Kraft Mac-N-Cheese Gets Rid Of Bright Orange Color

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Do you remember that macaroni and cheese you used to eat as kid, that one with the deliciously fake bright orange coloring? Yes, I loved it too, especially as a major staple of my diet during college! Well, shed a tear my friends, for another aspect of your childhood is saying bye-bye.

Kraft recently decided to toss out the artificial coloring in their legendary macaroni and cheese starting in January of 2016.

As sad as this news might be for our memories, this is a win for health conscious people everywhere: the man-made food coloring contains petroleum chemicals such as gasoline, diesel and tar! This is a staggering fact considering the product is aimed at children, who happily gobble it up without understanding how unhealthy it is for them. How exactly did Kraft take this long to change anyways?

The American grocery conglomerate will replace dyes Yellow 5 and 6 with healthier ingredients annatto, paprika and turmeric. These new ingredients will preserve the cheesy orange flavor we’ve grown to love so much. It is believed that Yellow 5 and 6 contain cancer-causing carcinogens and other chemicals responsible for increasing childhood hyperactivity, which impacts their studies.

If words such as petroleum, cancer causing, and hyperactivity aren’t enough for you, try this: other known side effects of these chemicals are skin rashes, asthma and migraines. Ouch! There really is no upside to using these chemicals, and Kraft is finally doing the right thing by replacing them with healthier ones. This is a major win for consumers everywhere.

Kraft announced last month it would be merging with ketchup giant Heinz, making the new Kraft Heinz Company the fifth largest in the world among food companies. Health advocates hope this move will set a good example for other food companies to follow.

 

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