Andy Montoya
Kraft Singles, introduced in 1950, are a brand of processed cheese product manufactured and sold by Kraft Heinz. They are individually wrapped slices that are formed separately during manufacturing. Despite claims that Kraft Singles are made of plastic, they are made from real ingredients such as milk, cheese, and enzymes. However, they do not qualify as Pasteurized Process Cheese because the percentage of milkfat in the product that comes from added dairy ingredients is greater than 5%.
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What You'll Learn
Kraft Singles are not legally cheese
Kraft Singles are a popular food product, commonly used in sandwiches and grilled cheese. They are individually wrapped slices of what appears to be cheese, but they are not legally considered cheese. Kraft Singles are a processed cheese product, manufactured and sold by Kraft Heinz. They were introduced in 1950 as "Kraft De Luxe Process Slices" and initially were not wrapped individually. It was not until 1965 that Kraft began selling its cheese slices in individual wrappers.
The reason Kraft Singles are not legally considered cheese is due to their ingredients. Real cheese is primarily made from milk, rennet, and salt, whereas Kraft Singles contain a variety of additional ingredients, including milk, whey, milk protein concentrate, milkfat, and smaller amounts of other additives like sodium phosphate, sorbic acid, and paprika extract. The presence of these extra ingredients means that Kraft Singles are less than 51% real cheese. This percentage is significant because, legally, a product must contain at least 51% cheese to be classified and labelled as cheese.
In the United States, the FDA regulates the labelling of cheese products. In 2002, the FDA issued a warning to Kraft, stating that they could no longer use the label "Pasteurized Process Cheese Food" due to a formulation change. Kraft had replaced some of the non-fat milk in the recipe with milk protein concentrate, which is not a permitted additive. As a result, Kraft had to change the label to "Pasteurized Prepared Cheese Product", acknowledging that their product is a processed cheese and not real cheese.
Despite not being legally classified as cheese, Kraft Singles remain popular, with around 40% of households in the United States continuing to purchase them. The convenience of individually wrapped slices and their flavour contribute to their appeal. However, consumers should be aware that Kraft Singles are not the same as traditional cheese and should be considered a processed cheese product.
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Kraft Singles are a processed cheese product
The specific ingredients in Kraft Singles vary slightly depending on the region and the particular variety. In the United States, Kraft Singles are labelled as a "Pasteurized Prepared Cheese Product" due to their high percentage of milkfat and the inclusion of milk protein concentrate, which exceeds the limit for the "Pasteurized Process Cheese" label. The ingredients listed on the package typically include:
- Cheddar cheese (cultured milk, salt, enzymes)
- Skim milk
- Milkfat
- Milk
- Milk protein concentrate
- Whey
- Calcium phosphate
- Sodium phosphate
- Modified food starch
- Salt
- Lactic acid
- Oleoresin paprika (colour)
- Natamycin (a natural mould inhibitor)
- Cheese culture
- Annatto (colour)
Kraft Singles are known for their gooey, melt-in-your-mouth texture and are commonly used in grilled cheese sandwiches, burgers, and other melted cheese applications. They have a mild flavour and a long shelf life, making them a convenient option for many consumers.
While Kraft Singles are a popular choice, particularly in the United States, they have also faced criticism for their high levels of processing and the use of certain additives and preservatives. Some consumers prefer to opt for alternative cheese options that are less processed and contain higher percentages of real cheese.
In conclusion, Kraft Singles are a processed cheese product that has become a staple in many households, offering convenience and a familiar flavour and texture. However, the level of processing and the presence of certain additives have sparked debates about the nutritional value and quality of the product.
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Kraft Singles contain less than 51% cheese
Kraft Singles are a brand of processed cheese product manufactured and sold by Kraft Heinz. They were introduced in 1950 as Kraft De Luxe Process Slices, and since then, there has been no innovation or evolution of the product. The individually wrapped "slices" are not really slices off a block, but formed separately in manufacturing.
Kraft Singles are not legally classified as cheese because they contain less than 51% cheese. Instead, they are a processed amalgamation of pasteurized milk by-products. Kraft Singles do not qualify for the "Pasteurized Process Cheese" labeling, as the percentage of milkfat in the product that comes from the added dairy ingredients is greater than 5%. Kraft initially used the label "Pasteurized Process Cheese Food", which allows for a greater percentage of added dairy, until the FDA gave a warning in December 2002 stating that Kraft could not legally use that label any longer due to a formulation change that replaced some of the non-fat milk in the recipe with milk protein concentrate, which is not a permitted additive. Kraft complied with the FDA order by changing the label to the current "Pasteurized Prepared Cheese Product".
Kraft Singles contain a high level of saturated fat and are a source of calcium and protein. They also contain additives such as calcium phosphate, sodium phosphates, natamycin (a natural mold inhibitor), enzymes, and cheese culture. The ingredients list on a package of Kraft Singles may seem long and frightening, but it's important to understand that just because something sounds like a chemical doesn't mean it's necessarily bad.
Despite the criticism, Kraft Singles remain popular, with around 40% of households in the United States continuing to buy them. The slices are known for their gooey, unreal cheese pull and their meltability, making them a favourite for burgers and grilled cheese sandwiches.
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Kraft Singles are highly processed
Kraft Singles are a brand of processed cheese product manufactured and sold by Kraft Heinz. Introduced in 1950, the individually wrapped "slices" are not really slices off a block, but formed separately in manufacturing.
Kraft Singles contain a variety of additives, including calcium phosphate, sodium phosphates, enzymes, and natamycin (a natural mold inhibitor). The product also contains high levels of saturated fat, and the use of antibiotics and milk-boosting hormone injections in dairy production poses a concern for breeding antibiotic-resistant bacteria.
The process of making Kraft Singles was invented in Switzerland as a way to reduce cheese waste by melting together scraps from various cheese batches to form a new product. In 1916, Canadian-American entrepreneur and cheese salesman James Kraft perfected the technique in the US, patented it, and started selling the first processed American cheese. It became popular due to its long shelf life and ease of shipping.
Despite claims that Kraft Singles are made of plastic, this is simply a word used to describe something that is "easily shaped or molded," and by that definition, most cheese is plastic. However, it is important to note that Kraft Singles are highly processed and contain less than 51% cheese, with the remaining ingredients being a processed amalgamation of pasteurized milk by-products.
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Kraft Singles are high in saturated fat
Kraft Singles are a brand of processed cheese product manufactured and sold by Kraft Heinz. They were introduced in 1950 as Kraft De Luxe Process Slices, and have since become synonymous with individually wrapped cheese slices. While convenient and popular, Kraft Singles are high in saturated fat.
Kraft Singles do not qualify for the "Pasteurized Process Cheese" labelling, as the percentage of milkfat in the product that comes from added dairy ingredients is greater than 5%. This high level of milkfat contributes to the high saturated fat content of Kraft Singles. In fact, cheese is the number one source of saturated fat in the American diet, according to the USDA and DHHS in 2010.
The ingredients of Kraft Singles include:
- Cheddar cheese (cultured milk, salt, enzymes)
- Skim milk
- Milkfat
- Milk
- Milk protein concentrate
- Whey
- Calcium phosphate
- Sodium phosphate
- Modified food starch
- Salt
- Lactic acid
- Oleoresin paprika (colour)
- Natamycin (a natural mould inhibitor)
- Cheese culture
- Annatto (colour)
As the ingredients list shows, Kraft Singles contain a significant amount of milkfat, which contributes to their high saturated fat content. While cheese can be a good source of calcium and protein, it is important to consume it in moderation due to its high levels of saturated fat, calories, and sodium.
Kraft Singles have been criticised for their high level of processing and the use of additives. In 2002, the FDA warned Kraft that they could no longer use the label "Pasteurized Process Cheese Food" due to a formulation change that replaced some non-fat milk in the recipe with milk protein concentrate, which is not a permitted additive. As a result, Kraft changed the label to "Pasteurized Prepared Cheese Product". Despite this, Kraft Singles remain a popular and convenient cheese option for many consumers.
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Frequently asked questions
Kraft Singles are a brand of processed cheese product manufactured and sold by Kraft Heinz. They are made of cheddar cheese (cultured milk, salt, enzymes), skim milk, milkfat, milk, milk protein concentrate, whey, calcium phosphate, sodium phosphate, modified food starch, salt, lactic acid, oleoresin paprika (colour), natamycin (a natural mould inhibitor), enzymes, cheese culture, and annatto (colour).
Kraft Singles are not legally classified as cheese because they contain less than 51% cheese. They are a processed amalgamation of pasteurized milk by-products.
Kraft Singles were introduced in 1950 as "Kraft De Luxe Process Slices". They were not individually wrapped until 1965. In 2002, the FDA ordered Kraft to change the product's label from ""Pasteurized Process Cheese Food" to "Pasteurized Prepared Cheese Product" because the percentage of milkfat in the product that comes from added dairy ingredients is greater than 5%.
