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July / 2017

Toxic Industrial Chemicals Found in 10 Varieties of Macaroni and Cheese Powders

On National Macaroni and Cheese Day, National Coalition Urges Kraft Heinz to Lead the Industry by Pledging to Eliminate Any and All Sources of Phthalates

July 13, 2017—Laboratory testing of 10 varieties of macaroni and cheese products has revealed toxic industrial chemicals (known as phthalates) in the cheese powders of all of them, according to the Coalition for Safer Food Processing & Packaging, a national alliance of leading public health and food safety groups.

In recognition of National Macaroni and Cheese Day tomorrow, the coalition has issued a call to The Kraft Heinz Company—the dominant seller of boxed macaroni and cheese, with 76 percent of market share—to drive industry-wide change by eliminating any sources of phthalates that may end up in its cheese products. Detailed information and a public petition are available here.

“Serving up one of America’s favorite comfort foods shouldn’t mean exposing your children and family to harmful chemicals,” said Mike Belliveau, executive director of the Environmental Health Strategy Center, a coalition member.  Other JMF grantees, including Earthjustice, Ecology Center, Healthy Babies Bright Futures, Learning Disabilities Association of America, Safer Chemicals Healthy Families, Safer States, and Toxic-Free Future are also members.

Two million boxes of macaroni and cheese are sold every day in the United States.