Toblerone to change design under ‘Swissness’ rules(theguardian.com)
theguardian.com
Toblerone to change design under ‘Swissness’ rules
https://www.theguardian.com/world/2023/mar/05/matterhorn-mountain-toblerone-packaging-design-switzerland
181 comments
A picture of the Matterhorn doesn't seem like a lie to me? I wouldn't normally expect that to be an indication that something was made in the country containing that peak.
There's also a thing where many regional names are used as descriptions of foods: I don't expect Neapolitan ice cream to be made in Naples, I just expect the Strawberry/Chocolate/Vanilla pattern. In general I think this tends to be a lot more controversial in Europe, with specific DPO categorizations, then in the US, where the standard is a lot more literal (ex: Americans interpret "Champagne" to be a claim about the style, while Europeans interpret it to additionally include where the product was made).
There's also a thing where many regional names are used as descriptions of foods: I don't expect Neapolitan ice cream to be made in Naples, I just expect the Strawberry/Chocolate/Vanilla pattern. In general I think this tends to be a lot more controversial in Europe, with specific DPO categorizations, then in the US, where the standard is a lot more literal (ex: Americans interpret "Champagne" to be a claim about the style, while Europeans interpret it to additionally include where the product was made).
> I wouldn't normally expect that to be an indication that something was made in the country containing that peak.
You're probably American (where presumably these laws won't be applicable anyway, though I have no idea concerning US-Swiss Trade agreements). Europeans have been conditioned at least to some degree to associate chocolate with cows running around pristine alpine pastures to give the milk that makes Swiss chocolate so unique.
You're correct that European geographic origin tends to be more of an issue in Europe than the US. Reason being: European law does not automatically apply in the US. Otoh, to call something "Tennessee Whiskey" it must have seen Tennessee at least briefly.
I have to contradict your claim that the American interpretation is more "literal" though. "Champagne" is _literally_ the name of a region in France were a type of sparkling wine was invented.
You're probably American (where presumably these laws won't be applicable anyway, though I have no idea concerning US-Swiss Trade agreements). Europeans have been conditioned at least to some degree to associate chocolate with cows running around pristine alpine pastures to give the milk that makes Swiss chocolate so unique.
You're correct that European geographic origin tends to be more of an issue in Europe than the US. Reason being: European law does not automatically apply in the US. Otoh, to call something "Tennessee Whiskey" it must have seen Tennessee at least briefly.
I have to contradict your claim that the American interpretation is more "literal" though. "Champagne" is _literally_ the name of a region in France were a type of sparkling wine was invented.
> I have to contradict your claim that the American interpretation is more "literal" though.
Maybe not the best phrasing, sorry! But I do think there's a difference here. When Americans buy "Colby" cheese we don't expect it to be from Colby WI, and we don't expect "Buffalo sauce" to be from Buffalo NY. Those regional names have become part of the name of the food. On the other hand, in "Tennessee Whiskey", "Wisconsin Cheddar", or "New Jersey Blueberries" the location is mostly just telling you where it was produced. No one is misled by "Colby cheese" from California, but they would be misled by "New Jersey Blueberries" from Massachusetts.
Maybe not the best phrasing, sorry! But I do think there's a difference here. When Americans buy "Colby" cheese we don't expect it to be from Colby WI, and we don't expect "Buffalo sauce" to be from Buffalo NY. Those regional names have become part of the name of the food. On the other hand, in "Tennessee Whiskey", "Wisconsin Cheddar", or "New Jersey Blueberries" the location is mostly just telling you where it was produced. No one is misled by "Colby cheese" from California, but they would be misled by "New Jersey Blueberries" from Massachusetts.
Seems a bit arbitrary :) Which it is in Europe as well, e g. the essence of Wiener Schnitzel is not that it's from Vienna, but that it's made from veal. Same preparation using pork may only be sold as Vienna-style. Come to think of it, Wiener sausages don't have to come from Vienna either...
I think it's just a question of how the popular parlance evolves. Band-aids aren't just made by the one company anymore, earlier I "googled" something using duck duck go, and when I get sick I usually buy generic kleenex at the store.
I'll buy the store brands of colby cheese and muenster cheese, but "New Jersey Blueberries" are still a niche NJ product.
I'll buy the store brands of colby cheese and muenster cheese, but "New Jersey Blueberries" are still a niche NJ product.
This certainly plays into it. From my understanding, part of "owning" a brand is actively protecting it from generifying (generification? ... keeping the brand name from turning into a generic designation). If a term becomes synonymous with a class of product, it's no worthy of trademark protection.
That's why companies are fairly protective of their brand names and insist that you use phrasing like "Scotch Brand adhesive tape" and avoid using the verb "to google".
Terms like "Escalator" and "Zipper" fall under that category.
On the other hand, even though you may think "Kleenex" is a generic term, good look trying to sell facial tissues under that moniker.
That's why companies are fairly protective of their brand names and insist that you use phrasing like "Scotch Brand adhesive tape" and avoid using the verb "to google".
Terms like "Escalator" and "Zipper" fall under that category.
On the other hand, even though you may think "Kleenex" is a generic term, good look trying to sell facial tissues under that moniker.
Funny thing, in Vienna they call it Frankfurter (sausage).
Ok, maybe it's not actually that different in the normal case!
>Buffalo sauce
Yes because it's made from buffalos.
Yes because it's made from buffalos.
I think you're confusing it with baby oil, which is gently squeezed from very oily babies.
Buffalo sauce is actually the sauce which you put on buffalo wings, which by law must come from winged bison.
Buffalo sauce is actually the sauce which you put on buffalo wings, which by law must come from winged bison.
> gently squeezed from very oily babies.
Oh. I'd been under the impression they use a very large garlic press style thing instead.
Sounds like it's a non-destructive measure after all?
They should really put that info on the bottles. :)
[/s if that's not obvious]
Oh. I'd been under the impression they use a very large garlic press style thing instead.
Sounds like it's a non-destructive measure after all?
They should really put that info on the bottles. :)
[/s if that's not obvious]
Extra virgin baby oil comes from gently squeezing. This is the only one aproved by peta
Virgin baby oil is extracted using a press.
Bog standard baby oil basically uses a blender, and then a centrifuge to get the last of the oil out.
Fun fact Johnson and Johnson is so called because it only used boys, under the mistaken belief that girl oil may make boys weak. Obviously in today's enlightened age such sexism is a thing of the past.
Virgin baby oil is extracted using a press.
Bog standard baby oil basically uses a blender, and then a centrifuge to get the last of the oil out.
Fun fact Johnson and Johnson is so called because it only used boys, under the mistaken belief that girl oil may make boys weak. Obviously in today's enlightened age such sexism is a thing of the past.
I'm from Europe and I wouldn't expect my Neapolitan ice-cream to come from Naples.
I doubt the French expect their creme anglais to come from England.
I don't think Germans expect their hamburgers to come from hamburg
I doubt the French expect their creme anglais to come from England.
I don't think Germans expect their hamburgers to come from hamburg
> I wouldn't normally expect that to be an indication that something was made in the country containing that peak.
Really? Because it genuinely seems like a claim about where it's from to me. IN this case are you sure you're not just so used to being lied to that you expect the lie?
That said, your point about Neapolitan makes sense to me. Like - I know full well the "New york pizza" place near me is not shipping pizzas from new york, it's meaning "new york style". Not sure how to distinguish between geographic style references, which I have no problem with, and false implications about a product's origin. But it'd be nice if we could.
Really? Because it genuinely seems like a claim about where it's from to me. IN this case are you sure you're not just so used to being lied to that you expect the lie?
That said, your point about Neapolitan makes sense to me. Like - I know full well the "New york pizza" place near me is not shipping pizzas from new york, it's meaning "new york style". Not sure how to distinguish between geographic style references, which I have no problem with, and false implications about a product's origin. But it'd be nice if we could.
Yeah I think these "swiss" rules are more applicable to higher end things like Watches, the term "swiss made" would carry zero weight if those rules were not applied because every watch maker would find a way to stick that in there. But with this, I personally never saw the swiss connection and always found the branding to stand on it's own, and the mountain was never a big part of their branding anyways, it was always the shape of the box.
Growing up Subaru had these Outback commercials with a guy that had an Australian accent. The accent plus the Outback name made me believe for my entire childhood that Subaru were Australian cars.
> Americans interpret "Champagne" to be a claim about the style, while Europeans interpret it to additionally include where the product was made
This is because the style has a specific name. A Champagne is:
- a sparkling wine
- made using the « méthode traditionnelle champenoise » (literally « traditional method from the Champagne region »)
- from the Champagne region
- + a few other technicalities
We have a lot of sparkling wines (« mousseux ») made with the méthode traditionnelle and they can be marked as such, but they’re not champagne. And they do taste different from champagne (and I personally prefer most méthode traditionnelle other than champagne so good for me, less expensive).
For products like wine or cheese, the soil has a huge impact on the final taste, that’s why it’s so important to differentiate between the type of product and its origin.
This is because the style has a specific name. A Champagne is:
- a sparkling wine
- made using the « méthode traditionnelle champenoise » (literally « traditional method from the Champagne region »)
- from the Champagne region
- + a few other technicalities
We have a lot of sparkling wines (« mousseux ») made with the méthode traditionnelle and they can be marked as such, but they’re not champagne. And they do taste different from champagne (and I personally prefer most méthode traditionnelle other than champagne so good for me, less expensive).
For products like wine or cheese, the soil has a huge impact on the final taste, that’s why it’s so important to differentiate between the type of product and its origin.
As someone who enjoys Crémant d'Alsace a lot more than Champagne, I'm so glad for the price difference :) Now if only I could find some in Hong Kong.
The USA has different ideas.
> "‘Gruyere’ can be used to describe US cheeses, court rules"
> A US appeals court has ruled that the word “gruyere” is a common label for cheese and cannot be reserved just for the kind made originally in France or Switzerland.
This will cause trouble for trade deals between the EU and USA, since Europe wants to protect their regional 'brands' in a similar way to trademarks.
https://www.theguardian.com/us-news/2023/mar/04/gruyere-desc...
> "‘Gruyere’ can be used to describe US cheeses, court rules"
> A US appeals court has ruled that the word “gruyere” is a common label for cheese and cannot be reserved just for the kind made originally in France or Switzerland.
This will cause trouble for trade deals between the EU and USA, since Europe wants to protect their regional 'brands' in a similar way to trademarks.
https://www.theguardian.com/us-news/2023/mar/04/gruyere-desc...
I don’t think it makes sense to make broad generalizations across product types, languages, or locale on this topic. Expectations vary with context.
In some places for some things, a regional description might be interpreted by people to mean “in the style of”, and for others it may be presumed to mean “originates from”.
There are ton of examples of things that would be assumed to be one or the other. Neither are a “wrong” use of language. The problem is when the descriptors are used in a way that deceives purchasers.
In some places for some things, a regional description might be interpreted by people to mean “in the style of”, and for others it may be presumed to mean “originates from”.
There are ton of examples of things that would be assumed to be one or the other. Neither are a “wrong” use of language. The problem is when the descriptors are used in a way that deceives purchasers.
It’s not a matter of using the language properly; it’s a branding matter.
It also isn’t just about the origin. "Gruyere", "Cantal" or "Champagne" aren’t only about where the thing is made, but also how it is made, and using what.
It also isn’t just about consumers. Those who stand the most to loose from deceiving bad actors are the other producers.
Like what happened with cheddar. Most people know it as a pleasant and yet tasteless plastic-encased slices of yellow whatever that they put in their burger. When it actually is a nice and tasty cheese.
It also isn’t just about the origin. "Gruyere", "Cantal" or "Champagne" aren’t only about where the thing is made, but also how it is made, and using what.
It also isn’t just about consumers. Those who stand the most to loose from deceiving bad actors are the other producers.
Like what happened with cheddar. Most people know it as a pleasant and yet tasteless plastic-encased slices of yellow whatever that they put in their burger. When it actually is a nice and tasty cheese.
Those cheeses are Kraft Singles, they are American Cheese - not cheddar.
The real crime of those slices is calling them cheese.
The real crime of those slices is calling them cheese.
Kraft Singles are only about 50% cheese, so it's fair to call them "not cheese".
You can get process cheese that is actually cheese from brands such as Boars Head. The "process" part just means there's an emulsifier added so the cheese doesn't break when it melts. Despite the sciencey name, there's nothing bad about emulsifiers.
https://www.seriouseats.com/whats-really-in-american-cheese
You can get process cheese that is actually cheese from brands such as Boars Head. The "process" part just means there's an emulsifier added so the cheese doesn't break when it melts. Despite the sciencey name, there's nothing bad about emulsifiers.
https://www.seriouseats.com/whats-really-in-american-cheese
Oh, I’m definitely with you on that.
It’s just that all around the world American Cheese is now often, although wrongly, mistaken for cheddar. And most people have no idea what actual cheddar looks or tastes like.
Which is precisely what these stringent and sometimes somewhat absurd rules try to prevent.
It’s just that all around the world American Cheese is now often, although wrongly, mistaken for cheddar. And most people have no idea what actual cheddar looks or tastes like.
Which is precisely what these stringent and sometimes somewhat absurd rules try to prevent.
They’re labeled as a “pasteurized prepared cheese product”, not as cheese.
Uh, yeah it is just about the origin. You could fly in all the ingredients used in the Champagne region to an exact replica of a Champagne winery in the same climatic zone manned entirely by French immigrants who formerly worked in an actual Champagne winery, and wouldn't be allowed to call it Champagne.
One of Europe's prime exports is its "culture". People pay a lot of money to vacation in various European locales to taste "authentic" whatever where it was originally produced, even if they couldn't tell the difference between it and something made down the road in an Illinois industrial park. Without location-based brand enforcement those locations would lose a big income stream, never mind the "authentic" mark-up they get on their exported products.
As for cheddar, you can buy fancy imported cheddar at Walmart, never mind Whole Foods and the other upmarket chains that will have entire dedicated sections to fancy cheeses imported from all over the world. The reason it got the reputation you describe is simply cost. Same reason Folgers and Maxwell House are still on the shelves despite the insane variety of better coffee available these days.
One of Europe's prime exports is its "culture". People pay a lot of money to vacation in various European locales to taste "authentic" whatever where it was originally produced, even if they couldn't tell the difference between it and something made down the road in an Illinois industrial park. Without location-based brand enforcement those locations would lose a big income stream, never mind the "authentic" mark-up they get on their exported products.
As for cheddar, you can buy fancy imported cheddar at Walmart, never mind Whole Foods and the other upmarket chains that will have entire dedicated sections to fancy cheeses imported from all over the world. The reason it got the reputation you describe is simply cost. Same reason Folgers and Maxwell House are still on the shelves despite the insane variety of better coffee available these days.
For it to be "just about the origin", what you describe is not enough. You'd need to establish the inverse as well: that you could bring in the raw materials from outside the region, use a different production method, and still call it Champagne. That all that matters is the production region. And that's demonstrably not the case.
The origin is the only factor that has no theoretical impact on the quality of the finished product. It's a purely political poison pill for any would-be producer, which means at the end of the day it is all about the location.
If I offered you a perfectly functional car, but added an unnecessary kill switch that prevented you from starting it without my express and arbitrary permission, would the deciding factor in your purchasing decision be the build quality of the engine, or that kill switch?
If I offered you a perfectly functional car, but added an unnecessary kill switch that prevented you from starting it without my express and arbitrary permission, would the deciding factor in your purchasing decision be the build quality of the engine, or that kill switch?
You are quite frankly proving my point: that it is, first and foremost, a branding matter.
I made the generalization since the EU and UK make the generalizations, codify them into law, and spread them in trade agreements (see [1]). That includes with the USA, which has 683 registered foods/drinks in the EU register [2].
Without the rules on what is and isn't Champagne or Napa Valley wine, we can be sure manufacturers would be putting the label on other products to deceive purchasers.
[1] https://agriculture.ec.europa.eu/news/new-geographical-indic...
[2] https://www.tmdn.org/giview/gi/search
Without the rules on what is and isn't Champagne or Napa Valley wine, we can be sure manufacturers would be putting the label on other products to deceive purchasers.
[1] https://agriculture.ec.europa.eu/news/new-geographical-indic...
[2] https://www.tmdn.org/giview/gi/search
That’s is what I’m referring to. There are specific rules and expectations that exist in some places, but neither these laws nor the associated consumer expectations are global in scope.
Re: Champaign: it was long used as a descriptor of a style of wine in the US and consumers are familiar with that usage here. And to this day, it is still used that way on wines that are on the shelf, and aren’t made in France at all. Politically, there were some concessions made, but it wasn’t anything to do with consumer protections.
Re: Champaign: it was long used as a descriptor of a style of wine in the US and consumers are familiar with that usage here. And to this day, it is still used that way on wines that are on the shelf, and aren’t made in France at all. Politically, there were some concessions made, but it wasn’t anything to do with consumer protections.
It must be so painful to buy anything of good quality in the US if you can name things however you want.
That's not exactly true either... there seem to be some rules, Americans are just think some European words are generic, where Europeans tend to know what they mean.
As an example of where the US system seems to work, you can buy "parmesan" which seems to be some kind of a sawdust-based product, or "reggiano parmegiano", which is a cheese.
As an example of where the US system seems to work, you can buy "parmesan" which seems to be some kind of a sawdust-based product, or "reggiano parmegiano", which is a cheese.
Fiji water is indeed from Fiji, which seems a little wasteful when there’s apparently nothing special about it otherwise.
That is such an insane waste of fossil fuels to transport that all that way. Water molecules are the same everywhere and whatever tiny traces of soluble salts are in it could be added back and pass a double blind taste test.
Buying bottled water is its own insanity anyway and I know the Fiji is marketing but still.
Buying bottled water is its own insanity anyway and I know the Fiji is marketing but still.
I did a two week backpacking/rock climbing trip in Wyoming years ago, and we camped at an area just a bit below the snowline. The water there was completely clear and far enough upstream that we didn't bother using iodine.
It was the most amazing, refreshing, delicious water ever. While there was almost definitely a psychological component to the initial taste (we were used to iodine flavor, were tired after about 3 days of hiking, and the area was beautiful/it looked like something out of a commercial for mountain water), we were there long enough and it continued to taste good enough that I'm positive there was something else going on. I think it had something to do with the rocks, a light amount of healthy bacteria(?) and it being fresh snowmelt.
I'm in no way advocating for shipping water across the planet, and I don't think you can bottle that up or recreate whatever was going on there at scale, but there's definitely a legitimate, big range of difference in water quality. I'd bet good money most double blind taste testers could easily distinguish between legitimately fresh cold mountain water and refrigerated water that's been sitting in an aquifer and then a plastic bottle for a while, even if you matched the salt content. But you'd have to go up a mountain to do that test properly. I think it has to be like right out of the stream to make the biggest difference.
It was the most amazing, refreshing, delicious water ever. While there was almost definitely a psychological component to the initial taste (we were used to iodine flavor, were tired after about 3 days of hiking, and the area was beautiful/it looked like something out of a commercial for mountain water), we were there long enough and it continued to taste good enough that I'm positive there was something else going on. I think it had something to do with the rocks, a light amount of healthy bacteria(?) and it being fresh snowmelt.
I'm in no way advocating for shipping water across the planet, and I don't think you can bottle that up or recreate whatever was going on there at scale, but there's definitely a legitimate, big range of difference in water quality. I'd bet good money most double blind taste testers could easily distinguish between legitimately fresh cold mountain water and refrigerated water that's been sitting in an aquifer and then a plastic bottle for a while, even if you matched the salt content. But you'd have to go up a mountain to do that test properly. I think it has to be like right out of the stream to make the biggest difference.
Having tasted many mountain streams, I agree with what you are saying to an extent. I have my doubts when bottled that water would still taste the same. Gases, bacteria, etc. will change. But I don't think bottling it up and transporting it is a solution. My RO filtered water tastes awesome. If people want that mountain stream experience, they can hike to the water and kill two birds with one stone. :)
> Water molecules are the same everywhere and whatever tiny traces of soluble salts are in it could be added back and pass a double blind taste test.
waste discussion aside sounds like you have no idea what you are talking about. tons of waters taste differently and that comes fro the traces you find in it precisely because taste and smell work at the ppm level
waste discussion aside sounds like you have no idea what you are talking about. tons of waters taste differently and that comes fro the traces you find in it precisely because taste and smell work at the ppm level
That's exactly what I'm saying lol.
A conservationist once told me that if I could just do one simple thing to help the planet, it would be to avoid buying bottled water whenever possible.
He was wrong. If you're on the go it is healthier to buy bottled water than buying soda, and the environmental impact is no different.
Sorry, let me be clear. It's better to get your water from the tap with a re-usable bottle than to buy bottled water. With a qualifier--filtered tap water if your water quality isn't great. Never mentioned soda...
Unless it’s Fiji water (as discussed).
What is it with this nonsense, Fiji has a peculiar taste people pay for. I don't care if they put it in a plastic or glass bottle, I will buy it.
Also, they don't have to (doubt they do) bottle it in fiji.
By your logic global trade itself is a waste of fossil fuels. This sort of utopian impractical thinking does more harm to the cause of reducing climate change than actual fossil fuels. Can you not transport goods with renewable energy powered ships and trucks? Can you not use glass or tin cans for bottling like some brands do? Of course you can! Yet you and others want the burden to be on consumers or the actual product people want and you're surprised when people don't give a shit about climate change.
Also, they don't have to (doubt they do) bottle it in fiji.
By your logic global trade itself is a waste of fossil fuels. This sort of utopian impractical thinking does more harm to the cause of reducing climate change than actual fossil fuels. Can you not transport goods with renewable energy powered ships and trucks? Can you not use glass or tin cans for bottling like some brands do? Of course you can! Yet you and others want the burden to be on consumers or the actual product people want and you're surprised when people don't give a shit about climate change.
They do bottle it in fiji.
The specific taste of fiji water could be replicated without too much effort by analyzing and replicating the mineral content, but people aren't buying the taste they're buying the romance of the idea of tropical water.
And yes, much of global trade IS a colossal waste of fossil fuels.
The specific taste of fiji water could be replicated without too much effort by analyzing and replicating the mineral content, but people aren't buying the taste they're buying the romance of the idea of tropical water.
And yes, much of global trade IS a colossal waste of fossil fuels.
Oof. That’s upsetting. Shipping water has got to be one of the least efficient things imaginable. I just assumed they were lying because it’s so common to lie about the geography of your product.
You're not really shipping water, you're shipping plastic bottles with marketing labels. Once you think of it like that it makes more sense. Anyone that is buying Fiji water could already have a reusable bottle and drink from the tap.
Well, no, because they're shipping the weight of the water as well.
They probably should dehydrate it first.
You probably meant that as a joke...but suppose they made sure there was a trace of actual Fiji water in the bottle before they filled the bottle with local water could they legally get away with saying its from Fiji if they added "homeopathic" to the label?
Fiji water tastes better than tap water almost always. Yes, I've done a blind taste test in before.
No, it doesn't mean it's worth shipping water from an island across the ocean. In any case, my favorite water of all time is "El dorado springs", which happens to be sourced very close to me here in boulder, co.
No, it doesn't mean it's worth shipping water from an island across the ocean. In any case, my favorite water of all time is "El dorado springs", which happens to be sourced very close to me here in boulder, co.
Sorry, what ? Your OP literally says they're shipping water from fiji.
The value is for the label, but the logistics are still shipping the weight of a ton of water
The value is for the label, but the logistics are still shipping the weight of a ton of water
Fiji imports more goods than it exports. As such, ships that bring goods to the islands come in full but leave without a full load. Carrying water, while it seems silly, is a use of that empty capacity.
Ships spend more fuel the more weight they ship. If you ship something unnecessary, you are wasting fuel for nothing.
The ship has to return, empty or not. If the shipping company can recoup some of those costs (labor, fuel, insurance, etc.) by selling the otherwise empty space to someone who sells bottled island water, it's a net gain for both the shipping company and the Fijian economy.
Of course it's good for the shipping company and the water sellers. Otherwise they wouldn't do it.
The point, which you seem to be purposefully missing, is it's a net loss for the world.
Unless the shipped amount is exactly the ballast... But even then the ballast and any cargo is placed differently so even that point wouldn't work.
Are you kidding me? Fiji is very special, it is the only water I've ever tasted that has that smooth texture. Worth every penny. If you can replicate it from elsewhere be my guest.
Also, the people of fiji benefiting from this I am sure will not agree with you about it being wasteful.
Also, the people of fiji benefiting from this I am sure will not agree with you about it being wasteful.
I'd love to see people identify fiji water in a blind taste test. The irony of all of this is that if we spent half what consumers spend on bottled water on better municipal water systems, your tap water could taste that good.
Okay but what is the individual's option if their municipal water sucks?
Voting? But continue to drink the terrible water in the interim?
Whatever the individual's options, shipping water from fiji should not be on the table.
A good filter can improve the taste of municipal water. Maybe not to the extent of Fiji water (never tried it) but it can at least make it not terrible.
I don't think you've drunk a lot of water bottles. If you can't distinguish dasani from fiji, see a doctor.
I'd be interested to see what a doctor would say if I complained that most water tastes the same to me despite a huge price variance. They probably don't cover that one in medical school.
Cold brewed microplastics after a trip across the world, powered by extra virgin bunker fuel.
Yes, not so different from just about every soda or bottled drink right? It's a miracle people are taking climate change so seriously with this basically being the talking point.
Sodas are actually usually bottled somewhere near-ish to you. There are 900 coke bottling plants globally.
The big soft-drink brands optimize for cost. And transport is really a huge part when we talk about almost entirely water as product.
Actual soda fountains are fun to think, they make the stuff there on the spot from water supply, co2 and syrup... Minimising transport distance.
Actual soda fountains are fun to think, they make the stuff there on the spot from water supply, co2 and syrup... Minimising transport distance.
Soft drinks are usually bottled locally, with local water.
I think the people who complain about drinking bottled water are generally drinking less stuff from plastic bottles as a whole.
I’m far from an expert but the people of Fiji at large may not be benefitting from the water anywhere near as much as you think.
Unfortunately, articles on the issue are usually over a decade old and the new ones source the old ones. One of them presented information that a significant number of people gained access to clean water in the 2010s and then used the improved number as a slight to Fiji without information on how it progressed. If the official sensitivity to bad press remains that could be a contributing factor.
https://www.motherjones.com/politics/2009/08/fiji-spin-bottl...
Unfortunately, articles on the issue are usually over a decade old and the new ones source the old ones. One of them presented information that a significant number of people gained access to clean water in the 2010s and then used the improved number as a slight to Fiji without information on how it progressed. If the official sensitivity to bad press remains that could be a contributing factor.
https://www.motherjones.com/politics/2009/08/fiji-spin-bottl...
> Fiji is very special, it is the only water I've ever tasted that has that smooth texture
How does Fiji compare to Voss?
I am not a water sommelier, but I used to work at a place that stock a set of premium bottled waters, and Voss was one that was more sought after relative to other bottled waters.
How does Fiji compare to Voss?
I am not a water sommelier, but I used to work at a place that stock a set of premium bottled waters, and Voss was one that was more sought after relative to other bottled waters.
Couple of years ago I had to do some budget downsizing. Stopped buying bottled water- tap water is so good here that it made no logical sense to buy Evian anyway.
Just put water in a caraf and throw it in the fridge and presto money saved.
Where’s the line though? Most people won’t be surprised that their McDonald’s hamburger isn’t made in Hamburg or that Swiss Chalet isn’t importing chickens from Switzerland.
Hamburger was a noun before McDonalds came along. Swiss Chalet doesn't feel like a lie wrt to their food, because I know I'm not being teleported to Switzerland when I walk in and I know the kitchen is right there. There is no real deception happening, or if there is it's very small.
What kind of food would you expect in the "Chinese Lodge" restaurant?
Well it's a lodge, and every lodge i've ever been in sells burgers and fries. So I'd expect burgers, fries, and chinese food.
Budweiser not from Budweis / budovice the list goes on
There has to be a line somewhere (I’m not saying it’s there) that allows people to say “In the style of”.
I also agree that places should in general be able to protect origins in some way.
A bit like the US, Australia has had issues with things like cheese. “Feta” must now be Greek, with local feta-style stuff either called “fetta” or just something like “Greek style cheese”.
But there are lots of cheese styles in Greece, and the Australian cheeses are often very good (not always) exemplars of a feta style cheese.
It’s very hard to see where exactly the line should be drawn.
I also agree that places should in general be able to protect origins in some way.
A bit like the US, Australia has had issues with things like cheese. “Feta” must now be Greek, with local feta-style stuff either called “fetta” or just something like “Greek style cheese”.
But there are lots of cheese styles in Greece, and the Australian cheeses are often very good (not always) exemplars of a feta style cheese.
It’s very hard to see where exactly the line should be drawn.
Yeah, we have lots of breweries in Germany that make Pilsner and sell it explicitly as such although Pilsner means coming from Plzeň in the Czech Republic.
On the other hand Nürnberger Bratwurst (basically sausage) has a trade union suing anyone within their reach for daring to associate their sausage with the city of Nürnberg if not certified to do so.
There might be a somewhat similar situation going on with Parma ham. What I heard is that the meat simply needs to pass Parma in a truck or train to qualify as coming from there. Probably a partly sarcastic take on their hypocritical approach to quality control.
On the other hand Nürnberger Bratwurst (basically sausage) has a trade union suing anyone within their reach for daring to associate their sausage with the city of Nürnberg if not certified to do so.
There might be a somewhat similar situation going on with Parma ham. What I heard is that the meat simply needs to pass Parma in a truck or train to qualify as coming from there. Probably a partly sarcastic take on their hypocritical approach to quality control.
Hamburgers aren't from Hamburg. It's a shame!
Where are they from?
Allegedly the idea was brought to the US by immigrants from Hamburg, thus called Hamburger Steak, but I have no clue how accurate it is. They certainly are made everywhere though, not just (or at all? Not sure if those 12 cows that are still left in Hamburg provide enough meat for local production) in Hamburg.
I actually think that the Fischbrötchen (bun with fish) that is a thing in Hamburg might have been the origin but it doesn't explain how the ground meat patty moved in really and giving the whole thing the name "hamburger" must have happened in America.
> Then why is it called Canada Dry?
Well:
> In 1890, Canadian pharmacist and chemist John J. McLaughlin of Enniskillen, Ontario (Hamlet), after working in a soda factory in Brooklyn, New York,[5] opened a carbonated water plant in Toronto.[1]
* https://en.wikipedia.org/wiki/Canada_Dry
Well:
> In 1890, Canadian pharmacist and chemist John J. McLaughlin of Enniskillen, Ontario (Hamlet), after working in a soda factory in Brooklyn, New York,[5] opened a carbonated water plant in Toronto.[1]
* https://en.wikipedia.org/wiki/Canada_Dry
So it was ONCE canada dry, but now it's owned by an american parent company and mostly manufactured outside of canada. What's canadian about it now?
In the US we call Emmentaler just Swiss cheese - seems like a drastical over simplification.
But I think that's what happens with distance things get more abstracted away.
But I think that's what happens with distance things get more abstracted away.
Why is naming your product after a place that evokes characteristics you’d like to emphasize a lie?
It sounds like you’d like to ban marketing.
It sounds like you’d like to ban marketing.
> Why is naming your product after a place that evokes characteristics you’d like to emphasize a lie?
Try to replace "place" by "brand" in the sentence above.
In Europe _places are brands_. Sure, in the US I might want to name my product "Coca Cola chocolate" or something, because of the sweet brown characteristics I'd like to emphasize. Doesn't mean I'm allowed to.
Try to replace "place" by "brand" in the sentence above.
In Europe _places are brands_. Sure, in the US I might want to name my product "Coca Cola chocolate" or something, because of the sweet brown characteristics I'd like to emphasize. Doesn't mean I'm allowed to.
My Lucky Charms weren’t made by a leprechaun?
I'm sorry to say they certainly aren't from ireland, and they might not even be lucky.
Are they charms, at least?
Books came from a Seattle-based company and not South America? Your shoes came from an Oregon company and not a Greek goddess?
At some point, a brand is just a brand.
At some point, a brand is just a brand.
Sure but a product called "Amazon Fruit" or "Greek Goddess Lotion" would both be misleading wrt where they came from.
So much for french fries.
Toblerone Milk as it can be bought here has only 5.6 gramms of protein per 100 gramms. A good milk chocolade should have at least 7 gramms of protein per 100 gramms (aim for 8 gramms if possible).
So Mondelez cashes in on the brand name and the still perceived Swissness while selling you cheap chocolate.
So Mondelez cashes in on the brand name and the still perceived Swissness while selling you cheap chocolate.
> Toblerone Milk as it can be bought here has only 5.6 gramms of protein per 100 gramms. A good milk chocolade should have at least 7 gramms of protein per 100 gramms (aim for 8 gramms if possible).
Could this be explained by the fact that the bar contains other stuff like nougat? They very well might be using "good milk chocolate", but if there's also nougat in there and it has low protein, then it's going to drag down the overall protein ratio.
Could this be explained by the fact that the bar contains other stuff like nougat? They very well might be using "good milk chocolate", but if there's also nougat in there and it has low protein, then it's going to drag down the overall protein ratio.
Surely it’s better than Hershey chocolate
Sure, but the problem is in recent years it's gone from three tiers above to one tier above
it is… though that bar is really so rock bottom low that it doesn't mean much. In fact, to come think of it, Hershey's chocolate is so abysmally disgustingly bad that I can't think of any chocolate that wouldn't be better.
There was a Soviet chocolate bar fortified with cow's blood, but I've never tasted one. A colleague couldn't remember the taste, as there was so little 'real' chocolate to compare it with in his childhood.
https://en.wikipedia.org/wiki/Hematogen
https://en.wikipedia.org/wiki/Hematogen
yikes that sounds disgusting. That being said - and while I would, on a philosophical level (being a vegetarian), probably even prefer to eat Hershey's rather than Hematogen, I have no doubt that from a purely gustative point of view (i.e. if I were to taste both in a blind test of different "chocolates"), even that Hematogen would taste better than Hershey's.
Hematogen may contain cow blood (which is disgusting if you know what it is you're eating), but Hershey tastes like what I would otherwise only imagine cow vomit to taste like. And one doesn't need to know what's inside to sense the taste.
Hematogen may contain cow blood (which is disgusting if you know what it is you're eating), but Hershey tastes like what I would otherwise only imagine cow vomit to taste like. And one doesn't need to know what's inside to sense the taste.
Spotted the non-American! We love our Hershey's, butyric acid and all. European milk chocolates lack complexity IMO. It's akin to claiming Kraft Singles are a better cheese than Parmigiano Reggiano because they don't taste "like vomit".
That said, I'd prefer a good dark to either one.
See also: https://www.youtube.com/watch?v=J44svaQc5WY
That said, I'd prefer a good dark to either one.
See also: https://www.youtube.com/watch?v=J44svaQc5WY
There's Americans that hate Hershey's too. I'm one of them.
Please be more specific -- are you arguing it should have more milk protein or more cocoa protein? And what ingredient should those replace by mass?
The top ingredients in order are: "Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass". The chocolate is 28% cocoa solids. [1] Sounds like high-quality milk chocolate to me. (And there's no vegetable oil or anything.)
Do you think Toblerone should be less sweet? Because milk chocolate is always sweet, I don't know of any brand that doesn't have sugar as the first ingredient.
[1] https://www.amazon.com/TOBLERONE-CHOCOLATE-ALMOND-NOUGAT-Tob...
The top ingredients in order are: "Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass". The chocolate is 28% cocoa solids. [1] Sounds like high-quality milk chocolate to me. (And there's no vegetable oil or anything.)
Do you think Toblerone should be less sweet? Because milk chocolate is always sweet, I don't know of any brand that doesn't have sugar as the first ingredient.
[1] https://www.amazon.com/TOBLERONE-CHOCOLATE-ALMOND-NOUGAT-Tob...
Cocoa powder and milk powder (or more rarely condensed milk) are expensive and contribute to taste and / or texture.
To make cheaper chocolate you increase sugar to save on cocoa (there's a hard lower limit of cocoa content however in many countries and the EU) and milk.
Vegan milk-like chocolate also has lower protein contents, but in my opinion it's a different product where this rule of thumb does not apply.
To make cheaper chocolate you increase sugar to save on cocoa (there's a hard lower limit of cocoa content however in many countries and the EU) and milk.
Vegan milk-like chocolate also has lower protein contents, but in my opinion it's a different product where this rule of thumb does not apply.
OK, what percentage cocoa solids and milk solids do you think Toblerone should have? Because they're already at 28% and 14% respectively. Which seems like plenty, they're not skimping.
For comparison, for example, Cailler is 28% and 20% respectively, which is a little bit more milk but that's all. [1]
Toblerone doesn't seem like "cheap chocolate". It's just slightly less milky than another premium brand, and has other ingredients like almonds and honey.
[1] https://swissmade.direct/shop/swiss-food-and-drink/chocolate...
For comparison, for example, Cailler is 28% and 20% respectively, which is a little bit more milk but that's all. [1]
Toblerone doesn't seem like "cheap chocolate". It's just slightly less milky than another premium brand, and has other ingredients like almonds and honey.
[1] https://swissmade.direct/shop/swiss-food-and-drink/chocolate...
Toblerone has 62% of sugar, I'd personally consider anything beyond 55% of sugar as cheap chocolate. Also 28% of cocoa is definitely on the lower end, I expect quality chocolate to be at 30% of cocoa.
Then you shouldn't buy milk chocolate.
Milk chocolate is for people who like sweetness and want a lot of it. Toblerone is candy, remember.
You should be buying dark chocolate of your desired cocoa percentage, and leave the (high-quality) sugary chocolate for those who want it.
But without telling them their chocolate is cheap, because it isn't. There's no need to be judgmental about people's chocolate choices.
Milk chocolate is for people who like sweetness and want a lot of it. Toblerone is candy, remember.
You should be buying dark chocolate of your desired cocoa percentage, and leave the (high-quality) sugary chocolate for those who want it.
But without telling them their chocolate is cheap, because it isn't. There's no need to be judgmental about people's chocolate choices.
I agree that Toblerone is candy. This also explains why it's hard to find good Swiss or Belgian (e.g. Leonidas) chocolate that matches the 62% sugar content of Toblerone.
As an addendum, even Satan himself (Nestlé) manages to produce a non-cheap Milk chocolate with a whopping 8.8% of protein and 31% of cocoa solid:
https://cailler.ch/en/webshop/cailler-milk-100g
Yeah the usual story of a well-know good-quality brand being bought and the new owner cashes out the brand - quality and production costs drop, profits rise until the market realises this is now not a good-quality brand, which takes a few years (or even decades).
Sprüngli is definately the leading chocolate brand in Switzerland (the luxury part of Lindt-Sprüngli). I don't even record seeing Toblerone when I was living there (only at the airport for people exporting it as cheap presents).
While they share an origin story those are now two different companies completely independent from each other.
"...in 1845 and opened the well-known shop on Paradeplatz in 1859. In 1892, the chocolate-producing branch of the business split off from the confectionery and now operates independently as Lindt & Sprüngli.[2] Owner of the chocolate factory became Johann Rudolf Sprüngli, son of Rudolf Sprüngli. While his brother, David Robert Sprüngli, was allocated the confectioner's."[0]
[0] https://en.m.wikipedia.org/wiki/Confiserie_Spr%C3%BCngli
"...in 1845 and opened the well-known shop on Paradeplatz in 1859. In 1892, the chocolate-producing branch of the business split off from the confectionery and now operates independently as Lindt & Sprüngli.[2] Owner of the chocolate factory became Johann Rudolf Sprüngli, son of Rudolf Sprüngli. While his brother, David Robert Sprüngli, was allocated the confectioner's."[0]
[0] https://en.m.wikipedia.org/wiki/Confiserie_Spr%C3%BCngli
I think it's a duty-free-shop present across much of Europe, where it costs double the supermarket price for business travellers who've forgotten about their children.
One of the discount supermarkets in Denmark was selling enormous quantities of it, and similar products, when Covid stopped most travel.
One of the discount supermarkets in Denmark was selling enormous quantities of it, and similar products, when Covid stopped most travel.
I'm so sick of Mondelez destroying good chocolate and replacing it with what I describe as "Margarine-Chocolate". I refuse to buy anything Mondelez, ruiner of chocolate.
I once at party spoke with a Swiss lawyer that focuses on these infringements. He told me: 'If you label something as "Swiss" and a certain percentage is not actually made here, you will eventually get a letter from me'. I wonder whether there is another country that takes this as seriously as Switzerland.
oh yah! Nürnberger Bratwurst is guaranteed to be produced in Nuremberg, Germany. They go after you if you produce it outside. same for Dresdner Stollen and quite some more regional products.
Yes, the regional products in Europe for sure. But a whole country and all products? I can imagine that Japan would do something like this, as it is usually synonymous with quality (as Swiss is) and they do not want brand dilution.
Whole country, yes, but only select products, greece for example has Feta [eAmbrosia]
I doubt this ever is "for all products" though. As this is an international regulation I intuit you have to register in some appropriate international body for protection, no?
[eAmbrosia] the EU geographical indications register https://ec.europa.eu/info/food-farming-fisheries/food-safety...
I doubt this ever is "for all products" though. As this is an international regulation I intuit you have to register in some appropriate international body for protection, no?
[eAmbrosia] the EU geographical indications register https://ec.europa.eu/info/food-farming-fisheries/food-safety...
>Such “controversies” guaranteed Toblerone a run of free marketing, with sales reportedly rising in spite of supposed outrage among customers. The bar reverted to its original shape in 2018.
Printing that line in a story about a Toblerone controversy is vaguely annoying. "We know we are providing them free advertising for a nothing story but you're reading it anyway. Don't you want a Toblerone now?"
Printing that line in a story about a Toblerone controversy is vaguely annoying. "We know we are providing them free advertising for a nothing story but you're reading it anyway. Don't you want a Toblerone now?"
Yea but I read the comments here instead of the article
Now I'm going to forever be checking to make sure my chocolate has more than 8g of protein per 100g of product
Now I'm going to forever be checking to make sure my chocolate has more than 8g of protein per 100g of product
I was just thinking, I wonder where I can get me a Toblerone.
shit I do kinda want a Toblerone now
I found the following point interesting -
In 2016, Toblerone grabbed headlines when it increased the gaps between the triangular chocolate chunks on bars sold in the UK, supposedly to be able to sell the snack at the same price but at a weight reduced from 170g to 150g. A year later, Mondelēz also reduced the weight of Toblerone bars sold in Germany, with the number of triangular peaks down to 11 from 15.
Such “controversies” guaranteed Toblerone a run of free marketing, with sales reportedly rising in spite of supposed outrage among customers. The bar reverted to its original shape in 2018.
In 2016, Toblerone grabbed headlines when it increased the gaps between the triangular chocolate chunks on bars sold in the UK, supposedly to be able to sell the snack at the same price but at a weight reduced from 170g to 150g. A year later, Mondelēz also reduced the weight of Toblerone bars sold in Germany, with the number of triangular peaks down to 11 from 15.
Such “controversies” guaranteed Toblerone a run of free marketing, with sales reportedly rising in spite of supposed outrage among customers. The bar reverted to its original shape in 2018.
Interesting. I have never seen one of those "diluted toblerones": https://www.ft.com/content/9ca7438a-a75e-11e6-8898-79a99e2a4... but they look ugly.
> Since 1908, Toblerone has been produced in the Swiss capital, Berne, whose heraldic animal – a bear – is hidden inside the Matterhorn’s image on the packaging.
I have eaten Toblerone for many years but this is the first time I noticed the bear.
I have eaten Toblerone for many years but this is the first time I noticed the bear.
> "...a bear is hidden inside the Matterhorn’s image on the packaging."
There it is! That is another Fedex logo arrow moment.
Never noticed it before, not sure if the bear will stay after the changes.
There it is! That is another Fedex logo arrow moment.
Never noticed it before, not sure if the bear will stay after the changes.
> Studies have shown that certain products branded as “made in Switzerland” are sold at a price 20% higher than comparable goods from other origins, with the sale price rising by up to 50% for luxury items.
> Mondelēz, which has owned Toblerone since 2012, announced last year that from the end of 2023 it would move some of the production to its plant in Slovakia, where it also produces the Milka chocolate brand originally made in Switzerland.
The usual story of corporate greed. They just don't get the valuation and pride that people put into things. So in spite of "Made in Switzerland" giving them such an edge on the market in terms of consumer trust and pricing, of course they have to go where work is cheaper.
I've been hating this with a passion since when I was a child. I'm not a brand-loyal consumer at all, but I value that I can buy stuff for a fair price with an assurance of quality and product stability. I grew up with a famous yogurt brand whose unique selling point (apart from the inane amount of money they spent on advertising) was that the sour-ish and rather firm yogurt was put on top of a layer of fruit jam. This was distinctly better than almost all the other brands that were (and still are) homogeneous, super-sweet slurries of all the ingredients. My favorite yogurt maker then got sold to, I believe, Nestle; they then quickly overhauled their new brand and wouldn't you know, they kept the name on the outside but inside they turned it into the same sweet slurry that all the other brands offered. Because, obviously, that's what consumers wanted, right.
It totally evades me what goes on in the minds of these 'managers'. What did they 'manage' at all? They just destroyed a brand by executing the one UPS it had.
> Mondelēz, which has owned Toblerone since 2012, announced last year that from the end of 2023 it would move some of the production to its plant in Slovakia, where it also produces the Milka chocolate brand originally made in Switzerland.
The usual story of corporate greed. They just don't get the valuation and pride that people put into things. So in spite of "Made in Switzerland" giving them such an edge on the market in terms of consumer trust and pricing, of course they have to go where work is cheaper.
I've been hating this with a passion since when I was a child. I'm not a brand-loyal consumer at all, but I value that I can buy stuff for a fair price with an assurance of quality and product stability. I grew up with a famous yogurt brand whose unique selling point (apart from the inane amount of money they spent on advertising) was that the sour-ish and rather firm yogurt was put on top of a layer of fruit jam. This was distinctly better than almost all the other brands that were (and still are) homogeneous, super-sweet slurries of all the ingredients. My favorite yogurt maker then got sold to, I believe, Nestle; they then quickly overhauled their new brand and wouldn't you know, they kept the name on the outside but inside they turned it into the same sweet slurry that all the other brands offered. Because, obviously, that's what consumers wanted, right.
It totally evades me what goes on in the minds of these 'managers'. What did they 'manage' at all? They just destroyed a brand by executing the one UPS it had.
[deleted]
>The treat’s name is a portmanteau of the surname of the bar’s inventor, Theodor Tobler, and torrone, a toasted-almond nougat confection typical of Christmas traditions in south-western Europe.
I take exception at the word "inventor" here. "Creator" would work better. It's a candy bar. He didn't invent candy bars. He created a candy bar. There's enough distinctiveness for a trademark, but there isn't enough inventiveness for a patent.
I take exception at the word "inventor" here. "Creator" would work better. It's a candy bar. He didn't invent candy bars. He created a candy bar. There's enough distinctiveness for a trademark, but there isn't enough inventiveness for a patent.
The production process was patented.
https://www.lifepr.de/pressemitteilung/kraft-foods-deutschla...
Regardless, the patent office is not a gatekeeper for the use of “inventor”.
https://www.lifepr.de/pressemitteilung/kraft-foods-deutschla...
Regardless, the patent office is not a gatekeeper for the use of “inventor”.
One of the disappointments of living in the USA is that when I buy that Gouda imported from the Netherlands, etc. it's actually a special (and not very good) product made for the American market and not sold in Europe. It's a guaranteed fake! Part of why our products are often poor is we can't get the real thing to compare!
Fun fact: One of the most most popular Gouda cheeses sold in The Netherlands is actually made in New Zealand.
Damn shame. Toblerone was known because of its allure as Swiss chocolate. I was disappointed when they moved production, something like Toblerone with its brand and weight with its name should have been kept in or removed the name at minimum.
"Mondelēz, which has owned Toblerone since 2012, announced last year that from the end of 2023 it would move some of the production to its plant in Slovakia,"
Why?
Why?
Out of curiosity, is something like micro swiss "outlaw" ?
https://store.micro-swiss.com/
https://store.micro-swiss.com/
This is an interesting example, because there are brands like PB Swiss Tools which are Swiss and have a good reputation.
Micro Swiss is named so, because of the type of (micro) lathes they used originally to make the nozzles. I don't have a primary source but it seems reasonable.
https://www.mmsonline.com/articles/understanding-swiss-type-...
See also the Swiss water process for decaffeinated coffee - the process was invented in Switzerland but it can be done anywhere (obviously).
Though what about Swiss Miss cocoa? They've always been based in WI and have no connection.
Micro Swiss is named so, because of the type of (micro) lathes they used originally to make the nozzles. I don't have a primary source but it seems reasonable.
https://www.mmsonline.com/articles/understanding-swiss-type-...
See also the Swiss water process for decaffeinated coffee - the process was invented in Switzerland but it can be done anywhere (obviously).
Though what about Swiss Miss cocoa? They've always been based in WI and have no connection.
> Though what about Swiss Miss cocoa? They've always been based in WI and have no connection.
Maybe related to the sizable Swiss community in Wisconsin?
Maybe related to the sizable Swiss community in Wisconsin?
Yes it is violating the law. 100% US made and it has a Swiss cross in addition to the word Swiss in its logo/name.
https://www.kmu.admin.ch/kmu/en/home/concrete-know-how/sme-m...
https://www.kmu.admin.ch/kmu/en/home/concrete-know-how/sme-m...
> All our products are developed, designed and manufactured in Minneapolis, Minnesota, USA.
That’s pretty weird for a company naming themselves “Micro Swiss”.
Hopefully at least the person or people that started Micro Swiss have some kind of connection to Switzerland, like for example that there is some great-great-great-grandmother that came from Switzerland or something.
That’s pretty weird for a company naming themselves “Micro Swiss”.
Hopefully at least the person or people that started Micro Swiss have some kind of connection to Switzerland, like for example that there is some great-great-great-grandmother that came from Switzerland or something.
Seems legitimate. They could use the Rysy peak in the High Tatras if the company moves production to Slovakia.
Also Matterhorn is at the border with Italy, it is not Swiss exclusive (it is called Cervino in Italian)
I wonder if the hidden bear will remain on the logo
[deleted]
I thought this poor excuse for chocolate is only bought by drunken Brits at duty free stores to fool the cashier into thinking there's a child in the stroller so they can get an additional palette of Stella and carton of cigarettes...
The future of consumer food should be colorless, bland packaging that unambiguously describes the product.
Cattle, not pets. We don't need to name our food in 2023.
Cattle, not pets. We don't need to name our food in 2023.
Emulsified High Fat Offal Tubes 237g 40% sawdust 20% water 20% mechanically recovered abbatoir floor meat 19% rapeseed oil 1% unpronounceable chemicals
Setup refrigerator monitoring, drop that into a YAML file, and let the cluster decide when it needs to provision more.
It's the only way to eat food at scale.
It's the only way to eat food at scale.
… among the latter of course: the green colorant that gives "Soylent Green" its characteristic color. Oh and while the abattoir floor meat is from cattle, the offal tubes are made from the meat of another mammal that we better not name here so as to not worry the customers
Store brands today do have deliberately bland packaging, in part so that you will be put off by it and buy a more expensive brand if you can afford it. Given this behavior I don't think bland packaging will ever dominate.
It's worse than that: bright colorful packaging is a Nash Equilibrium.
You prefer to eat pets rather than cattle?
Or is it just the naming you object to?
Or is it just the naming you object to?
(not so) fun fact: in Switzerland, it is legal to eat dog meat and to raise and slaughter dogs for that specific purpose [1]… though not commercially… unlike, say, in China, where there are even dog meat festivals [2]:
[1] https://en.wikipedia.org/wiki/Dog_meat#Current_laws
[2] https://en.wikipedia.org/wiki/Dog_Meat_Festival
[1] https://en.wikipedia.org/wiki/Dog_meat#Current_laws
[2] https://en.wikipedia.org/wiki/Dog_Meat_Festival
The “No Name” brand does exactly that.
The "white brand" stuff. Sure to be popular among certain groups but perhaps not for the best.
https://www.dumptheguardian.com/world/2023/mar/05/matterhorn...
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You don't need to register to read the guardian
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Yep even with that you can click "I'll do it later" or something like that, at least last I checked.
Ah, I didn't know Switzerland had the trademark rights of the likeness of the Matterhorn. Neat!
Also: Toblerone enjoys a great deal of publicity but tastes like shit. I had one some time ago and it was so sugary that I found it disgusting.
Also: Toblerone enjoys a great deal of publicity but tastes like shit. I had one some time ago and it was so sugary that I found it disgusting.
Lies to sell products are still lies.