Category Archives: Artificial Colors

Dunkin’s new Tropical Mango Smoothie … a great way to beat the heat?

1435117835051Summer is in full swing here in the U.S. Depending on where you live, mid-July can bring 100 degree temperatures and the kind of humidity that can make walking to your car feel like walking around inside a steam room. FoodFacts.com knows that at this time of year so many of us are looking for ways to cool down and beat the heat.

To try and help us do that, Dunkin Donuts has just introduced their new Tropical Mango Smoothie. Just the use of the word smoothie conveys the idea of a healthier beverage. That may have been true a while back, but these days you really never know what’s going on with any new food or beverage introduction until you take a closer look. So let’s explore the Tropical Mango Smoothie.

Nutrition Facts
Calories:                 260
Fat:                          2 grams
Saturated Fat:       1 gram
Sugar:                     50 grams

There are 12.5 teaspoons of sugar in the small size (that’s the only one available on the website for nutrition facts). Cooling down doesn’t mean we need to load up on sugar and this smoothie really goes overboard with sweetness. Now let’s see what Dunkin has chosen to include in the smoothie recipe.

INGREDIENTS: Water; Yogurt: Pasteurized and Cultured Skim Milk, Sugar, Cream, Nonfat Dry Milk, Stabilizer (Tapioca Starch, Carrageenan, Locust Bean Gum), Yogurt Cultures: Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus; Tropical Mango Flavored Concentrate: Water, Mango Puree Concentrate, Sugar, Passion Fruit Puree, Natural Flavors, Citric Acid, Ascorbic Acid, Yellow 5, Yellow 6; Diced Pineapple; Diced Peaches (Peaches, Ascorbic Acid, Citric Acid and Malic Acid to promote color retention); Liquid Cane Sugar: Pure Cane Sugar, Water, Potassium Sorbate (Preservative).

While the list isn’t overweighed with controversial ingredients, we really don’t like the idea that there are artificial colors included in the list. We’re don’t understand why it was necessary. There’s actual fruit in here – mango puree, passion fruit puree, pineapple and peaches. All of which are beautifully colored by nature. We’re assuming Dunkin didn’t think it would be yellow enough to be attractive to consumers, so including artificial color made sense. We just don’t think like that.

We’ll be turning to other cooling beverages this summer to keep ourselves from overheating. We still believe that iced water and freshly brewed iced tea are better options in the midst of rising temperatures. And if we want a smoothie, we can mix one up ourselves without Yellow 5 and Yellow 6. We’re sure we’ll like the resulting color just fine.

http://www.dunkindonuts.com/dunkindonuts/en/menu/beverages/frozenbeverages/coolatta/tropical_mango_smoothie.html

No more artificial flavors and colors for General Mills

TrixIf you are among the many thousands of parents who desperately avoid the cereal aisle when your little ones are shopping with you, you’re not alone. That cereal aisle is a mine field full of sugar and artificial everything. FoodFacts.com has done our fair share of wrangling with small children to remove that box of Lucky Charms from their tight grip. We know the story. The kids see the cereal on a television commercial. They play branded games on the cereal’s website. They come with you to the store and the boxes of the cereals we don’t want our kids to have are the ones that are easiest for them to reach. The packaging is brightly colored and features fun characters the kids are already familiar with. And then you’ve got a problem.

General Mills is the latest food manufacturer committed to helping you with that problem by 2017 Trix, Lucky Charms and other iconic cereals are getting a natural upgrade in the latest bid by a major food company to create healthier products.

General Mills (GIS) said Monday that it will phase out artificial flavors and colors from all of its cereals by 2017. The announcement is the latest from an ever-growing group of food retailers vowing to ax artificial ingredients, including Taco Bell, Pizza Hut, Panera, Kraft Foods Group and Subway.

“We’ve continued to listen to consumers who want to see more recognizable and familiar ingredients on the labels and challenged ourselves to remove barriers that prevent adults and children from enjoying our cereals,” said Jim Murphy, president of General Mills cereal division, in a statement.

Packaged-food companies are losing market share and seeing revenue fall as consumers turn toward brands known for less processed, simpler, more authentic food. Many companies are trying to draw back customers’ attention by redoing products with fewer complex ingredients and taking stands against additives like antibiotics in meat.

Those that don’t will likely lose customers, says Kelly O’Keefe, a brand management professor at Virginia Commonwealth University.

“They need to be investing, they need to be changing out their product lines with better ingredients and they need to do it very quickly,” he says. “In the next two to three years, if you’re not moving in the right direction you’re going to see those brands fading rapidly into obscurity.”

General Mills cereals such as Trix and Reese’s Puffs will now be made with fruit and vegetable juices and natural vanilla. Trix will lose some colors in the process. The company began reformulating it about three years ago, and when the new version rolls out this winter, it will have just four colors instead of six. Blue and green didn’t make the cut because the company hasn’t identified a suitable natural alternative.

“We’re continuing to work on them, but they didn’t deliver on that vibrant color that we expect from Trix,” says Kate Gallager, a General Mills cereal developer. Reese’s Puffs, also rolling out this winter, will no longer be artificially colored, but Gallager says the difference is barely noticeable. The recipe changes will only affect cereals sold in the U.S. and Canada.

General Mills, whose cereals include Corn Chex, Lucky Charms, Cocoa Puffs, Wheaties and Fiber One, declined to say how much it’s investing to upgrade ingredients, but the cost won’t be passed along to consumers, says spokesman Mike Siemienas.

Though consumers will likely eventually have to pay for all the ingredient changes food companies are making, O’Keefe says.

“(Companies) might be willing to take a slightly shallower profit for a couple years, but ultimately, if they’re not passing along the cost to the consumers, they’re not staying in business.”

Artificial ingredients are already absent from 60% of General Mills cereals, the company said. They either never had them or they were already replaced.

Reformulating cereals with marshmallows will be a focus next year, says the company, adding this may take longer than grain-heavy cereals. General Mills plans to have more than 90% of the cereal portfolio artificial-free by the end of 2016, with 100% free by the end of 2017.

The hardest part about switching from artificial ingredients to natural ingredients is maintaining consistent flavor and texture, according to Gallager. Natural dyes like turmeric for yellow, paprika for red and fruit and vegetable concentrates can sometimes impart too much flavor or don’t produce colors that are as bold.

Beyond cereal, General Mills says it’s already transforming multiple product lines to make them healthier.

So by 2017, Lucky Charms will be magically delicious without artificial colors and flavors. Depending on the other ingredients, you may or may not decide to allow for the inclusion of that adorable leprechaun in your food pantry. But you will have a little less to worry about. And grocery shopping with the kids may get a little easier.

http://www.usatoday.com/story/money/2015/06/22/general-mills-artificial-ingredients-cereal/29101165/

Subway gets fresher dropping artificial flavors, colors and preservatives by 2017

Subway IngredientsOver the years, we’ve come to associate Subway with its “Eat Fresh” slogan. The chain has always been portrayed as a healthier option, setting itself apart from burgers and chicken sandwiches and french fries. And we all remember Jared Fogle … the “Subway guy” who lost a significant amount of weight eating Subway turkey subs and has kept that weight off almost 20 years later. But even with all that, Subway has always been a fast food chain of sorts, fresher food or not, as evidenced by some of the not-so-healthy ingredients in their foods.

But Subway is also a chain that has listened to its consumers. In early 2014, Subway announced the removal of azodicarbonamide from its breads and rolls. That was a big step and went a long way to justify that “Eat Fresh” slogan.

Now Subway wants you to eat even fresher at its locations.

The sandwich chain told the Associated Press it will remove artificial flavors, colors and preservatives from its menu in North America by 2017. Whether that can help Subway keep up with changing attitudes about what qualifies as healthy remains to be seen.

Elizabeth Stewart, Subway’s director of corporate social responsibility, said in an interview that ingredient improvement has been an ongoing process over the years. More recently, she said the chain has been working on removing caramel color from cold cuts like roast beef and ham. For its turkey, Subway says it plans to replace a preservative called propionic acid with vinegar by the end of this year.

Among its toppings, Stewart said Subway is switching to banana peppers colored with turmeric instead of the artificial dye Yellow No. 5. Without providing details, she said the chain is also working on its sauces and cookies.

The purging of artificial ingredients is quickly becoming the norm among major food companies, which are facing pressure from smaller players that tout their offerings as more wholesome.

Subway is facing evolving definitions for what qualifies as healthy, said Darren Tristano, an analyst for Technomic. While older generations looked at nutritional stats like fat and calories, he said younger generations are more concerned about qualities like “local,” ”organic” and “natural.”

“Change has come so fast and rapidly, consumers are just expecting more and more,” Tristano said.

And although Subway markets itself as a fresher option, he noted that people don’t necessarily see it as the healthiest or best product around.

Tony Pace, Subway’s chief marketing officer, noted the chain is already seen as a place for low-fat options, but that it needs to keep up with changing customer attitudes.
“As their expectations go up, we have to meet those expectations,” he said.

Pace said the use of simple ingredients is becoming a “necessary condition” to satisfy customers, but that it won’t be enough on its own to drive up sales.

Subway is continuing to listen to the voices of its consumers. FoodFacts.com is confident that those consumers will appreciate their efforts to improve the quality and healthfulness of the foods they serve. Every food manufacturer, fast food chain and fast casual chain needs to remember the old adage, “the customer is always right,” and act accordingly.

http://nypost.com/2015/06/04/eat-fresher-subway-drops-artificial-ingredients/

Keeping artificial food colors away from your holiday baking

LL13foodcolor_croppedWe’re in a most colorful season! We’ve decked the halls of our homes with red, green, gold and silver. Our windows and lawns are adorned with multi-colored lights. The holidays are upon us with every shade of every festive color we can think of! Often, though, those colors extend to our holiday baking. Holiday cakes and cookies can involve not only the shapes and images of the season, but its colors as well. Sugar cookies shaped like Santa, gingerbread men and women with red lips and blue eyes, red velvet cake, yule logs, green tree cakes … the list can be endless and very imaginative.

But can we do this without the use of, say, Yellow No. 5, Red No. 40, Green No. 3 and other artificial colors? Can we opt for natural color that might also add nutritional value to our baking and cooking?

“You can certainly use freeze-dried fruit, beet juice and spices like saffron and turmeric to create color in baking,” says Susan Reid, a chef and baking expert who teaches and develops recipes for King Arthur Flour in Norwich, Vt.

And there is plenty of nutritional value in the foods and spices Reid lists:

●Freeze-dried berries such as strawberries and blueberries contain antioxidant phytochemicals, vitamins and folic acid.
● Beets are full of vitamins and minerals.
● Turmeric— well, the list is long but may include cancer- and heart-disease-prevention properties as well as the treatment of a range of digestive issues and even depression.
● Saffron contains vitamins and other important nutrients, and there are indications that it can help prevent and treat everything from depression to high cholesterol.

So not only do these colorful fruits and spices seem to cover our needs for red, blue, orange and yellow in our holiday favorites, they also seem to help our general health.

But how about the all-important green?

“You’re not going to get a really intense green with natural food color. It will be more muted,” Reid says.

If you can live with a more muted, forestlike green, there are a few ways to go.

For example, says Liz Lipski, director of academic development for nutrition and integrative health at the Maryland University of Integrative Health, you can use spirulina, wheat grass juice or spinach powder to achieve a muted green:

● Spirulina is a blue-green algae full of protein, vitamins and minerals.
● Wheat grass includes amino acids, vitamins and iron.
● Spinach contains calcium, vitamins and folate.

Just be careful not to use too much. “If you use enough to make it bright green, it will affect the flavor,” Lipski says.

Indeed, you could get great yellows with onion — but onion cake doesn’t sound too appealing. Or you could grind down marigolds (which are edible), but that would affect the taste, too.

“It would be pretty hard to disguise the flavor,” Reid says.

In other words, if you want to use natural — and, as it turns out, nutritious — food coloring, you have to change your expectations a bit, say Reid and Lipski. Maybe learn to accept less intense colors and focus instead on flavor and nutrition, Lipski suggests.

“But especially with kids — how do we acclimate them to less color?” Lipski asks. She is the author of “Digestive Health for Children” and a proponent of moving away from the use of artificial food colors that contain petroleum and are often either banned or require warning labels in Europe.

But even if you can persuade the kiddos — and others — to accept forest-green Christmas cookies over their neon counterparts, there is still the challenge of getting the recipes right. You will become part chemist, part baker.

If, for example, you add liquid, you will have to adjust the entire recipe or you might end up with a soupy mess.

Of course, if you want to make it easy on yourself but still would prefer natural over artificial, King Arthur Flour sells natural food coloring by the bottle and the sprinkle; and Whole Foods sells items from Colorgarden.net and Indiatree.com, says Joel Singer, Whole Foods Markets’ Mid-Atlantic associate bakery coordinator.

Singer, who agrees with Lipski and Reid that natural food coloring — even the store-bought variety — tends to be less strong, says “it is best used in an icing application than the cake itself.”

Whole Foods’ own bakeries use colors derived from beets (red), annatto root (orange) and spinach (green), Singer says.

But let’s go back to home-baking with a touch of chemistry in the mix.

For example, Lipski says, if you are making red velvet cake you could swap out the red food coloring for pureed beets.

FoodFacts.com wants to add that there are recipes all over the internet that will help you become that kitchen chemist. And if you’re not keen on chemistry, you can also find more than a few brands of natural food coloring that you can use the same way you would the artificial type. The colors are different and can be affected by the other ingredients in your recipes, but most brands provide guidance on what you can expect.

We’ll gladly trade the brightly colored cookies for softer hues. While we love our colorful holidays, our health will benefit from the trade off!

http://www.washingtonpost.com/lifestyle/wellness/replace-artificial-food-coloring-with-natural-options/2014/11/11/e4bae6ee-6071-11e4-91f7-5d89b5e8c251_story.html

How many blueberries do you think you’ve eaten that haven’t really been blueberries?

bluebberiesTurns out that this is a really good question. And if you’ve never wondered about it, don’t worry, there are people who already have. Many of those little blue specs that decorate a variety of muffins, bagels, cereals and bars aren’t actual blueberries. They can simply be sugar, corn syrup and food coloring rolled into small clumps that kind of resemble berries or in some less offensive cases, they can be sugars, and some different fruit juices that can include blueberry. Either way, images of blueberries shouldn’t be gracing the packaging.

A while back, Natural News did some investigating and found many half-truths (or total lies) in blueberry snacks when they compared pictures of fresh berries from the package to what’s actually inside.

Here are a few disappointing blueberry products to look out for.

Jiffy Blueberry Muffin Mix
No blueberries in the ingredient list.

Quaker Blueberries & Cream Instant Oatmeal
Here we have some blueberry concentrate, listed after the dried figs, corn syrup solids, starch, and sugar. They’re called blueberry pieces.

Kellogg’s Special K Blueberry Bars
These feature “blueberry-flavored fruit pieces.” They’re made of cranberries blueberry juice from concentrate, sunflower oil and grape juice.

Pillsbury Blueberry Biscuits and Muffins
No blueberries at all — just sugar and food coloring.

Kellogg Mini Wheats Blueberry
No blueberries. No blueberry juice. No fruit at all.

Panera Blueberry Bagels
Somehow or another Panera’s blueberry bagels didn’t warrant the use of actual berries, while the blueberry muffins and blueberry scones did. Go figure. The “blueberry-flavored bits” contain sugar, flour, corn syrup and food coloring as well as “infused blueberries.” We can’t tell you what those actually are.

Hungry Jack Blueberry Pancake Mix
This pancake mix boasts “artificial blueberry bits” more commonly known as sugar and food coloring.

Yoplait Light Blueberry Pie Yogurt
Natural and artificial flavors, Red 40 and Blue 1 allow you to think you’re seeing and tasting real blueberries.

Brookside Dark Chocolate Acai & Blueberry
These berry sized treats are a bit better than the other products we’re listing. The centers are created from a variety of fruit concentrates and blueberry IS one of them. The juices appear to be thickened with corn syrup and sugar.

Quaker Wild Blueberry Crisps
Quaker could have really done a better job. No blueberry. No fruit juice. Just natural and artificial flavors.

Some fake blueberry flavoring is obviously better than others. At the end of the day, though, none of these blueberry products are really blueberry products. FoodFacts.com thinks this serves as a great reminder for everyone to read ingredient lists, all the time — no matter what the brand might be or what images appear on the packaging.

http://www.huffingtonpost.com/2014/10/29/fake-blueberry-breakfast-foods_n_6016288.html?utm_hp_ref=taste&ir=Taste

Most children in the U.S. are exposed to artificial food dye — many at levels that can trigger behavioral difficulties

dyesArtificial food dyes have been a very controversial topic for years now. These chemical colorings carry many problems with them straight into our food supply. Unfortunately, one of the most concerning problems surrounding artificial colors is that they’ve almost certainly been linked with hyperactivity and behavioral problems in children. Unfortunately, according to new information coming from the FDA, this important message hasn’t reached everyone just yet.

Nearly every child in America is exposed to Red 40, Yellow 5, Yellow 6, and Blue 1, according to a new estimate of Americans’ exposure to the controversial chemicals released by the Food and Drug Administration. For children who consume a lot of dyed foods, the estimate of the amount of Red 40 alone exceeds the amount of total dyes sufficient to trigger hyperactivity and other adverse effects on behavior in some studies.

The results were first released at a poster session held at a conference sponsored by the American Chemical Society on August 13. FDA has not yet published the full results and says the assessment is ongoing.

This meal of Hamburger Helper (2 cups), salad with Kraft Creamy French dressing (4 T.), and Powerade Orange (8 oz.) contains 47.5 mg of artificial food dyes. Behavioral tests found as little as 30 mg can trigger hyperactivity or ADHD symptoms in sensitive kids.

“Such widespread exposure to artificially colored foods is bad news for all children, since artificially colored foods aren’t healthy foods in the first place,” said Center for Science in the Public Interest senior scientist Lisa Y. Lefferts. “The FDA is failing kids and parents by allowing the use of these purely cosmetic chemicals in food, which trigger behavioral problems in some children, as even FDA conceded in 2011.”

The FDA tested more than 580 foods whose labels indicated they contained artificial colors, and matched the test results with government data on food consumption for those products, to produce exposure estimates for the general population, young children, and teenage boys. The estimates only include foods that contain dyes, and only include data for people who consumed those foods over a two-day period. The agency has not yet publicly disclosed the brand names of the tested foods.

FoodFacts.com is difficult for parents to be vigilant about eliminating food dyes from their families’ diets. Often it can be a daunting proposition. And often, if your child isn’t affected by smaller levels of artificial colors, it’s easy enough to think this might not be a problem for your family. But it’s important to remember that the studies that have been conducted point to the idea that it isn’t just kids with ADHD who are affected by artificial colors. These chemicals can trigger hyperactivity and behavioral problems in ANY child. If that’s not enough to keep foods with artificial colors out of your home, you can throw in the additional problems associated with colorful processed foods. Things like migraines and facial swelling in adults, the possibility of carcinogenic contaminants, and DNA in mice included in certain animal studies and you can easily see the importance of keeping artificial food dyes out of your diet.

http://cspinet.org/new/201409041.html

There’s an all-important ingredient missing from Starbucks famous Pumpkin Spice Latte … and it’s not the espresso

starbucks (1)You probably can guess that FoodFacts.com has the utmost respect and admiration for Food Babe, Vani Hari. She’s never afraid to take on food manufacturers and challenge them to change. Her efforts have led to many successes that are helping consumers enjoy healthier options. Hari’s writing has prompted petitions that forced Subway to remove azodicarbonamide from its bread, criticized pizza chains for using MSG, and even convinced Chick-fil-A to phase out chicken given antibiotics.

Hari’s latest investigation is aimed at Starbucks, specifically its pumpkin spice latte, with an August 25 blog post titled “You’ll never guess what’s in a Starbucks pumpkin spice latte. (Hint: You won’t be happy).”

As with many of her investigations, the Food Babe’s most pressing concern begins with Starbucks’ failure to disclose ingredients for all of its beverages online. Hari writes:

While they list some ingredients on their website, they still do not list the ingredients in their most popular items: their drinks! This includes all of their lattes, frappuccinos, macchiatos, smoothies, etc.

Indeed, Starbucks.com lists the ingredients only for all its food items — but no beverages. However, the issue is something the company says it’s working to amend.

“With more than 170,000 ways to customize your Starbucks beverage, listing ingredients can be very complex. We’ve been working on listing our core beverage recipes online via Starbucks.com, same as we do with our food, and hope to have an update in the near future,” a media spokesperson said Wednesday via email.

The Starbucks’ Pumpkin Spice Latte is a superstar in the coffee world. It has millions of afficionados. Consumers wait patiently for the beverage to reappear in Starbucks locations nationwide every fall. Unfortunately, it appears that it lacks an all-important ingredient. There’s no actual pumpkin in the beverage.

In her post, Hari goes on to list several “harmful” ingredients found in Starbucks’ most popular beverage, the PSL, including IV caramel coloring, Monsanto milk, pesticide residue, artificial flavors, preservatives, and sulfites.

The ingredient list reads as follows:

Milk, Espresso (Water, Brewed Espresso Coffee), Pumpkin Spice Flavored Sauce (Sugar, Condensed Nonfat Milk, High Fructose Corn Syrup or Sweetened Condensed Nonfat Milk (Milk, Sugar), Annatto (for color), Natural and Artificial Flavors, Caramel Color (class IV), Salt, Potassium Sorbate (preservative)), Whip Cream (Whipping Cream, Starbucks Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid, Caramel Color (class IV)), Pumpkin Spice Topping: Cinnamon, Ginger, Nutmeg, Clove, Sulfites.

While Starbucks did not respond to questions about the Food Babe’s pumpkin spice latte blog post — including whether it has affected the company’s decision to make any changes to the drink — the media representative confirmed that the company is actively working to remove the caramel coloring from its beverage syrup.

“We are actively looking at phasing out caramel coloring, though we don’t have timing to share,” the media spokesperson said. “In any instances where it is used in our beverages, the level is well below the No Significant Risk Level (NSRL) and safe to consume.”

While Hari’s claim that the Starbucks pumpkin spice latte contains absolutely no real pumpkin is also true, it appears Starbucks is going with the “if it ain’t broke, don’t fix it” stance. According to the spokesperson, the coffee giant won’t be giving in on that one anytime soon.

“The idea behind the Pumpkin Spice Latte has always been to have an espresso-forward beverage, which is core to what Starbucks is known for, infused with pumpkin-inspired flavors and spices of the fall season,” she said. “The PSL has become the company’s most popular seasonal beverage of all time, and we have no plans to change the recipe.”

So, if we’ve got this right, Starbucks most popular, widely embraced fall beverage will continue to offer consumers the great taste of pumpkin without ever including any pumpkin in its ingredient list. It was designed to bring you the taste of pumpkin with natural and artificial flavor (not to mention at least a few other questionable ingredients) and it’s just fine the way it is. Except for the caramel coloring — which Starbucks is “working on” replacing, but isn’t ready to do quite yet.

Hmmm. Kind of makes you wonder how the Pumpkin Spice Latte managed to rise to its current stratospheric level of popularity. Go Food Babe.

http://blogs.browardpalmbeach.com/cleanplatecharlie/2014/08/starbucks_to_food_babe_no_plans_to_put_real_pumpkin_in_pumpkin_spice_latte.php

Ice cream that doesn’t melt, courtesy of Wal-Mart’s Great Value brand

Wal-Mart-Magic-665x385There are certain things in the world we take for granted. The sun rises in the morning and sets in the evening. Summer is baseball season. Leaves turn color in the fall. Fourth of July brings fireworks shows. And ice cream melts.

Oops, we better cross that last one off the list.

Just over a week ago, a concerned mother in Ohio made big news of the fact that Wal-Mart’s Great Value ice cream sandwiches lack the ability to do what all the others can: melt.

Christie Watson just told WCPO in Cincinnati that her son recently left one of the unwrapped Wal-Mart sandwiches outside in 80 degree F heat for 12 hours and it hadn’t melted.

“I thought that’s quite weird,” she said. “So I looked at the box, and it doesn’t say artificial ice cream. It says ice cream.”

The same thing happened to another sandwich that Watson then left out overnight. She said, “Monday I came out and looked at it, and there was still ice cream there. So I thought to myself: What am I feeding to my children?”

So WCPO, as broadcasters are wont to do, performed its own more extensive experiment, leaving one of the Wal-Mart ice cream sandwiches out in the sun for a few hours, along with a Klondike bar and a pint of Haagen-Dazs.

Not surprisingly, reported the station, “The Wal-Mart sandwich [shown above], though it melted a bit, remained the most solid in appearance, and still looked like a sandwich.”

The others melted away. that might be because the others don’t contain the additives that Wal-Mart’s ice cream sandwich do.

According to a cursory look at Wal-Mart’s website, Great Value sandwiches contain just sugar, milk, cream, buttermilk, whey and corn syrup. But Wal-Mart’s product also contains “1 percent or less of mono- and diglycerides, vanilla extract, guar gum, calcium sulfate, carob bean gum, cellulose gum, carrageenan, artificial flavor and annatto for color.”

Just like the no-drip ice cream that Cold Stone Creamery introduced in 2009, Wal-Mart’s sandwiches make use of a modified food starch that makes their ice cream more like pudding.

“The modified food starch that sets instant pudding caused the resulting blend to gel rather than liquefy,” New York Magazine reported about Cold Stone’s product.

Wal-Mart wasn’t very forthcoming about the additives though. It released the following statement that totally avoided the subject:

“Ice cream melts based on the ingredients including cream. Ice cream with more cream will generally melt at a slower rate, which is the case with our Great Value ice cream sandwiches. In the frozen aisles, Great Value ice cream sandwiches are one of the top sellers, and we are glad to be able to offer a great treat that families love.”

What Wal-Mart is trying to say that their ice cream contains more cream than, Haagen Dazs. This isn’t very likely since Haagen Dazs vanilla ice cream contains just five ingredients: Cream, Milk Nonfat, Sugar, Eggs Yolks, Vanilla Natural. Great Value Ice Cream Sandwiches (also containing vanilla ice cream) contain 51 ingredients. That’s right — 51. Here’s the list from the FoodFacts.com site:

Ice Cream: Milk, Cream, Sugar, Corn Syrup,Buttermilk, Whey, Mono and Diglycerides, Guar Gum,Calcium Sulphate, Carob Bean Gum, Polysorbate 65,Carrageenan, Flavors Natural, Annatto, Ice Cream,Milk, Cream, Sugar, Corn Syrup, Buttermilk, Whey,Mono and Diglycerides, Guar Gum, Calcium Sulphate,Carob Bean Gum, Polysorbate 65, Annatto, Added For Color, Baking Soda, Caramel Color, Carrageenan,Cocoa, Corn Syrup, Cottonseed Oil Partially Hydrogenated, ), Soybeans Oil Partially Hydrogenated, Salt, Soy Lecithin, Sugar, Vegetables Shortening, (, Corn Flour Yellow, Mono and Diglycerides, Flavors Natural, Chocolate Wafer, :, Corn Sugar, Corn Starch Modified, Flour Unenriched Bleached

We’re pretty positive that the reason the Great Value ice cream sandwiches don’t melt has absolutely nothing to do with the idea that they contain more cream. Oh — and we also don’t want to eat ice cream with 51 ingredients.

Nope, in our world, we want the fact that ice cream melts to remain on the list of things we take for granted that will never, ever change. We also don’t want to have to repeat Christie Watson’s question, “What am I feeding my kids?” and come up with an answer that’s 51 ingredients long.

http://www.inquisitr.com/1375965/wal-marts-magical-ice-cream-sandwich-just-try-and-melt-me/

Panera Bread jumps on the healthier food bandwagon committing to remove artificial ingredients by 2016!

Panera Bread to Remove Artificial IngredientsGreat news for Panera Bread fans: the popular fast casual chain is the latest to take a big step towards healthier menu offerings. It has announced that by 2016, artificial additives will be removed from its menu including major ingredients like artificial colors, sweeteners, flavors and preservatives.

“We believe simpler is better,” Scott Davis, chief concept officer said in a news release. “Panera is on a mission to help fix a broken food system. We have a long journey ahead, but we’re working closely with the nutrition community, industry experts, farmers, suppliers and others to make a difference.”

Panera will be taking artificial colors out of its roast beef, maltodextrin and potassium lactate will be removed from the citrus pepper chicken, and horseradish will lose the calcium disodium EDTA.Trans-fats will be removed from the bakery menu items as well.

The announcement is the latest in a string of similar moves from competing fast food chain outlets. Subway recently announced it was removing azodicarbonamide from its bread. The controversial chemical is also found in shoes and yoga mats.

Chick-fil-A also made the announcement that it was cleaning up its menu by reducing ingredients including dyes, HFCS and antibiotics in its popular chicken sandwiches after Vani Hari, the blogger known as “Food Babe” pressured the chain.

And then there’s Chipotle—the poster chain for “healthy” fast food. While Chipotle has been on the clean meat and local produce angle for a while now, it recently made a big step in removing genetically modified ingredients from almost all of its menu items as well as adding vegan sofritos to its offerings.

FoodFacts.com is always happy to hear of another fast food chain making the committment to work towards a cleaner, healthier menu. Panera Bread is an exceptionally popular chain with a solid reputation among consumers. While there menu options have always been thought of as fresher and healthier than many other available options, we’re certainly well aware of the poor ingredients included in so many of Panera’s dishes, tasty as they may be. Kudos to Panera Bread for this commitment. We’re positive that the flavor of their foods will only get better through this effort and that they’ll be gaining even more fans from this bold and necessary move.

This great trend has legs! We can’t wait to see which chain will be the next to make the move towards providing consumers with the healthier foods we all deserve!

http://naturallysavvy.com/eat/move-over-chipotle-panera-bread-is-removing-artificial-ingredients

Kraft Macaroni and Cheese gets a little less “colorful”

Kids get a big kick out of food products that look like their favorite characters – and parents get the benefit of knowing before they serve their children a meal that it’s going to be eaten without protest. Unfortunately parents also know that most of the time the food products that are manufactured in the shapes of popular characters don’t often come with the most desirable ingredient lists. Artificial food colors are often included in the list of those ingredients.

The use of artificial food dyes in the American food supply is rampant and quite controversial – especially when those dyes are in children’s food products. The major food colors used in the U.S. are Red 3, Red 40, Yellow 5, Yellow 6 and Blue 1. Each of these dyes has been linked to ADHD symptoms in children. Artificial colors are already banned in various countries. If they aren’t banned, many countries require the use of a warning label on the food containing the dye alerting consumers that consumption of the product may affect a child’s behavior. Nothing like this is currently required by the FDA and there are thousands and thousands of products in the use that use these dyes. Children are consuming those products every day.

According to a Kraft company spokesperson, Kraft is taking a step forward in the food coloring controversy. Beginning in 2014, Kraft has given its line of character-shaped macaroni and cheese a recipe makeover. Part of that makeover is that the product will now be using spices instead of artificial food coloring to give the pasta its famous orange-yellow hue.

In addition to the great news about the elimination of artificial colors, Kraft’s new recipe includes six additional grams of whole grains, a lower sodium level and reduced saturated fat content. The company acknowledges that this is a result of its customers communicating with them. Because of that communication, beginning in 2014, Yellow 5 and Yellow 6 are out of Kraft Macaroni and Cheese products in fun shapes like SpongeBob SquarePants, Teenage Mutant Ninja Turtles and How to Train Your Dragon 2.

While we’re all thrilled to hear that Kraft is making real improvements to some of its products, FoodFacts.com has to wonder why those changes aren’t being made to its classic elbow-shaped macaroni and cheese products as well. Since its new recipe that does not include artificial colors will work out fine for its character-shaped line, we’re pretty sure that same recipe can be used in those classic products without a problem.

When questioned about this, the company responded by saying that switching ingredients in products isn’t a simple task as they cannot alter the product consumers have come to expect. We don’t think that’s the best answer for a few reasons. In the first place the original SpongeBob Macaroni & Cheese didn’t taste any different than the classic Kraft Macaroni and Cheese Product. So if the new ingredients are acceptable in the character-shaped versions, they’ll be equally acceptable in the classic.

In addition, the Kraft Macaroni and Cheese that’s sold in Europe doesn’t contain artificial colors. For those products, paprika and beta-carotene impart color. Consumers are fine with it. We certainly hope that Kraft understands that we’d like to see every blue box it’s selling to consumers free from artificial colors. We’re pretty sure they’ll make their existing customers happy – and that they’ll find new customers who had previously avoided their products because of those artificial colors.

This is definitely a step in the right direction for our food supply. Can’t wait to hear more from Kraft in the future that takes it even further!

http://www.cnn.com/2013/11/01/health/kraft-macaroni-cheese-dyes/