Kraft Dinner Goes Natural

KD1

The KD we all grew up eating (well at least I did) is changing for the better! In a recent press release, Kraft announced it would be removing synthetic colours, artificial flavours and preservatives from its well-known mac and cheese. Food scientists are working on a new recipe that removes Yellow 5 and 6 dyes because studies have linked them to asthma and hyperactivity. Kraft is looking to use paprika, annatto and turmeric to replace the dyes. The biggest challenge will be finding a recipe that maintains the taste kids (and I) expect without adding ingredients I can’t even begin to pronounce. Food scientists have time though, as these new boxes of KD aren’t expected to hit supermarkets until January 2016.

Sources:

http://www.foodbeast.com/news/kraft-colors/

http://newscenter.kraftfoodsgroup.com/phoenix.zhtml?c=253200&p=irol-newsArticle&ID=2037718

Photo Credit:

http://www.marketingmag.ca/brands/kraft-dinner-masala-adapting-a-classic-for-the-multicultural-market-122376

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