2/11/2014

Kraft is eliminating sorbic acid from its full-fat varieties of Kraft Singles American and White American cheeses and will instead use natamycin, a natural mold inhibitor. The company has added a label to the front of the products' packaging that states it contains no artificial preservatives or flavors, and Kraft will begin airing TV ads at the end of the month to promote the change, which does not apply to the 2% milk varieties of Singles.

Related Summaries