I may not be the first one to ask, although judging by how long this has been happening, am sure you have same questions.
Why, do hot dogs come 10 to a package while the buns come in packages of 8?
Meatpackers sell by the kg and most hotdogs in gms. Buns are typically baked and packed in eight roll pans. I have no idea why the manufacturers haven’t gotten together on this. But if you need them to come out even... buy five bags of the 8 pack buns and four of the 10 pack hotdogs you will break even.
Why are saviettes packed in all enclosed packet yet you need to pull each to use?
I thought this would be pretty easy to figure out that the saviettes or the paper tissues used in the kitchen should have an opening at the top to pull out each. The moment you open the pack, you are left wondering how to store them. I wonder shy the manufacturers have not figured this out and come to our rescue.
Lastly, and perhaps most frightening...
What are “natural flavors”?
Look at the food label of almost any packaged good you consume and odds are you’ll spot the term “natural flavors.”
But have you ever wondered what this mysterious additive actually contains?
The answer isn’t as clear as you might think.
Though natural flavors may sound better than their presumably chemical-laden alternative — artificial flavors — it turns out they are not actually all that different from one another. We got to the bottom of the difference between artificial and natural flavoring — and what it might mean for your health.
Why Natural Flavors Are Everywhere in Your Food In the Food Scores database of over 80,000 foods created by the Environmental Working Group, “natural flavor” is the fourth most common ingredient listed on labels. The only ingredients that outrank it: salt, water and sugar. Yet, natural flavoring isn’t nearly as simple as these three pantry staples.
According to my research, natural flavors are anything that the FDA allows to be used in food. The Federal code of regulation reads:
The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of rasting, heating or enzymolysis... whose significant function in food is flavoring rather than nutritional. Anything else would be considered artificial flavoring.
How much is left? Ok... don’t answer that. Sometimes it really is better to be in the dark. Off to the Mama Mboga for some items that don’t have any “added” natural flavors.