2 questions
Where are the 40 g M-Budget Möckli and Roschinken????
Hello indios, we are no longer offering M-Budget Apero Beef 40g and M-Budget Raw Ham 40g as part of a product range analysis. It cannot be denied that one- and two-person households, particularly in urban areas, represent a growing proportion of the Swiss population. We are trying to accommodate this trend as far as possible by already offering smaller portions of numerous items. For example, canned goods (beans, chickpeas, pineapple slices, rösti, etc.), cheese (various individual portions) or meat and sausage products (for example, chicken breast in mini trays). It should be noted that the packaging and production costs are often not much lower than for standard portions. The small portions are therefore more expensive in comparison, which is why many consumers continue to prefer the usual pack sizes. Because we only ever stock small packs as an additional offer and space on our shelves is limited, the demand for these items must be high enough. Best regards, your M-Infoline team
Another quick shot! You can save yourselves the justifications and excuses. Luckily he's giving the competition! No room! Lazy excuse like the Léger Feta. Rows of feta, even 2 rows of the same. No space for dried meat either.......................... No more space for Migros.............. bye bye ....
.... but the 50 g portions remain. Clearly at a steep price!!! You're scoring your own goals!
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Dear Migros
Would it be possible to produce these Mostmöckli without added sugar (ingredients: sugar, maltodextrin)?
The more expensive Mostbröckli can be made without any added sugar (ingredients: glucose only) and still taste excellent.
Without added sugar, the Mostmöckli should be even cheaper to produce and thus secure the already introduced low price guarantee in the long term.
Thank you very much for your positive feedback.
Kind regards
bonseb
Hello bonseb, in dried meat - such as the M-Budget Mostbröckli you mentioned - small amounts of sugars (such as sugar, glucose (=grape sugar)) are added as a substrate for the starter cultures (curing flora). This is a common procedure. However, the added sugars are fermented into acids by the microorganisms and thus "disappear".
Best regards, your M-Infoline team
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