Move Over, Yellow 6. More Natural Colors From Plants Are Coming
Heinz And Kraft: Before They Were Food Giants, They Were Men
A Cheesy Meltdown: Kraft Warns Of Velveeta Shortage
How 17th Century Fraud Gave Rise To Bright Orange Cheese
Kraft Dims That Mac And Cheese Artificially Orange Glow
How The Food Industry Manipulates Taste Buds With 'Salt Sugar Fat'
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More Natural Colors From Plants Are Coming","publishDate":1446584462,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Not long ago, I tried a new kind of Doritos tinted a shade of orange that I'll wager does not exist in the vegetable world. These JACKED Ranch Dipped Hot Wings Flavored chips were so intensely tinted that after four chips, I had to stop eating them. My mind simply wouldn't accept them as food.\u003c/p>\n\u003cp>What was behind that exceedingly bold hue of orange? Red 40, Blue 1, Yellow 6, Red 40 Lake, Yellow 6 Lake and Yellow 5 Lake, according to the \u003ca href=\"http://www.fritolay.com/snacks/product-page/doritos/doritos-jacked-ranch-dipped-hot-wings-flavored-tortilla-chips\">label\u003c/a>.\u003c/p>\n\u003cp>Artificial colors like these are widely used in packaged food and considered \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048951.htm\">safe\u003c/a> by the Food and Drug Administration.\u003c/p>\n\u003cp>Yet an increasing number of food companies are moving away from synthetic colorings and toward plant-based ones, according to \u003ca href=\"http://www.foodfocus.on.ca/who.html\">Carol Culhane\u003c/a>, president of International Food Focus Limited, a Toronto-based firm that helps American and Canadian food manufacturers comply with food regulations.\u003c/p>\n\u003cp>Culhane says demand for natural colorings – which can be derived from a variety of fruits and vegetables – took off after a 2007 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17825405/\">study\u003c/a> in the Lancet linking artificial colors with hyperactivity in children.\u003c/p>\n\u003cfigure id=\"attachment_102754\" class=\"wp-caption alignnone\" style=\"max-width: 2631px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740.jpg\" alt=\"This multi-colored cake's icing is made from red cabbage juice, turmeric, annatto, beet juice, and caramel color.\" width=\"2631\" height=\"3000\" class=\"size-full wp-image-102754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740.jpg 2631w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-1440x1642.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-960x1095.jpg 960w\" sizes=\"(max-width: 2631px) 100vw, 2631px\">\u003cfigcaption class=\"wp-caption-text\">This multi-colored cake's icing is made from red cabbage juice, turmeric, annatto, beet juice, and caramel color. \u003ccite>(Courtesy of colorMaker Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Culhane cautions that the 2007 study's findings were preliminary and were not necessarily statistically significant. Nonetheless, she says, \"the food industry wanted to take a precautionary stand\" and many companies began working to replace artificial colorings with natural colorings in everything from cereal to soft drinks to powdered cheese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They include Kraft, which announced in April that its classic macaroni and cheese will debut in 2016 \u003ca href=\"http://www.kraftmacandcheese.com/FAQs\">without synthetic colors\u003c/a>, and Panera Bread, which \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">pledged\u003c/a> to ditch artificial colorings and other additives by the end of 2016. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/22/416486286/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms\">General Mills\u003c/a> is taking artificial colors and flavors out of its cereals by the end of 2016, and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle\u003c/a> made the same announcement about its chocolate candy products, with a deadline at the end of this year.\u003c/p>\n\u003cp>But making food colors from plants is often more expensive than making in them in a lab. That's because when you're dealing with plants, Culhane says, you have to deal with a lot more fluctuations, thanks to Mother Nature. For example, she says, in a factory, companies can make as much of a synthetic color as needed at any given time the exact same way, and keep the price consistent. But pigments in real vegetables can vary from field to field, region to region and year to year.\u003c/p>\n\u003cp>Now that the string of announcements from Big Food is ratcheting up demand for colorings from plants even higher, companies are looking for new ways to derive bold hues from everything from grapes to carrots to beets.\u003c/p>\n\u003cp>In the October issue of \u003ca href=\"http://www.ift.org/Food-Technology/Past-Issues/2015/October/Columns/Ingredients.aspx?page=viewall\">Food Technology\u003c/a>, Karen Nachay of the Institute of Food Technologists rounded up some of the new fruit- and vegetable-derived coloring options on the market. The Salt reached out to three of those companies toget the lowdown on how they do it.\u003c/p>\n\u003cp>\u003ca href=\"http://colormaker.com/\">colorMaker\u003c/a> of Anaheim, Calif., uses a wide variety of fruits and vegetables to make a full spectrum of natural colorings – from purple carrots and red cabbage to beets and grapes. Stephen Lauro, the general manager of colorMaker, says the company gets its fruits and vegetables in juice form from growers from all over the world: grapes and beets from the U.S., red cabbage from China, purple carrots from Eastern Europe, turmeric from India and more. The custom natural color blends can be found in kid cereals, ice cream, candy and stuffed pasta.\u003c/p>\n\u003cfigure id=\"attachment_102755\" class=\"wp-caption alignnone\" style=\"max-width: 3000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112.jpg\" alt=\"Cheese dip is one type of food that Kalsec's natural colors derived from carrots might go into.\" width=\"3000\" height=\"2217\" class=\"size-full wp-image-102755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-960x709.jpg 960w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese dip is one type of food that Kalsec's natural colors derived from carrots might go into. \u003ccite>(Courtesy of Kalsec)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the past few years, Lauro says more food companies have come to colorMaker asking for more natural-looking colors – not just replicas of the artificial version that look artificial (like those JACKED Doritos). \"[They] don't want a red color that looks like red 40,\" says Lauro. \"That was a major shift,\" spurred by consumers.\u003c/p>\n\u003cp>\u003ca href=\"http://kalsec.com/\">Kalsec\u003c/a> has been making natural colors for more than 50 years and is one of the world's largest extractors of color from carrots. The Kalamazoo, Mich., company contracts with growers across the U.S. to produce them. \"We have a certain variety and a certain seed mixture that works the best for us in terms of getting the best yield and the best color that we can,\" Gary Augustine, Kalsec's executive director of market development, tells The Salt. Augustine compares the process used to extract the concentrated color from the carrots to the process used to make coffee from grinds in a coffee maker.\u003c/p>\n\u003cp>Because natural colors are not as stable as artificial colors, Kalsec applies its patented Durabrite technology to its naturally sourced colors, making them more stable against light, heat, oxygen and trace metals. The yellow or orange natural coloring that comes from the carrots might be used in products like margarine or snack chips. \"Consumers are looking for more naturally sourced ingredients,\" Augustine says. \"They want what we would call 'cleaner' labels.\"\u003c/p>\n\u003cfigure id=\"attachment_102756\" class=\"wp-caption alignnone\" style=\"max-width: 1198px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254.jpg\" alt=\"San Joaquin Valley Concentrates sells a natural color made from Rubired grapes used to tint things like fruit smoothies.\" width=\"1198\" height=\"674\" class=\"size-full wp-image-102756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254.jpg 1198w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-960x540.jpg 960w\" sizes=\"(max-width: 1198px) 100vw, 1198px\">\u003cfigcaption class=\"wp-caption-text\">San Joaquin Valley Concentrates sells a natural color made from Rubired grapes used to tint things like fruit smoothies. \u003ccite>(Courtesy of San Joaquin Valley Concentrates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sjvconc.com/\">San Joaquin Valley Concentrates\u003c/a>, a subsidiary of E. & J. Gallo Winery, creates natural shades of red, pink and purple from Rubired grapes, purple carrots and purple sweet potatoes in Fresno, Calif. The colors come in crystal and liquid forms.\u003cstrong> \u003c/strong>SJVC also sells anthocyanins — the blue, purple or red pigments –\u003cstrong>\u003c/strong> in those fruits and vegetables that give them their gorgeous red, pink and purple shades,\u003cstrong> \u003c/strong>according to Tracy Takeda, a product development technologist for the company, in an email. (Anthocyanins are also \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22129334\">antioxidants\u003c/a>, with a variety of healthful properties.)\u003c/p>\n\u003cp>Takeda says the Rubired grape is only grown in the San Joaquin Valley of California, and is a favorite because it's more stable than other fruit colors. You might see its reddish hue in things like beverages, candy or frozen fruit bars. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"From purple carrots and cabbage to grapes, the food industry is finding new ways to derive natural colors from plants. It's happening just as consumers are pushing Big Food to ditch artificial colors.","status":"publish","parent":0,"modified":1446584462,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1017},"headData":{"title":"Move Over, Yellow 6. More Natural Colors From Plants Are Coming | KQED","description":"From purple carrots and cabbage to grapes, the food industry is finding new ways to derive natural colors from plants. It's happening just as consumers are pushing Big Food to ditch artificial colors.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Move Over, Yellow 6. More Natural Colors From Plants Are Coming","datePublished":"2015-11-03T21:01:02.000Z","dateModified":"2015-11-03T21:01:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102752 http://ww2.kqed.org/bayareabites/?p=102752","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/03/move-over-yellow-6-more-natural-colors-from-plants-are-coming/","disqusTitle":"Move Over, Yellow 6. More Natural Colors From Plants Are Coming","nprByline":"Lynne Shallcross, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"452561192","nprApiLink":"http://api.npr.org/query?id=452561192&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/11/02/452561192/move-over-yellow-6-more-natural-colors-from-plants-are-coming?ft=nprml&f=452561192","nprRetrievedStory":"1","nprPubDate":"Mon, 02 Nov 2015 13:22:00 -0500","nprStoryDate":"Mon, 02 Nov 2015 13:19:00 -0500","nprLastModifiedDate":"Mon, 02 Nov 2015 13:22:20 -0500","path":"/bayareabites/102752/move-over-yellow-6-more-natural-colors-from-plants-are-coming","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Not long ago, I tried a new kind of Doritos tinted a shade of orange that I'll wager does not exist in the vegetable world. These JACKED Ranch Dipped Hot Wings Flavored chips were so intensely tinted that after four chips, I had to stop eating them. My mind simply wouldn't accept them as food.\u003c/p>\n\u003cp>What was behind that exceedingly bold hue of orange? Red 40, Blue 1, Yellow 6, Red 40 Lake, Yellow 6 Lake and Yellow 5 Lake, according to the \u003ca href=\"http://www.fritolay.com/snacks/product-page/doritos/doritos-jacked-ranch-dipped-hot-wings-flavored-tortilla-chips\">label\u003c/a>.\u003c/p>\n\u003cp>Artificial colors like these are widely used in packaged food and considered \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048951.htm\">safe\u003c/a> by the Food and Drug Administration.\u003c/p>\n\u003cp>Yet an increasing number of food companies are moving away from synthetic colorings and toward plant-based ones, according to \u003ca href=\"http://www.foodfocus.on.ca/who.html\">Carol Culhane\u003c/a>, president of International Food Focus Limited, a Toronto-based firm that helps American and Canadian food manufacturers comply with food regulations.\u003c/p>\n\u003cp>Culhane says demand for natural colorings – which can be derived from a variety of fruits and vegetables – took off after a 2007 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17825405/\">study\u003c/a> in the Lancet linking artificial colors with hyperactivity in children.\u003c/p>\n\u003cfigure id=\"attachment_102754\" class=\"wp-caption alignnone\" style=\"max-width: 2631px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740.jpg\" alt=\"This multi-colored cake's icing is made from red cabbage juice, turmeric, annatto, beet juice, and caramel color.\" width=\"2631\" height=\"3000\" class=\"size-full wp-image-102754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740.jpg 2631w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-1440x1642.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-960x1095.jpg 960w\" sizes=\"(max-width: 2631px) 100vw, 2631px\">\u003cfigcaption class=\"wp-caption-text\">This multi-colored cake's icing is made from red cabbage juice, turmeric, annatto, beet juice, and caramel color. \u003ccite>(Courtesy of colorMaker Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Culhane cautions that the 2007 study's findings were preliminary and were not necessarily statistically significant. Nonetheless, she says, \"the food industry wanted to take a precautionary stand\" and many companies began working to replace artificial colorings with natural colorings in everything from cereal to soft drinks to powdered cheese.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They include Kraft, which announced in April that its classic macaroni and cheese will debut in 2016 \u003ca href=\"http://www.kraftmacandcheese.com/FAQs\">without synthetic colors\u003c/a>, and Panera Bread, which \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">pledged\u003c/a> to ditch artificial colorings and other additives by the end of 2016. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/22/416486286/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms\">General Mills\u003c/a> is taking artificial colors and flavors out of its cereals by the end of 2016, and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle\u003c/a> made the same announcement about its chocolate candy products, with a deadline at the end of this year.\u003c/p>\n\u003cp>But making food colors from plants is often more expensive than making in them in a lab. That's because when you're dealing with plants, Culhane says, you have to deal with a lot more fluctuations, thanks to Mother Nature. For example, she says, in a factory, companies can make as much of a synthetic color as needed at any given time the exact same way, and keep the price consistent. But pigments in real vegetables can vary from field to field, region to region and year to year.\u003c/p>\n\u003cp>Now that the string of announcements from Big Food is ratcheting up demand for colorings from plants even higher, companies are looking for new ways to derive bold hues from everything from grapes to carrots to beets.\u003c/p>\n\u003cp>In the October issue of \u003ca href=\"http://www.ift.org/Food-Technology/Past-Issues/2015/October/Columns/Ingredients.aspx?page=viewall\">Food Technology\u003c/a>, Karen Nachay of the Institute of Food Technologists rounded up some of the new fruit- and vegetable-derived coloring options on the market. The Salt reached out to three of those companies toget the lowdown on how they do it.\u003c/p>\n\u003cp>\u003ca href=\"http://colormaker.com/\">colorMaker\u003c/a> of Anaheim, Calif., uses a wide variety of fruits and vegetables to make a full spectrum of natural colorings – from purple carrots and red cabbage to beets and grapes. Stephen Lauro, the general manager of colorMaker, says the company gets its fruits and vegetables in juice form from growers from all over the world: grapes and beets from the U.S., red cabbage from China, purple carrots from Eastern Europe, turmeric from India and more. The custom natural color blends can be found in kid cereals, ice cream, candy and stuffed pasta.\u003c/p>\n\u003cfigure id=\"attachment_102755\" class=\"wp-caption alignnone\" style=\"max-width: 3000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112.jpg\" alt=\"Cheese dip is one type of food that Kalsec's natural colors derived from carrots might go into.\" width=\"3000\" height=\"2217\" class=\"size-full wp-image-102755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-960x709.jpg 960w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese dip is one type of food that Kalsec's natural colors derived from carrots might go into. \u003ccite>(Courtesy of Kalsec)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the past few years, Lauro says more food companies have come to colorMaker asking for more natural-looking colors – not just replicas of the artificial version that look artificial (like those JACKED Doritos). \"[They] don't want a red color that looks like red 40,\" says Lauro. \"That was a major shift,\" spurred by consumers.\u003c/p>\n\u003cp>\u003ca href=\"http://kalsec.com/\">Kalsec\u003c/a> has been making natural colors for more than 50 years and is one of the world's largest extractors of color from carrots. The Kalamazoo, Mich., company contracts with growers across the U.S. to produce them. \"We have a certain variety and a certain seed mixture that works the best for us in terms of getting the best yield and the best color that we can,\" Gary Augustine, Kalsec's executive director of market development, tells The Salt. Augustine compares the process used to extract the concentrated color from the carrots to the process used to make coffee from grinds in a coffee maker.\u003c/p>\n\u003cp>Because natural colors are not as stable as artificial colors, Kalsec applies its patented Durabrite technology to its naturally sourced colors, making them more stable against light, heat, oxygen and trace metals. The yellow or orange natural coloring that comes from the carrots might be used in products like margarine or snack chips. \"Consumers are looking for more naturally sourced ingredients,\" Augustine says. \"They want what we would call 'cleaner' labels.\"\u003c/p>\n\u003cfigure id=\"attachment_102756\" class=\"wp-caption alignnone\" style=\"max-width: 1198px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254.jpg\" alt=\"San Joaquin Valley Concentrates sells a natural color made from Rubired grapes used to tint things like fruit smoothies.\" width=\"1198\" height=\"674\" class=\"size-full wp-image-102756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254.jpg 1198w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-960x540.jpg 960w\" sizes=\"(max-width: 1198px) 100vw, 1198px\">\u003cfigcaption class=\"wp-caption-text\">San Joaquin Valley Concentrates sells a natural color made from Rubired grapes used to tint things like fruit smoothies. \u003ccite>(Courtesy of San Joaquin Valley Concentrates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sjvconc.com/\">San Joaquin Valley Concentrates\u003c/a>, a subsidiary of E. & J. Gallo Winery, creates natural shades of red, pink and purple from Rubired grapes, purple carrots and purple sweet potatoes in Fresno, Calif. The colors come in crystal and liquid forms.\u003cstrong> \u003c/strong>SJVC also sells anthocyanins — the blue, purple or red pigments –\u003cstrong>\u003c/strong> in those fruits and vegetables that give them their gorgeous red, pink and purple shades,\u003cstrong> \u003c/strong>according to Tracy Takeda, a product development technologist for the company, in an email. (Anthocyanins are also \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22129334\">antioxidants\u003c/a>, with a variety of healthful properties.)\u003c/p>\n\u003cp>Takeda says the Rubired grape is only grown in the San Joaquin Valley of California, and is a favorite because it's more stable than other fruit colors. You might see its reddish hue in things like beverages, candy or frozen fruit bars. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102752/move-over-yellow-6-more-natural-colors-from-plants-are-coming","authors":["byline_bayareabites_102752"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_14428","bayareabites_15036","bayareabites_15038","bayareabites_12644","bayareabites_13504","bayareabites_11274","bayareabites_15037","bayareabites_11282"],"featImg":"bayareabites_102753","label":"bayareabites"},"bayareabites_94304":{"type":"posts","id":"bayareabites_94304","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94304","score":null,"sort":[1427325957000]},"guestAuthors":[],"slug":"heinz-and-kraft-before-they-were-food-giants-they-were-men","title":"Heinz And Kraft: Before They Were Food Giants, They Were Men","publishDate":1427325957,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_94310\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/kraft-heinz.jpg\">\u003cimg class=\"size-full wp-image-94310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/kraft-heinz.jpg\" alt=\"Kraft mac and cheese and Heinz ketchup — a marriage made in processed-food heaven. Photos: M. Spencer Green/AP; Angelika Warmuth/Corbis\" width=\"800\" height=\"398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-400x199.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-768x382.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-320x159.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kraft mac and cheese and Heinz ketchup — a marriage made in processed-food heaven. Photos: M. Spencer Green/AP; Angelika Warmuth/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/03/20150325_atc_heinz_and_kraft_before_the_were_food_giants_they_were_men.mp3\u003c/p>\n\u003cp>By NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395345479/heinz-and-kraft-before-the-were-food-giants-they-were-men\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cp>Heinz and Kraft.\u003c/p>\n\u003cp>When we hear those names we think ketchup and Velveeta, right?\u003c/p>\n\u003cp>But before they were products and companies that \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/03/25/395269545/heinz-kraft-announce-merger\">will merge\u003c/a> to become a giant with $28 billion in revenue, Heinz and Kraft were men.\u003c/p>\n\u003cfigure id=\"attachment_94305\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg\">\u003cimg class=\"size-full wp-image-94305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg\" alt=\"Henry J. Heinz. Photo: Library of Congress\" width=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg 867w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-320x213.jpg 320w\" sizes=\"(max-width: 867px) 100vw, 867px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry J. Heinz. Photo: Library of Congress\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.johnheinzlegacy.org/heinz/heinzfamily.html\">Henry John Heinz\u003c/a> came along first. Born near Pittsburgh in 1844, he was bottling and selling condiments by the age of 15. By the time he was in his mid-20s, he had launched what would become the H.J. Heinz Company.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food science and technology expert \u003ca href=\"http://chhs.gmu.edu/faculty-and-staff/petrick.cfm\">Gabriella Petrick\u003c/a> says that at first, ketchup was not what Heinz was known for.\u003c/p>\n\u003cp>\"He was largely known as a horseradish producer and a pickle producer,\" she notes, adding, \"At one point, Heinz was absolutely the largest food producer in the United States of commercially canned foods.\"\u003c/p>\n\u003cp>Petrick, who teaches at George Mason University in Fairfax, Va., says the ketchup brand was born in 1876. By then, Heinz was selling a long list of food items — more than the 57 varieties it advertised on its labels. Apparently, Heinz just liked that number.\u003c/p>\n\u003cp>\"It is a myth that there were 57 varieties\" of products that the company was selling, she says. \"But later on,\" she notes, \"in the 19-teens and '20s, the company went on to try to make 57 varieties [of products] and bring the legend into fact.\" It didn't quite happen.\u003c/p>\n\u003cp>And many years later, it was no coincidence that the deal that put the Heinz name on the Pittsburgh Steelers' stadium was for $\u003cem>57 million\u003c/em>.\u003c/p>\n\u003cp>A couple of years before Heinz started selling ketchup, \u003ca href=\"http://www.kraftfoodsgroup.com/about/history/jlkraftbio.aspx\">James Lewis Kraft\u003c/a> was born in Canada. That was in 1874. His family moved to Buffalo, N.Y., when he was a kid. The city was then the heart of America's cheese-making, according to Petrick.\u003c/p>\n\u003cp>As an adult, Kraft set up shop in Chicago and founded J.L. Kraft and Brothers.\u003c/p>\n\u003cp>\"He's really important,\" Petrick says. \"He brought cheese making into the industrial setting.\"\u003c/p>\n\u003cp>The company pasteurized its cheese — a rare thing at the time. Because Kraft cheese had a longer shelf life, the government ordered millions of pounds of it to feed troops during World War I.\u003c/p>\n\u003cp>Before Kraft got crafty with cheese, Americans had been eating a lot of cheddar. Kraft came up with something new: \"Yep, the originator of American cheese was Canadian,\" Petrick says. Later, in the 1920s, came Velveeta — a mixture of American, Colby and cheddar designed to melt smoothly. And the '30s brought Miracle Whip and the Kraft Macaroni & Cheese dinner.\u003c/p>\n\u003cp>But Kraft's legacy wasn't just cheesy. More broadly, Petrick says, he used \"science and technology to stabilized American food systems and actually, really make them safer.\" Likewise, she says, Heinz helped make food safer at a time when \"lots of people were getting sick.\"\u003c/p>\n\u003cp>Now Kraft and Heinz will be one. Feel free to celebrate this marriage tonight with some mac and cheese drizzled with ketchup. Bon appetit!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Henry Heinz was big into pickles before ketchup came along. James Kraft gave the world American cheese. (Ironically, he was Canadian.) Now, two companies that revamped how we eat will become one.","status":"publish","parent":0,"modified":1554323795,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":564},"headData":{"title":"Heinz And Kraft: Before They Were Food Giants, They Were Men | KQED","description":"Henry Heinz was big into pickles before ketchup came along. James Kraft gave the world American cheese. (Ironically, he was Canadian.) Now, two companies that revamped how we eat will become one.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Heinz And Kraft: Before They Were Food Giants, They Were Men","datePublished":"2015-03-25T23:25:57.000Z","dateModified":"2019-04-03T20:36:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"94304 http://blogs.kqed.org/bayareabites/?p=94304","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/25/heinz-and-kraft-before-they-were-food-giants-they-were-men/","disqusTitle":"Heinz And Kraft: Before They Were Food Giants, They Were Men","nprByline":"NPR Staff","nprStoryId":"395345479","nprApiLink":"http://api.npr.org/query?id=395345479&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/25/395345479/heinz-and-kraft-before-the-were-food-giants-they-were-men?ft=nprml&f=395345479","nprRetrievedStory":"1","nprPubDate":"Wed, 25 Mar 2015 18:22:00 -0400","nprStoryDate":"Wed, 25 Mar 2015 17:20:00 -0400","nprLastModifiedDate":"Wed, 25 Mar 2015 17:37:16 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/03/20150325_atc_heinz_and_kraft_before_the_were_food_giants_they_were_men.mp3?orgId=1&topicId=1053&e=395345479&d=127&ft=nprml&f=395345479","nprAudioM3u":"http://api.npr.org/m3u/1395355169-331d01.m3u?orgId=1&topicId=1053&e=395345479&d=127&ft=nprml&f=395345479","audioTrackLength":128,"path":"/bayareabites/94304/heinz-and-kraft-before-they-were-food-giants-they-were-men","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/03/20150325_atc_heinz_and_kraft_before_the_were_food_giants_they_were_men.mp3","audioDuration":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94310\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/kraft-heinz.jpg\">\u003cimg class=\"size-full wp-image-94310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/kraft-heinz.jpg\" alt=\"Kraft mac and cheese and Heinz ketchup — a marriage made in processed-food heaven. Photos: M. Spencer Green/AP; Angelika Warmuth/Corbis\" width=\"800\" height=\"398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-400x199.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-768x382.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-320x159.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kraft mac and cheese and Heinz ketchup — a marriage made in processed-food heaven. Photos: M. Spencer Green/AP; Angelika Warmuth/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/03/20150325_atc_heinz_and_kraft_before_the_were_food_giants_they_were_men.mp3\u003c/p>\n\u003cp>By NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395345479/heinz-and-kraft-before-the-were-food-giants-they-were-men\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cp>Heinz and Kraft.\u003c/p>\n\u003cp>When we hear those names we think ketchup and Velveeta, right?\u003c/p>\n\u003cp>But before they were products and companies that \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/03/25/395269545/heinz-kraft-announce-merger\">will merge\u003c/a> to become a giant with $28 billion in revenue, Heinz and Kraft were men.\u003c/p>\n\u003cfigure id=\"attachment_94305\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg\">\u003cimg class=\"size-full wp-image-94305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg\" alt=\"Henry J. Heinz. Photo: Library of Congress\" width=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg 867w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-320x213.jpg 320w\" sizes=\"(max-width: 867px) 100vw, 867px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry J. Heinz. Photo: Library of Congress\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.johnheinzlegacy.org/heinz/heinzfamily.html\">Henry John Heinz\u003c/a> came along first. Born near Pittsburgh in 1844, he was bottling and selling condiments by the age of 15. By the time he was in his mid-20s, he had launched what would become the H.J. Heinz Company.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food science and technology expert \u003ca href=\"http://chhs.gmu.edu/faculty-and-staff/petrick.cfm\">Gabriella Petrick\u003c/a> says that at first, ketchup was not what Heinz was known for.\u003c/p>\n\u003cp>\"He was largely known as a horseradish producer and a pickle producer,\" she notes, adding, \"At one point, Heinz was absolutely the largest food producer in the United States of commercially canned foods.\"\u003c/p>\n\u003cp>Petrick, who teaches at George Mason University in Fairfax, Va., says the ketchup brand was born in 1876. By then, Heinz was selling a long list of food items — more than the 57 varieties it advertised on its labels. Apparently, Heinz just liked that number.\u003c/p>\n\u003cp>\"It is a myth that there were 57 varieties\" of products that the company was selling, she says. \"But later on,\" she notes, \"in the 19-teens and '20s, the company went on to try to make 57 varieties [of products] and bring the legend into fact.\" It didn't quite happen.\u003c/p>\n\u003cp>And many years later, it was no coincidence that the deal that put the Heinz name on the Pittsburgh Steelers' stadium was for $\u003cem>57 million\u003c/em>.\u003c/p>\n\u003cp>A couple of years before Heinz started selling ketchup, \u003ca href=\"http://www.kraftfoodsgroup.com/about/history/jlkraftbio.aspx\">James Lewis Kraft\u003c/a> was born in Canada. That was in 1874. His family moved to Buffalo, N.Y., when he was a kid. The city was then the heart of America's cheese-making, according to Petrick.\u003c/p>\n\u003cp>As an adult, Kraft set up shop in Chicago and founded J.L. Kraft and Brothers.\u003c/p>\n\u003cp>\"He's really important,\" Petrick says. \"He brought cheese making into the industrial setting.\"\u003c/p>\n\u003cp>The company pasteurized its cheese — a rare thing at the time. Because Kraft cheese had a longer shelf life, the government ordered millions of pounds of it to feed troops during World War I.\u003c/p>\n\u003cp>Before Kraft got crafty with cheese, Americans had been eating a lot of cheddar. Kraft came up with something new: \"Yep, the originator of American cheese was Canadian,\" Petrick says. Later, in the 1920s, came Velveeta — a mixture of American, Colby and cheddar designed to melt smoothly. And the '30s brought Miracle Whip and the Kraft Macaroni & Cheese dinner.\u003c/p>\n\u003cp>But Kraft's legacy wasn't just cheesy. More broadly, Petrick says, he used \"science and technology to stabilized American food systems and actually, really make them safer.\" Likewise, she says, Heinz helped make food safer at a time when \"lots of people were getting sick.\"\u003c/p>\n\u003cp>Now Kraft and Heinz will be one. Feel free to celebrate this marriage tonight with some mac and cheese drizzled with ketchup. Bon appetit!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94304/heinz-and-kraft-before-they-were-food-giants-they-were-men","authors":["byline_bayareabites_94304"],"categories":["bayareabites_2090","bayareabites_10028","bayareabites_10916"],"tags":["bayareabites_14243","bayareabites_128","bayareabites_11282","bayareabites_16272"],"featImg":"bayareabites_94305","label":"bayareabites"},"bayareabites_76200":{"type":"posts","id":"bayareabites_76200","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76200","score":null,"sort":[1389209643000]},"guestAuthors":[],"slug":"a-cheesy-meltdown-kraft-warns-of-velveeta-shortage","title":"A Cheesy Meltdown: Kraft Warns Of Velveeta Shortage","publishDate":1389209643,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76201\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/velveeta_wide-964817733bffb883faad0f6c2e89ad26b29c66a5-e1389209491700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/velveeta_wide-964817733bffb883faad0f6c2e89ad26b29c66a5-e1389209491700.jpg\" alt=\"According to an AdvertisingAge report, Velveeta may be a little hard to come by in some areas over the next few weeks. Photo: Paul Sakuma/AP\" width=\"640\" height=\"360\" class=\"size-full wp-image-76201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to an AdvertisingAge report, Velveeta may be a little hard to come by in some areas over the next few weeks. Photo: Paul Sakuma/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260565745/a-cheesy-meltdown-kraft-warns-of-velveeta-shortage\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>If I say Super Bowl food, you think ... Velveeta? Maybe Velveeta with Ro*Tel.\u003c/p>\n\u003cp>Oh, yes. Ro*Tel's Famous \u003ca href=\"http://www.ro-tel.com/recipes-RoTel-Famous-Queso-Dip-2693.html\">Con Queso\u003c/a>.\u003c/p>\n\u003cp>What could be more Sunday-in-January-indulgent than hot, creamy, processed cheese mixed with diced tomatoes & green chilies.\u003c/p>\n\u003cp>I have to admit, I've scooped up my share of con queso on a nacho chip or two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But this year, whether it's the Sochi Olympics or football playoffs that have you snacking on the couch, might you be searching for an alternative to the Velveeta-made con queso?\u003c/p>\n\u003cp>According to an AdvertisingAge \u003ca href=\"http://adage.com/article/news/dip-dilemma-kraft-running-velveeta/290932/?utm_source=News&utm_medium=feed&utm_campaign=Feed:+AdvertisingAge/News\">report\u003c/a>, Velveeta may be a little hard to come by in some areas over the next few weeks.\u003c/p>\n\u003cp>Ad Age reports that an employee of a Brooklyn, N.Y., area grocery has been told that shipments of Velveeta won't come until February. And the publication says there are reports about shortages from a few other grocery stores on the East Coast.\u003c/p>\n\u003cp>A Kraft spokesperson cites high demand as a factor. \"It's ... amplified by the fact that this is a key time for the brand,\" Jody Moore told Ad Age.\u003c/p>\n\u003cp>We asked Kraft if it has any plans to get the production chain moving a little faster, and we heard back from Moore, who told us in an email that it \u003cem>is\u003c/em> \"possible that consumers may not be able to find some Velveeta products on store shelves over the next couple of weeks.\"\u003c/p>\n\u003cp>But, she adds, \"We have not heard many complaints from consumers so far.\" And, she says, \"This is really a short-term issue.\"\u003c/p>\n\u003cp>A quick check at a chain grocery here in Washington, D.C., finds shelves well-stocked. I guess we'll have to keep tabs.\u003c/p>\n\u003cp>So is Kraft pulling some kind of publicity stunt here?\u003c/p>\n\u003cp>Nope. Judy Moore says, \"This is not a marketing strategy.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Kraft confirms that shortages are in store of its creamy processed cheese — part of a popular concoction with salsa served on a nacho chip or two. One reason? Seasonal demand — in other words, it's Super Bowl time.","status":"publish","parent":0,"modified":1389209643,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":351},"headData":{"title":"A Cheesy Meltdown: Kraft Warns Of Velveeta Shortage | KQED","description":"Kraft confirms that shortages are in store of its creamy processed cheese — part of a popular concoction with salsa served on a nacho chip or two. One reason? Seasonal demand — in other words, it's Super Bowl time.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Cheesy Meltdown: Kraft Warns Of Velveeta Shortage","datePublished":"2014-01-08T19:34:03.000Z","dateModified":"2014-01-08T19:34:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"76200 http://blogs.kqed.org/bayareabites/?p=76200","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/08/a-cheesy-meltdown-kraft-warns-of-velveeta-shortage/","disqusTitle":"A Cheesy Meltdown: Kraft Warns Of Velveeta Shortage","nprByline":"Allison Aubrey","nprStoryId":"260565745","nprApiLink":"http://api.npr.org/query?id=260565745&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/01/08/260565745/a-cheesy-meltdown-kraft-warns-of-velveeta-shortage?ft=3&f=260565745","nprRetrievedStory":"1","nprPubDate":"Wed, 08 Jan 2014 11:16:00 -0500","nprStoryDate":"Wed, 08 Jan 2014 06:02:00 -0500","nprLastModifiedDate":"Wed, 08 Jan 2014 11:16:11 -0500","path":"/bayareabites/76200/a-cheesy-meltdown-kraft-warns-of-velveeta-shortage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76201\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/velveeta_wide-964817733bffb883faad0f6c2e89ad26b29c66a5-e1389209491700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/velveeta_wide-964817733bffb883faad0f6c2e89ad26b29c66a5-e1389209491700.jpg\" alt=\"According to an AdvertisingAge report, Velveeta may be a little hard to come by in some areas over the next few weeks. Photo: Paul Sakuma/AP\" width=\"640\" height=\"360\" class=\"size-full wp-image-76201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to an AdvertisingAge report, Velveeta may be a little hard to come by in some areas over the next few weeks. Photo: Paul Sakuma/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260565745/a-cheesy-meltdown-kraft-warns-of-velveeta-shortage\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>If I say Super Bowl food, you think ... Velveeta? Maybe Velveeta with Ro*Tel.\u003c/p>\n\u003cp>Oh, yes. Ro*Tel's Famous \u003ca href=\"http://www.ro-tel.com/recipes-RoTel-Famous-Queso-Dip-2693.html\">Con Queso\u003c/a>.\u003c/p>\n\u003cp>What could be more Sunday-in-January-indulgent than hot, creamy, processed cheese mixed with diced tomatoes & green chilies.\u003c/p>\n\u003cp>I have to admit, I've scooped up my share of con queso on a nacho chip or two.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But this year, whether it's the Sochi Olympics or football playoffs that have you snacking on the couch, might you be searching for an alternative to the Velveeta-made con queso?\u003c/p>\n\u003cp>According to an AdvertisingAge \u003ca href=\"http://adage.com/article/news/dip-dilemma-kraft-running-velveeta/290932/?utm_source=News&utm_medium=feed&utm_campaign=Feed:+AdvertisingAge/News\">report\u003c/a>, Velveeta may be a little hard to come by in some areas over the next few weeks.\u003c/p>\n\u003cp>Ad Age reports that an employee of a Brooklyn, N.Y., area grocery has been told that shipments of Velveeta won't come until February. And the publication says there are reports about shortages from a few other grocery stores on the East Coast.\u003c/p>\n\u003cp>A Kraft spokesperson cites high demand as a factor. \"It's ... amplified by the fact that this is a key time for the brand,\" Jody Moore told Ad Age.\u003c/p>\n\u003cp>We asked Kraft if it has any plans to get the production chain moving a little faster, and we heard back from Moore, who told us in an email that it \u003cem>is\u003c/em> \"possible that consumers may not be able to find some Velveeta products on store shelves over the next couple of weeks.\"\u003c/p>\n\u003cp>But, she adds, \"We have not heard many complaints from consumers so far.\" And, she says, \"This is really a short-term issue.\"\u003c/p>\n\u003cp>A quick check at a chain grocery here in Washington, D.C., finds shelves well-stocked. I guess we'll have to keep tabs.\u003c/p>\n\u003cp>So is Kraft pulling some kind of publicity stunt here?\u003c/p>\n\u003cp>Nope. Judy Moore says, \"This is not a marketing strategy.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76200/a-cheesy-meltdown-kraft-warns-of-velveeta-shortage","authors":["byline_bayareabites_76200"],"categories":["bayareabites_188","bayareabites_10916"],"tags":["bayareabites_11282","bayareabites_12890"],"featImg":"bayareabites_76201","label":"bayareabites"},"bayareabites_73590":{"type":"posts","id":"bayareabites_73590","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73590","score":null,"sort":[1383929257000]},"guestAuthors":[],"slug":"how-17th-century-fraud-gave-rise-to-bright-orange-cheese","title":"How 17th Century Fraud Gave Rise To Bright Orange Cheese","publishDate":1383929257,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73597\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yellowcheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yellowcheese.jpg\" alt=\"Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene. Photo: Courtesy of A. Blake Gardner\" width=\"624\" height=\"351\" class=\"size-full wp-image-73597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene. Photo: Courtesy of A. Blake Gardner\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_02.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese\">The Salt at NPR Food\u003c/a> (11/7/13)\u003c/p>\n\u003cp>The \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/01/kraft-dims-that-mac-and-cheese-artificially-orange-glow/\">news\u003c/a> from Kraft last week that the company is ditching two artificial dyes in some versions of its macaroni and cheese products left me with a question.\u003c/p>\n\u003cp>Why did we start coloring cheeses orange to begin with? Turns out there's a curious history here.\u003c/p>\n\u003cp>In theory, cheese should be whitish — similar to the color of milk, right?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, not really. Centuries ago in England, lots of cheeses had a natural yellowish-orange pigment. The cheese came from the milk of certain breeds of cows, such as Jersey and Guernsey. Their milk tends to be richer in color from beta-carotene in the grass they eat.\u003c/p>\n\u003cp>So, when the orange pigment transferred to the cow's milk, and then to the cheese, it was considered a mark of quality.\u003c/p>\n\u003cp>But here's where the story gets interesting.\u003c/p>\n\u003cp>Cheese expert \u003ca href=\"http://www.uvm.edu/nfs/?Page=kindstedt.php&SM=peoplesubmenu.html\">Paul Kindstedt\u003c/a> of the University of Vermont explains that back in the 17th century, many English cheesemakers realized that they could make more money if they skimmed off the cream — to sell it separately or make butter from it.\u003c/p>\n\u003cp>But in doing so, most of the color was lost, since the natural orange pigment is carried in the fatty cream.\u003c/p>\n\u003cp>So, to pass off what was left over — basically low-fat cheese made from white milk — as a high-quality product, the cheesemakers faked it.\u003c/p>\n\u003cp>\"The cheesemakers were initially trying to trick people to mask the white color [of their cheese],\" explains Kindstedt.\u003c/p>\n\u003cp>They began adding coloring from saffron, marigold, carrot juice and later, annatto, which comes from the seeds of a tropical plant. (It's also what Kraft will use to color its new varieties of macaroni and cheese.)\u003c/p>\n\u003cp>The devious cheesemakers of the 17th century used these colorings to pass their products off as the full-fat, naturally yellowish-orange cheese that Londoners had come to expect.\u003c/p>\n\u003cp>The tradition of coloring cheese then carried over in the U.S. Lots of cheesemakers in Indiana, Ohio, Wisconsin and New York have a long history of coloring cheddar.\u003c/p>\n\u003cp>The motivation was part tradition, part marketing to make their cheeses stand out. There was another reason, too: It helped cheesemakers achieve a uniform color in their cheeses.\u003c/p>\n\u003cp>But Kindstedt says it's not a tradition that ever caught on in New England dairy farms.\u003c/p>\n\u003cp>\"Here in New England there was a disdain for brightly colored cheese,\" Kindstedt says.\u003c/p>\n\u003cp>And that's why to this day, we still see lots of naturally white cheddar cheese from places such as \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=1454097\">Vermont\u003c/a>.\u003c/p>\n\u003cp>With the boom in the artisanal food movement, we're starting to see more cheese produced from grass-fed cows.\u003c/p>\n\u003cp>And as a result, we may notice the butterlike color in summer cheeses — similar to what the 17th century Londoners ate.\u003c/p>\n\u003cp>\"We absolutely see the color changes when the cows transition onto pasture in early May,\" cheesemaker \u003ca href=\"http://shelburnefarms.org/about/people/nat-bacon\">Nat Bacon\u003c/a> of Shelburne Farms in Vermont wrote to us in an email. He says it's especially evident \"in the whey after we cut the curd, and also in the finished cheese. Both get quite golden in color, kind of like straw, with the beta-carotenes the cows are eating in the fresh meadow grasses.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Kraft says it's ditching two artificial dyes in some of its macaroni and cheese products. But why did we start coloring cheeses orange to begin with? Turn's out there's a curious history here.","status":"publish","parent":0,"modified":1383929257,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":608},"headData":{"title":"How 17th Century Fraud Gave Rise To Bright Orange Cheese | KQED","description":"Kraft says it's ditching two artificial dyes in some of its macaroni and cheese products. But why did we start coloring cheeses orange to begin with? Turn's out there's a curious history here.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How 17th Century Fraud Gave Rise To Bright Orange Cheese","datePublished":"2013-11-08T16:47:37.000Z","dateModified":"2013-11-08T16:47:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"73590 http://blogs.kqed.org/bayareabites/?p=73590","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/08/how-17th-century-fraud-gave-rise-to-bright-orange-cheese/","disqusTitle":"How 17th Century Fraud Gave Rise To Bright Orange Cheese","nprByline":"Allison Aubrey","nprStoryId":"243733126","nprApiLink":"http://api.npr.org/query?id=243733126&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese?ft=3&f=243733126","nprRetrievedStory":"1","nprPubDate":"Thu, 07 Nov 2013 19:44:00 -0500","nprStoryDate":"Thu, 07 Nov 2013 15:00:00 -0500","nprLastModifiedDate":"Thu, 07 Nov 2013 19:44:51 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_02.mp3?orgId=1&topicId=1053&ft=3&f=243733126","nprAudioM3u":"http://api.npr.org/m3u/1243783505-bf1a6b.m3u?orgId=1&topicId=1053&ft=3&f=243733126","path":"/bayareabites/73590/how-17th-century-fraud-gave-rise-to-bright-orange-cheese","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_02.mp3?orgId=1&topicId=1053&ft=3&f=243733126","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73597\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yellowcheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yellowcheese.jpg\" alt=\"Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene. Photo: Courtesy of A. Blake Gardner\" width=\"624\" height=\"351\" class=\"size-full wp-image-73597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene. Photo: Courtesy of A. Blake Gardner\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_02.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese\">The Salt at NPR Food\u003c/a> (11/7/13)\u003c/p>\n\u003cp>The \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/01/kraft-dims-that-mac-and-cheese-artificially-orange-glow/\">news\u003c/a> from Kraft last week that the company is ditching two artificial dyes in some versions of its macaroni and cheese products left me with a question.\u003c/p>\n\u003cp>Why did we start coloring cheeses orange to begin with? Turns out there's a curious history here.\u003c/p>\n\u003cp>In theory, cheese should be whitish — similar to the color of milk, right?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, not really. Centuries ago in England, lots of cheeses had a natural yellowish-orange pigment. The cheese came from the milk of certain breeds of cows, such as Jersey and Guernsey. Their milk tends to be richer in color from beta-carotene in the grass they eat.\u003c/p>\n\u003cp>So, when the orange pigment transferred to the cow's milk, and then to the cheese, it was considered a mark of quality.\u003c/p>\n\u003cp>But here's where the story gets interesting.\u003c/p>\n\u003cp>Cheese expert \u003ca href=\"http://www.uvm.edu/nfs/?Page=kindstedt.php&SM=peoplesubmenu.html\">Paul Kindstedt\u003c/a> of the University of Vermont explains that back in the 17th century, many English cheesemakers realized that they could make more money if they skimmed off the cream — to sell it separately or make butter from it.\u003c/p>\n\u003cp>But in doing so, most of the color was lost, since the natural orange pigment is carried in the fatty cream.\u003c/p>\n\u003cp>So, to pass off what was left over — basically low-fat cheese made from white milk — as a high-quality product, the cheesemakers faked it.\u003c/p>\n\u003cp>\"The cheesemakers were initially trying to trick people to mask the white color [of their cheese],\" explains Kindstedt.\u003c/p>\n\u003cp>They began adding coloring from saffron, marigold, carrot juice and later, annatto, which comes from the seeds of a tropical plant. (It's also what Kraft will use to color its new varieties of macaroni and cheese.)\u003c/p>\n\u003cp>The devious cheesemakers of the 17th century used these colorings to pass their products off as the full-fat, naturally yellowish-orange cheese that Londoners had come to expect.\u003c/p>\n\u003cp>The tradition of coloring cheese then carried over in the U.S. Lots of cheesemakers in Indiana, Ohio, Wisconsin and New York have a long history of coloring cheddar.\u003c/p>\n\u003cp>The motivation was part tradition, part marketing to make their cheeses stand out. There was another reason, too: It helped cheesemakers achieve a uniform color in their cheeses.\u003c/p>\n\u003cp>But Kindstedt says it's not a tradition that ever caught on in New England dairy farms.\u003c/p>\n\u003cp>\"Here in New England there was a disdain for brightly colored cheese,\" Kindstedt says.\u003c/p>\n\u003cp>And that's why to this day, we still see lots of naturally white cheddar cheese from places such as \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=1454097\">Vermont\u003c/a>.\u003c/p>\n\u003cp>With the boom in the artisanal food movement, we're starting to see more cheese produced from grass-fed cows.\u003c/p>\n\u003cp>And as a result, we may notice the butterlike color in summer cheeses — similar to what the 17th century Londoners ate.\u003c/p>\n\u003cp>\"We absolutely see the color changes when the cows transition onto pasture in early May,\" cheesemaker \u003ca href=\"http://shelburnefarms.org/about/people/nat-bacon\">Nat Bacon\u003c/a> of Shelburne Farms in Vermont wrote to us in an email. He says it's especially evident \"in the whey after we cut the curd, and also in the finished cheese. Both get quite golden in color, kind of like straw, with the beta-carotenes the cows are eating in the fresh meadow grasses.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73590/how-17th-century-fraud-gave-rise-to-bright-orange-cheese","authors":["byline_bayareabites_73590"],"categories":["bayareabites_188","bayareabites_2090","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_12674","bayareabites_14750","bayareabites_12673","bayareabites_11282","bayareabites_679","bayareabites_677","bayareabites_10921"],"featImg":"bayareabites_73597","label":"bayareabites"},"bayareabites_73225":{"type":"posts","id":"bayareabites_73225","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73225","score":null,"sort":[1383344678000]},"guestAuthors":[],"slug":"kraft-dims-that-mac-and-cheese-artificially-orange-glow","title":"Kraft Dims That Mac And Cheese Artificially Orange Glow","publishDate":1383344678,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73229\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\" alt=\"Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\" width=\"624\" height=\"351\" class=\"size-full wp-image-73229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Yu, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/01/242412024/kraft-dims-that-mac-and-cheese-artificially-orange-glow\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>One of the iconic foods of American childhood is becoming a bit less startlingly orange.\u003c/p>\n\u003cp>Kraft Foods plans to \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">remove\u003c/a> artificial food coloring from mac and cheese products that are marketed for children, starting early next year.\u003c/p>\n\u003cp>Company spokesperson Lynne Galia told The Salt that the artificial dyes will be replaced with colors from spices such as paprika, annatto and turmeric. But she denies this is a response to an online \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition\u003c/a> asking the company to stop using the dyes in mac and cheese.\u003c/p>\n\u003cp>\"We've been working on this relaunch for quite some time,\" Galia says. \"It is completely in line with our company's ongoing effort to deliver better nutrition in our products.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She points out Kraft will also add more whole grain to the \"Shapes\" products, which are marketed for children, and also reduce sodium and saturated fat.\u003c/p>\n\u003cp>This is part of a continued rollout of products with natural or no food coloring over several years, naming \u003ca href=\"http://www.kraftfoodsgroup.com/SiteCollectionDocuments/pdf/KMC_Letter_to_Fans.pdf\">14 examples\u003c/a>, including the \"Organic,\" \"Deluxe\" and \"Homestyle\" varieties, Galia says.\u003c/p>\n\u003cp>Vani Hari, a \u003ca href=\"http://foodbabe.com/\">blogger\u003c/a> in Charlotte, N.C., who started the petition, says she expected this move.\u003c/p>\n\u003cp>\"Like a corporation, they're not going to say that it was because of us,\" Hari told The Salt. \"They're going to try and act like they were planning to do it all along.\"\u003c/p>\n\u003cp>The Change.org \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition \u003c/a>called on Kraft to take artificial food dyes out of all mac and cheese products.\u003c/p>\n\u003cp>But fierce fans of that Day-Glo orange processed powdered cheese need not despair. Kraft will continue to use artificial dyes in the plain mac and cheese with \"original flavor\", \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">according \u003c/a>to the Associated Press.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">petition\u003c/a> on Change.org is asking the candy company Mars to produce its iconic M&Ms without artificial dyes, saying they can make children hyperactive.\u003c/p>\n\u003cp>There is growing evidence that artificial food coloring can affect a child's behavior, according to Andrew Adesman, chief of developmental and behavioral pediatrics at the Steven & Alexandra Cohen Children's Medical Center of New York. \"On the other hand, these effects are relatively modest,\" he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">told\u003c/a> NPR's Allison Aubrey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Kraft will produce mac and cheese without artificial dyes, the food processing giant says. But the change affects only a line marketed specifically for children. Aficionados will still be able to purchase the luridly orange \"original\" version. A Change.org petition had asked Kraft to remove dyes from all mac and cheese products.","status":"publish","parent":0,"modified":1383344678,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":390},"headData":{"title":"Kraft Dims That Mac And Cheese Artificially Orange Glow | KQED","description":"Kraft will produce mac and cheese without artificial dyes, the food processing giant says. But the change affects only a line marketed specifically for children. Aficionados will still be able to purchase the luridly orange "original" version. A Change.org petition had asked Kraft to remove dyes from all mac and cheese products.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Kraft Dims That Mac And Cheese Artificially Orange Glow","datePublished":"2013-11-01T22:24:38.000Z","dateModified":"2013-11-01T22:24:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"73225 http://blogs.kqed.org/bayareabites/?p=73225","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/01/kraft-dims-that-mac-and-cheese-artificially-orange-glow/","disqusTitle":"Kraft Dims That Mac And Cheese Artificially Orange Glow","nprByline":"Alan Yu","nprStoryId":"242412024","nprApiLink":"http://api.npr.org/query?id=242412024&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/11/01/242412024/kraft-dims-that-mac-and-cheese-artificially-orange-glow?ft=3&f=242412024","nprRetrievedStory":"1","nprPubDate":"Fri, 01 Nov 2013 17:30:00 -0400","nprStoryDate":"Fri, 01 Nov 2013 17:27:00 -0400","nprLastModifiedDate":"Fri, 01 Nov 2013 17:29:59 -0400","path":"/bayareabites/73225/kraft-dims-that-mac-and-cheese-artificially-orange-glow","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73229\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\" alt=\"Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\" width=\"624\" height=\"351\" class=\"size-full wp-image-73229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Yu, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/01/242412024/kraft-dims-that-mac-and-cheese-artificially-orange-glow\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>One of the iconic foods of American childhood is becoming a bit less startlingly orange.\u003c/p>\n\u003cp>Kraft Foods plans to \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">remove\u003c/a> artificial food coloring from mac and cheese products that are marketed for children, starting early next year.\u003c/p>\n\u003cp>Company spokesperson Lynne Galia told The Salt that the artificial dyes will be replaced with colors from spices such as paprika, annatto and turmeric. But she denies this is a response to an online \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition\u003c/a> asking the company to stop using the dyes in mac and cheese.\u003c/p>\n\u003cp>\"We've been working on this relaunch for quite some time,\" Galia says. \"It is completely in line with our company's ongoing effort to deliver better nutrition in our products.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She points out Kraft will also add more whole grain to the \"Shapes\" products, which are marketed for children, and also reduce sodium and saturated fat.\u003c/p>\n\u003cp>This is part of a continued rollout of products with natural or no food coloring over several years, naming \u003ca href=\"http://www.kraftfoodsgroup.com/SiteCollectionDocuments/pdf/KMC_Letter_to_Fans.pdf\">14 examples\u003c/a>, including the \"Organic,\" \"Deluxe\" and \"Homestyle\" varieties, Galia says.\u003c/p>\n\u003cp>Vani Hari, a \u003ca href=\"http://foodbabe.com/\">blogger\u003c/a> in Charlotte, N.C., who started the petition, says she expected this move.\u003c/p>\n\u003cp>\"Like a corporation, they're not going to say that it was because of us,\" Hari told The Salt. \"They're going to try and act like they were planning to do it all along.\"\u003c/p>\n\u003cp>The Change.org \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition \u003c/a>called on Kraft to take artificial food dyes out of all mac and cheese products.\u003c/p>\n\u003cp>But fierce fans of that Day-Glo orange processed powdered cheese need not despair. Kraft will continue to use artificial dyes in the plain mac and cheese with \"original flavor\", \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">according \u003c/a>to the Associated Press.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">petition\u003c/a> on Change.org is asking the candy company Mars to produce its iconic M&Ms without artificial dyes, saying they can make children hyperactive.\u003c/p>\n\u003cp>There is growing evidence that artificial food coloring can affect a child's behavior, according to Andrew Adesman, chief of developmental and behavioral pediatrics at the Steven & Alexandra Cohen Children's Medical Center of New York. \"On the other hand, these effects are relatively modest,\" he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">told\u003c/a> NPR's Allison Aubrey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73225/kraft-dims-that-mac-and-cheese-artificially-orange-glow","authors":["byline_bayareabites_73225"],"categories":["bayareabites_1245","bayareabites_1246","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_12643","bayareabites_12645","bayareabites_12646","bayareabites_12644","bayareabites_11282","bayareabites_679","bayareabites_12647","bayareabites_10921"],"featImg":"bayareabites_73229","label":"bayareabites"},"bayareabites_57461":{"type":"posts","id":"bayareabites_57461","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57461","score":null,"sort":[1361925056000]},"guestAuthors":[],"slug":"how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat","title":"How The Food Industry Manipulates Taste Buds With 'Salt Sugar Fat'","publishDate":1361925056,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/26/172969363/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat\">Fresh Air from WHYY:\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/02/20130226_fa_01.mp3\"] \u003c/p>\n\u003cp>Post by Nell Boeschenstein, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/26/172969363/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat\">The Salt at NPR Food\u003cbr>\n\u003c/a> (2/26/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/172614586/salt-sugar-fat-how-the-food-giants-hooked-us\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salt-sugar-fat-cover-191x290.jpg\" alt=\"Salt Sugar Fat: How the Food Giants Hooked Us. by Michael Moss\" width=\"191\" height=\"290\" class=\"alignleft size-medium wp-image-57473\">\u003c/a>Dealing Coke to customers called \"heavy users.\" Selling to teens in an attempt to hook them for life. Scientifically tweaking ratios of salt, sugar and fat to optimize consumer bliss.\u003c/p>\n\u003cp>In his new book, \u003ca href=\"http://www.npr.org/books/titles/172614586/salt-sugar-fat-how-the-food-giants-hooked-us\">\u003cem>Salt Sugar Fat: How the Food Giants Hooked Us\u003c/em>\u003c/a>, Pulitzer Prize-winning journalist Michael Moss goes inside the world of processed and packaged foods.\u003c/p>\n\u003cp>Moss begins his tale back in 1999, when a vice president at Kraft addressed a meeting of top executives of America's biggest food companies. His topic: the growing public health concerns over the \u003ca href=\"http://www.npr.org/series/136462878/living-large-obesity-in-america\">obesity epidemic\u003c/a> and the role packaged and processed foods were playing in it. Michael Mudd stated his case, pleading with his colleagues to pay attention to the health crisis and consider what companies could do to hold themselves accountable.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to Moss, the first response came from the CEO of General Mills.\u003c/p>\n\u003cp>\"[He] got up and made some very forceful points from his perspective,\" Moss tells \u003cem>Fresh Air's\u003c/em> Dave Davies, \"and his points included this: We at General Mills have been responsible not only to consumers but to shareholders. We offer products that are low-fat, low-sugar, have whole grains in them, to people who are concerned about eating those products.\u003c/p>\n\u003cp>\"Bottom line being, though, that we need to ensure that our products taste good, because our accountability is also to our shareholders. And there's no way we could start down-formulating the usage of salt, sugar, fat if the end result is going to be something that people do not want to eat.\"\u003c/p>\n\u003cfigure id=\"attachment_57472\" class=\"wp-caption alignright\" style=\"max-width: 209px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/michael-moss.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/michael-moss-209x290.jpg\" alt=\"Michael Moss is a Pulitzer Prize-winning reporter for <em>The New York Times.</em> Photo: Tony Cenicola/The New York Times\" width=\"209\" height=\"290\" class=\"size-medium wp-image-57472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Moss is a Pulitzer Prize-winning reporter for \u003cem>The New York Times.\u003c/em> Photo: Tony Cenicola/The New York Times\u003c/figcaption>\u003c/figure>\n\u003cp>In \u003cem>Salt Sugar Fat\u003c/em>, Moss details how those three ingredients became key to the success of processed and packaged foods — and how they are fueling the nationwide obesity epidemic.\u003c/p>\n\u003cp>Employing scientists to dissect elements of the palate and tweak ratios of salt, sugar and fat to optimize taste, the processed food industry, Moss says, has \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/03/166395677/can-big-food-kick-its-obesity-habit-does-it-really-want-to\">hooked consumers\u003c/a> on their products the same way the cigarette industry hooked smokers on nicotine.\u003c/p>\n\u003cp>Since that meeting in 1999, when executives declined to craft an industrywide standard for more healthful products, some companies, like Kraft, have tackled the issue unilaterally, altering recipes to cut down on salt, sugar and fat. Moss' research, however, indicates that government regulation may be necessary to implement industrywide standards in the interest of public health.\u003c/p>\n\u003cp>\"I was surprised to hear from the former CEO of Philip Morris, who is no friend of government, no friend of government regulation,\" says Moss, \"to tell me that, 'Look, Michael, in the case of the processed food industry, what you're looking at is a total inability on their part to collectively decide to do the right thing by consumers on the health profile of their products. In this case, I can see how you might need government regulation if [for] nothing else [than] to give the companies cover from the pressure of Wall Street.' \"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the marketing campaign for Frosted Mini-Wheats that called the cereal \"brain food\"\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"What they came up with was some science that they had generated that they said showed that kids who ate Frosted Mini-Wheats for breakfast would be as much as or almost 20 percent more alert in the classroom, which the company translated into better grades for kids. ... You could almost see parents trying to do the math: 'Well, you know, Johnny got a C+ on that test, and if we bumped it up by 20 percent, hey, he's in an A-minus category.' That campaign went on for a while until the FTC jumped in and said, 'Hey, wait a minute, we're looking at your study and it doesn't really show anything near that kind of gain,' and not only that, but they weren't even looking at other breakfasts to compare to the Frosted Mini-Wheats.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On Coke's marketing strategy \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Within Coke they referred to their best customers not as you might think — 'consumers' or 'loyal fans' or something like that. They became known as 'heavy users.' And Coke had a formula ... that basically said, '20 percent of the people will use 80 percent of the product.' And, as Coke saw it, it was worth their while more to focus on those 20 percent using 80 percent of the product than to try to generate more consumption by the other 80 percent. So the heavy users of soda became those people who were drinking as many as 1,000 cans of soda a year, sometimes even more.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On hooking teens on brand loyalty\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"The clientele were kids — teenagers — who were going out on their own for the first time with a little bit of change into an environment where they could make the decision about what to buy and, for $1 or $2, they could go in there and choose a soda or a snack and decide between brands. And this was critical to Coke, as it is to other companies, because those decisions early on, especially in the teen years, will develop brand loyalties. So a child that chooses Pepsi at age 13 or 14 is likely to maintain that brand loyalty through the rest of their life.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On Kraft owner Philip Morris' foresight with regards to processed foods\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"As Philip Morris came under pressure for nicotine and cigarettes, it eventually started looking at the food divisions in light of the emerging obesity crisis. And there were moments in these internal documents where Philip Morris officials were saying to the food division, 'You guys are going to face a problem with salt, sugar, fat in terms of obesity of the same magnitude, if not more than [what] we're facing with nicotine right now. And you've got to start thinking about this issue and how you're going to deal with that.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On visiting Kellogg \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"They made for me special versions of some of their most iconic products ... without any salt in it to show me why they were having trouble cutting back. And, I have to say, it was a god-awful experience. ... starting with Cheez-Its, which normally I could eat all day long. The Cheez-Its without salt stuck to the roof of my mouth and I could barely swallow. Then we moved onto frozen waffles, which tasted like straw. The real moment came in tasting a cereal — I think it was Corn Flakes — which tasted hugely, awfully metallic. It was almost like a filling had come out of my mouth and it was sloshing around.\"\n\u003c/p>\u003c/blockquote>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"From food scientists who study the human palate to maximize consumer bliss, to marketing campaigns that target teens to hook them for life on a brand, Pulitzer Prize-winning journalist Michael Moss' new book goes inside the world of processed, packaged goods.","status":"publish","parent":0,"modified":1361925785,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1153},"headData":{"title":"How The Food Industry Manipulates Taste Buds With 'Salt Sugar Fat' | KQED","description":"From food scientists who study the human palate to maximize consumer bliss, to marketing campaigns that target teens to hook them for life on a brand, Pulitzer Prize-winning journalist Michael Moss' new book goes inside the world of processed, packaged goods.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How The Food Industry Manipulates Taste Buds With 'Salt Sugar Fat'","datePublished":"2013-02-27T00:30:56.000Z","dateModified":"2013-02-27T00:43:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"57461 http://blogs.kqed.org/bayareabites/?p=57461","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/26/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat/","disqusTitle":"How The Food Industry Manipulates Taste Buds With 'Salt Sugar Fat'","nprByline":"Nell Boeschenstein","nprStoryId":"172969363","nprApiLink":"http://api.npr.org/query?id=172969363&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/02/26/172969363/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat?ft=3&f=172969363","nprRetrievedStory":"1","nprPubDate":"Tue, 26 Feb 2013 15:05:00 -0500","nprStoryDate":"Tue, 26 Feb 2013 11:00:00 -0500","nprLastModifiedDate":"Tue, 26 Feb 2013 15:05:07 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/02/20130226_fa_01.mp3?orgId=1&topicId=1033&ft=3&f=172969363","nprAudioM3u":"http://api.npr.org/m3u/1172960338-1af99a.m3u?orgId=1&topicId=1033&ft=3&f=172969363","path":"/bayareabites/57461/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/02/20130226_fa_01.mp3?orgId=1&topicId=1033&ft=3&f=172969363","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/26/172969363/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat\">Fresh Air from WHYY:\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/02/20130226_fa_01.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Nell Boeschenstein, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/26/172969363/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat\">The Salt at NPR Food\u003cbr>\n\u003c/a> (2/26/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/172614586/salt-sugar-fat-how-the-food-giants-hooked-us\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salt-sugar-fat-cover-191x290.jpg\" alt=\"Salt Sugar Fat: How the Food Giants Hooked Us. by Michael Moss\" width=\"191\" height=\"290\" class=\"alignleft size-medium wp-image-57473\">\u003c/a>Dealing Coke to customers called \"heavy users.\" Selling to teens in an attempt to hook them for life. Scientifically tweaking ratios of salt, sugar and fat to optimize consumer bliss.\u003c/p>\n\u003cp>In his new book, \u003ca href=\"http://www.npr.org/books/titles/172614586/salt-sugar-fat-how-the-food-giants-hooked-us\">\u003cem>Salt Sugar Fat: How the Food Giants Hooked Us\u003c/em>\u003c/a>, Pulitzer Prize-winning journalist Michael Moss goes inside the world of processed and packaged foods.\u003c/p>\n\u003cp>Moss begins his tale back in 1999, when a vice president at Kraft addressed a meeting of top executives of America's biggest food companies. His topic: the growing public health concerns over the \u003ca href=\"http://www.npr.org/series/136462878/living-large-obesity-in-america\">obesity epidemic\u003c/a> and the role packaged and processed foods were playing in it. Michael Mudd stated his case, pleading with his colleagues to pay attention to the health crisis and consider what companies could do to hold themselves accountable.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to Moss, the first response came from the CEO of General Mills.\u003c/p>\n\u003cp>\"[He] got up and made some very forceful points from his perspective,\" Moss tells \u003cem>Fresh Air's\u003c/em> Dave Davies, \"and his points included this: We at General Mills have been responsible not only to consumers but to shareholders. We offer products that are low-fat, low-sugar, have whole grains in them, to people who are concerned about eating those products.\u003c/p>\n\u003cp>\"Bottom line being, though, that we need to ensure that our products taste good, because our accountability is also to our shareholders. And there's no way we could start down-formulating the usage of salt, sugar, fat if the end result is going to be something that people do not want to eat.\"\u003c/p>\n\u003cfigure id=\"attachment_57472\" class=\"wp-caption alignright\" style=\"max-width: 209px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/michael-moss.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/michael-moss-209x290.jpg\" alt=\"Michael Moss is a Pulitzer Prize-winning reporter for <em>The New York Times.</em> Photo: Tony Cenicola/The New York Times\" width=\"209\" height=\"290\" class=\"size-medium wp-image-57472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Moss is a Pulitzer Prize-winning reporter for \u003cem>The New York Times.\u003c/em> Photo: Tony Cenicola/The New York Times\u003c/figcaption>\u003c/figure>\n\u003cp>In \u003cem>Salt Sugar Fat\u003c/em>, Moss details how those three ingredients became key to the success of processed and packaged foods — and how they are fueling the nationwide obesity epidemic.\u003c/p>\n\u003cp>Employing scientists to dissect elements of the palate and tweak ratios of salt, sugar and fat to optimize taste, the processed food industry, Moss says, has \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/03/166395677/can-big-food-kick-its-obesity-habit-does-it-really-want-to\">hooked consumers\u003c/a> on their products the same way the cigarette industry hooked smokers on nicotine.\u003c/p>\n\u003cp>Since that meeting in 1999, when executives declined to craft an industrywide standard for more healthful products, some companies, like Kraft, have tackled the issue unilaterally, altering recipes to cut down on salt, sugar and fat. Moss' research, however, indicates that government regulation may be necessary to implement industrywide standards in the interest of public health.\u003c/p>\n\u003cp>\"I was surprised to hear from the former CEO of Philip Morris, who is no friend of government, no friend of government regulation,\" says Moss, \"to tell me that, 'Look, Michael, in the case of the processed food industry, what you're looking at is a total inability on their part to collectively decide to do the right thing by consumers on the health profile of their products. In this case, I can see how you might need government regulation if [for] nothing else [than] to give the companies cover from the pressure of Wall Street.' \"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the marketing campaign for Frosted Mini-Wheats that called the cereal \"brain food\"\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"What they came up with was some science that they had generated that they said showed that kids who ate Frosted Mini-Wheats for breakfast would be as much as or almost 20 percent more alert in the classroom, which the company translated into better grades for kids. ... You could almost see parents trying to do the math: 'Well, you know, Johnny got a C+ on that test, and if we bumped it up by 20 percent, hey, he's in an A-minus category.' That campaign went on for a while until the FTC jumped in and said, 'Hey, wait a minute, we're looking at your study and it doesn't really show anything near that kind of gain,' and not only that, but they weren't even looking at other breakfasts to compare to the Frosted Mini-Wheats.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On Coke's marketing strategy \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Within Coke they referred to their best customers not as you might think — 'consumers' or 'loyal fans' or something like that. They became known as 'heavy users.' And Coke had a formula ... that basically said, '20 percent of the people will use 80 percent of the product.' And, as Coke saw it, it was worth their while more to focus on those 20 percent using 80 percent of the product than to try to generate more consumption by the other 80 percent. So the heavy users of soda became those people who were drinking as many as 1,000 cans of soda a year, sometimes even more.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On hooking teens on brand loyalty\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"The clientele were kids — teenagers — who were going out on their own for the first time with a little bit of change into an environment where they could make the decision about what to buy and, for $1 or $2, they could go in there and choose a soda or a snack and decide between brands. And this was critical to Coke, as it is to other companies, because those decisions early on, especially in the teen years, will develop brand loyalties. So a child that chooses Pepsi at age 13 or 14 is likely to maintain that brand loyalty through the rest of their life.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On Kraft owner Philip Morris' foresight with regards to processed foods\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"As Philip Morris came under pressure for nicotine and cigarettes, it eventually started looking at the food divisions in light of the emerging obesity crisis. And there were moments in these internal documents where Philip Morris officials were saying to the food division, 'You guys are going to face a problem with salt, sugar, fat in terms of obesity of the same magnitude, if not more than [what] we're facing with nicotine right now. And you've got to start thinking about this issue and how you're going to deal with that.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On visiting Kellogg \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"They made for me special versions of some of their most iconic products ... without any salt in it to show me why they were having trouble cutting back. And, I have to say, it was a god-awful experience. ... starting with Cheez-Its, which normally I could eat all day long. The Cheez-Its without salt stuck to the roof of my mouth and I could barely swallow. Then we moved onto frozen waffles, which tasted like straw. The real moment came in tasting a cereal — I think it was Corn Flakes — which tasted hugely, awfully metallic. It was almost like a filling had come out of my mouth and it was sloshing around.\"\n\u003c/p>\u003c/blockquote>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57461/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat","authors":["byline_bayareabites_57461"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_34","bayareabites_181"],"tags":["bayareabites_11284","bayareabites_11278","bayareabites_11274","bayareabites_11281","bayareabites_11282","bayareabites_11277","bayareabites_11275","bayareabites_11283","bayareabites_11276","bayareabites_10921","bayareabites_11279"],"featImg":"bayareabites_57462","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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