5 questions
Hello! Where does the bacon come from? Not country of production, but country of origin? Thank you
Hello P_Aperi, the country of origin for the bacon is currently Switzerland. In general, according to food law, the indication of origin is voluntary or not mandatory. Not indicating the origin on the label depends mainly on availability. Labels or packaging cannot always be adapted with regard to origin. If an origin should change, e.g. due to availability, we would have to change the print data or packaging every time. In this sense, this is also an "ecological cost issue". Best regards, your M-Infoline team
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I have known lentils with bacon since I was a child and love them dearly. Yesterday I prepared another tin. As soon as I opened it, I noticed that something was different. Instead of the whole mass en bloc, I saw a relatively liquid sauce on top with the lentils underneath. After preparation, I realized that the taste was also different than usual. Much too salty! Somehow more sour, more tomato-y. What's up with that? Did you change something in the recipe? Or did I just get a bad batch (L12M05; 05:2022; 18272 20:16 15112). Please tell me that you haven't changed the recipe permanently :(
Hello Lanja, thank you for your concern. We are very sorry that you had a bad experience with this product. Our quality assurance department followed up your tip. The production parameters were unchanged, no changes were made to the recipe and no values outside the specified tolerance were found on the day of production. In addition, a predefined quantity of samples is tested in an internal tasting one day after production, but no sensory deviations were observed here either. Your description that there was a relatively large amount of liquid sauce on top and the lentils underneath indicates that the ratio of lentils to sauce was inconsistent and therefore also affected the taste sensation. We assume that a rejected can was inadvertently placed back on the conveyor belt to the sauce filler without being weighed. All employees involved in the production process have been informed about this incident and instructed to carry out checks at all stages of production. We have not received any further complaints about this batch to date and therefore assume that this is an unfortunate isolated incident. Nevertheless, we take your information seriously and would like to thank you for your valuable report. We will contact you privately. Best regards, your M-Infoline team
Hello, I have the same problem. Already the 3rd can with too much liquid in it. LG
Hello murmeli79, thank you very much for your tip. Could you also provide us with the LOT number and the best-before date so that we can follow up on this? Thank you very much for your help. Best regards, your M-Infoline team
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Guest
Of course, there are only lentils with bacon, lentils in tomato sauce and so on, but what about the classic lentils? Of course they've taken it out of the range, which is really stupid. And now the best thing of all is that the large can now seems to be disappearing from the range in most Migros stores.
In general, Migros is becoming more and more customer-unfriendly, I'm now fed up myself that you have to pay so much for so little! (by the way, the bacon doesn't taste much like something ''smoked'' and to be honest I'm more of a fan of the classic varriante - just lentils, nothing else in it, no tomato sauce and no bacon)
would also be very much in favor of ONLY lenses!
Dear guest
Thank you for your feedback.
The M-Classic lentils without bacon (article 1572.350) is available in 440g in every Migros branch. This item is pure - i.e. without tomato sauce.
The organic lentils with tomato sauce item has been available in a 320g pack for about 1.5 years now. However, this has no effect on the distribution of the normal product without sauce. The item is sold separately and not in exchange for another.
Lentils with bacon are available in 440g and 880g sizes. These are available in medium-sized stores. The recipe has remained the same for several decades, and as the item remains extremely popular, we have no plans to change it.
See you soon in your Migros - we look forward to your visit!
Best regards from the M-Infoline team
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Guest
Nitrates and nitrites are widespread environmental toxins. Nevertheless, about ten times as much nitrate may be added to ham for reddening, i.e. to achieve a red curing color that is stable when cooked, as the maximum residue permitted in drinking water. The toxic nitrite, which is used to redden sausage products, may only be traded mixed with salt (nitrite content: 5 percent). Nitrates (E 251, E 252) are also used as a preservative for sliced cheese and for maturing anochsen (special fish products). Nitrates can be converted into nitrite in the body. As a result, nitrite can react with other food components in the gastric juice and intestines to form carcinogenic nitrosamines. Nitrites are acutely harmful to small children. They block their acid transport in the blood, which can lead to cyanosis.
Hello guest
Thank you for your feedback. We are happy to respond as follows:
Basically, additives are nothing new. Individual additives (e.g. sulphurous acid) were already known to the ancient Romans and were mainly used to preserve food. Saltpetre has been used for curing meat and fish since the 14th century. Baking powder, saccharin and benzoic acid (a preservative) have been known since the 19th century.
In the 20th century, the industrial production of food and thus the use of additives became increasingly important. The industrial processing of foodstuffs is basically nothing more than an upstream domestic preparation. However, there are significantly higher requirements for such products (long shelf life, transportability, appropriate taste, appetizing appearance), which can hardly be met without the use of additives. Certain industrially produced foods cannot be manufactured without additives (e.g. processed cheese cannot be made without melting salts, margarine cannot be made without emulsifiers).
The additives currently approved by the World Health Organization (WHO) and the Federal Office of Public Health (FOPH) are harmless to health! They are among the best-studied substances in our food and are only approved once strict toxicological tests have proven their harmlessness.
If you want to limit or reduce your consumption of additives, you should stick to largely unprocessed products and staple foods. At Migros, you will find a wide range of staple foods, minimally processed products or products that have only been preserved with cold (frozen products), heat (canned goods in tins, bags, trays) or drying (e.g. dried fruit). With the wide variety of products we offer, nothing should really stand in the way of your desire for a diet that is as additive-free as possible.
We hope that our answer has provided you with sufficient information and wish you a good weekend!
See you soon in your Migros - we look forward to seeing you! Your M-Infoline team
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Guest
Actually a great product, but where is the bacon? 10 bacon crumbs on the whole can are not even enough for an extended taste. I can see room for improvement - or action. Many thanks
Thank you for your entry.
After the bacon has been filled by a robot, each individual can is weighed on a continuous scale. Cans that are too light are rejected by the machine. The employees then look at the rejected cans and fill them so that they are exactly the right weight.
We have also set the given quantity of bacon as the standard. In addition, the bacon cubes undergo a shrinking process during heat treatment, as the fat content in the meat decreases as the heat increases. We therefore recommend that you individually add a higher proportion of bacon to the dish so that you can adapt the product to your personal taste.
Furthermore, the responsible employees have been informed and sensitized about your complaint. The cans are explicitly checked for meat content.
We hope that this information has helped you and hope you continue to enjoy our Migipedia page.
Your M-Infoline Team
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