Replies: 16 - Last Post: Feb 9, 2013 6:57 AM Last Post By: sashac001
Feb 5, 2013 4:02 AM
Nature IdenticalThe other day I bought some Indian made strawberry jam and peanut butter, the label on the jam was so big it covered the jar so I couldn't see the contents, but the ingredients stated that it contained natural and nature identical colours and flavours, the peanut butter contained peanuts groundnut oil and sugar.
Well' dear god, if nature looks and tastes like this, we're all in deep trouble, it was the brightest red I haven't seen since I had jelly at school and the taste was like a sweet plastic (like when you chew the end of a pen). The peanut butter just tasted like oily sugar with grit.
Feb 5, 2013 4:05 AM
Feb 5, 2013 6:01 PM
Feb 5, 2013 9:09 PM
3I usually make my own preserves but came unstuck at the last minute, there really isn't much choice between most of them, either it's a jar of colored sugar or it's lumps of fruit in gelatin ladened with preservatives and E numbers. But why bother with nature identical, isn't the fruit enough, I mean don't these companies know how to make jam, you get all the color and taste you want if you know what your doing. I found the same in a can of mango pulp, which is ridiculous because a mango has a distinct color and flavour.
I really should pull my finger out this year, it looks like there's going to be a bumper crop of mangoes and other fruit, the Winter climate seemed just right this year, not too cold with minimum humidity.
Feb 6, 2013 6:16 AM
Feb 6, 2013 7:53 AM
5I am always amused at how manufacturers tout "natural ingredients," as if they are always better than artificial. Arsenic, puffer fish poison, and cat fur are all natural, but I'm not sure I want them in my food.
The EU defines "natural identical" as "chemically identical to natural substances but obtained by chemical processes." That really means "someone figured out how to replicate some natural ingredient in a laboratory and we used that because it was cheaper."
Feb 6, 2013 10:04 AM
6When I used to buy peanut butter years ago from Neal's Yard, it came out of a massive peanut grinder and all it contained was peanuts because that's all they put in the grinder, I can't or don't remember when sugar etc. started to be added. I admit I bought some peanut butter and jelly mixed together like a tube of striped toothpaste (Guber Grape if I'm not mistaken), but that was during the late 70's I think and I imagine it was the jelly that made it sweet.
During the 60's jam looked and tasted like jam, even on the t.v. adverts, nowadays it's all artificial and I guess the way they get round it is by adding a minimum amount of real fruit to be able to call it by whatever fruit is in there. I was speaking to the supermarket owner about it and asked if people buy it, she said they ask for it by name, I said but it's not real, she what do I care. I dunno maybe consumers have become zombies who watch t.v. then go out and buy regardless of what it is.
This may sound off topic but it's part and parcel. I just watched a toothpaste advert where the daughter of a dentist bites into an apple and sees blood on her teeth marks of the apple, her father the dentist says it's bleeding gums due to bacteria and or an accumulation of plaque. Now I wonder how many people would question his ability as a dentist or ignore it but will still go out and buy the product... Zombies I tell you.
Feb 6, 2013 12:56 PM
7Actually, that is a sign of gum disease.
In the US, the minimum standard for jam is 45% fruit, by weight (55% for some fruits).
That stripy PB & J stuff is sold as "Goober" in the US.
The plural of anecdote is not data.
Feb 6, 2013 1:28 PM
Feb 7, 2013 10:08 AM
9I remember the jelly/peanut butter mix. I never liked it myself but then I always prefer crunchy peanut butter. I'm not home to check the ingredients on my peanut butter but since it's the cheap stuff, it's probably mostly preservatives and the such. I doubt it has a lot of sugar in it since I usually check out sugar levels before I buy stuff.
I would also be a bit concerned about "nature identical". Not so much from the chemicals themselves but from not trusting food companies to be able to copy nature accurately.
Feb 7, 2013 11:32 PM
Feb 8, 2013 7:23 AM
Feb 8, 2013 10:08 AM
12The reason I've been buying crap jam is because I don't have the time to make it during season, the problem is when I do make it, the kid I have working with me puts too much out and the more they have the more they want, I've been getting a lot of earache over it. The mangoes of which there are 5 varieties of dessert and 3 of pickling, won't be ripe until April/May and the ones on the market are too expensive, the other problem is storing it after I've made it, don't have the space.
Feb 8, 2013 10:09 AM
13The reason I've been buying cheap jam is because I don't have the time to make it during season, the problem is when I do make it, the kid I have working with me puts too much out and the more they have the more they want, I've been getting a lot of earache over it. The mangoes of which there are 5 varieties of dessert and 3 of pickling, won't be ripe until April/May and the ones on the market are too expensive, the other problem is storing it after I've made it, don't have the space.
Feb 8, 2013 10:14 AM
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