NFriday wrote:Hi- As many of you have heard there is a grass roots movement to try and get Kraft to remove the artificial yellow dyes from their mac & cheese. Kraft is holding its ground on this matter, and claims that people will quit buying it if it does not have the familiar orange color.
zoid wrote:Not to throw gas on the fire, but is there any scientific evidence that the food coloring used today is any more dangerous than something like annatto?
jvalentino wrote:zoid wrote:Not to throw gas on the fire, but is there any scientific evidence that the food coloring used today is any more dangerous than something like annatto?
Sound the alarm(ists)!!
ronnie_suburban wrote:I don't understand why it isn't enough for the people who don't like the food coloring to just stop buying the product.
=R=
zoid wrote:jvalentino wrote:zoid wrote:Not to throw gas on the fire, but is there any scientific evidence that the food coloring used today is any more dangerous than something like annatto?
Sound the alarm(ists)!!ronnie_suburban wrote:I don't understand why it isn't enough for the people who don't like the food coloring to just stop buying the product.
=R=
I guess that's where I'm going - if the stuff is harmless then who cares - no one's forcing people to buy it.
razbry wrote:stevez hit the nail on the head. As far as I know there is no naturally occurring orange cheese out there...it is all colored. Who and when was it decided that cheese should be orange?
ronnie_suburban wrote:I don't understand why it isn't enough for the people who don't like the food coloring to just stop buying the product.
=R=
ronnie_suburban wrote:I don't understand why it isn't enough for the people who don't like the food coloring to just stop buying the product.
=R=
JimInLoganSquare wrote:Ron, isn't it more complicated than that when dealing with a food made for and marketed to children?
toria wrote:It seems like the orangy color could be made with a natural substance. I do not know why they don't just make it with that. One that is vegetable based. I would prefer my food to be colored if it has to be, with a substance derived naturally.
Cynthia wrote:Thank you, Ronnie. I love the concept of letting people just buy what they want. (Wish you were asked before they got rid of the beef tallow they once used in MacDonald's French fries.)
bnowell724 wrote:Cynthia wrote:Thank you, Ronnie. I love the concept of letting people just buy what they want. (Wish you were asked before they got rid of the beef tallow they once used in MacDonald's French fries.)
I remember that, and thought I noticed a real difference in the flavor- I didn't like it either. I'm pretty sure they put it back in, though. If you check the ingredients of either the fries or the hash browns, beef is on the list.
Potatoes, vegetable oil (canola oil, hydrogenated soybean oil, natural beef flavor [wheat and milk derivatives]*, citric acid [preservative]), dextrose, sodium acid pyrophosphate (maintain color), salt. Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.
*(Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients).
NFriday wrote: I used to use Cabot 50% less fat cheddar, but I can't find it anymore.
NFriday wrote:Hi-I was away from home, and I did not have access to a computer for three days. I got home this afternoon, and logged on to LTH, and discovered there are 21 replies to my original post. Kraft"s argument is that they already manufacture an organic macaroni and cheese with white cheddar that does not contain the dyes, but I am not sure how readily available that is.
stevez wrote:Annato, for example. That's how "real" cheddar cheese gets its color.
stevez wrote:If that's the case, then this uproar is badly misdirected. Kraft has addressed the complainers' concerns. Perhaps the outrage should be directed at the retailers in an attempt to get them to carry the more natural product.