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's website, in the 1930s, Velveeta became the first cheese product to gain the American Medical Association 's seal of approval. It was reformulated in 1953 as a cheese spread.