Bon Chef easy soup

Ladies and Gentlemen,
I am totally disappointed with the new "easy soup" products - in two respects. Under the announcement of the "new presentation", you have not only omitted the name of the manufacturer (formerly HACO), but have quite obviously changed the manufacturer. Whoever this may be: the new recipes are a blatant deterioration compared to those before the change. The color, consistency and taste are completely unsatisfactory and in some cases unidentifiable. Some soups are simply inedible!
As a long-time connoisseur and customer of Migros, I am very disappointed by this development and will refrain from consuming these products.
Kind regards
R. Battaglia

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All replies (8)

si_

Hello Retoswiss, it is very unfortunate that you would like to do without the products mentioned in future. I will pass on your feedback to the product managers immediately. I will be happy to get back to you as soon as I know more details. Best regards, Silvia

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si_

Hello Retoswiss, I have already received feedback. The producer has not changed. However, some of the recipes have been slightly adapted. Could you perhaps tell me briefly which soups you have tried? Then I can pass on your feedback. Thank you. Best regards, Silvia

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Retoswiss_2

Good evening,
Firstly, the "new" soups with the wonderfully imaginative addition of "easy" were only launched with the announcement of a change in presentation. They now confirm that recipe changes have been made.
In view of the consistently negative sensory changes, I find it very hard to believe that HACO is actually still the manufacturer - what a decline in the former quality!
We have tasted the following "new" soups in the family, and here are the ratings compared to the former products:

Asparagus: used to be called asparagus cream. Tastes bland, very weak asparagus flavor, watery.

Pumpkin cream: barely recognizable pumpkin aroma, unappetizing orange-brown color; inedible

Grisons barley soup: gray, unappetizing appearance, bland, slightly musty smell

Vegetables: used to be called vegetable cream, no longer creamy, bland

Tomato: deeper blood red, much too thickened; bland.

All in all, a sad development; we have now switched to Knorr soups.
Best regards
R. Battaglia

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Mangups

si_

Hello Retoswiss, thank you for the further information. I will now get in touch with the product managers. As soon as I have more facts, I'll get back to you. Best regards, Silvia

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si_

Hello Retoswiss, the products are still produced by Haco, nothing has changed. However, the soups are now free of flavor-enhancing additives and preservatives. Of course, this also means that the recipe has been changed, but the soups are now actually more natural than before. The varieties you mentioned are indeed the ones where the difference is clearly noticeable due to the omission of flavor enhancers. Maybe you should give the soups another chance. After all, the taste is now more natural. As an alternative, we can recommend Knorr soups, but these still contain flavor enhancers. Best regards, Silvia

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Retoswiss_2

How do you do?
Thank you for your reply. - However, the fact is that the intention to make something "more natural" from a well-made industrial product is completely misguided and CANNOT be successful! If you want to make "natural" soups, you would have to prepare them fresh in the kitchen - even without seasoning.
Industrial products inevitably have to be composed in such a way that they meet consumer requirements in terms of appearance, smell and taste - otherwise they will not be successful on the market. The food industry has realized this over the last few decades, which is one of the reasons why additives have been developed, toxicologically tested, approved and used. At Migros, the principle has always been: as much as necessary, as little as possible. The success of Migros industries and associated companies such as HACO speaks for itself.
The stupid trend to meet the so-called consumer demand for "naturalness" at any price will very quickly be reflected in the loss of sales of the products discussed here. In addition, there is still no getting around additives that consumers either can't imagine or are sold as stupid (e.g. guar gum (E412), "flavors" and others).

I wish that people would regain the courage to develop products in which the enjoyment value is the top priority, and not the pseudo-naturalness here!
Kind regards
____________________________________
Dr. Reto Battaglia CChem FRSC
dipl. chem. ETH, Swiss certified food chemist
Former Head of Migros Quality Assurance

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si_

Hello Retoswiss, I am very happy to pass on your opinion internally. We are always grateful when we receive such honest feedback from our customers. Have a nice weekend, maybe even with a Knorr soup if it gets really cold :) Best regards, Silvia

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