dark chocolate swiss not milk free anymore

[harma]

I have been promoting Swiss dark chocolate here as soy free. Well it is still soy free, only today when I wanted to buy a bar, I checked the ingredients and saw there is milk fat in. My first reaction was why, why do they now have to put milk fat in it. The good nice thing of dark chocolate (instead of milk and white) chocolate that it is milk free. And Swiss is one of the view I can buy here that is soy free.

But probably there was a very clever food scientist that thought how can we make our dark chocolate even better than it is, and he or she saw the light: milk fat in our dark chocolate. Why always this "product innovation".

So Lindt is the only one left here.

Also another example, even when you eatings if for years, everytime check the labels. Things might change!!!

[tex]

Harma,

Thanks for pointing that out.

Yes, a lot of companies continually "improve" their products, until they're no longer usable. (And then they wonder why their sales have gone down).

Tex

[Rosie]

Harma, that's a real shame. We have so few items we can eat, it's depressing when one (especially chocolate) changes their recipe.

I ran into a similar situation just a few days ago. We all like to have something crunchy to munch on for a snack. I have a favorite called Tings, shaped like Cheetos but with sunflower oil, corn and rice, and no cheese. When I opened the latest bag I noticed that it looked a bit yellower than usual and smelled different. So I checked the bag and saw that it now contains nutritional yeast! I read that nutritional yeast is often used by vegans as a Parmesan cheese substitute, but that doesn't help me as I've been avoiding yeast based on my Enterolab results.

My hope is that as awareness of food intolerances spread, we will see more products we can eat, not less! But in the meantime, like you and Tex say, "constant vigilance" even with familiar products.

Rosie

[harma]

Yes Rosie isn't that annoying, it is already a hunt to find something, and when you finally have it and get used to it, they change the recipe and so often they add things to it, that you wonder WHY!!!!!

[Gabes-Apg]

various reasons:

- using a cheaper ingredient to make up the weight or texture or taste
- flavour change to try and increase sales (so they think ...)
- unable to source key ingredient anymore so they have to try and match texture/taste etc with replacement ingredients

IMO - 90% of the reason would be commercial (save money or increase sales)

Even if i have bought the product before- i check the label each time i buy it, i dont trust any food manufacturer!!!!