Kraft is removing sorbic acid from the American and White American varieties, the Northfield-based company confirmed. It is adding a mold inhibitor, natamycin, and a proprietary, unnamed ingredient for food safety.

“We know families today want convenient foods that have no artificial preservatives and a simpler, more recognizable ingredient list, and Kraft is working to deliver more of these options for some of our most beloved brands,” Brian Gelb, a senior associate brand manager for Kraft Foods, said in a statement.

According to the U.S. Food and Drug Administration, natamycin is an antifungal that can be applied on cheese. Sorbic acid is generally recognized as safe by the U.S. Food and Drug Administration.

The move comes two years after Kraft started advertising that Kraft Singles have “no artificial flavors.”

For now, the change applies to the American and White American varieties of Kraft Singles and not to the 2% milk varieties.