Actually kinda makes sense for honey given its near infinite shelf life making it easy to ship. Companies that are just doing generic honey instead of some kind of artisanal stuff will just get it from wherever it’s cheapest at the time
Don’t get me started on counterfeit honey. I feel like counterfeit honey is the poster child for how obviously all food agencies are failing their public. If “honey” corn syrup (or whatever the hell they’re using to adulterate the product) is able to flood our shelves in every country without wide scale inspection or punishment—I have to ask: What else is slipping through the cracks?
It’s a former food industry engineer talking about everything he saw or did.
After reading the book I’m now extremely cautious about buying stuff at the supermarket, I’m trying to buy the less transformed stuff as much as possible.
Basically every transformation step is an opportunity for the industrials to hide stuff. Rodent feces mixed in the spices ? No problem, just heat it up to sterilize it, grind it finely so now one can see it and mix it with fresh spices until the proportion of “foreign material” in the mix it under the limit.
Amazing thank you for taking the time to share your knowledge. And for the book! I’ll check it out. I’m an ex chef and you know what…I’ll start buying spices whole again 😅
That’s a funny example to give because I’ve never seen more locally produced honey than in Germany. Feels like there’s a local beekeeper on every block like twice a quarter.
Meanwhile in Europe: “Honey: contains honey from EU and non-EU countries.”
Actually kinda makes sense for honey given its near infinite shelf life making it easy to ship. Companies that are just doing generic honey instead of some kind of artisanal stuff will just get it from wherever it’s cheapest at the time
It’s also easily counterfeit, with the right ratio of glucose/fructose mixed with a bit of pollen and you have “honey” that never been close to a bee.
Don’t get me started on counterfeit honey. I feel like counterfeit honey is the poster child for how obviously all food agencies are failing their public. If “honey” corn syrup (or whatever the hell they’re using to adulterate the product) is able to flood our shelves in every country without wide scale inspection or punishment—I have to ask: What else is slipping through the cracks?
Cracker jacks are made from neither crackers nor jacks.
THE CANT KEEP GETTING AWAY WITH THIS
C*acker jacks
A lot of slipping through the cracks.
An amazing book about this subject is “Vous êtres fous d’avaler ça” (not translated in English unfortunately)
https://www.europeanscientist.com/en/public-health/you-are-crazy-to-eat-this-warns-a-new-book-by-a-former-food-industry-engineer/
It’s a former food industry engineer talking about everything he saw or did.
After reading the book I’m now extremely cautious about buying stuff at the supermarket, I’m trying to buy the less transformed stuff as much as possible.
Basically every transformation step is an opportunity for the industrials to hide stuff. Rodent feces mixed in the spices ? No problem, just heat it up to sterilize it, grind it finely so now one can see it and mix it with fresh spices until the proportion of “foreign material” in the mix it under the limit.
I am now only buying the spices whole.
Amazing thank you for taking the time to share your knowledge. And for the book! I’ll check it out. I’m an ex chef and you know what…I’ll start buying spices whole again 😅
That’s a funny example to give because I’ve never seen more locally produced honey than in Germany. Feels like there’s a local beekeeper on every block like twice a quarter.