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More than 500,000 pieces of macaroni and cheese sold at Aldi have been recalled due to possible undeclared allergens.
Cases of macaroni and cheese at Aldi’s Park St. Deli have been removed from shelves because they may contain soy lecithin. The product manufacturer, BF Foods, began a voluntary recall in March. The Food and Drug Administration classified this as a Class II recall on June 10th.
The FDA describes a Class II recall as a situation in which “use or exposure to a violative product is likely to cause a temporary or medically reversible adverse health effect,” or a situation in which “the likelihood of a serious adverse health effect is low.”
No news release was issued when the recall was initiated. USA TODAY has reached out to Aldi and BEF Foods for comment.
What you need to know about Aldi’s macaroni and cheese recall
58,405 products are subject to recall. Each case contained packages ranging from 9 to 20 ounces, resulting in 525,645 individual packages of macaroni and cheese extracted.
The following product codes are subject to the recall.
- SUL4839705
- SUL4839706
- SUL4853771
- SUL4853772
- SUL4854698
- SUL4854700
- SUL4854701
- SUL4855698
- SUL4855699
- SUL4855700
- SUL4857735
- SUL4857736
- SUL4857737
- SUL4857784
- SUL4857785
- SUL4866750
- SUL4866751
- SUL4866752
- SUL4866781
- SUL4866782
- SUL4866783
- SUL4866784
- SUL4872813
- SUL4872814
- SUL4872815
- SUL4873787
- SUL4873788
- SUL4886739
- SUL4886740
- SUL4887698
- SUL4887699
The FDA’s data page for the recall states that the affected packages were distributed nationwide.
What is soy lecithin?
According to the University of Rochester Medical Center, lecithin is a group of chemicals that the body uses to move fat.
It is found in foods such as egg yolks, soybeans, wheat germ, peanuts, and liver. Some people take it as a supplement. It is available in capsule, liquid, and granule forms.
In the food industry, lecithin is used as an additive to combine foods, the medical center added. One example is salad dressing.
Judy Simon, a clinical nutritionist at the University of Washington, previously told USA TODAY that soy lecithin emulsifies ingredients such as oil and water, blending salad dressings into a smooth consistency.
