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Thread: Scrambled eggs in LHR lounges
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Old Dec 19, 2017 | 4:31 am
  #49  
onobond
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Tried to call the journalist, praised and prized for writing 'behind-the.scenes' from the restaurant industry, to have an example of the worst in the industry, as he quoted one product with corn starch, xanthan rubber and FIVE E-numbers . Alas, he's on leave, as many others right now.

A bestseller in the Nordic Region is this with 82% eggs of the total. Sorry for language, will translate below. Of course, many of the additives are not there for any other reason than cost. Corn starch and xanthan rubber are both considerably cheaper than fresh whole eggs.

Translation of contents declaration:
Whole eggs (82%), water, Milkbased vegetarian fat mixture (4%), corn starch, salt, acidity regulating substance (E330), preservatives (E211, E202).
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