derived from wood chips and used as an anti-clumping agent.
In the United States, the word "Parmesan" is not regulated, and Kraft Parmesan is considered real cheese. However, in Europe, the term "Parmesan" is legally defined as genuine Parmigiano-Reggiano made according to Italian D.O.C. regulations. As a result, Kraft was legally forced to stop selling its cheese labelled as Parmesan in Europe.
The labelling of Kraft Parmesan has been called into question, with lawsuits filed against Kraft Heinz claiming that their "100% Grated Parmesan Cheese" product contained wood pulp and excessive amounts of cellulose filler. The use of terms like "all-natural" and "100% real" on food labels can be misleading, as they lack concrete definitions. It is important for consumers to be aware of the additives and labelling practices associated with Kraft Parmesan.
While Kraft Parmesan is made with premium quality milk, it is not the same as Parmigiano-Reggiano. Parmigiano-Reggiano is a specific type of Italian cheese that is protected by law in the European Union. It can only be made with three simple ingredients: milk from the Parma/Reggio region, salt, and rennet, a natural enzyme from calf intestine.
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Kraft Parmesan is banned in Europe
In Europe, the term "Parmesan" is defined by law as genuine Parmigiano-Reggiano, made according to Italian D.O.C. regulations. This means that for a cheese to be called "Parmesan", it must be produced in Parma or Reggio Emilia and can only contain three ingredients: milk produced in the Parma/Reggio region, salt, and rennet (a natural enzyme from calf intestine). Kraft Parmesan is made with premium-quality milk, but it also contains additives like cellulose powder, potassium sorbate, and cheese cultures, which are illegal in the production of Parmigiano-Reggiano.
The labelling of Kraft Parmesan has also been called into question due to its ambiguous nature. The product has been found to contain illegal ingredients, such as cellulose, potassium sorbate, and cheese culture, and has been criticised for misleading consumers. These additives are not allowed in Parmesan cheese according to the FDA, but the lack of regulation in the US allows for their inclusion.
Kraft Parmesan is considered an imitation of Italian Parmigiano-Reggiano due to its different ingredients, production location, taste, and regulatory compliance. It takes advantage of the lax definition of "Parmesan" in the United States, where the term is not regulated. In contrast, Parmigiano-Reggiano is protected by Italian laws (D.O.C. regulations) and can only be produced in specific regions of Italy.
The controversy surrounding Kraft Parmesan highlights the difference in food labelling regulations between the United States and Europe, with the term "Parmesan" being unregulated in the US, allowing for imitations to be sold under this label.
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Kraft Parmesan contains additives
Kraft Parmesan is considered an imitation of the traditional Italian Parmigiano-Reggiano cheese. While it is made with similar ingredients and methods, it is not produced in Italy and therefore cannot be considered the "real" Parmesan cheese. The difference in location affects the taste of the cheese, and Parmigiano-Reggiano has a unique flavour that cannot be replicated elsewhere.
In the United States, the term "Parmesan" is not regulated, allowing for the production and sale of imitation Parmesan cheeses. This lack of regulation has led to instances of consumer fraud, where products labelled as "100% Parmesan" were found to be made from cheaper cheeses and fillers. Kraft Parmesan is one such imitation product that has faced scrutiny for containing additives not traditionally associated with Parmesan cheese. These additives include cellulose powder, potassium sorbate, and wood pulp.
Cellulose powder is added to prevent caking, while potassium sorbate is included to protect flavour and enhance shelf life. Wood pulp, another filler, is commonly used in the industry to increase volume. While these additives are considered safe for consumption by the FDA, their presence in Kraft Parmesan cheese has raised concerns about consumer deception and misleading labelling. The company has been accused of taking advantage of lax definitions of "Parmesan" in the US and marketing their product as ""100% Grated Parmesan Cheese," without clarifying whether this refers to the cheese being 100% Parmesan or simply 100% grated.
In Europe, Kraft is forbidden from selling its Parmesan cheese due to its failure to meet the standards for traditional Parmigiano-Reggiano. The term "Parmesan" is legally defined in the European Union as genuine Parmigiano-Reggiano made according to Italian D.O.C. regulations, which specify the ingredients and production methods. These regulations ensure that consumers receive an authentic Italian product and not an imitation. Kraft Parmesan does not meet these strict criteria and is therefore not considered real Parmesan in Europe.
While Kraft Parmesan may be a convenient and affordable option for some consumers, it is important to understand the differences between this imitation product and traditional Italian Parmigiano-Reggiano. The additives in Kraft Parmesan may impact the taste, texture, and quality of the final product, resulting in a sensory experience distinct from that of its Italian counterpart.
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Frequently asked questions
Yes, Kraft marketed an imitation Parmesan cheese. In the United States, the term "Parmesan" is unregulated, and a cheese labelled as Parmesan may be genuine Parmigiano-Reggiano or an imitation. Kraft Parmesan is considered an imitation of the Italian Parmigiano-Reggiano.
Kraft Parmesan is considered an imitation because it is made outside of Parma or Reggio Emilia and may contain additional ingredients and additives that are not found in Parmigiano-Reggiano. These additives include cellulose powder, potassium sorbate, and cheese cultures, which are illegal in the production of Parmigiano-Reggiano.
Yes, Kraft has faced criticism and legal issues due to the use of cellulose filler, which is a low-cost additive that prevents clumping. Consumers have taken legal action against Kraft claiming that the product is falsely advertised as "100% Grated Parmesan Cheese". Kraft was also legally forced to stop selling its cheese labelled as Parmesan in Europe because it did not meet the strict criteria for Parmesan defined by European regulations.
