9 questions
Hello Is ethanol used as a carrier in this product and is this product vegetarian?
Kind regards
Hello Altun, thank you for your inquiry. We are pleased that you are interested in the product. We are happy to confirm that ethanol is used as a carrier. Furthermore, the Swedish mug is vegetarian. We hope this information is helpful for you. Best regards, your M-Infoline team
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Hello Can it be that the Swedish cup has been reformulated? When I bought Schwedenbecher in Migros Buchs SG yesterday, they were more expensive, but they also contained 137 grams. Both my fellow eaters and I noticed that the marzipan had become much firmer and sweeter and the vanilla cream tasted much less like vanilla and somehow strange. There were also two pastry bases in the Swedish cup, which was honestly an absolute flavor fail and a horrible bite experience. Is animal gelatine being used again now? I will definitely not be buying this one again. Can you still get the other / old one somewhere?
Hello Can it be that the Swedish cup has been reformulated? When I bought Schwedenbecher in Migros Buchs SG yesterday, they were more expensive, but they also contained 137 grams. Both my fellow eaters and I noticed that the marzipan had become much firmer and sweeter and the vanilla cream tasted much less like vanilla and somehow strange. There were also two pastry bases in the Swedish cup, which was quite honestly an absolute flavor fail and a horrible bite experience. Are they using animal gelatine again now? I will definitely not be buying this one again. Can you still get the other / old one somewhere?
Hello Eyla, thank you for your feedback. According to the manufacturer, the recipe and the raw materials used are still the same. No gelatine is used in the product. The stated weight of 137g was clearly too high. It is therefore possible that an error occurred during production. We suspect that twice the amount of cream was filled in. As the biscuit bases are inserted manually, we unfortunately cannot rule out the possibility that two were inserted. This would be due to an error by an employee. We hope that you will receive a flawless product again in the future. Best regards, your M-Infoline team
Many thanks for the feedback. I've been watching the whole thing a bit and in Buchs SG it now says fresh on the cup. So it seems to be a different product. In Grabs there is still the old cup and fortunately it is as usual.
Hello Eyla, we have new packaging and cups. We have not changed the recipe. However, there are still regional articles, the Swedish cup, article number 113824100200, and the Swedish cup, article number 113824100208. If you give us the exact article number, we will be happy to check this. Best regards, your M-Infoline team
That's exactly what it is 113824100200.
Hello Eyla, thank you very much for your message. At Migros Buchs SG, the Swedish cup is made fresh and by hand in the in-house bakery. No gelatine is used. Too bad you didn't like it. You can get the Swedish cup from the FFB Group at the Migros partner in Grabs. Best regards, your M-Infoline team
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Hello Can it be that the Swedish cup has been reformulated? When I bought Schwedenbecher in Migros Buchs SG yesterday, they were more expensive, but they also contained 137 grams. Both my fellow eaters and I noticed that the marzipan had become much firmer and sweeter and the vanilla cream tasted much less like vanilla and somehow strange. There were also two pastry bases in the Swedish cup, which was quite honestly an absolute flavor fail and a horrible bite experience. Are they using animal gelatine again now? I will definitely not be buying this one again. Can you still get the other / old one somewhere?
The two cups are very good, BUT the safety of the cups leaves a lot to be desired. You can easily open and close the cup. There is no adhesive seal to guarantee that everything is clean. External influences are always possible. Kind regards
Hello wildfire, the Swedish mugs have been produced in this format for several years. When they were first introduced, there was no adhesive over the lid. The cups introduced later (e.g. seal cups) all have a different cup format. An adhesive was chosen so that more information could be applied. Unfortunately, this is not possible with the Swedish cup format. Due to the quantities involved, manual application of adhesives would not be feasible. We are not aware of an explicit legal definition of the first-opening guarantee for food. Best regards, your M-Infoline team
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Guest
The answers below stated that the gelatine would be replaced. However, we have found pork gelatine on the labels several times in recent weeks. The last time we found this was just last week in Biel.
Has it not been changed after all or what is the reason?
LG Nicii
Hello Nici29
You had to wait longer than expected for our reply - please accept our apologies.
Our technology department has informed us that the development of the gelatine-free Swedish cup will be completed around the end of August.
The printing of the new labels will then be commissioned in mid-September and the gelatine-free Swedish cup with the new label will be delivered from mid-October / early November.
We hope that this information is helpful and wish you a pleasant weekend. Your M-Infoline team
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In general.
Could you use agar agar for such products instead of gelatine, because agar is plant-based and has the same effect.
What I don't understand is why E 471 is added to so many products, isn't there an alternative, vegetarian solution?
Yannick
Hello WhisperingVoice
Thank you for your request.
Replacing gelatine with agar agar is not quite as easy for large-scale production as it is in the home kitchen. Agar also gels, but does not have the same binding properties as gelatine. Gelatine thickens, gels and stabilizes at the same time and is not sensitive if, for example, the product is acidic. It melts at body temperature and thus gives a very pleasant mouthfeel and has no taste of its own. Agar agar has the disadvantage that it gels very quickly. This is difficult for industrial production, as we work with large quantities that take longer to process. Calcium, which is present in many of our desserts due to the cream, for example, also causes agar to gel very quickly. Despite the difficulty of replacing gelatine in industrial products, we are endeavoring to achieve this so that vegetarians can also enjoy our products.
It will take some patience before we can replace gelatine in all our products, but we are working on it. The M-Classic Schwedenbecher and the M-Classic Schwarzwäldertorte will be gelatine-free from the end of May. An alginate (obtained from brown algae) will be used instead. Further articles will follow.
As far as emulsifiers are concerned, we can tell you the following: E 471 or "mono- and diglycerides of fatty acids" are produced in a chemical reaction from vegetable or animal fatty acids. The emulsifiers used in JOWA are made exclusively from vegetable fatty acids and are therefore already vegetarian. In combination with warm water, they act as an emulsifier and react with starch in baked goods to ensure that the starch can bind the water for longer, keeping the baked goods fresh for longer.
We hope our explanation is fully comprehensible. See you soon in your Migros.
Best regards from the M-Infoline team
Guest
Big compliments Migros! I'm delighted with the changes and look forward to the gelatine-free Swedish cup!
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Guest
What a shame that it contains gelatine!
I've already seen the post below & have to say that there's no gelatine in the Swedish cake either.... (or did I miss that?)
LG Nicole
Hello Nici29
Thank you for your comment.
Neither the M-Classic Swedish Cake nor the Swedish Cake contain gelatine. We use modified starch for stabilization.
We hope this helps you and wish you a nice weekend.
Best wishes from the M-Infoline team
Guest
Dear M-Infoline
Gelatine is even in the list of ingredients. I think that's a shame, because I don't like eating two pieces of cake, so a cup like this would be ideal, but I certainly don't eat gelatine.
Guest
Looked again on Saturday in Migros & no more gelatine to be seen!
Thank you in this case!
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Guest
it's a pity it doesn't work without gelatine...why not, it works with the cake too?
Hello guest
Two different creams are used and the requirements for the raw materials in terms of processing, shelf life and stability are different. Both products require stabilization to ensure the required structure. Modified starch is therefore used instead of gelatine.
Best regards
Your M-Infoline Team
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