2 questions
I would be interested to know where the amaranth comes from. In my opinion, the information should simply be on the packaging...?
Hello GabiWermuth, thank you for your question. The raw material comes from India. We comply with Swiss legislation when it comes to declarations. The country of production must always be stated. However, the origin of ingredients must in principle be declared if the proportion of an ingredient is greater than 50% by weight and if the presentation of the product suggests that this ingredient has an origin that does not apply.Best regards, your M-Infoline team
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Dear Migros.
Is it possible to offer amaranth again using the old, weakened roasting process so that I, as an amaranth eater, don't have to overload myself with acrylamide?
Not only the acrylamide load is a problem, but also the taste, where you no longer taste amaranth but mainly burnt.
Hello Civitas, thank you for your comment, which we will be happy to investigate further. To enable us to trace the manufacturing process precisely, we would ask you to send us the best-before date and the batch number of the pack you have just purchased. You will generally find the batch number next to the best-before date. It usually starts with the letter L or a mixture of letters and numbers. Thank you in advance for your valuable support. Best regards, your M-Infoline team
Thank you very much.
The designation is 24L232A, see attached photo.
Hi Civitas, thank you very much for your efforts. We immediately discussed your request with the specialist department. They confirmed that the tests on our retained samples are flawless. It is therefore difficult to go into more detail about the change in taste you have identified. The basic taste of the product should be "roasted". In addition, all our suppliers regularly test our products for acrylamide residues - Migros also randomly tests the products. If an excess is detected, no further processing takes place. The standard value of this product is very low. We hope we have helped you with our answer.Best regards, your M-Infoline team
As I said, Migros has increased the roasting to such an extent that they are no longer edible for me. Before, they were a great food. The brown roasting increases the acrylamide content considerably because they are very small balls. As the taste has also become unpleasant, my partner and I will no longer be buying these amaranths, which we used to love. They also no longer taste like amaranth but burnt. However, we will keep checking whether Migros has reset the roasting to the old level.
Kind regards
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