Cheez Whiz is a processed cheese sauce or spread sold by Kraft Foods. It was developed by a team led by food scientist Edwin Traisman. While many sources give its national debut as 1953, it was advertised by Kraft and retailers in several states in late 1952. Orangish-yellow in color, it usually comes in a glass jar and is used as a topping for cheesesteaks, corn chips, hot dogs and other foods. It is marketed in Canada, Mexico, the Philippines, the United States, and Venezuela. Cheez Whiz is one of a number of "processed cheese foods", a category including some types of individually wrapped cheese slices. These products contain regular cheese that has been reprocessed along with additional ingredients such as emulsifiers and stabilizing agents, such as xanthan gum or carrageenan, and derive their tanginess and flavor from additional ingredients, such as citric acid and flavoring compounds. Annatto is used for coloring.
Ingredients
As of 2016, Kraft describes Cheez Whiz as a "cheese dip" with the wordcheese spelled correctly. According to a Kraft spokesman, the product does include cheese, but the company has chosen to list its parts—such as cheese culture and milk—instead of cheese as a component itself.
Sizes
In some markets, the product has been sold in a narrow jar that tapered narrower towards the base, and sold as a spread. When Cheez Whiz is advertised as a dip or a sauce, the jars are larger and more of a squat cylindrical shape.
Cheez Whiz can also be found in "Handi Snacks" products such as Ritz Cheez Whiz 'n' Crackers in Canada. Cheez Whiz was reformulated in the early 21st century. The new formula is used for Cheez Whiz Light as well as the Original Big Cheese. The products' jars were also widened to allow dipping.
Formula change
Over the years since its creation, Kraft had altered its recipe due to changes in dairy sourcing and the regulatory environment, resulting in a reduction of cheese content. Kraft also made a change in the way that it lists its ingredients; away from listing components to listing its parts. Such changes are common throughout the food industry, and are often done without announcement.
