Bushra Griffith
Kraft Parmesan cheese is a popular product, but its authenticity as Parmesan is questionable. In the US, the term Parmesan is unregulated, and while Kraft Parmesan is made similarly to traditional Parmesan, it does not taste the same. In Europe, the term Parmesan is legally protected and refers specifically to Parmigiano-Reggiano, which must adhere to strict production regulations. Kraft Parmesan has faced scrutiny for containing ingredients not permitted in Parmesan cheese, such as cellulose, potassium sorbate, and cheese culture, as well as wood pulp. The ambiguous labelling of Kraft Parmesan as 100% Grated contributes to the confusion, as it is unclear if it refers to the cheese content or the grated form.
| Characteristics | Values |
|---|---|
| Ingredients | Milk, rennet, salt, cellulose powder, potassium sorbate, cheese culture, enzymes |
| Additives | Enzymes, Persistent Organic Pollutant (POPs) contamination from milk |
| Hormones | N/A |
| Antibiotics | N/A |
| Contaminants | Mercury, BPA, Persistent Organic Pollutant (POPs) contamination from milk |
| Allergens | Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans |
| Processing | Low processing concerns |
| Score | Low |
Explore related products
What You'll Learn
Kraft Parmesan is banned in Europe
In 2008, European courts ruled that Parmigiano-Reggiano is the only hard cheese that can legally be called Parmesan. This ruling was made to preserve the traditions and quality of Italian cheese and wine. The term "Parmesan" is now defined by law in the European Union as genuine Parmigiano-Reggiano, made according to Italian D.O.C. regulations. As a result, companies that produce cheeses that do not meet these regulations are no longer allowed to use the term "Parmesan" in Europe.
Kraft Parmesan cheese, also known as Kraft 100% Grated Parmesan Cheese, has been at the center of this debate. The product is made with additional ingredients that are not permitted in Parmigiano-Reggiano, such as cellulose powder, potassium sorbate, and cheese cultures. These ingredients are considered illegal in the production of Parmigiano-Reggiano according to the FDA's Code of Federal Regulations. Furthermore, Kraft Parmesan has been accused of misleading consumers with its labeling, using terms like “100% Grated” and “100% Real."
The ban on the use of the term "Parmesan" by Kraft and other similar companies has been a point of contention in trade talks between the European Union and the United States. Some argue that the American-made cheeses are inferior to their European counterparts and cut into the sales and identity of European cheeses. On the other hand, American companies argue that the cheese names have long been considered generic in the United States and that renaming their products would be costly and confusing for consumers.
While the debate continues, Kraft Parmesan remains banned in Europe due to non-compliance with the legal definition of "Parmesan" and the use of unauthorized ingredients.
Nutritional Yeast: A Cheesy Parmesan Substitute?
You may want to see also
Kraft Parmesan is made with wood pulp
The presence of wood pulp in Kraft Parmesan cheese has led to lawsuits against the company. Consumers have filed class-action lawsuits against Kraft Heinz in federal district courts across the United States, alleging violations of consumer protection laws and deceptive business practices. The lawsuits specifically target the company's 100% Grated Parmesan Cheese product, which was found to contain 3.8% cellulose, a filler made from wood pulp.
The use of wood pulp as a filler in grated Parmesan cheese is a common practice in the industry. Bloomberg's investigation revealed that several well-known brands of grated Parmesan cheese also contained high percentages of cellulose, with some products having up to 8.8% cellulose content. While cellulose is recognized by the FDA as a "safe additive", its presence in Kraft Parmesan cheese and other brands has raised concerns about consumer deception and misleading labeling.
The discovery of wood pulp in Kraft Parmesan cheese highlights the issue of Parmesan fraud in the cheese market. The term "Parmesan" is not regulated in the United States, allowing for the production and sale of imitation Parmesan cheeses. This lack of regulation has led to instances of consumer fraud, where products labeled as 100% Parmesan were found to be made from cheaper cheeses and fillers. The controversy surrounding the use of wood pulp in Kraft Parmesan cheese underscores the importance of transparent labeling and consumer protection in the food industry.
Target's Parmesan Cheese Aisle: A Quick Guide
You may want to see also
Kraft Parmesan is real cheese
Kraft Parmesan is made from real cheese, but it is not considered "real" Parmesan cheese. In the United States, the word "Parmesan" is not regulated, and products labelled as Parmesan may be imitation cheeses. Kraft Parmesan cheese is made from milk, cheese culture, salt, and enzymes, and it is 100% grated. However, it has been found to contain additives such as cellulose, potassium sorbate, and wood pulp, which are not allowed in Parmigiano-Reggiano cheese according to the FDA’s Code of Federal Regulations.
Parmigiano-Reggiano is a specific type 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. While Kraft Parmesan may be made with similar ingredients and methods to Parmigiano-Reggiano, 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. However, some people who grew up with Kraft Parmesan may still prefer it due to familiarity and accessibility. The company has also been accused of misleading labelling, as the term “100% Grated Parmesan Cheese” can be interpreted in different ways.
In summary, Kraft Parmesan is made from real cheese, but it is not the same as authentic Parmigiano-Reggiano cheese. The use of the term "Parmesan" on the label takes advantage of lax definitions in the United States, and the product contains additives that are not allowed in the traditional Italian cheese. While it may be a convenient and affordable option for some consumers, it is important to understand the differences between Kraft Parmesan and the traditional Italian variety.
Parmesan Cheese: High-Fat Superfood?
You may want to see also
Explore related products
Kraft Parmesan is made similarly to Parmigiano-Reggiano
Kraft Parmesan is a product of Kraft Heinz, marketed as "100% Grated Parmesan Cheese". The product has been criticized for its misleading labelling and questionable ingredients. Kraft Parmesan is made from milk, cheese culture, salt, enzymes, cellulose powder, and potassium sorbate. The presence of cellulose, potassium sorbate, and cheese culture is not allowed in Parmesan cheese as per FDA's Code of Federal Regulations.
Parmigiano-Reggiano, on the other hand, is a traditional Italian cheese, considered the "king of cheeses". It is made from raw milk, rennet, and salt. The process of making Parmigiano-Reggiano has remained largely unchanged since it was first produced by Benedictine and Cistercian monks a thousand years ago. The cheese has a protected designation of origin (PDO) under EU law, which means that it must be made from raw milk produced from cows in a defined geographical area, with fodder produced mostly in that area. The milk's specific physical, chemical, and microbiological properties are a result of the diet fed to the cows, which includes a strict ban on silage.
The curd is cut into small particles the size of rice grains to ensure a fine, granular texture. Three lactic acid bacteria crucial to Parmigiano-Reggiano production naturally grow on the grass within the defined geographical area. During the production process, the bacteria are eliminated through heating and ageing, but these three survive. This is also why the production area is bordered by natural boundaries.
Kraft Parmesan and Parmigiano-Reggiano are made using similar processes. Both are made using milk, salt, and enzymes. However, the key difference lies in the origin of the milk and the presence of additional ingredients in Kraft Parmesan. The milk used for Parmigiano-Reggiano comes from a specific geographical area, and the diet of the cows is carefully controlled to ensure the milk has the desired properties. In contrast, the milk used for Kraft Parmesan may come from various sources and may not have the same strict standards.
Additionally, Kraft Parmesan contains cellulose, potassium sorbate, and cheese culture, which are not allowed in Parmesan cheese according to FDA regulations. These ingredients may impact the taste, texture, and quality of the final product. Despite the similarities in the production process, the differences in ingredients and milk sources result in distinct sensory experiences when comparing Kraft Parmesan and Parmigiano-Reggiano.
Is Parmesan Cheese a Healthy, Low-Sodium Option?
You may want to see also
Kraft Parmesan contains additives
Kraft Parmesan is a real cheese, made in a similar way to traditional Parmesan. However, it does not taste as good as the more expensive, traditional product. Kraft Parmesan is a popular product, particularly for those who grew up with it and are used to its flavour.
Despite its popularity, Kraft Parmesan has been criticised for containing additives and misleading consumers with its labelling. According to the FDA's Code of Federal Regulations, Parmesan cheese should contain only three ingredients: milk, rennet, and salt. Small enzyme particles of plant and animal origins are allowed during fermentation, but these should not exceed 0.01% of the total weight of the milk used. Kraft's Grated Parmesan Cheese has been found to contain additives such as cellulose, potassium sorbate, and cheese culture, as well as wood pulp. These additives are not permitted in Parmesan cheese according to FDA regulations.
The labelling of Kraft Parmesan has also been called into question. The product is marketed as "100% Grated Parmesan Cheese," but it is unclear if this 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.
In Europe, Kraft is forbidden from selling its Parmesan cheese due to its failure to meet the standards for traditional Parmigiano-Reggiano. This 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.
Overall, while Kraft Parmesan is a convenient and familiar product for many, it is important for consumers to be aware of the additives and labelling practices associated with it.
Gluten-Free Galbani Parmesan Cheese: Is It Safe?
You may want to see also
Frequently asked questions
Kraft Parmesan Cheese is made from milk, rennet (to harden the cheese), and salt. However, it has been found to contain other additives, such as cellulose, potassium sorbate, and cheese culture, which are not allowed in Parmesan cheese according to the FDA.
In the United States, the word "Parmesan" is not regulated, so the Kraft product is labelled as Parmesan. However, it is considered an imitation of the traditional Italian Parmigiano-Reggiano, which is protected by European laws and can only be produced in specific regions of Italy.
The additives in Kraft Parmesan Cheese, such as cellulose and potassium sorbate, are likely used to protect the flavor and extend the shelf life of the product. These additives are not allowed in Parmesan cheese according to the FDA, but the lack of regulation in the US allows for their inclusion.
