Nestlé has been building engineering since the fat years

In times of crisis, the therapist often encourages the patient to sincerely examine his or her life before moving, and Nestlé seems to accept this attitude. “Is it worth it?” The world’s largest food group has asked executives to make DiGiorno Three Meat Croissant Crust pizza with lots of salt. The answer remained unsaid.

Nestlé’s latest motto is “Good food, good life”, but it has researched its brands, from KitKat chocolate to Maggi Noodles, and has found that it is popular with many. Internal performance this year accepted that more than 60 percent of its staple food and beverage products, such as ice cream, snacks, and salty pizza, do not meet the “recognized definition of health.”

This is not a shocking discovery. Nestlé is a Swiss processed food company, not a Danish chef serving fodder salads. Nestlé, Kraft Heinz և Unilever have traditionally prepared comfortable, reliable dishes with a long shelf life, lots of sugar and salt to whet the consumer’s appetite. They were experts in marketing them, and many people were happy to eat them.

After years of fattening, consumers and governments have revolted. With so much sugar, sodium և saturated fats are no longer acceptable և buyers are looking at the E-number labels on supplements. In: decree: It has become common sense not to buy writer Michael Polan’s “products with more than five ingredients or any ingredients that you can not easily pronounce.”

This leaves Nestlé and its competitors in the lurch. “Some of our categories և products will never be ‘healthy’ no matter how much we renovate,” the presentation said grimly. Ice cream or Orange San Pellegrino canned food with more than 7.1 g of sugar in 100 ml should be a treat sometimes, but removing the sugar will eliminate the indulgence.

Nestlé may sell the worst offenders to another company that cares less about its image but still has a problem. Buyers are likely to call everyone who looks appropriate, if there are only a few who have a good taste in raw labels that taste just as good as they used to. The wisdom is that whatever promises the manufacturers make, it can not be fulfilled.

For several years, the company has been playing the Jenga wooden blocks game component, removing as many unhealthy items from their products as possible without collapsing the building. It does not always work. Nestlé: withdrew his Milkybar Wowsomes, a low-sugar version of sugar in the UK and Ireland, after failing to sell as well as the original.

As food groups reduce the ingredients, they have to replace others to get the same effect. Take a sponge cake. One: to study found that 30 percent less fat could be used to bake a cake without altering its structure and taste so much that samplers objected to using OptiSol 5300 to replace the fat. Okay, but what on earth is the OptiSol 5300?

It turns out he is Ingredients: from flaxseed, which can extract large quantities of pastries ացնել extend their shelf life, but is good for a clean label because it comes from a plant. It is prepared by Glanbia Nutritionals, which: the bills themselves as a “quality terrestrial supplier guided by the science of innovative food solutions for the world’s largest brands.”

Glanbia started as: Irish Dairy Cooperative և still makes milk և cheese, but has stretched to where it operates in the food industry, inventing natural substitutes for traditional ingredients. It is not alone. Tate & Lyle, a British company founded as a sugar producer, plans to sell its sweeteners section to focus on making similar ingredients for Nestlé: others.

The clean label movement has been good for a number of food and biology groups. Givaudan, Symrise, Corbion, IFF Nourish, Ingredion – the ingredients of which spoil cakes, crumble cookies, produce pea proteins for vegetable milk. Like car parts suppliers, you may have never heard of them, but their technology is growing by their culinary role.

These ingredients may be healthier than chemical substitutes and additives, such as sugar and salt. They are also classified as pure label, so they can be sold naturally to buyers. But it is difficult to argue that they are less elaborate or more elaborate.

This applies to more plant-based foods. Impossible Foods takes DNA from soybeans և installs it in genetically engineered yeast to get the heme additive, which makes “bloodless” burgers “bleed”. U.S. Court of Appeals this month to protect regulatory approval of technology.

Consumers will one day notice that natural is not the same as raw new food. Kiwi fruit puree can be added: Cloudy apple juice, homogeneous liquid under high pressure to keep it homogeneous, to emphasize the aroma. It qualifies for a clean label, but is it nature or a trick?

Nestlé will continue to renovate based on its own analysis. It is assuming: Oatly, a Swedish oat drink maker in Europe, a pea-based milk alternative to Wunda; It has has been launched Sensational vuna tuna in Switzerland. But it still makes processed food, if not as we know it.

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