Kraft to Remove Artificial Dyes From Additional Macaroni and Cheese Products

The company said it will begin using colors derived from annatto, paprika, and turmeric beginning in January 2016.

Kraft macaroni and cheese

On Monday, Kraft announced that they will be removing artificial preservatives and food dyes from their Original Kraft Macaroni & Cheese in the United States starting in January 2016. The company also plans to remove synthetic colors from Kraft Dinner Original in Canada by the end of 2016.

The synthetic colors will be replaced with those derived from natural ingredients such as annatto, paprika, and turmeric, according to the company’s press release.

“We’ve met with families in their homes and watched them prepare Kraft Mac & Cheese in their kitchens. They told us they want to feel good about the foods they eat and serve their families, including everything from improved nutrition to simpler ingredients,” said Triona Schmelter, Vice President of Marketing, Meals, in a statement.

In 2013, Kraft announced that it would remove artificial colors from select shapes macaroni and cheese varieties in 2014, as previously reported.

Read more about artificial food colorings and food additives in our archives:

“10 Things You Need to Know About Food Dyes”

Connecting ADHD and Nutrition

The Truth About Artificial Food Colorings

What Makes a Shamrock Shake Green?

Secret Ingredients

Revealing Ingredients

Scary Food Science

TELL US: What do you think about Kraft’s decision? What other companies or brands would you like to see follow suit?

Casie Leigh Lukes is Experience Life’s digital content specialist.

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