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Kraft Cheese Removes Artificial Preservatives from Kraft American Singles

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Health benefits don’t typically rank high on the list of reasons people eat processed cheese. Nope, nostalgia, cook-ability, and price pretty much have that category locked down, but that hasn’t stopped America’s favorite lunchbox company from trying to appeal to the clean-eating set with — tada! — an ingredient change.

On Monday, Kraft Foods announced it was removing the artificial preservative sorbic acid from its popular plastic-wrapped American and White American cheese slices. Used to prevent the growth of mold and fungi, the sorbic acid will instead be replaced by natamycin, which the FDA states is a naturally occurring anti-fungal, despite its totally chemical-y sounding name.

Thankfully the change only applies to the full-fat versions of the singles and not the 2%, which means if you’d like, you’ll still be able to indulge in your 100% lab-grown cheese product, albeit a less fatty version, in peace. Good ol’ America.

H/T Gothamist + Picthx Kraft

By Dominique Zamora

Dominique would be a foodie if she had money to pay for food. For now, she gets by just looking at food photography, which results in at least one more starving journalism student every time Instagram breaks down.

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