The Surprising Calcium Content of Kraft Singles
Many consumers are surprised to learn that Kraft Singles contain a notable amount of calcium. This is largely due to the manufacturing process, which involves adding supplemental calcium. For instance, the ingredient list for Kraft Singles often includes calcium phosphate, a mineral salt used to increase the final product's calcium concentration. This added fortification helps to bolster the nutritional claims of the cheese product, making it a viable source of calcium for those who consume it.
While natural cheeses derive their calcium solely from the milk used in their production, processed cheese products can be engineered to contain higher levels. For example, some product listings state that their processed American cheese is an "excellent source of calcium," providing a significant percentage of the daily recommended value per slice. This deliberate addition of calcium helps Kraft compete with natural dairy products and meet certain nutritional targets, particularly for family-focused products.
Processed vs. Natural: Understanding the 'Cheese Product' Label
It is crucial to understand the distinction between Kraft Singles and natural cheese. According to FDA standards, a product must contain more than 51% actual cheese curds to be legally classified as "cheese". Kraft Singles, containing less, are therefore labeled as a "pasteurized prepared cheese product". This difference is more than just semantics; it speaks to the composition and manufacturing process.
Common Ingredients in Kraft Singles
- Cultured milk and enzymes
- Milk protein concentrate
- Whey and whey protein concentrate
- Calcium phosphate (for fortification)
- Sodium phosphate (an emulsifier)
- Salt
- Modified food starch
- Lactic acid
- Annatto and paprika extract (for color)
- Natamycin (a natural mold inhibitor)
These added ingredients, especially emulsifying salts like sodium phosphate, are what give the product its signature meltability and smooth texture. The inclusion of milk protein concentrate and whey also explains the presence of protein, another nutrient found in Kraft Singles. However, it is the added calcium phosphate that directly contributes to its high calcium count relative to its small size.
How Kraft's Calcium Compares to Other Cheeses
To put Kraft's calcium content into perspective, a comparison with natural cheeses is helpful. While Kraft Singles can offer a significant amount of calcium per slice, they also come with a higher sodium load and are considered less nutrient-dense ounce-for-ounce than their natural counterparts.
Comparison of Cheese Nutrients (per 1-ounce/28g slice)
| Nutrient | Kraft Singles (Approx.) | Swiss Cheese (Approx.) | Cheddar Cheese (Approx.) |
|---|---|---|---|
| Calories | ~60-80 | ~111 | ~114 |
| Calcium (% DV) | 20-25% | 19% | 15% |
| Sodium (% DV) | 9-19% | 2% | 8% |
| Saturated Fat (% DV) | 12-15% | 25% | 25% |
As the table shows, Kraft Singles have a competitive calcium percentage, but a much higher sodium content compared to Swiss and Cheddar cheese for a similar serving size. Swiss cheese and cheddar also generally contain more protein per serving. Therefore, while Kraft provides calcium, it is important to consider the broader nutritional profile.
The Role of Fortification and Additives
Fortification is the practice of adding micronutrients to food. In the case of Kraft Singles, calcium phosphate is added to increase the calcium content beyond what would naturally occur from the small amount of cheese curd present. This practice is common in many processed foods. The high calcium content is often presented as a key benefit, particularly for products targeted at children.
The use of emulsifiers like sodium phosphate is also a key part of the process. These additives prevent the fat from separating from the milk proteins when heated, resulting in that smooth, melty consistency that Kraft Singles are known for. Without them, the product would not have the same texture or performance. However, these processing aids contribute to the higher sodium levels found in processed cheese.
Moderation and Broader Dietary Context
While Kraft Singles do contain calcium, it's essential to consume them as part of a balanced diet. Relying solely on processed cheese for your calcium needs means a higher intake of sodium and saturated fats. For those seeking calcium from dairy, sources like natural hard cheeses, milk, and yogurt are excellent choices that often come with less sodium and fewer additives. For non-dairy options, leafy greens like kale and spinach are rich in calcium, along with fortified plant-based milk and juices. The key is to consider all nutritional aspects and not focus on a single nutrient in isolation. For more information on the importance of dietary calcium, visit the National Institutes of Health.
Conclusion
In summary, yes, Kraft cheese, and specifically Kraft Singles, contains a significant amount of calcium. This is primarily because it is fortified with calcium phosphate during the manufacturing process, allowing it to offer a comparable calcium percentage to some natural cheeses. However, this comes with a trade-off, namely higher sodium content and the presence of additives. For consumers, this means that while Kraft Singles can contribute to your daily calcium intake, they should be viewed in the context of a balanced diet that includes a variety of less-processed, nutrient-dense foods.
