We have been checking recently the quality of some snacks and more specifically the bars.
It is shocking when you count the amount of additives used in some cereal bars.
We would not go to the fact that most of them use glucose or glucose syrup as adhesive material to create a robust bar which does not break easily. What is wrong with honey, a natural sweetener and adhesive food material too?
Preservatives, based on SO2 salts, are mainly used to keep the bar ''fresh'' for a long time.
Apart from being an allergen compound, it is a toxic chemical compound which can cause serious problems to the people with asthma related infections. We used to use it in the chemical lab when we were students in Chemistry College of University as a catalyst.
Would you put such chemical toxic compound in your salad along with the olive oil and vinegar?
Never is the answer why then we should put it in the cereal bars?
Palm oil is another ingredient used. Why we destroy hectares of jungle or natural lands to build palm tree farms, instead of using olive oil?
Food manufacturing has already turned itself to a different direction away from a real tasting quality and sustainability. However the most shocking thing is, we do not care. Why?