Kamil Perry
Kraft Singles, the individually packaged cheese slices, have been a popular food item, especially for children. However, they have also been the subject of controversy and health concerns. While they provide protein, calcium, and a relatively low 60 calories per slice, Kraft Singles also contain high levels of saturated fat, sodium, and processing additives, which can increase the risk of coronary heart disease and are generally considered unhealthy. This has led to a decline in sales as consumers become more health-conscious and opt for less processed, natural cheese options.
| Characteristics | Values |
|---|---|
| High level of saturated fat | Raises "bad" cholesterol, LDL |
| High fat dairy products | Key source of dioxin and other persistent pollutants |
| Contains additives | Calcium phosphate, sodium phosphates, natamycin, enzymes |
| High protein content | Provides amino acids, enzymes, and hormones |
| Not real cheese | Contains less than 51% cheese |
| High salt content | |
| High processing | |
| Contains preservatives | Natamycin, lactic acid |
| Artificial ingredients | Food colouring |
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What You'll Learn
Kraft Singles are highly processed
The product is so highly processed that it does not meet the FDA's minimum curd requirement to be legally considered cheese. According to FDA standards, a product can be identified as cheese if it contains "at least 51% real cheese." Each Kraft Single contains less than 51% curds, and is therefore labelled as a ""pasteurized processed cheese product."
Kraft Singles have been criticized for their long list of ingredients, which include: cheddar cheese, whey, water, protein concentrate, milk, sodium citrate, calcium phosphate, milkfat, gelatin, salt, sodium phosphate, lactic acid (as a preservative), annatto and paprika extract (for colour), enzymes, Vitamin A palmitate, cheese culture, and Vitamin D3.
The high level of processing in Kraft Singles has led to a decline in sales as consumers increasingly demand healthier and less processed food options.
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Kraft Singles contain saturated fat
Kraft Singles, also known as American cheese, are individually wrapped slices of processed cheese product. They were first introduced by Kraft after World War II, when food production was highly industrialised and pre-sliced cheese was a novelty.
Kraft Singles are not legally considered cheese. According to FDA standards, a food can be identified as cheese if it contains "at least 51% real cheese". Each Kraft Single contains less than 51% curds, or pressed milk curds, which means it doesn't meet the FDA's standard.
Kraft Singles are made from a combination of cheddar cheese, whey, water, protein concentrate, milk, sodium citrate, calcium phosphate, milkfat, gelatin, salt, sodium phosphate, lactic acid (as a preservative), annatto and paprika extract (for colour), enzymes, Vitamin A palmitate, cheese culture, and Vitamin D3.
Kraft Singles have been criticised for their high level of saturated fat. Saturated fat is not an essential nutrient, and increasing intakes are associated with an increased risk of coronary heart disease. Numerous health authorities recommend limiting saturated fat to 10% of calories, or the equivalent of 14 slices of bacon per day.
In addition to saturated fat, Kraft Singles have been criticised for their high salt content. They are also a source of additives and preservatives, such as natamycin, an antifungal medication used to treat eye infections. While natamycin is considered safe for human consumption, some may be uncomfortable with the idea of consuming an antifungal drug.
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Kraft Singles are high in salt
The high salt content in Kraft Singles is due in part to the use of emulsifying salts and sodium citrate as emulsifiers. These ingredients help to hold the cheese together and give it a melting quality. While Kraft Singles may not be as healthy as other types of cheese, they are still a popular choice for many consumers, especially those who grew up with them.
The high salt content in Kraft Singles can be a concern for those watching their sodium intake. Excessive sodium consumption can lead to health issues such as high blood pressure and an increased risk of heart disease. However, it is important to note that Kraft Singles are not significantly worse for health than regular cheese, except for the extra salt.
Kraft Singles are also high in saturated fat, which can contribute to an increased risk of coronary heart disease. Nevertheless, Kraft Singles are not considered to be particularly unhealthy and are enjoyed by many. They are a versatile condiment and can be used in a variety of dishes, such as grilled cheese sandwiches and macaroni and cheese.
While Kraft Singles may not be the most nutritious option, they can be enjoyed in moderation as part of a balanced diet. It is always important to be mindful of one's overall sodium and saturated fat intake and to choose a variety of healthy foods to maintain a balanced and nutritious diet.
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Kraft Singles contain additives
Kraft Singles are highly processed and contain numerous additives. According to FDA rules, Kraft cannot refer to its singles as cheese because, to be legally classified as cheese, a food product must contain at least 51% real cheese. Kraft Singles contain less than 51% curds, with the remaining ingredients being additives. These include:
- Whey
- Water
- Protein concentrate
- Milk
- Sodium citrate
- Calcium phosphate
- Milkfat
- Gelatin
- Salt
- Sodium phosphate
- Lactic acid (as a preservative)
- Annatto and paprika extract (for colour)
- Enzymes
- Vitamin A palmitate
- Cheese culture
- Vitamin D3
Some of these additives, such as sodium phosphate and calcium phosphate, are of moderate concern in food. Kraft Singles also contain natamycin, an antifungal medication used to treat eye infections. While natamycin is considered safe for human consumption, some may be uncomfortable with the idea of consuming an antifungal drug.
The high level of processing and use of additives in Kraft Singles contribute to their unnatural appearance, texture, and taste. They are designed to never expire, curl, or change thickness, and their colour and consistency differ from those of natural cheese.
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Kraft Singles are not natural cheese
- Cheddar cheese
- Whey
- Water
- Protein concentrate
- Milk
- Sodium citrate
- Calcium phosphate
- Milkfat
- Gelatin
- Salt
- Sodium phosphate
- Lactic acid (as a preservative)
- Annatto and paprika extract (for colour)
- Enzymes
- Vitamin A palmitate
- Cheese culture
- Vitamin D3
The high number of ingredients is indicative of a highly processed food, which many consumers now try to avoid. Kraft Singles were invented to never expire, and their uniformity and stability on shelves made them popular after World War II, when much food production was industrial.
Kraft Singles have been described as having an odd consistency and an unnatural colour. They are also high in saturated fat, which can increase the risk of coronary heart disease. They are not considered to be a healthy food, and sales have declined by 12% in the last decade as consumers demand more nutritious options.
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Frequently asked questions
Kraft Singles are high in saturated fat, which has been linked to an increased risk of coronary heart disease. Kraft cheese also contains an antifungal medication called natamycin, which some may wish to avoid. However, it has been deemed safe for human consumption. Kraft Singles are also very salty, and some sources claim they are overly processed.
Kraft Singles contain 17 ingredients, including cheddar cheese, whey, water, protein concentrate, milk, sodium citrate, calcium phosphate, milkfat, gelatin, salt, sodium phosphate, lactic acid (as a preservative), annatto and paprika extract (for colour), enzymes, Vitamin A palmitate, cheese culture, and Vitamin D3.
Kraft Singles were invented to never expire. They were first sold during World War I and II, when people valued cheese that came from a factory, as it was standardised and therefore seemed high-quality.
