Bio Tofu piccata with herbs

Hello Waldan93, yes, we do make this tofu piccata from Swiss soy. We will correct the error. Best regards, your M-Infoline team

The white of the hen's egg.

Hello empedokles It is hen's egg white (egg white). Best regards, your M-Infoline team

Hello empedokles, thank you for contacting us. The organic tofu piccata with herbs is a molded tofu product. A solid fat is required for production, as the mass becomes too soft and crumbly with oil and cannot be formed into the desired shape or falls apart. It goes without saying that certified organic palm oil is used in this product. Best regards, your M-Infoline team

Hello. However, according to the International Agency for Research on Cancer (IARC) and the World Health Organization (WHO), palm oil is carcinogenic: https://de.wikipedia.org/wiki/Palm%C3%B6l#Gesundheitliche_Risiken. The RSPO label is known to be a fig leaf of the industry and does not exclude rainforest clearing at all.

Hello empedokles, thank you for your contribution. From a health perspective, palm oil is safe to consume. Based on the risk assessment by the Federal Food Safety and Veterinary Office (FSVO), there is currently no need to eliminate palm oil from food. In our products, we only use palm oil that has been grown sustainably. This means that no more tropical forests have been cleared by fire since 2005, the laws are complied with and fair and safe working conditions prevail. You can find more information about the RSPO at www.rspo.org. Best regards, your M-Infoline team

The WHO and the Agency for Research on Cancer see things differently: "Glycidol has mutagenic and carcinogenic properties and has been classified by the International Agency for Research on Cancer (IARC) of the World Health Organization (WHO) as "probably carcinogenic to humans" (Group 2A). The agency considers 3-MCPD to be genotoxic." The RSPO label does not prevent rainforest deforestation, that is nonsense: https://de.wikipedia.org/wiki/Roundtable_on_Sustainable_Palm_Oil#Kritik

Hello empedokles, thank you for your feedback and please accept our apologies for not replying for so long. The clarifications have taken some time. We are aware of the criticism of RSPO, but the RSPO standard sets clear requirements for plantation operators. The most important criteria are:No deforestation of tropical forests / fair and safe working conditions / minimal use of chemicals / no land grabbing. Compliance with the criteria is checked annually by external inspection bodies. As an RSPO member, Migros is also actively involved with the WWF in the ongoing development and tightening of the criteria. Worldwide, only just under 20% of global palm oil production is RSPO certified. However, Migros Industry has been sourcing around 98% of its total consumption of palm oil in the food sector from RSPO-certified plantations since 2015. We also have these plantations checked by an independent organization called TFT for additional criteria such as no cultivation on peat, water management and a ban on certain pesticides. On the subject of carcinogenic properties: MCPD and glycidyl esters have been known for years as reaction products that are primarily produced during the refining of vegetable fats and oils, including palm fat. According to current knowledge, these substances are usually formed in the last step of the multi-stage refining process during deodorization, in which undesirable odours and flavours are removed. At the moment, they cannot be completely avoided technologically. There are currently no legal maximum levels for 3-MCPD and glycidyl esters in foodstuffs. In Switzerland, however, the FSVO (Federal Food Safety and Veterinary Office) is examining the introduction of maximum levels in various foods in coordination with the EU. Ideally, consumers should not come into contact with these substances at all. However, in the area of conflict between consumer expectations, knowledge and gaps in knowledge, as well as technological feasibility, this requirement can rarely be fully met for foodstuffs. The German Institute for Risk Assessment (BfR) has therefore assessed the risks of ingesting 3-MCPD and glycidyl ester and found that there is no acute health risk(http://www.bfr.bund.de/de/fragen_und_antworten_zur_kontamination_von_lebensmitteln_mit_3_mcpd___2_mcpd__und_glycidyl_fettsaeureestern-10538.html#topic_197952). Recent studies by the EFSA (European Food Safety Authority) concluded that a daily intake of 2ug/kg body weight of 3-MCPD can be tolerated. However, there is a need for action to reduce the levels in food as far as possible. The highest priority is to review the production processes for edible fats and oils. The technological solutions for reducing 3-MCPD and glycidyl esters are very demanding, but work is constantly being done to improve products in general, and in recent years the levels have already been reduced by 50% through technological processes, which we also rate very positively. Best regards, your M-Infoline team

Hello GSatiFan
Thank you for your message.
The animal protein is used to make the organic tofu herb piccata, as the piccata breading is traditionally made from a mixture of egg and cheese. In addition, egg white has important binding properties which, from a technological point of view, are decisive for the consistency of the organic tofu herb piccata. A complete omission of egg white would therefore also have a negative effect on the consistency of the organic tofu herb piccata.
We hope our answer has been helpful and wish you a good day.
See you soon in your Migros - we look forward to seeing you! Your M-Infoline team

Hi roxxy

Thank you very much for your inquiry and for your interest in our vegetarian products.

The palm fat used in the herb tofu piccata comes from a certified Organic production. An important reason in favor of using palm fat is its positive effect on the product's al dente texture. The modified starch we use also contributes to the texture of herb tofu piccata due to its positive technological characteristics. In fact, modified starch boasts a higher binding capacity and heat stability than unmodified starch.

We hope we have provided you with sufficient information with this answer and wish you a good day.

See you soon from your Migros - we look forward to your visit!




Your M-Infoline Team