People are constantly being told that they are consuming too much sugar. It is understandable that confectionery contains sugar. But when I look at sausages and other packaged meat products (not fresh meat), I find sugar, dextrose, glucose, etc. everywhere in the contents. What good is that? Many canned foods also contain a lot of hidden sugar.
Guest
12 years ago
Hello newares
Thank you for your message.
Various sugars are indeed used in the production of meat and sausage products. However, we are talking about trace elements here. The use of sugar corresponds to the traditional production method; certain products could hardly be produced without it. For example, sausages and meat loaf contain milk and therefore also lactose. For Bündnerfleisch, glucose is needed to break down saltpetre. Basically, sugar in meat products is only an aid to production and not a sweetener in the true sense of the word.
Best regards,
Jrene, Migipedia team
Guest
11 years ago
"The use of sugar corresponds to the traditional production method, certain products could hardly be produced without it" - That's not true at all! Sugar can very well be left out. When I cook or bake at home, I don't put sugar in everything and my ancestors didn't do that either. So I don't understand the sugar craze either. For example, one cottage cheese also has sugar in it. Such a curd. It seems to me that you want to make us dependent on sugar so that we always want to buy our products from you and not make them ourselves. Studies have shown that sugar is one of the most addictive substances. And that's exactly what the modern food industry is based on.
Guest
11 years ago
that's why I like to cook and bake them myself, and can determine the sugar content myself
6 years ago
That may have been true in 2013.
The fact that sausage products contain lactose, glucose and even glucose is not a problem and is actually normal. Apparently it also has to do with the color. In the meantime (2019), however, the products contain all three PLUS sugar.
I noticed it a few weeks ago when I bought salami at Migros. I rarely eat it, so I was looking forward to it, but I almost spat out my salami bread at the first bite. Is that sugar? It can't be. Yes it can, as the packet - under the magnifying glass - confirmed.
Today it's the Black Forest raw ham - my type wasn't available in Migros when I went shopping last week - the same thing! And again, the packet confirms the sugar in addition to the ingredients mentioned above. Made in Germany (I can't remember where the salami came from).
I don't eat a lot of sugar, so I could live with it healthily. But you can't eat it, it tastes disgusting! The sweet taste doesn't belong in sausage products. It should at least be printed in large print "tastes sweet" or something similar. Reading the small print every time is an absolute imposition with the fonts you use these days.
6 years ago
Thank you for your opinion @curley
We have discussed your feedback with the specialist department. The use of sugar (types) in cured meat products has a technological background: a small amount of sugar types (sucrose, glucose or lactose) is essential, as these serve as a substrate for the starter cultures (curing flora). This process supports the reddening and protects the product from fading and graying due to oxygen and light. However, the sugar is fermented by the microorganisms into acids and thus "disappears".
We regret that you don't like the taste. Perceptions differ greatly here, as tastes are very different. We stock many different types of salami and also various hams. Perhaps you will find another product that tastes better to you.
Kind regards,
Tamara
