Good chocolate news people: Nestle chocolate candy will be sans artificial ingredients by the end of 2016. Nestle says they’re getting rid of artificial ingredients in their candy bars.
This is great for those of us who want to eat healthier. The ingredients in a chocolate bar can be downright horrifying. Take, as an example, a Hershey’s Reese’s Cup. They contain PGPR and TBHQ.
PGPR is an emulsifier. It’s what binds oil and water together. You know how sometimes you open chocolate and it’s white on the top? That’s what happens when chocolate is stored in really high temperatures. The emulsifier “blooms.” The result is that white film that makes you want to take it back to the store for a refund.
According to an article published by ecoRi News, “PGPR is a way for chocolate manufacturers to get around the hassle and expense of actually putting chocolate in their chocolate.” It actually makes it cheaper and easier to make chocolate. You don’t need to add as much actual chocolate to the chocolate bar. You can just put in PGPR.
It also acts as a preservative, giving candy an incredibly long shelf life. It can literally sit on a shelf for months and still be edible. Why would you want to eat that?
TBHQ is no better. It’s also used as a preservative. Like PGPR, it increases the shelf life of food. It’s also a form of butane. Yes. You are actually consuming what amounts to a form of fossil fuel.
While butane is a gas, you can see its liquid form in any cigarette lighter. Butane is often combined with propane to create liquid propane. And it’s often found in your chocolate. Nice, huh?
Oh but don’t despair. The United States Food and Drug Administration (FDA) says it’s perfectly harmless if consumed in low doses. But don’t be confused. There are side effects, like nausea, vomiting, asthma and worsening the symptoms of ADHD.
And, just in case you think I’m making this up, I’m going to give you a few minutes to look on the label of a Reese’s Cup if you think I’m kidding. Go ahead. I’ll wait.
Yeah. Makes you wonder what else you’re eating, doesn’t it?
The Sins of Dorian Gray…er, Nestle
Nestle confesses to using dyes like Red 40 and Yellow 5. Normally I’d give them a thorough verbal thrashing using my superpowers of snark and wit, but they’re actually doing a good thing. They’re the first major US company to make these types of major changes to their recipes.
Way to listen to what people want, Nestle.
Nestle is convinced that consumers won’t be able to taste the difference between the new versions of their candy and the old ones. I find that hard to believe. As someone who eats a relatively chemical-free diet (with some exceptions), I can tell you right now you will definitely taste the difference.
It should taste better. Infinitely better. It should be like licking a rock and then licking a slice of pizza. Please don’t go licking rocks just to see the
point I’m trying to make. I’ll just tell you: you should be able to immediately tell the difference.
Of course, I have sensitive taste buds. Most people who eat organic can tell the difference between foods with preservatives and food without preservatives. I’m not advocating an organic lifestyle people. I’m just saying, if your diet is different you will be able to tell the difference.Watch Full Movie Online Streaming Online and Download
If it isn’t, don’t despair. Remember, no one can tell you how chocolate tastes to you. It may actually taste the same to you. That doesn’t mean that you’re wrong or a bad person. We’re all unique, and we all have unique experiences with chocolate. Celebrate.
Some people are complaining that chocolate, candy and pop (or soda, depending on wherever you’re from), shouldn’t be sold to Americans. We have a really high obesity rate, after all, and having this food readily available is a contributing problem.
Except not really. Cigarettes and alcohol are readily available too, and millions of people have never touched either. It all comes down to choices. You can choose not to eat the chocolate. If you are addicted, you can choose to take steps to break the habit. Don’t blame the chocolate companies for your problems.
I think it’s wonderful that Nestle is taking these steps. By changing their 250 recipes, they’re going to force other chocolate companies to do something similar just to be able to compete with them. It’s similar to how McDonald’s is trying to present itself as a fast food restaurant that uses real food as its main ingredients. They’ve taken quite a hit over the last few years in profits. The American public wants healthier options. They have proven they are willing to pay for it. Therefore, McDonald’s must make changes to keep up with their competition, or perish in the process.
I say it all the time: competition is healthy for the consumer and the companies. It keeps companies on their toes, and it gives consumers the right to choose. It remains to be seen whether Nestle’s profits will increase once they roll out these new chocolate bars, but my hope is that they do. I’m looking forward to tasting their new chocolate and seeing how this turns out.
How do you feel about Nestle’s move towards healthier ingredients? Let me know in the comments.