Get down the supermarket fast!

Mar 2, 2018 -- 1:39PM, moisok wrote:

BREAD IS THE DEVIL'S SPAWN!!!don't know why people buy the cardboard tasting stuff and it full of bad carbs - it is all processed yuk!!just sayinghappy christmas everyone  -  I think!!

Now now ,that's a bit strong old chap .Bread is full of stuff that due to a labeling law discrepancy producers are allowed to play fast and loose with  ingredients and processes ,it's misleading and needs addressed .Food stuff labels on basic stuff like Bread should be clear to the consumer to understand what is in it ,what processes the ingredients have went through in easy to understand language .                                                                                                                               
The situation
We believe that people have the right to make as fully-informed choices as possible about the food they eat. There are three key points of law that hinder people in Britain in obtaining full information about the loaves they buy:
If an artificial additive is deemed to be a 'processing aid' it does not have to be declared on an ingredients list.
Retailers of unwrapped loaves (eg supermarket in-store bakeries and loaf tanning salons) are not required to display ingredients lists at all.
There are no legal definitions for terms commonly used in loaf marketing, including 'fresh' (or 'freshly baked'), 'sourdough', 'wholegrain', 'artisan' and 'craft.'
The problems
Not all loaves are created equal.
Though some of the differences between and industrial loaf and Real Bread are obvious, the loopholes in legislation around unwrapped loaves (such as those sold by supermarket in-store bakeries) means that shoppers may be led to make like-for-like comparisons, unaware of differences in production methods.
One or more of the following could apply to a supermarket in-store bakery (or should that be 'loaf shop'?) loaf:
Made using a number of processing aids and other artificial additives.
Baked at sometime in the past at an industrial unit a long diesel-consuming way down a motorway from your local employment opportunities.
Rebaked in the supermarket's 'loaf tanning salon', thereby requiring around twice as much energy as an equivalent once-baked loaf, and staling faster than a genuinely fresh loaf.
Produced from start to finish by a machine (such as the Genesis) not by a skilled baker employed from within anyone's local community.
That loaf could even be marketed as 'freshly baked artisan sourdough'.
But without the supermarket being required to say so, a shopper would be forgiven for making a like-for-like comparison with a loaf of Real Bread from a local independent bakery, which creates skilled jobs for local people making genuinely freshly baked bread without the use of artificial additives.                                                                                                                   That's lifted from sustainweb.org ,campaign for an honest crust ,peeps need tae know  aboot this stuff .