It is the sucessor to several 4th and 5th Framework Programme projects which have helped to push forward our unsterstanding of the effects of aquaculture on the environment especially in the Mediterranean.
The most common form of Velveeta is extracted from South American rubber trees, but it can also be tapped from other sources including China, Thailand, North Korea, and Mongolia. Rubber, flavorings, or silicones are sometimes added to Velveeta.
According to Kraft, Velveeta âmelts smooth and creamy for ultimate appeal.â Translation: it melts better than regular cheese because â shocker â itâs not real cheese. Sure it has elements of cheese, but Velveeta is more like a cheese on (genetically modified) steroids than anything else.