Is it easy to find fresh meat at Migros that isn't preserved with sulphites and sulphite derivatives?
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Is it easy to find fresh meat at Migros that isn't preserved with sulphites and sulphite derivatives?
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Is it easy to find fresh meat at Migros that isn't preserved with sulphites and sulphite derivatives?
Is it easy to find fresh meat at Migros that isn't preserved with sulphites and sulphite derivatives?
I agree with PrincesseErika, and if we could eliminate the use of sugars, glucoses and equivalent products in charcuterie, that would be real progress!
I agree with PrincesseErika, and if we could eliminate the use of sugars, glucoses and equivalent products in charcuterie, that would be real progress!
Hello everyone,
@PrincesseErika: In processed meat products (ham, charcuterie), brine salt (nitrate/nitrite) is the main ingredient. On the other hand, sulfite, which is a notifiable allergen, is rarely used. However, if it is, it must appear in the list of ingredients. Therefore, if sulfite is not mentioned, the product does not contain it.
As for sugar in meat products, we can give you the following information:@marcosju
There are various reasons why sugar is added to many products. In some (e.g. jams, syrups, etc.), sugar is important for preservation. But sugar is also a flavor enhancer - the addition of a little sugar makes the product taste better. For example, it's common to add a pinch of sugar to tomato sauce to "absorb the acidity". Adding sugar has the same function in salad dressings or vinegar preserves.
A small amount of sugar (sucrose, glucose or lactose) is essential in meat products, as they serve as a substrate for starter cultures (brine flora). This process maintains the product's red color and prevents it from fading or turning gray under the effect of oxygen and light. The glucose often added to products is fermented into acids by microorganisms, so that it "disappears". On the other hand, sugar is added to certain products (roast sausages, Italian cheese) to promote browning. Sugar is also often added to enhance the taste of meat products.
The small amounts of sugar found in products such as bread, tomato sauce, pickles and meat products present no problem from an objective point of view for those who take care to eat healthily. Indeed, sugar is not "forbidden" as part of a healthy diet - even for diabetics. But moderate consumption is recommended: no more than 10% of the energy consumed each day should come from sugar, which corresponds to around 50 grams - an amount that can easily be achieved by consuming sweetened drinks, sweetened pastries, sweetened dairy products or sweets, but not by eating the aforementioned products.
Anyone wishing to avoid such large or small sources of sugar will find at Migros an extensive range of unsweetened and minimally processed staples and products, as well as sweetened alternatives with sweeteners.
Sincerely, Tamara
In trays of fresh meat, you almost always find "little seviettes" soaked in products under the meat. Are there any sulphites in them?
Hello PrincessErika, thank you for your new question. It's an absorbent sheet, the purpose of which is to soak up the meat juices and prevent the whole thing from looking unappetizing. Sincerely, Madlen
Hello everyone,
@PrincesseErika: In processed meat products (ham, charcuterie), brine salt (nitrate/nitrite) is the main ingredient. On the other hand, sulfite, which is a notifiable allergen, is rarely used. However, if it is, it must appear in the list of ingredients. Therefore, if sulfite is not mentioned, the product does not contain it.
As for sugar in meat products, we can give you the following information:@marcosju
There are various reasons why sugar is added to many products. In some (e.g. jams, syrups, etc.), sugar is important for preservation. But sugar is also a flavor enhancer - the addition of a little sugar makes the product taste better. For example, it's common to add a pinch of sugar to tomato sauce to "absorb the acidity". Adding sugar has the same function in salad dressings or vinegar preserves.
A small amount of sugar (sucrose, glucose or lactose) is essential in meat products, as they serve as a substrate for starter cultures (brine flora). This process maintains the product's red color and prevents it from fading or turning gray under the effect of oxygen and light. The glucose often added to products is fermented into acids by microorganisms, so that it "disappears". On the other hand, sugar is added to certain products (roast sausages, Italian cheese) to promote browning. Sugar is also often added to enhance the taste of meat products.
The small amounts of sugar found in products such as bread, tomato sauce, pickles and meat products present no problem from an objective point of view for those who take care to eat healthily. Indeed, sugar is not "forbidden" as part of a healthy diet - even for diabetics. But moderate consumption is recommended: no more than 10% of the energy consumed each day should come from sugar, which corresponds to around 50 grams - an amount that can easily be achieved by consuming sweetened drinks, sweetened pastries, sweetened dairy products or sweets, but not by eating the aforementioned products.
Anyone wishing to avoid such large or small sources of sugar will find at Migros an extensive range of unsweetened and minimally processed staples and products, as well as sweetened alternatives with sweeteners.
Sincerely, Tamara
In trays of fresh meat, you almost always find "little seviettes" soaked in products under the meat. Are there any sulphites in them?
Hello PrincessErika, thank you for your new question. It's an absorbent sheet, the purpose of which is to soak up the meat juices and prevent the whole thing from looking unappetizing. Sincerely, Madlen
