Why is your bouillon so salty?
At the dilution level suggested on the tub; just a flat, level teaspoon per cup of water or 4 level teaspoons per litre of water, your drink or stock should not taste overly salty. Please do make sure that you use LEVEL teaspoons NOT heaped teaspoons!
Why do you use palm oil in your products?
Due to deforestation and the destruction of orang-utan habitats for the production of palm oil many people are quite rightly concerned about the widespread use of this ingredient.
In the late 1970s we used peanut fat in our bouillon product, moving onto sunflower oil (which had to be hydrogenated to increase its melting point) when there was a scare regarding the saturated fat content of peanut fat.
It then became apparent that hydrogenated fats were more harmful than saturated fats and we switched to the only other fat in nature that has a high melting point namely palm oil.
In order to protect the environment and the habitats of orang-utans we only use palm oil which has been certified as sustainable by the Roundtable on Sustainable Palm Oil (RSPO).
For more information about this organisation and its work click here www.rspo.org.
Are your tubs recyclable?
We use 100% recycled cardboard to make our tubs and the thinnest amount of poly-foil lining to protect the contents.
The plastic lid can be recycled as can the steel base. The cardboard tub itself has reached the end of its recyclability but is burned for energy.
If you don’t have to split your recycling then the whole tub and lid can be added to the rest of your recyclable waste.
You have a few different Engevita products and yet the ingredientsall say ‘Dried inactive yeast’. What is the difference between them?
There is nothing added to the yeast flakes in our Engevita products but they are grown on beet molasses that have been fortified with different amounts of vitamins and minerals.
The yeast then takes these on as part of its own structure.
What type of vitamin B12 is in your blue tub Engevita with B12?
Our blue tub Engevita with B12 is grown on beet molasses that have been fortified with cyanocobalamin.
Cyanocobalamin is much more stable than the other forms of cobalamin and hence widely used for supplementation.
It is recognised as safe to use by the European Food Safety Agency (EFSA).
What is Hydrolysed Vegetable Protein and does it contain MSG?
The HVP (Hydrolysed Vegetable Protein) used in Marigold Vegetable Bouillon does not contain any MSG. The HVP contains only naturally contained glutamates that are derived from the raw materials used to make the HVP, namely soya and maize. Soya and maize are made up of fats, fibres, moisture, carbohydrates, proteins etc.
The proteins in wheat and maize are composed of amino acids such as leucine, phenylalanine and glutamic acid commonly found in food. Thus, the naturally occurring glutamates in HVP are derived from the naturally occurring glutamic acids in soya and maize protein.
The glutamates present in the HVP are not present in a concentrated form like MSG. They are naturally present in proportion to the other naturally occurring amino acids in the HVP. And because the glutamates have not been added to the HVP artificially but are naturally occurring, no declaration has ever been required other than that of HVP.
Besides, glutamate is an essential and vital constituent of the human body and occurs naturally in many foods such as the following:
- Tomato Juice
- Grape Juice
- Mother's Milk
The quantity of natural glutamate in an 8fl oz serving of Marigold Vegetable Bouillon, at a dilution of 18g per 1 litre, is equivalent to the amount of naturally occurring glutamate in: 5g of cheddar, 10g of Parmesan, a medium sized potato or a small glass of tomato or grape juice.
Indeed, one of the highest concentrations of naturally occurring glutamate is to be found in mother's milk!