Your Vitalfit bread contains caramel syrup and invert sugar syrup and therefore falls into the category of ultra-highly processed foods according to the NOVA classification. In my opinion, the name "Vitalfit" is therefore unjustified and misleading.
Dear Migros: Can you please explain why your bread has to contain syrup?
https://www.migros.ch/en/product/111333700000
Here is the correct product link: https://www.migros.ch/en/product/111334600000
Well, it's not the bread from Migros. Harry is a bread brand from Germany. It is therefore a branded product / third-party product.
And let's ask ChatGPT about the syrup:
"Syrup is added to bread to give it a sweet, smoky flavor and a darker color, which is intended to give the impression of a healthier product, although this is not necessarily the case. Syrup also serves as food for yeast, improves the texture and can extend the shelf life of the bread."
Hello expectant, thank you for your contribution. Vital + Fit bread is a branded product in the Migros range, so we only have very limited influence on the name and recipe. However, it is important to know that only very small amounts of caramel syrup and invert sugar syrup are added to round off the taste. The manufacturer writes the following about caramel syrup: Dry heating of sugar or a sugar solution to around 200 °C produces roasted products with a light yellow to brown color and the bittersweet taste typical of caramel. When baking bread, this taste corresponds with the acidity of the natural sourdough. Invert sugar syrup is a colorless mixture consisting of equal parts dextrose and fructose. When baking bread, it is used as a small addition to round off the acidity of the natural sourdough. Regarding the NOVA score: Although this system has received attention from scientists and the public, it is important to emphasize that the distinction between the categories is often unclear and controversial. In particular, the classification into the "ultra-processed" category is based on general criteria that do not always take into account the specific properties or quality of individual products. It is therefore not enough to consider only the NOVA score when assessing a product. Best regards, Angela
