Why do you have to mix milk powder into everything? It seems to be a perfect and cheap filler (just like sugar) - can it be left out? I would be willing to pay a little more and replace these fillers with quality ingredients. Thank you. example: Blevita - tastes very good but I had to replace it with Darvida a long time ago - because of the milk powder
Is absolutely unnecessary. But instead of finally changing this, Migros always justifies itself with excuses. That's bad...
Hi VegiFan_2 According to our specialist department, the milk powder has a positive effect on both the taste and the texture. Depending on the recipe, the powder cannot always be omitted. However, we now have some Blévitas without milk powder, which are marked with the vegan label "Vegi", like this one: https://produkte.migros.ch/blevita-kuerbiskerne Best regards, Brigitte
Hi VegiFan_2 According to our specialist department, the milk powder has a positive effect on both the taste and the texture. Depending on the recipe, the powder cannot always be omitted. However, we now have some Blévitas without milk powder, which are marked with the vegan label "Vegi", like this one: https://produkte.migros.ch/blevita-kuerbiskerne Best regards, Brigitte
Lots of thumbs down👎👎↵You CAN leave it out, but you don't want to!
Hi VegiFan_2 According to our specialist department, the milk powder has a positive effect on both the taste and the texture. Depending on the recipe, the powder cannot always be omitted. However, we now have some Blévitas without milk powder, which are marked with the vegan label "Vegi", like this one: https://produkte.migros.ch/blevita-kuerbiskerne Best regards, Brigitte
You really don't need the milk powder. But it is simply intolerable for people with lactose intolerance, and there are probably more of them than not. As long as it's in dairy products, I don't care, but if it's in bread, pastries and other foods that have nothing to do with milk, then I don't think that's okay.
You really don't need the milk powder. But it is simply intolerable for people with lactose intolerance, and there are probably more of them than not. As long as it's in dairy products, I don't care, but if it's in bread, pastries and other foods that have nothing to do with milk, then I don't think that's okay.
Is useless in any product and distorts the real taste.
You really don't need the milk powder. But it is simply intolerable for people with lactose intolerance, and there are probably more of them than not. As long as it's in dairy products, I don't care, but if it's in bread, pastries and other foods that have nothing to do with milk, then I don't think that's okay.
Is useless in any product and distorts the real taste.
Milk powder is a great industrial product, just like condensed milk! Because more and more people are lactose intolerant, the question is why this is so? In terms of evolution, this is a step backwards, too little milk in childhood? Why not question the yeast/yeast extract and barley malt extract? What kind of yeast is it with what kind of enzymes? Will that come in the future?
If the majority of people in the region can no longer tolerate milk, then go for the next one? Certainly some processes and raw materials could be improved or adapted, unfortunately it is generally a problem with mass industrial products that they are produced for a trained average taste. In addition, certain products are important for the "chemical" process, the consistency or for the compound. It's like this gluten issue! Gluten is needed for a good dough that is elastic, not brittle, etc. In comparison to China, they eat a lot of gluten. Perhaps we should fundamentally rethink our diet for future generations. On the other hand, it may be a good thing the way things are going, so that more quality can be produced instead of mass and all these new trends become mass. It's really blatant when you look at all the answers! The term: filling agent is absolutely exaggerated and cheeky! When I look through these Blevita crackers, the highest I have found at a glance is what is declared as 2.5% others 0.6% For those with a cream filling in the middle, milk powder is probably more necessary. All these Blevita Pure are without milk powder. Therefore there is no reason to bash others with milk powder! To all the vegans: As a vegan you should bake your own cookies anyway and avoid industrial products! Should be packed in the biodegradable plastic ... right!
Milk powder is a great industrial product, just like condensed milk! Because more and more people are lactose intolerant, the question is why this is so? In terms of evolution, this is a step backwards, too little milk in childhood? Why not question the yeast/yeast extract and barley malt extract? What kind of yeast is it with what kind of enzymes? Will that come in the future?
If the majority of people in the region can no longer tolerate milk, then go for the next one? Certainly some processes and raw materials could be improved or adapted, unfortunately it is generally a problem with mass industrial products that they are produced for a trained average taste. In addition, certain products are important for the "chemical" process, the consistency or for the compound. It's like this gluten issue! Gluten is needed for a good dough that is elastic, not brittle, etc. In comparison to China, they eat a lot of gluten. Perhaps we should fundamentally rethink our diet for future generations. On the other hand, it may be a good thing the way things are going, so that more quality can be produced instead of mass and all these new trends become mass. It's really blatant when you look at all the answers! The term: filling agent is absolutely exaggerated and cheeky! When I look through these Blevita crackers, the highest I have found at a glance is what is declared as 2.5% others 0.6% For those with a cream filling in the middle, milk powder is probably more necessary. All these Blevita Pure are without milk powder. Therefore there is no reason to bash others with milk powder! To all the vegans: As a vegan you should bake your own cookies anyway and avoid industrial products! Should be packed in the biodegradable plastic ... right!
It is a fattening agent and does not belong in any of the products. I am not vegan, nor do I have a lactose intolerance etc. etc. It is simply pure fraud on the taste buds!
It is a fattening agent and does not belong in any of the products. I am not vegan, nor do I have a lactose intolerance etc. etc. It is simply pure fraud on the taste buds!
It is your and some people's interpretation to call milk powder a fattening agent just because it is also used in fattening. There is a wide range of applications for milk powder! You can also buy it purely as a milk powder for private purposes! The industrial process is a technological achievement and a great one! Just avoid products with milk powder and leave them alone and that's that! I don't know what has been planted in people's heads about what is wrong with milk powder? Points of view like milk is poison? Milk is poison? My question is rather, what are the different types of milk powder? What are the differences in quality? If there are differences in type and quality, could this be declared on the packaging? Basically, the industry does not have to declare certain processes and "additional products" that are used in this process! That would also be a point that should be denounced! Is something added to the milk in the industrial process? Is a thickening agent added, if so which one? etc. But most people don't understand that, they moan but don't see the origin! Bashing milk powder in this way is just ridiculous and in the end it has a negative effect on the company because of all the fiddling around!
