Rant: that’s NOT cream, Sealtest & Nielson!

Hot weather’s here.

When it’s hot, I love to have a mug of cold vichyssoise and a salad for lunch or dinner.

I scored some lovely fresh garlic scapes at the Leslieville Farmers’ Market on the weekend (my recipe is on Natalie MacLean’s site).

Today I went to Loblaws to get some cream (I use chicken broth to make the soup, and a little cream to finish it off). Alas, that Loblaw’s at Leslie and Lakeshore being what it is, they had absolutely no Organic Meadow cream, only industrial milk company products. The same at Price Chopper, across the street.

Why don’t I like buying cream from Sealtest or Nielsen? Because I don’t like the ingredient list.

Sealtest’s light cream (5% milk fat) contains: milk, cream, modified milk ingredients, maltodextrin, disodium phosphate, sodium citrate, guar gum, carrageenan.

Their half-and-half contains: milk, cream, sodium citrate, sodium phosphate, carrageenan.

Whipping cream? cream, milk, carrageenan, mono and dyglycerides, carboxymethyl cellulose, polysorbate 80.

Lists were similar for Nielson (unfortunately, since they’ve been acquired by Saputo, their website is down, and Saputo doesn’t seem to provide this detail on their site).

When I want to add cream to soup, I want to add cream. I don’t want to be adding cellulose and thickeners, corn sugars and other stuff.  Why are you adding this to your cream?

Just give me the real food. Thank you, Organic Meadow, for having an ingredient list that reads: cream.

 

This entry was posted in Food, Food of a place, Food, grown, Food, processed, Kitchen and table, SOLE food by pat. Bookmark the permalink.

About pat

Visual thinker, first got interested in digital imagery in the early days of Omni magazine, back when it used to review what had happened at SIGGraph. I worked in the 3D software field for 23 years. Lifelong enjoyment of gardening grew over time; I was a Master Gardener (briefly) and had a vegetable and herb allotment garden in Toronto to grow vegetables, as well as perennial gardens at home. Gardening and enjoying fresh produce also raised my interest in cooking with really good local food. As more restaurants in Toronto are offering local fare, I enjoy dining out and sampling the visions the different chefs have.

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