Key findings
- 1Kraft Singles cannot legally be labeled "cheese", and the FDA requires them to be called "pasteurized prepared cheese product" because of their filler content
- 2The perfect melting behavior comes from emulsifiers (sodium citrate), not from the cheese itself; natural cheddar melts unevenly by comparison
- 3Kraft Deli Deluxe qualifies as actual "pasteurized process cheese" with higher cheese content and fewer fillers: a meaningful step down in processing
- 4The individually wrapped slice format itself demands a specific emulsifier and moisture profile that increases processing
What goes into Kraft Singles products?
Kraft Singles illustrate a processing technique called "cheese analogue" manufacturing. The process starts with real cheddar cheese but then disassembles it: the cheese is heated and melted, sodium citrate is added as an emulsifying salt to prevent the fat and protein from separating, and whey protein concentrate and milk protein concentrate are blended in as additional dairy protein that dilutes the actual cheese content. Sorbic acid preserves the slices for months, and annatto and paprika extracts provide the uniform orange color that natural cheddar lacks. The individually wrapped slice format is itself a processing indicator: the plastic film requires the cheese product to contain enough emulsifiers and moisture to remain pliable and peel cleanly. The result melts uniformly (which real cheese often does not), but that perfect meltability is a function of the emulsifier system, not natural cheese behavior. Kraft Deli Deluxe slices, by contrast, qualify as actual "pasteurized process cheese", a meaningful regulatory distinction indicating higher cheese content and fewer fillers.
How 14 kraft singles products break down
Share of products at each processing level, in our analysis.
Kraft Singles brand comparison
From least to most processed in our database.
How to read a kraft singles label
- 1
The label says "pasteurized prepared cheese product" not "cheese"; this FDA classification means it does not meet cheese standards
- 2
Sodium citrate and calcium phosphate are emulsifying salts that enable the smooth, uniform texture
- 3
Milk protein concentrate and whey protein concentrate are industrial dairy fillers that dilute real cheese content
- 4
Sorbic acid as a preservative signals a product engineered for months of shelf life, not days
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Frequently asked questions
Are Kraft Singles real cheese?
Kraft Singles contain real cheddar cheese as the first ingredient, but the final product is not legally cheese. The FDA classifies it as "pasteurized prepared cheese product" because of the added emulsifiers, whey fillers, and milk protein concentrate that dilute the cheese content below regulatory thresholds.
Is Kraft Deli Deluxe less processed than Kraft Singles?
Yes. Kraft Deli Deluxe qualifies as "pasteurized process cheese" (not "cheese product"), which indicates a higher percentage of actual cheese and fewer fillers, though both still contain emulsifiers and preservatives absent in natural cheese. Each product page shows its own score.
Why do Kraft Singles melt so perfectly?
The emulsifying salts (sodium citrate, calcium phosphate) create a uniform protein-fat-water matrix that melts smoothly and evenly. Natural cheese proteins tangle and separate when heated, which is why real cheddar can become oily or stringy. The "perfect melt" is an engineered property, not a natural one.
What is the difference between cheese and cheese product?
Under FDA regulations, "cheese" must contain a minimum percentage of milkfat and moisture from actual cheese. "Pasteurized process cheese" can blend multiple cheeses with emulsifiers. "Pasteurized prepared cheese product" (Kraft Singles) can further add non-cheese dairy ingredients like whey and milk protein concentrate, resulting in a lower actual cheese percentage.