Post by Meredith on Feb 15, 2006 15:17:25 GMT -5
False advertising!!!!!
Has anyone heard of this new brand Nature's Promise? They claim to be 100% natural and orgainic. So I bought some of their bread......when I got home I read the lable and it had HIGH FRUCTOSE CORN SYRUP! So of course I sent a complaint and they are trying to argue that HFCS is natural!
Here is a copy
Has anyone heard of this new brand Nature's Promise? They claim to be 100% natural and orgainic. So I bought some of their bread......when I got home I read the lable and it had HIGH FRUCTOSE CORN SYRUP! So of course I sent a complaint and they are trying to argue that HFCS is natural!
Here is a copy
CUSTOMER COMMENTS: I shop at Martins and I was very impressed with the new
line of natures choice products for price, flavor, and most of all being
more natural and healthy. I was very excited to see the new bread but my
jaw dropped to the floor when I saw you had HIGH FRUCTOSE CORN SYRUP as an
ingredient. Its not natural, nor is it good for you, in fact HIGH FRUCTOSE
CORN SYRUP is one of the worst things a person can eat. I have lost all
trust in the natures promise brand and am back reading the label again
instead of trusting a product I thought was natural.
line of natures choice products for price, flavor, and most of all being
more natural and healthy. I was very excited to see the new bread but my
jaw dropped to the floor when I saw you had HIGH FRUCTOSE CORN SYRUP as an
ingredient. Its not natural, nor is it good for you, in fact HIGH FRUCTOSE
CORN SYRUP is one of the worst things a person can eat. I have lost all
trust in the natures promise brand and am back reading the label again
instead of trusting a product I thought was natural.
Dear Ms. Coleman,
Thank you for contacting us.
I sincerely apologize that you are dissatisfied with our Nature's Promise
bread containing High Fructose Corn Syrup. I will notify our Corporate
Brands Department of your disappointment for their review and
consideration.
Our supplier for Nature's Promise Bread, forwarded this information to us
regarding High Fructose Corn Syrup. I thought you might be interested.....
(See attached file: High Fructose Corn Syrup.doc)
Deanna Young
Consumer Affairs Representative
GIANT Food Stores/MARTIN'S Food Markets
High fructose corn syrup (HFCS) is produced by mechanically isolating corn starch from corn kernels and then exposing the corn starch to several enzymes which convert the corn starch to high fructose corn syrup. The use of enzymes to convert corn starch to corn syrup mimics processes that regularly occur in nature.
HFCS is composed of the two sugars fructose and glucose. Table sugar, which is derived from sugar cane and sugar beets, is also composed of fructose and glucose. Table sugar is about 50% fructose and 50% glucose. The form of HFCS used by most bakeries is about 42% fructose, with the balance glucose. The caloric density of HFCS and table sugar is the same – 4 calories per gram. Much of the negative publicity about HFCS and its alleged contribution to increased levels of obesity centers on the fructose content and its effect on satiety (how “full” we feel after consuming something that contains HFCS). Opponents of HFCS state that fructose tricks the body into not feeling full and therefore we tend to consume extra portions. There is a lot of conflicting information on how much the fructose in HFCS is contributing to the general increase in obesity. However, most studies that portray HFCS in a negative light are based on tests with pure fructose, which is fundamentally different than HFCS.
One very important factor in the rate of obesity is the increasingly sedentary lifestyle of many consumers. If calorie intake does not decrease as a response to a more inactive lifestyle, weight gain will take place. This is simply a matter of too many calories consumed for the level of activity. As stated in the previous paragraph, table sugar and HFCS have the same number of calories per unit weight.
FDA has not defined what is a “natural” food. However, the basic ingredient of HFCS is corn, which is by any reasonable definition a “natural” material. The processing applied to the corn is minimal. By this sensible standard used by most companies in the food industry, HFCS is a “natural” food.
HFCS has several attributes that improve the sensory quality of baked goods and improve the appeal to consumers.
The sweetness is equivalent to cane or beet sugar
HFCS tends to inhibit microbial spoilage and thus improve shelf life
HFCS gives superior browning to baked goods, including bread.
HFCS is readily fermented by yeast. The appealing flavor and aroma of baked bread is largely due to the fermentation process initiated by yeast.
Thank you for contacting us.
I sincerely apologize that you are dissatisfied with our Nature's Promise
bread containing High Fructose Corn Syrup. I will notify our Corporate
Brands Department of your disappointment for their review and
consideration.
Our supplier for Nature's Promise Bread, forwarded this information to us
regarding High Fructose Corn Syrup. I thought you might be interested.....
(See attached file: High Fructose Corn Syrup.doc)
Deanna Young
Consumer Affairs Representative
GIANT Food Stores/MARTIN'S Food Markets
High fructose corn syrup (HFCS) is produced by mechanically isolating corn starch from corn kernels and then exposing the corn starch to several enzymes which convert the corn starch to high fructose corn syrup. The use of enzymes to convert corn starch to corn syrup mimics processes that regularly occur in nature.
HFCS is composed of the two sugars fructose and glucose. Table sugar, which is derived from sugar cane and sugar beets, is also composed of fructose and glucose. Table sugar is about 50% fructose and 50% glucose. The form of HFCS used by most bakeries is about 42% fructose, with the balance glucose. The caloric density of HFCS and table sugar is the same – 4 calories per gram. Much of the negative publicity about HFCS and its alleged contribution to increased levels of obesity centers on the fructose content and its effect on satiety (how “full” we feel after consuming something that contains HFCS). Opponents of HFCS state that fructose tricks the body into not feeling full and therefore we tend to consume extra portions. There is a lot of conflicting information on how much the fructose in HFCS is contributing to the general increase in obesity. However, most studies that portray HFCS in a negative light are based on tests with pure fructose, which is fundamentally different than HFCS.
One very important factor in the rate of obesity is the increasingly sedentary lifestyle of many consumers. If calorie intake does not decrease as a response to a more inactive lifestyle, weight gain will take place. This is simply a matter of too many calories consumed for the level of activity. As stated in the previous paragraph, table sugar and HFCS have the same number of calories per unit weight.
FDA has not defined what is a “natural” food. However, the basic ingredient of HFCS is corn, which is by any reasonable definition a “natural” material. The processing applied to the corn is minimal. By this sensible standard used by most companies in the food industry, HFCS is a “natural” food.
HFCS has several attributes that improve the sensory quality of baked goods and improve the appeal to consumers.
The sweetness is equivalent to cane or beet sugar
HFCS tends to inhibit microbial spoilage and thus improve shelf life
HFCS gives superior browning to baked goods, including bread.
HFCS is readily fermented by yeast. The appealing flavor and aroma of baked bread is largely due to the fermentation process initiated by yeast.