Even Breyers is not immune to the pressure of making money, and evidently somewhere between their parent conglomerate (Unilever) and their production line, they have massively overhauled their formula.
Recent Posts
What’s in McDonald’s Big Mac Sauce?
Before I swore off McDonald’s, Big Mac was my time-crunch meal of choice. Years later, my mouth waters as I fondly recall the relative perfection of that sandwich.
Is Kobe Beef Food’s Biggest Scam?
An update on “Kobe Beef” found in the United States
What the heck is in Budweiser and Bud Light Chelada!?
Though I love a good beer, a good tomato and a good clam, I’ve never particularly enjoyed their combined taste in beverage form.
Sweeteners: An overview
Stop for a moment and think about the last few things you ate or drank. Were any of them sweet? How did that sweetness come to be?
Paleo’s sweet tooth: Caveman Cookies
Can a cookie get any more natural than this?
Liquid margarine is disgusting
Margarine is a chemical solid marketed as an alternative to butter. Aside from its synthetic origin, margarine tastes awful.
What’s in a McRib? Ingredients and a brief history
On the surface, it may seem that McDonald’s executives have no clue what to do with the McRib. I think they’ve marketed this sandwich perfectly.
About ERF
This is a different kind of food blog. Think of us as community of food epistemologists. We talk about what we eat and relate it toward an ever-evolving theory of eating.
Did NASA make this?
Everything you need to know about organic food
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