Frederic Melton
Kraft Singles are a brand of processed cheese product manufactured and sold by Kraft Heinz. They were introduced in 1950 as individually wrapped slices, though Kraft did not introduce individually wrapped cheese slices until 1965. Despite their flavour and appearance, Kraft Singles are not legally considered cheese, and are more accurately described as a cheese food product. This is because they contain less than 51% real cheese, with the remainder composed of various additives, such as milk protein concentrate, milkfat, and sodium phosphate.
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Kraft Singles ingredients
Kraft Singles, introduced in 1950, are a brand of processed cheese product. They are individually wrapped slices, formed separately during manufacturing. Despite their flavour and appearance, Kraft Singles are not technically considered cheese. They are more accurately described as a cheese food product.
Real cheese is made from milk, rennet, and salt. In contrast, Kraft Singles contain a variety of additional ingredients, including milk, whey, milk protein concentrate, milkfat, and small quantities 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, which is why they cannot be legally labelled as cheese.
The full list of ingredients in Kraft Singles, as provided by a package label, is as follows:
> "CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES), SKIM MILK, MILKFAT, MILK, MILK PROTEIN CONCENTRATE, WHEY, CALCIUM PHOSPHATE, SODIUM PHOSPHATE, CONTAINS LESS THAN 2% OF MODIFIED FOOD STARCH, SALT, LACTIC ACID, OLEORESIN PAPRIKA (COLOR), NATAMYCIN (A NATURAL MOLD INHIBITOR), ENZYMES, CHEESE CULTURE, ANNATTO (COLOR). CONTAINS: MILK."
Kraft Singles are known for their signature yellow colour, which is achieved through the use of paprika extract. They are also marketed as a convenient and tasty option for sandwiches and grilled cheese.
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Kraft Singles nutritional value
Kraft Singles, introduced in 1950, are a brand of processed cheese product. They are individually wrapped slices, formed separately during manufacturing and not cut from a block of cheese. Kraft Singles are not considered "real cheese" as they contain a range of ingredients in addition to cheese.
The nutritional value of Kraft Singles can be broken down into several components. Firstly, Kraft Singles are a source of protein, which is essential for tissue growth, maintenance, and repair. However, excessive protein consumption can have environmental and health implications. Kraft Singles also contain a high level of saturated fat, which is the primary source of this type of fat in the American diet. This high saturated fat content contributes to the cheese being calorie-dense, with a small amount providing a significant number of calories.
In terms of minerals, Kraft Singles are a source of calcium, which is important for bone health. However, it is worth noting that the Federal Trade Commission ruled against Kraft in 1992, ordering them to stop misrepresenting the calcium content in their advertising, as it was implied that each slice contained the same amount of calcium as a five-US-fluid-ounce (150 ml) glass of milk.
Kraft Singles also contain additives such as sodium phosphate, which is a moderate concern in food, and natamycin, a natural mold inhibitor. The product has been classified as having moderate processing concerns. Additionally, the use of antibiotics in dairy production, although intended to treat sick animals, can contribute to the development of antibiotic-resistant bacteria.
Overall, while Kraft Singles may offer some nutritional value in terms of protein and calcium content, they are high in saturated fat and calories, and the presence of certain additives and processing concerns may be of interest to health-conscious consumers.
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Kraft Singles manufacturing process
Kraft Singles are a brand of processed cheese product manufactured and sold by Kraft Heinz. Introduced in 1950, Kraft Singles are individually wrapped "slices" that are formed separately during manufacturing. They are not slices cut from a block of cheese.
The manufacturing process for Kraft Singles involves melting down and blending different types of cheese with other ingredients. The exact formulation is not publicly available, but the ingredients listed on the packaging offer some insight into the manufacturing process.
The ingredients listed on the packaging of Kraft Singles include:
- Cultured milk
- Salt
- Enzymes
- Skim milk
- Milkfat
- Milk
- Milk protein concentrate
- Whey
- Calcium phosphate
- Sodium phosphate
- Modified food starch
- Lactic acid
- Oleoresin paprika (colour)
- Natamycin (a natural mould inhibitor)
- Cheese culture
- Annatto (colour)
These ingredients are carefully measured and combined, likely using large industrial blenders or mixers, to create a homogeneous mixture. The mixture is then heated to melt the cheeses and blend all the ingredients together. The molten mixture is then portioned into individual slices and wrapped in plastic for packaging and distribution.
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 led to a change in labelling from "Pasteurized Process Cheese Food" to "Pasteurized Prepared Cheese Product" after a warning from the FDA in December 2002.
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Kraft Singles advertising
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 and are not sliced off a block.
Kraft Singles are not considered "real cheese" as they contain a host of ingredients other than milk, rennet, and salt, which are the primary ingredients in real cheese. Kraft Singles contain milk, whey, milk protein concentrate, milkfat, and small quantities of additives like sodium phosphate, sorbic acid, and paprika extract. The product is made up of less than 51% real cheese, which is why it cannot be labelled as cheese. Kraft Singles are instead labelled as a "pasteurized prepared cheese product".
Kraft Singles were initially not wrapped individually. In August 1956, an American engineer, Arnold Nawrocki, developed a machine that allowed Clearfield Cheese Company to revolutionize the packaging and marketing of cheese slices. Kraft did not introduce individually wrapped cheese slices until 1965. In 2023, Kraft updated the packaging for Kraft Singles, featuring updated branding and an easier-to-open wrapper.
Kraft Singles have been the subject of advertising controversies in the past. One of their famous ad campaigns claimed that each 3/4-ounce (21 g) slice contained "five ounces [140 g] of milk", making it taste better than imitation cheese slices. This campaign was criticized for implying that each slice contained the same amount of calcium as a five-US-fluid-ounce (150 ml) glass of milk. As a result, the Federal Trade Commission ordered Kraft to stop making these misrepresentations in its advertising in 1992.
Despite the controversies, Kraft Singles remain a popular product, with around 40% of households in the United States continuing to buy them. The convenience and flavour of Kraft Singles make them a staple for many, especially for sandwiches and grilled cheese.
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Kraft Singles sales and popularity
Kraft Singles, a brand of processed cheese product, was introduced in 1950 as "Kraft De Luxe Process Slices". They are individually wrapped "slices" that are formed separately during manufacturing and are not actually slices off a block. Kraft Singles were not wrapped individually until 1965 when Arnold N. Nawrocki and the Clearfield Cheese Company revolutionized its packaging and marketing by developing a machine that did this. In 2023, Kraft updated the Singles' packaging, featuring updated branding and an easier-to-open wrapper.
Kraft Singles are popular in the United States, with around 40% of households continuing to buy the product as of 2019. In 2020, 30.45 million Americans used 1 pound or more of Kraft Singles American cheese within a week. However, sales have been flat.
Kraft Singles have faced controversy over their advertising and labelling. The product does 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%. Until 2002, Kraft used the label "Pasteurized Process Cheese Food", which allows for a greater percentage of added dairy. However, the FDA issued a warning in December 2002 stating that Kraft could no longer use this label 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. As a result, Kraft changed the label to "Pasteurized Prepared Cheese Product".
Kraft Singles were also criticized for their advertising campaign, which implied that each slice contained the same amount of calcium as a five-US-fluid-ounce (150 ml) glass of milk and more calcium than imitation cheese slices. This led to a ruling by the Federal Trade Commission in 1992 that ordered Kraft to stop making these misrepresentations in its advertising.
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Frequently asked questions
Kraft Singles are made from a mixture of cheeses that have been melted together, along with a few other ingredients. These include milk, whey, milk protein concentrate, milkfat, sodium phosphate, sorbic acid, and paprika extract.
No, Kraft Singles are not real cheese. They are a processed cheese food product.
Real cheese is made from milk, rennet, and salt. Kraft Singles contain less than 51% real cheese and have many other ingredients, which is why they cannot be legally labelled as cheese.
Kraft Singles are individually wrapped slices. They were not always wrapped individually, only becoming so in 1965.
Kraft Singles are a source of calcium, but they do not contain the same amount of calcium as a glass of milk.
