Why on earth do you have palm oil in Vermicelles (cups)?
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Why on earth do you have palm oil in Vermicelles (cups)?
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Why on earth do you have palm oil in Vermicelles (cups)?
Why on earth do you have palm oil in Vermicelles (cups)?
May I ask if the say 2g cannot be replaced by other oils? Does 2g make that much of a difference in "sensory, taste, processability" or would it be a more honest answer to give the price? I'd rather hear the uncomfortable truth than, sorry, be taken for a fool :) BUT: it's great that you're working on an alternative, thanks, I think that's great.
May I ask if the say 2g cannot be replaced by other oils? Does 2g make that much of a difference in "sensory, taste, processability" or would it be a more honest answer to give the price? I'd rather hear the uncomfortable truth than, sorry, be taken for a fool :) BUT: it's great that you're working on an alternative, thanks, I think that's great.
That's a great question. I'm also wondering what the answer is. 2 grams of palm oil are in it and so you're ruining the pleasure of buying a Vermicelle, so you can do without this money? Of course you're ONLY interested in MONEY, it can't be any other way. What's really bad is that M-Classic Vermicelle won the Kassensturz test and the unprocessed Vermicelle contains NATURALLY PALM OIL. It's so tedious with you. You say that MIGROS BELONGS TO THE CUSTOMERS, you don't even respond to customer wishes except those that suit you.
May I ask if the say 2g cannot be replaced by other oils? Does 2g make that much of a difference in "sensory, taste, processability" or would it be a more honest answer to give the price? I'd rather hear the uncomfortable truth than, sorry, be taken for a fool :) BUT: it's great that you're working on an alternative, thanks, I think that's great.
Hi Bodenseeknusperli The palm oil is responsible and necessary for the consistency of the vermicelli. Incidentally, we only use palm oil from sustainable cultivation. The alternative would be artificially hydrogenated fat or animal fats, which is out of the question for us. I hope you can understand our decision. Kind regards, Angela
Despite the palm oil, Vermicelle Classic from Migros was tested as the best in Kassensturz. Incidentally, I have a tip for you as a confectioner on how to make it a little better. Vermicelle is usually quite firm, so stir in a little cream or coffee cream and add a small dash of kirsch for flavor.
Despite the palm oil, Vermicelle Classic from Migros was tested as the best in Kassensturz. Incidentally, I have a tip for you as a confectioner on how to make it a little better. Vermicelle is usually quite firm, so stir in a little cream or coffee cream and add a small dash of kirsch for flavor.
Thanks for the tip
It's embarrassing that you're still being served such excuses here, dear Migros. The honest answer would also be extremely embarrassing, as usual it's all about the financial side. It's also embarrassing that Migros has to use around 8 times more palm oil than Coop!
That's exactly how it is. It's just annoying, as soon as you want to buy a new product you always have to read the list of ingredients. I feel like a poor food allergy sufferer. All MIGROS, COOP etc. need far too much palm oil. Coop is no better. It also has a lot of palm oil in its own products.
That's a great question. I'm also wondering what the answer is. 2 grams of palm oil are in it and so you're ruining the pleasure of buying a Vermicelle, so you can do without this money? Of course you're ONLY interested in MONEY, it can't be any other way. What's really bad is that M-Classic Vermicelle won the Kassensturz test and the unprocessed Vermicelle contains NATURALLY PALM OIL. It's so tedious with you. You say that MIGROS BELONGS TO THE CUSTOMERS, you don't even respond to customer wishes except those that suit you.
May I ask if the say 2g cannot be replaced by other oils? Does 2g make that much of a difference in "sensory, taste, processability" or would it be a more honest answer to give the price? I'd rather hear the uncomfortable truth than, sorry, be taken for a fool :) BUT: it's great that you're working on an alternative, thanks, I think that's great.
Hi Bodenseeknusperli The palm oil is responsible and necessary for the consistency of the vermicelli. Incidentally, we only use palm oil from sustainable cultivation. The alternative would be artificially hydrogenated fat or animal fats, which is out of the question for us. I hope you can understand our decision. Kind regards, Angela
Despite the palm oil, Vermicelle Classic from Migros was tested as the best in Kassensturz. Incidentally, I have a tip for you as a confectioner on how to make it a little better. Vermicelle is usually quite firm, so stir in a little cream or coffee cream and add a small dash of kirsch for flavor.
Despite the palm oil, Vermicelle Classic from Migros was tested as the best in Kassensturz. Incidentally, I have a tip for you as a confectioner on how to make it a little better. Vermicelle is usually quite firm, so stir in a little cream or coffee cream and add a small dash of kirsch for flavor.
Thanks for the tip
It's embarrassing that you're still being served such excuses here, dear Migros. The honest answer would also be extremely embarrassing, as usual it's all about the financial side. It's also embarrassing that Migros has to use around 8 times more palm oil than Coop!
That's exactly how it is. It's just annoying, as soon as you want to buy a new product you always have to read the list of ingredients. I feel like a poor food allergy sufferer. All MIGROS, COOP etc. need far too much palm oil. Coop is no better. It also has a lot of palm oil in its own products.
