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Nestlé Says It Will Also Remove All Artificial Flavors from Its European Products

Nestlé Says It Will Also Remove All Artificial Flavors from Its European Products


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Major companies are making efforts to meet consumers’ calls for ingredient transparency

Nestlé and Hershey have announced changes to their sourcing practices and ingredient profiles.

A week after Nestlé USA announced that it would remove all artificial flavors and colors from its products by the end of 2015, the multinational company’s European sector revealed that it was also in the process of replacing its artificial components with natural ingredients.

A timeline for Nestlé Europe, however, has not been announced.

A spokesperson for Nestlé Europe told Confectionary News, “We have already removed artificial colors from all confectionary products in Europe and have committed to remove all artificial flavors from all confectionary products in Europe as well.”

Not to be outdone, Hershey’s also recently announced that it would begin transitioning to non-GMO, “simple, easy-to-understand” ingredients in some of the brand’s most popular items, including Hershey’s Kisses Milk Chocolates and Hershey’s Milk Chocolate Bars.

“We will strive for simplicity with all of our ingredients, but we may not achieve it with every product,” said John Bilbrey, president of The Hershey Company. “This is a journey and it will take time. We are equally committed to sharing what we achieve and what we don’t. For ingredients that may not be as simple, we will explain what they are and why we need them to provide the great flavors, aromas, textures, and appearances that our consumers know and love.”


Mars Should Follow Nestle's Lead and Remove Dyes, Says CSPI

If Nestlé can do it, Mars can do it. That's what Jamestown, NY, mom Renee Shutters and the nonprofit Center for Science in the Public Interest are telling the latter company, after the former company decided to eliminate artificial food dyes, as well as artificial flavors, from all of its chocolate candies. Chemicals such as Red 40, Yellow 5, Yellow 6, and other artificial dyes promote hyperactivity and other behavioral problems in children, according to a number of published studies.

One such child who has adverse reactions to food dyes is Renee Shutters' 11-year-old son Trenton. After removing artificial dyes from his diet, Shutters saw dramatic improvements.

"His nightmares stopped and he was able to sleep through the night," Shutters wrote on the web site Change.org, where she and CSPI are petitioning Mars to remove dyes from M&M's and other foods. "Trent changed from a child who would have a meltdown if he didn't get his way during playtime to a calm student who could share and do his schoolwork."

More than 167,000 people have signed Shutters' petition.

CSPI offered praise for Nestlé's decision to phase out artificial dyes.

"Getting Red 40 and Yellow 5 out of Butterfinger bars won't make them health foods, but Nestlé's decision will help make the lives of affected children and their parents a little bit easier," said CSPI executive director Michael F. Jacobson. "Mars should follow suit and similarly phase artificial dyes out of M&M's and other candies. They've already done so in Europe, so there's no excuse for the company to offer their American customers an inferior product."

In the European Union, most dyed foods must bear a warning label stating that the food "may have an adverse effect on activity and attention in children." As a result, the majority of manufacturers have switched to safer, natural colorings in Europe.

In the United States, M&M's contain Blue 1, Blue 2, Yellow 5, Yellow 6, and Red 40. CSPI also said that Nestlé's move would have been more impressive had the company not limited its new policy to chocolate candies. Products like Wonka Pixy Stix and Fruit Runts will still contain various combinations of Blue 1, Blue 2, Red 40, Yellow 5, and Yellow 6.


Taco Bell's cheese

There's a weird thing that happened when we started adding bright, unnatural colors to cheese: somehow, it just tasted better. But eventually, we started growing more and more concerned about those colors — and what exactly made them so bright (obviously nothing in nature). So in 2015, those concerns led Taco Bell to promise they were going to remove artificial ingredients — especially colors — from their food.

If you've stopped at Taco Bell for some nachos or fries lately, you may have noticed the cheese looked a little funny (or maybe not, because who really studies their fast food, anyway?). That's because they're no longer using Yellow No. 6, the artificial color that's always given it that bright yellow hue that looks like it should glow in the dark. According to Time, a few other menu items were impacted, too, including their seasoned beef. Co-branded items, like their Doritos-flavored taco shells, will remain artificially-colored and unnaturally bright, at least for now.


Nesquik once fake-hyped a new broccoli-flavored drink

Just because Nestlé is the world's largest food company with revenues of $304.1 billion doesn't mean the mega-multinational company doesn't have a sense of humor. In 2013, Nesquik took to Facebook to announce the introduction of a new Nesquik flavor: Broccoli Milk, whose label included the familiar Nesquik Bunny mascot holding a giant glass overflowing with liquid greenness. Despite the disclaimer and the date — April 1 — followers (especially those clueless to the fact they were being pranked) were not impressed. Comments ranged from "disgusting. poor kids" to "im sure it a joke but still not funny thats nasty as hell."

Even though Nesquik was only kidding, it seems that it was actually onto something! Flash forward a few years, and broccolattes (i.e.. broccoli lattes) are actually a thing (at least in Australia). In response to research showing that average Australians weren't getting their recommended daily intake of veggies, Australia's national science agency, CSIRO, co-developed the broccoli powder and the drink. The plan was to lure Aussies into consuming more nutrient-packed vegetables while wasting less food (broccoli powder is made from the whole plant, including "ugly" parts usually thrown away).

Despite impressive amounts of protein and fiber, reactions to broccolattes have been "mixed." As Delicious stated, the downside to the broccoli latte is that it tastes like broccoli.


Shaping a waste-free future

Over and above delivering on its 2025 commitment, Nestlé has a longer-term ambition to stop plastic leakage into the environment across its global operations. This will help avoid further accumulation of plastics in nature and achieve plastic neutrality.

Plastic waste in the ocean poses a particular threat to Indonesia as well as other Southeast Asian countries. Nestlé has therefore become the first food company to partner with Project STOP, which was launched in Indonesia in 2017. Project STOP is a leading initiative to prevent the leakage of plastic into the ocean by developing partnerships with cities and governments in Southeast Asia. Project STOP is creating sustainable, circular and low-cost waste systems that capture as much value from waste as possible. It supports the many existing local initiatives and informal waste pickers in Indonesia’s coastal areas. Over the coming months, we will take the learnings from this project to other countries where we operate in an effort to deliver ‘plastic neutrality’ in those markets. Nestlé will provide more details at the appropriate time.


CSPI urges FDA to ban artificial colors, or at minimum encourage companies not to use them

Source: iStock

Related tags: Food coloring, Fda

In a report​ submitted to the agency Jan. 19, CSPI calls on FDA to require warning labels on dyed foods and beverages that caution about the risk of food colorings impairing the behavior of children. It also directs the agency to update the information on its website to reflect the danger of such dyes and ultimately ban the use of synthetic dyes in foods and beverages unless companies can provide convincing evidence that the dye is safe based on sensitive studies.

The consumer advocacy group bases these recommendations on eight independent analyses, including two meta-analyses, that found excluding food dyes reduces the adverse behavior in some children and the “growing consensus”​ that food dyes are connected to attention deficit hyperactivity disorder and other behavior disorders, according to the report.

All of the research was published after FDA most recently reviewed the safety of dyes in 2011, at which time an advisory committee of experts reviewed evidence on the association of dyes and children’s behavior in response to a Citizen Petition filed by CSPI. The panel of experts voted 11 to three that there was insufficient evidence connecting the colors to hyperactivity in children.

Based on that review, and ongoing safety evaluations, FDA has stood by the safety of color additives, and specifically notes in a blog post​ that “results on studies about a link between color additives and ADHD have been inconclusive, inconsistent or difficult to interpret due to inadequacies in study design.”


Food makers bulk up on simple ingredients as consumers embrace clean labels

For food and beverage giants plagued by slowing growth and heightening competition from nimble upstarts, the motto "less is more" is playing a bigger role in their everyday operations.

The emphasis comes as nearly every big food products manufacturer ranging from General Mills and Hershey to Campbell Soup and Nestle is turning away from artificial colors and flavors, along with other additives such as preservatives and artificial sweeteners . Instead, they are increasingly turning to natural foods with a smaller roster of better-for-you ingredients when they introduce new products or reformulate existing ones. It's a delicate endeavor for food companies to overhaul these household staples while maintaining the holy grail of taste that drew consumers to the item in the first place — and kept them coming back.

“I’ve been in R&D development roles for over thirty years, and this has been one of the biggest challenges of my career,” Jeff George, head of research and development at Campbell Soup, told Food Dive. “The reason is to make these transformations without sacrificing taste or quality, which are paramount, and affordability, which is also paramount … to do all of those three things at the same time is a tremendous challenge. It’s not good enough to move forward on one and take two steps back on the other.”

“I’ve been in R&D development roles for over thirty years, and this has been one of the biggest challenges of my career."

Head of research and development at Campbell Soup

Food companies improved the health profile of about 180,000 products in 2016, an increase of more than 100,000 items from the prior year, according to the Consumer Goods Forum, a global network of more than 400 retailers and manufacturers, including Ahold Delhaize, Target, General Mills and Campbell Soup. The group found reducing sodium and sugar were two of the most common reformulation steps reported by its members, along with adding vitamins and incorporating whole grains. Other companies also took steps to phase out artificial ingredients.

The reason is simple: More consumers are loading up their shopping carts with healthier, fresher fruits and vegetables — and when they indulge in a bowl of ice cream, cereal or mac and cheese, they want a slimmed-down roster of ingredients they recognize and can pronounce. Innova research estimates 75% of U.S. consumers claim to read the ingredient labels of food products, while 91% contend those with ingredients they recognize are healthier.

Need to communicate

Big food companies have no choice but to embrace the clean label race, according to Brittany Weissman, an analyst at Edward Jones . If they don't, they risk finding their increasingly out-of-favor products at a further competitive disadvantage to fresh items and other brands that have chosen to invest in this challenging and sometimes costly undertaking. She cited center-of-the-aisle products such as soups, cereal, crackers and canned goods as the most likely targets for further bouts of innovation.

“You’ll see a lot of these companies slowly but surely build out their better-for-you products,” Weissman told Food Dive in an interview. “The thing that’s most important is that whatever these investments are, that they do communicate them to the consumer, because what’s the point of reformulating these products if it doesn’t happen?”

The list of companies overhauling the ingredient list in many of their existing products or rolling out new ones is seemingly endless.

Campbell Soup, which announced in 2015 it will remove artificial colors and flavors from nearly all of its North American products by the end of its fiscal 2018, has introduced new items with simple ingredients to appeal to consumers seeking clean labels. These products include its Well Yes! line of soups including sweet potato corn chowder and black bean with red quinoa that contain no artificial colors, flavors or antibiotics and come packaged in cans that are non-BPA lined and recyclable.

Hershey announced in 2015 that it will use simpler ingredients in many of its candies, beginning with its popular chocolate bars and Kisses before moving on to other products in its portfolio. The chocolate icon is taking out artificial vanilla in favor of the real thing and using non-genetically modified sugar and milk from cows that have not been treated with growth hormones. Cocoa butter is replacing polyglycerol polyricinoleate, an emulsifier used to improve the flow of chocolate.

The confectioner said not all of its brands are easy to fit in the clean label parameters. It has struggled to recreate vibrant reds, greens and other colors that give its Jolly Ranchers hard candies their signature brightness without using artificial colors.

Darwin Bratton, Hershey's vice president of research and development, told Food Dive the biggest challenge in changing some products is the l imited availability of certain “natural” ingredients like vanilla or the color blue — a problem the company is confident will be rectified as more food companies turn to clean labels and suppliers boost their output.

"We knew it would be very difficult when we embarked on the work," Bratton said. " Simple Ingredients is not about driving short-term sales. It’s about being responsive to what consumers want from our products and being mindful about the long-term equity of our brands and products based on meeting consumer expectations."

Even smaller brands have latched onto the growing demand for clean labels.

Bridor , a producer of European-style croissants, pastries and breads to the U.S. foodservice and retail markets, launched its Clean Label program in May 2017 — highlighted by a logo placed on approved items — after starting work on the measure more than a year earlier.

The initiative, which bans the use of more than 150 ingredients, including artificial colors and flavors, preservatives, artificial sweeteners, bleached flour, high fructose corn syrup and hydrogenated or partially hydrogenated fats, includes more than 200 items with plans to reach 300 by the end of the year. Many of the products already met Bridor's clean label standard, but the company wanted a way to tap into growing public interest for these foods.

Olivier Morel, a senior vice president of sales and marketing at Bridor, said when a "story" like a clean label is included on the product, consumers are more likely to purchase it.

" In essence, we were already clean, but wanted to create a program to back up our claims and promote it," Morel told Food Dive. "We know for a fact that the customers and their consumers are looking for clean label products, and we are confident that being ahead of the game with this program will have a positive impact on our business."

'A lot of complexity at play'

While most companies trumpet their efforts, some find it more effective to make the change quietly. Kraft Heinz only announced it switched to natural ingredients in its Kraft Macaroni & Cheese products months after making the changes in what it called the world's largest "blind taste test." The company, which declined to comment for this story, proved it could reformulate its legacy brand with healthier ingredients without much attention to the difference in taste or appearance.

Kelly Malley, director of marketing for Nestle’s food division, said the company has adopted what it calls a "Kitchen Cupboard standard" for its product renovations by using only ingredients that consumers would find in their own homes, such as vine-ripened tomatoes, fresh pasta and real mozzarella cheese for its pastas.

The consumer products giant has rolled out a massive advertising campaign for its H ä agen-Dazs brand in cities such as New York, Los Angeles and Washington, D.C., featuring a spoonful of ice cream and the slogan: “5 ingredients, one incredible indulgence." Nestle also introduced a new Coffee Mate creamer with all-natural ingredients and took out artificial flavors and reduced sodium across its pizzas and snacks, including its Tombstone and Hot Pockets brands.

“Given the wide range of offerings that Nestle has, there’s a lot of complexity at play,” Malley told Food Dive in an email. “One unique component of Nestle brands like Stouffer’s is that many of our customers have been lifelong fans. They know the taste exactly — it may even be something they grew up with. Making changes to ingredients while delivering an amazing experience for lifelong consumers and meeting their expectations has been our biggest challenge.”

In reformulating its Stouffer's Lasagna with Meat and Sauce, the company conducted multiple taste-testing rounds that allowed customers to try the new and old versions side-by-side to see which ones they preferred. A similar strategy was used for its macaroni and cheese: The company went through more than 15 recipes until it came across the one with the right mix of cheddar cheese, skim milk and butter.

“As consumers’ expectations of food and beverages change, we’re adapting to meet their demands by expanding our offerings,” Malley said. "We want to be straightforward and open about the changes we make."

It's just not enough

Despite these efforts, some critics continue to push food companies to do more.

Lisa Lefferts, a senior scientist at the Center for Science in the Public Interest, said it doesn’t matter whether companies announce they are going to make the change first or wait until after it’s done before communicating with the public as long as they are open and transparent about what they are doing.

While an overwhelming amount of attention has been placed on removing many of the riskiest food additives like synthetic food dyes, Lefferts said not enough attention has been given by companies to reduce sodium and sugar levels in their products.

“We’re pleased that companies are taking steps to get rid of some of the most worrisome ingredients, that’s great,” she told Food Dive. “If we really want to be serious about making clean labels more about public health than public relations, those ingredients need to be included in clean label programs.”

The nonprofit group, which has been among the most vocal in encouraging wider adoption of clean labels, recently studied the progress restaurants and supermarket chains, including Ahold Delhaize, Aldi, H-E-B, Kroger, Meijer, Supervalu, Target and Whole Foods, are making in adopting the initiative.

Lefferts, who authored the study, found most supermarkets apply their clean label policies only to one or a few house brands — the exception being Whole Foods, which has a long list of prohibited ingredients that applies to all the products it sells. In its findings, CSPI recommended supermarkets provide ingredient and nutrition information online and expand their clean-label programs to all private-label brands.

“I’m not sure it’s something that will necessarily reverse some of these broader packaged food trends. For some of them it’s more about the premium-ization of the portfolio. It’s just not enough to overcompensate for some of the declines they are facing elsewhere.”

But clean labels may not solve big food makers' biggest challenge — falling sales. Wasserman , the Edward Jones analyst, said while cleaner label products might contribute to a brief uptick in sales, it’s unlikely to be enough to help offset the declines these companies are facing elsewhere in their businesses.

“I’m not sure it’s something that will necessarily reverse some of these broader packaged food trends. For some of them, it’s more about the premiumization of the portfolio,” she said. “It’s just not enough to overcompensate for some of the declines they are facing elsewhere.”


Is the Food Industry Finally Listening?

For years, health experts and concerned citizens have been warning about the possible health hazards from artificial colors, artificial flavors, and GMO ingredients in food.

Despite the warnings, big food industry companies turned a deaf ear and continued to load up food with questionable and unnecessary ingredients… until now. In some surprising news, it seems there may be serious changes coming from companies like Kraft, Nestlé USA, and Chipotle.

Kraft Macaroni & Cheese
Kraft has announced that in January of 2016 they will no longer be using synthetic colors or artificial preservatives in their original macaroni and cheese product. By the end of 2016, the Kraft Dinner Original product in Canada will no longer be made with synthetic colors either.

“We’ve met with families in their homes and watched them prepare Kraft Mac & Cheese in their kitchens. They told us they want to feel good about the foods they eat and serve their families, including everything from improved nutrition to simpler ingredients,” explained Triona Schmelter, Vice President of Marketing, Meals. “They also told us they won’t compromise on the taste of their Mac & Cheese – and neither will we. That’s why we’ve been working tirelessly to find the right recipe that our fans will love.”

They artificial ingredients will most likely be replaced with natural coloring sources like annatto, turmeric, and paprika. The company says the decision comes in part from Kraft’s mission to provide for the changing needs and lifestyles of consumers.

“Listening, extensive research and continuous improvement have been part of the Kraft Mac & Cheese 75-year heritage. From packaging like convenient cups to products like Deluxe, Organic and Whole Grain to light prep instructions, we’ve innovated this iconic brand through the years to remain North America’s favorite Mac & Cheese,” said Schmelter.

This is not the first improvement seen from Kraft. In 2014, the company launched Kraft Macaroni & Cheese Boxed Shapes in the U.S. with a six gram serving of whole grains, a reduced sodium content to 100 mg per serving, and no artificial coloring. At the same time in Canada, Kraft Dinner Boxed Shapes were launched with no artificial coloring. It is also worth mentioning that since 2012, Kraft Dinner Original has been made with 19 percent less sodium content.

In 2015, the Kraft Macaroni & Cheese Boxed Shapes product was switched to being produced without any artificial preservatives also. Now all the Boxed Shapes products have no artificial coloring, preservatives, or synthetic flavors. The original Kraft Macaroni & Cheese contains nine grams of protein in each serving along with 10 percent of the daily recommended amount of calcium.

FD&C Yellow No. 5 and No. 6
One significant truth about nature is this: The deeper the color, the more nutritionally dense a food tends to be. Unfortunately, the same cannot be said for most foods you find in your local grocery store. The use of artificial colors has permeated nearly every food or drink commercially sold today. From the juices you drink to the pasta sauces on the shelf, most are riddled with not just one but many artificial ingredients.

This commonly used artificial food coloring is what gives Cheetos Crunchy Cheese Flavored Snacks their alluring hue. The appearance of food that has been colored using artificial dyes just like this are automatically expected to taste a certain way based on how they look. In a study by Cornell University, people were asked to eat Cheetos without the coloring. They reported that they did not taste much cheese flavor, even though the flavor was unchanged from the colored variety.

“People ranked the taste as bland and said that they weren’t much fun to eat,” said Professor Brian Wansink, director of the Cornell University Food and Brand Lab.

Nestlé USA
Nestlé USA announced that they were making a commitment to remove the synthetic flavors and FDA-certified artificial colors, such as Yellow 5 and Red 40, from all of the chocolate candy products they produce. By the end of 2015, this will add up to over ten brands and 250 products that will be free of artificial flavors and synthetic colors, including Crunch, Butterfinger, Baby Ruth, and Nestlé.

These new healthier products will be identified with a “No Artificial Flavors or Colors” detail on the packaging and will begin to line store shelves by the middle of 2015. According to Nestlé USA, they conducted research on some of their brands, and it showed that U.S. consumers had a preference for versions of their favorite candy brands that were free of synthetic flavors and artificial coloring.

“Nestlé is the world’s leading nutrition, health and wellness company and our commitment to remove artificial flavors and certified colors in our chocolate candy brands is an important milestone,” said Doreen Ida, President of Nestlé USA Confections & Snacks. “We know that candy consumers are interested in broader food trends around fewer artificial ingredients. As we thought about what this means for our candy brands, our first step has been to remove artificial flavors and colors without affecting taste or increasing the price. We’re excited to be the first major U.S. candy manufacturer to make this commitment.”

As Nestlé USA removes the artificial colors and flavors from its products, they will be replaced with natural ingredients such as annatto. Annatto is derived from the seeds of the fruits produced by the achiote tree. In the Butterfinger candy it will be used to replace both Yellow 5 and Red 40 artificial colorings. The synthetic vanillin flavoring used in Crunch will be replaced with a healthy natural vanilla flavor.

“We never compromise on taste. When making these changes to more than 75 recipes, maintaining the great taste and appearance consumers expect from the chocolate brands they know and love is our #1 priority,” explained Leslie Mohr, nutrition, health and wellness manager, Nestlé Confections & Snacks. “We conducted consumer testing to ensure the new recipe delivers on our high standards for taste and appearance.”

Apparently this change will be affecting all of Nestlé’s current chocolate brand portfolio and going forward, all newly launched products, both chocolate and non-chocolate, will be made without using synthetic colors or flavors.

Chipotle Mexican Grill
In another direction, Chipotle is making a huge breakaway from the restaurant industry by removing GMOs from all of its foods. It will be the first national restaurant chain to switch exclusively to non-GMO ingredients.

“There is a lot of debate about genetically modified foods,” said Co-CEO Steve Ells in a statement. “Though many countries have already restricted or banned the use of GMO crops, it’s clear that a lot of research is still needed.…While that debate continues, we decided to move on non-GMO ingredients.”

Chipotle has not yet included its beverages in the non-GMO move. Unfortunately, most fountain drinks contain GMO ingredients. But Chipotle is conducting a test in Denver of a root beer made with Maine Root that contains non-GMO cane sugar.

Ells said that Chipotle’s move to using only non-GMO ingredients did not cause them “significantly higher” costs of ingredients, nor was the company forced to have to raise prices.

“They’re setting an example for others that GMO-free can be done,” said Rebecca Spector, West Coast Director at the Center for Food Safety.

According to data from the USDA National Agricultural Statistics Service, around 80 percent of goods consumed in the U.S. are made with the use of GMO ingredients because 93 percent of soybeans and 94 percent of corn grown in the U.S. are derived from GMO strains since 2014.

Chipotle makes this move at a time when it seems other food industry giants are trying to appease the expressed concern by consumers for food and beverages without artificial ingredients. Recently, PepsiCo announced to the public that it will remove aspartame from its Diet Pepsi product. Another food giant, McDonald’s has also said it will make changes over the next two years to discontinue the use of antibiotic-treated chickens in its food products.

Are the food giants finally listening?
Perhaps some of these recent changes are not so surprising after all. As it turns out, findings revealed by the Nielsen’s 2014 Global Health & Wellness Survey stated that over 60 percent of American consumers indicated their food purchasing decisions were significantly impacted by a product not containing artificial flavors or colors.

“When consumers get concerned about one ingredient or one additive and that shows in a drop in sales, the companies go crazy and work as hard as they can to get rid of that,” said Michael Moss, author of Salt Sugar Fat: How the Food Giants Hooked Us. “They’re incredibly sensitive to sales figures. We’ve seen one company after the next reporting horrific profits. They blame it on consumers getting concerned about what they put in their bodies.”

It was also reported in the 2014 poll by Consumer Reports that 92 percent of consumers feel that labels should be required on all genetically engineered foods. So maybe these changes are the result of the food industry giants finally beginning to listen to the wants and needs of its consumers.


[UPDATED] General Mills is Removing Artificial Flavors From All Cereals

"They're always after me Lucky Charms!" But, like, for real this time.

UPDATE: January 20, 2016 at 11:09 a.m.

According to a representative for General Mills, the first wave of artificial-free boxes have arrived on store shelves this week. The new and improved cereals include Trix, Reese's Puffs, Cocoa Puffs, Golden Grahams, Chocolate Cheerios, Frosted Cheerios, and Fruity Cheerios. This means these flavors are free of high fructose corn syrup, colors from artificial sources, and artificial flavors.

Here's a side-by-side comparison of Trix, before and after the recipe overhaul:

However, if you're a fan of the rainbow-colored marshmallows in Lucky Charms and the crunchy chocolate-peanut butter Reese's Puffs, you might have to wait as long as 11 more months for their all-natural iterations to launch because their recipes are trickier to recreate using only real ingredients. Hmm. We'll leave you to think that one over on your own.

ORIGINAL POST: June 23, 2015 at 1:16 p.m.

Following the anti-artificial trend like its fellow food giants (see: Nestle, Pepsi, Hershey's, Panera, Chipotle), General Mills has made a bold move. The company recently announced that it will remove artificial colors and flavors from all of its cereals. But the feisty Leprechaun is putting up a bit of a fight: While Cheerios have been sans artificial ingredients for years, Lucky Charms makes for a more challenging overhaul thanks to its marshmallows.

The goal for General Mills is to cut out fake ingredients in 90 percent of its brightly-colored and no-doubt sugary cereals like Trix and Reese's Puffs by the end of 2016, but the breakfast with the pot of gold will need until at least 2017 to make the transition. The reason the "magically delicious" Lucky Charms are slower going? Though the plan for Trix is to swap out artificial colors with spice mixes (such as turmeric for yellow) and fruit juices for purple and red, the rainbow-colored sugary puffs in Lucky Charms are a challenge, taking longer to reformulate sans food dye. One of the company's cereal developers, Kate Gallager, explained that marshmallows have a complex makeup whose taste, texture, and appearance can be easily impacted by making changes.

Expect to find the retooled Trix and Reese's Puffs&mdashwhich will also be made with natural vanilla instead of the imitation stuff&mdashon grocery shelves nationwide as early as wintertime. Lucky Charms doesn't have a stock date in sight, so fans of the charming cereal will need a bit more luck to see artificial-free boxes anytime soon.


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Comments:

  1. Kagazilkree

    the choice at home difficult

  2. Froille

    Bravo, remarkable idea and is duly



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