Kraft announced that it has dropped the artificial preservatives in its Kraft Singles, which means grilled cheese sandwiches will never be the same (in a good way).

Due to growing food label scrutiny, Kraft, king of America’s favorite “pasteurized prepared cheese product,” has announced that it has removed artificial preservatives from its full-fat American and White American varieties (which account for a large portion of the brand’s sales). The changes do not affect the 2 percent fat, fat-free, or other full-fat varieties of Singles.

According to the Huffington Post, Kraft is replacing sorbic acid with natamycin, which Kraft says is a “natural mold inhibitor.” Natamycin is, essentially, a natural antifungal agent produced during fermentation.

The decision was largely influenced by a growth in America’s interest to stick to natural diets—because childhood diets of cheese puffs and Twinkies haven’t made us lost causes, right? Last week, Subway went through a similar change, removing a chemical additive from its bread that can also be found in shoe rubber and yoga mats.

Kraft plans on using this change as a selling point, adding “made with no artificial preservatives” to its promise of “no artificial flavors”. In October of last year, Kraft announced that it would stop adding artificial dyes to its macaroni and cheese products.

Gavin Schmidt, manager of cheese research and development at Kraft, told HuffPo that the change took about five years to perfect because Kraft wanted to ensure the product’s taste and shelf life remained the same.

[via Huffington Post]

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