“Sham packages” and trickery are not uncommon in the food industry.
The ZDF documentary “Lege packt aus” uncovered the manufacturers' questionable secrets.
Mainz - The food industry works with many tricks.
Just a few weeks ago, the ZDF documentary “Lege packt aus” uncovered the secrets and tricks of the big confectionery manufacturer Ferrero.
In another episode, product developer Sebastian Lege deals with some well-known products from the refrigerated shelf.
Among other things, the popular herbal cream cheese.
Lege explains: “Not all fresh cheeses are the same”.
These are the common tricks of the manufacturers.
ZDF documentary reveals food tricks with popular cream cheeses
In the program, Sebastian Lege explores the question of which ingredients are actually contained in cream cheese. On an organic farm he learns that traditional cream cheese consists of milk and what is known as “starter culture”. This contains bacteria that cause the milk to curdle. After a day, the lactic acid bacteria have done their job and the milk has become "cheese curd", which is then turned into cream cheese. But what is in the cream cheese variants from the supermarket?
ZDF explains that there are three different product groups that can be tricked differently.
There is the "original" cream cheese, which can also be called that.
Then there are "cream cheese preparations".
And last but not least, there are spreads that look like cream cheese, but don't contain it at all.
They usually consist of cream, milk, egg white and gelatin.
Sebastian Lege reveals the secret of "cream cheese preparation": nitrogen
Food developer Lege focuses on "cream cheese preparations" and shows how they are made. Examples include the herbal cream cheeses from Bresso, Philadelphia and Crefée. Lege explains that traditional cream cheese is always “crumbly”. The “cream cheese preparations”, on the other hand, are light and easy to spread. The manufacturers' trick is simple. In addition to some cream cheese, “cream cheese preparations” also contain milk products, crème fraîche and butter. In addition, herbal aromas come in instead of fresh herbs for the taste. At the end of the day, dried herbs ensure the look.
The real trickery, however, comes from nitrogen getting into the cheese.
The gas is brought into the cheese by pressure.
This ensures that the cream cheese becomes airy and still spreads easily.
Another advantage for the manufacturer: the cheese gains volume due to the air.
The industry therefore needs much less mass to fill a container with the cheese preparation.
And yet these “cream cheese preparations” are usually more expensive in comparison than the traditional variants.
So actually even double dizziness.
(tkip)
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