Meat without glucose syrup, sugar, maltodextrin, dextrose - too much to ask?
Fleisch ohne Glukosesirup, Zucker, Maltodextrin, Traubenzucker - zu viel verlangt?
I like to buy (organic) bacon from time to time. But I can't do this at Migros/Alnatura because all types of bacon always contain either glucose syrup (organic bacon), sugar (e.g. Migros Selection Bauernspeck), maltodextrin (e.g. Malbuner Bauernspeck) or dextrose (e.g. Cipollata with bacon). Why, why, why only... Are your bacon suppliers subsidized by the pharmaceutical industry or Abbott? If not, I don't know why the meat should be treated with glucose syrup before being packaged and sold. Because bacon tastes very good even without glucose syrup. I always have to go to the Coop for sugar/glucose syrup-free bacon. I keep looking at the back of the packaging in Migros or Alnatura in the hope that the product managers will open their eyes at some point and do something good for society. Is there a logical, understandable explanation for why such bacon is sold in the first place and why the Coop manages to sell bacon without glucose syrup but Migros doesn't?
All replies (2)
Because the nitrite curing salt tends to dry out the meat, sugar is added... This is also used by some manufacturers for salami, e.g. Citterio. It works against it.
At coop, as far as I can see, only the organic bacon is without glucose/sugar...since the content of Migros bacon is 0.6, it is really very low...
https://shop.luethis-fleischwaren.ch/p/bratspeck-geschnitten-500g
I have looked at a number of private butchers and sugar/glucose is used everywhere.
Hello papoozes, thank you very much for your contribution. In view of your description, I understand why you want to avoid the use of sugars. I was happy to ask our specialist department about the purpose of using it in cured meat products - such as bacon. It turned out that this has a technological background: A tiny amount of sugars (sucrose, glucose, glucose syrup, lactose, etc.) in these products is essential, as they serve as a substrate for the starter cultures (curing flora). This process supports the reddening and protects the food from fading and graying due to oxygen and light. However, the sugars are fermented by the microorganisms into acids and thus "disappear". The use of sugars is therefore the rule. We cannot comment on articles from Coop. Kind regards, Tabea