KD set to lose it's bright orange colour

[NFLDERS]

http://www.cbc.ca/news/business/kra...ic-colours-from-macaroni-and-cheese-1.3040324

The article doesn't include plans to use Tumeric, and Paprika in it's new recipe; as was reported in our news this morning.

 

[Kbee]

Maybe they should stop using powdered "cheese" too LOL

 

[ronandannette]

I thought turmeric had all kinds of health benefits. It would likely the most healthy part of Kraft Dinner if it was used. What colour is it going to be now? For a long time they've marketed one variety as "White Cheddar" and charged a hefty premium for it (like 2x the price of regular). How did that work? Was it always just the same stuff without artificial colour?

 

[NFLDERS]

I thought turmeric had all kinds of health benefits. It would likely the most healthy part of Kraft Dinner if it was used. What colour is it going to be now? For a long time they've marketed one variety as "White Cheddar" and charged a hefty premium for it (like 2x the price of regular). How did that work? Was it always just the same stuff without artificial colour?

Probably still an Orange just not as bright. There was at one time a joke about whether we could glow in the dark because of the KD recipe!

 

[sukhakuli]

All cheese is white, so any yellow cheeses you see in the store is artificially colored.

On a side note, why do Canadians call mac and cheese Kraft Dinner. It's the same thing, right? I'm always just curious about why people use the language they use.

 

[mombrontrent]

It will still be brightly coloured. Turmeric is BRIGHT yellow and mixed with the red paprika it will be a BRIGHT orange. I use turmeric often and it instantly turns food, cutting boards, dishes etc. bright yellow, a little goes a long way.

 

[mombrontrent]

All cheese is white, so any yellow cheeses you see in the store is artificially colored.

On a side note, why do Canadians call mac and cheese Kraft Dinner. It's the same thing, right? I'm always just curious about why people use the language they use.

This is how it is sold here:

 

[ronandannette]

All cheese is white, so any yellow cheeses you see in the store is artificially colored.

On a side note, why do Canadians call mac and cheese Kraft Dinner. It's the same thing, right? I'm always just curious about why people use the language they use.

Because that's what it says on the box. Even the term "mac and cheese" in general was not common here a decade ago. I and everybody I know still say macaroni and cheese for the kind you make homemade. I've never in my life heard a Canadian call Kraft Dinner anything but Kraft Dinner.

 

[Diznygrl]

I think "Kraft Dinner" is a more appropriate description of the product anyway and I kind of wish it was called that here too.

 

[mombrontrent]

View attachment 89967
Because that's what it says on the box. Even the term "mac and cheese" in general was not common here a decade ago. I and everybody I know still say macaroni and cheese for the kind you make homemade. I've never in my life heard a Canadian call Kraft Dinner anything but Kraft Dinner.

I have heard it referred to as KD though, which is the shortened version of Kraft Dinner. But you are right in general Kraft Dinner is always Kraft Dinner and macaroni and cheese would be the homemade version.

 

[ronandannette]

I have heard it referred to as KD though, which is the shortened version of Kraft Dinner. But you are right in general Kraft Dinner is always Kraft Dinner and macaroni and cheese would be the homemade version.

I think that really caught on 6 or 7 years ago when the advertising slogan was "gotta be KD". I still remember the commercials and I noticed (thanks to your big picture) that it's even printed right on the box! (And FWIW, KD is so far removed from "real" macaroni and cheese that it truly would never occur to me to call it that. )

 

[leebee]

I've never heard it called "Kraft Dinner." Here in the USA the box says "Kraft" in the logo form, "Macaroni and Cheese" in large letters, and in tiny letters beneath that, "dinner." Funny how it's so different in Canada. I wonder if it's the same recipe.

 

[lizabu]

I've never heard it called "Kraft Dinner." Here in the USA the box says "Kraft" in the logo form, "Macaroni and Cheese" in large letters, and in tiny letters beneath that, "dinner." Funny how it's so different in Canada. I wonder if it's the same recipe.

I've had both and it tastes the same.

 

[mombrontrent]

I've never heard it called "Kraft Dinner." Here in the USA the box says "Kraft" in the logo form, "Macaroni and Cheese" in large letters, and in tiny letters beneath that, "dinner." Funny how it's so different in Canada. I wonder if it's the same recipe.

I am pretty sure it's the same recipe. Also lots of Canadians eat their Kraft Dinner topped with lots of ketchup, not sure if Americans so the same?

 

[kimblebee]

I buy the extra cheese Mac and cheese when I'm in Fargo for a shopping weekend and it is absolutely not the same as extra cheesy Kraft Dinner. The American version is way better in my opinion. Way cheaper too, which is why I stock up. I'm out now, and out of Jif so I see a road trip in my future.

 

[bcla]

I thought turmeric had all kinds of health benefits. It would likely the most healthy part of Kraft Dinner if it was used. What colour is it going to be now? For a long time they've marketed one variety as "White Cheddar" and charged a hefty premium for it (like 2x the price of regular). How did that work? Was it always just the same stuff without artificial colour?

Turmeric is a common component in many radiator stop leak products along with ginger and almond shells. All I've heard is that once it finds a hole/crack, it tends to harden once it consistently comes into contact with air and plugs the leak - within reason. I saw the ingredients on some stop leak tablets I bought at an auto parts store.

 

[LBIJim]

All cheese is white, so any yellow cheeses you see in the store is artificially colored.

On a side note, why do Canadians call mac and cheese Kraft Dinner. It's the same thing, right? I'm always just curious about why people use the language they use.

I thought the product was called "Kraft Dinner" in the States too. I don't think it's been in this house for over 20 years. DW has some strange phobia about mac & cheese (a lunch lady in 3rd grade apparently forced her to eat the school cafeteria's version of it) and neither DDs nor I ever cared for the powdered kind. But DDs and I will eat homemade mac & cheese.

As for yellow cheese, why do North Jersey people insist on buying the yellow American "cheese" from the deli?
And why do they insist on calling pork roll "Taylor Ham?"

 

[bcla]

All cheese is white, so any yellow cheeses you see in the store is artificially colored.

Not necessarily. Certainly orange cheddar (and some other hard cheeses) are colored with anatto, as is butter to make it pale yellow. Kraft used chemical food coloring to get that day-glo orange. I have a box in the kitchen and it says yellow 5 and yellow 6. Yeah - I give this stuff to my kid. There are some cheeses that do have a natural yellow because of whatever the cow ate. I've also had some cheeses that darken during aging to a light yellow. This article explains it:

http://www.thekitchn.com/all-the-co...eese-colors-explained-the-cheesemonger-166329
Yellow cheeses with a buttery hue (not the brightly-colored yellow cheeses, described above) are largely cow milk cheeses. Even more specifically, they're probably grass-fed cow milk cheeses, and probably from the milk of a breed of cow (like the Jersey breed) with super-high fat content. Butterfat in milk, in conjunction with the beta-carotene in an animal's diet, makes a cheese deeply yellow. Beta-carotene (think carrots) translates directly from the milk to the vat to that final wedge of cheese. A cow that munches on grass intakes significantly more beta carotene than one that's eating hay or grain. A few American greats come to mind that typify this phenomenon: Meadowcreek Dairy's Grayson, Upland Cheese Company's Pleasant Ridge Reserve, and Cato Corner's Hooligan. Furthermore, a cheese that's left to age will deepen in color, so a cheese that's ripened for 9 months will be significantly more intense color-wise than a fresh cheese.

 

[Kogo Shuko]

Not to be way off topic, but Kraft Dinner or Kraft Mac'n'Cheese has been around since... 1937!! WOWZA! When I think 1930s, I don't normally think processed foods like KD.

I'm not sure how the change in recipe is going to go over with my BF's son. He loves KD, but he also hates new foods and flavours.

 

[luvsJack]

I am pretty sure it's the same recipe. Also lots of Canadians eat their Kraft Dinner topped with lots of ketchup, not sure if Americans so the same?

Really? I didn't know that. When I worked in child care, one day a week we would have Kraft Mac and Cheese and usually with fish sticks. We gave them ketchup for their fish sticks and 95% of them would put the ketchup on their mac and cheese! I never got the taste for it but they loved it that way to the point that if we ever had mac and cheese with foods that did not "require" ketchup, they would ask for it.