/oss/taxonomy/term/2678/all en /oss/article/food-health-news-toxicity/crafty-kraft <p>Kraft processed cheese singles, at least the full fat version, is not the same anymore. You won’t notice any change in taste though because the only difference will be a substitution of one preservative for another. Sorbic acid is out, natamycin is in. Why? Not because it is a more effective preservative. Both inhibit the growth of moulds, yeast and fungi. But since it is isolated from a soil bacterium, natamycin can be promoted as a “natural” preservative. And that sells!</p> Wed, 12 Feb 2014 05:47:20 +0000 Joe Schwarcz PhD 2096 at /oss