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More than 500,000 packages of macaroni and cheese sold at Aldi stores nationwide have been recalled because they may contain undeclared soy lecithin, a soy-derived ingredient that can pose a risk to people with soy allergies or sensitivities.
According to the Food and Drug Administration, 58,405 cases of Park St. Deli Macaroni & Cheese are affected. Each case contains nine 20-ounce packages, bringing the total number of impacted packages to 525,645.
The plastic tubs of macaroni and cheese were sold inside paperboard sleeves.
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More than 500,000 packages of macaroni and cheese sold at Aldi stores nationwide have been recalled. (Paul Weaver/SOPA Images/LightRocket via Getty Images / Getty Images)
BEF Foods Inc., the product maker, initiated the voluntary recall on March 23, and the FDA classified it as a Class II recall on June 10.
A Class II recall means use of or exposure to the product may cause temporary or medically reversible adverse health consequences, or that the probability of serious adverse health consequences is remote, according to the FDA.
Customers are urged not to consume the affected products and to return them to the place of purchase for a full refund.
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The FDA said 58,405 cases containing nine 20-ounce packages each of the Park St. Deli Macaroni & Cheese are affected by the recall. (iStock / iStock)
Lecithin is a group of chemicals the body uses to move fats, according to the University of Rochester Medical Center.
They are found in various foods, including egg yolks, soybeans, wheat germ, peanuts and liver. Many people know lecithin as the oily film on their frying pan when they use a nonstick cooking spray.
Some people also take them as supplements. They can come in capsules, liquid or granules.
The FDA classified the recall as a Class II recall last week. (iStock / iStock)
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Lecithin is used in the food industry as an additive to combine foods, with salad dressing being one example.
Soy lecithin emulsifies ingredients like oil and water to blend the salad dressing into a smooth consistency, Judy Simon, a clinical dietitian nutritionist at the University of Washington, previously told USA TODAY.
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