How low on avocado do you need to be to not be allowed to say that it’s guac? 3.5% will certainly do it.

  • MrJameGumb@lemmy.world
    851·
    4 months ago

    This got me curious so I looked up the nutrition page on Tesco’s website… The two main ingredients are water and tomatoes lol

    INGREDIENTS: Water, Tomato, Rapeseed Oil, Onion, Modified Maize Starch, Avocado (3.5%), Soured Cream (Milk) (3%), Lime Juice from Concentrate, Lemon Juice from Concentrate, Whey Powder (Milk), Sugar, Garlic Purée, Jalapeño Chilli (1%), Coriander Leaf, Dried Egg Yolk, Acidity Regulator (Citric Acid), Salt, Colours (Lutein, Copper Complexes of Chlorophyllins), Stabilisers (Xanthan Gum), Dried Red Pepper, Glucose Syrup, Preservative (Potassium Sorbate), Antioxidant (Ascorbic Acid).

    • solsangraal@lemmy.zipEnglish
      448·
      4 months ago

      at least they’re up front about their bullshit. unlike “american cheese” that has “pasteurized processed cheese product” in fine print. or “ice cream” with “frozen dairy product” in fine print. when i worked at starbucks we had to call it a “chocolatey chip” frappuccino instead of “chocolate chip,” because the ingredients didn’t fit the legal definition of chocolate

      i’m also impressed they called it “rapeseed oil” instead of canola oil. though maybe there are new rules about that

      edit: ok, “canola oil” is a stupid americas thing–i withdraw my impressedness

      • checkmymixtapeyo@lemmy.world
        254·
        4 months ago

        Honestly not sure why people get so upset about American cheese. It’s just cheese with an emulsifier in it that softens it. Best burger cheese by far.

        • ForgotAboutDre@lemmy.world
          10·
          4 months ago

          It’s less the emulsifier softens it, more it allows water to the added. Cheese is largely fat/oil which doesn’t mix easily with water.

          The emulsifier allows you to melt and cast left over cheese, and add water to increase it’s volume. Its original invention was to make use of scrap cuts of cheese.

          • Angry_Autist (he/him)@lemmy.world
            13·
            4 months ago

            Swiss is an abomination of a cheese that should never have been made. It’s hard, dry, flavorless and is terrible at melting. Not even just for burgers there’s no need at all for swiss cheese in general. P.S. modern Swiss uses sawdust to make the holes. Enjoy eating your sawdust.

        • Angry_Autist (he/him)@lemmy.world
          31·
          4 months ago

          Then you need to try a few different brands of American cheese to find out that the most affordable options often use so much vegetable oil that it basically tastes like oil with some whey powder in it.

          Yes there are good quality American cheese offerings, Land o Lakes and Boars Head both have an actual cultured American cheese.

          But nearly all of the non-premium brands are frankly unpleasant.

        • Trainguyrom@reddthat.comEnglish
          2·
          4 months ago

          You clearly haven’t had a burger with a good quality bun & patty grilled to medium rare with layers of cheddar, Colby, pepper jack and Swiss melted on top

          • Soggy@lemmy.world
            1·
            4 months ago

            None of those cheeses melt well, they split and leak oil. Sure they get soft and gooey but a bit of sodium citrate would make it better.

            • Trainguyrom@reddthat.comEnglish
              1·
              4 months ago

              What do you mean by it “splitting?” How does real cheese not “melt well” exactly? And oily cheese? Where do you even get oily cheese?

              • Soggy@lemmy.world
                1·
                4 months ago

                Splitting, or breaking, is the separation of sauce, cheese, or other emulsion. As a milk product, cheese is a mixture of water, oil, and protein (and some sugars, fungus, coloring agents, details vary). Heat causes those elements to “split” and is the reason you can’t make a cheese sauce without some kind of emulsifier.

                Premium American cheese, labeled “pasteurized process American cheese”, is mostly traditional cheese by weight (usually cheddar, often with Colby or others mixed in) with salt, color, emulsifier, citric acid, and up to 5% added dairy fat. That’s all the same stuff traditional cheese has except for the emulsifier (commonly sodium citrate or phosphate) which keeps it from separating as it melts.

                Also all cheese is a “processed food” before anyone gets riled up about the terminology.

      • tiramichu@lemm.ee
        18·
        4 months ago

        Hasn’t it always been called rapeseed in the UK?

        As I understand it, canola oil as a term is used predominantly only in the US and Canada, with canola itself being a portmanteau of Can -adian and Oil

        • setVeryLoud(true);
          3·
          4 months ago

          CANadian Oil, Low Acidity

          Edit: apparently that’s a myth? It’s ola as in oil

            • setVeryLoud(true);
              2·
              4 months ago

              It’s the -ola part I’m not sure about. “Can” 100% stands for Canada, no question about it

      • MrJameGumb@lemmy.world
        11·
        4 months ago

        Here in the USA something that says “guacamole inspired” would for sure have zero percent avocado lol

      • shutz
        10·
        4 months ago

        Canola is a North American thing. AFAIK the British are familiar with the term “rapeseed” and don’t need the rebranding.

        • Match!!@pawb.socialEnglish
          7·
          4 months ago

          canola is a specific cultivar of rapeseed, regular rapeseed contains more erucic acid. there is no good reason for this because erucic acid has no proven health impacts on humans but they did it anyway

      • Trainguyrom@reddthat.comEnglish
        2·
        4 months ago

        "american cheese” that has “pasteurized processed cheese product” in fine print. or “ice cream” with “frozen dairy product” in fine print

        Maybe this is just because I live in Wisconsin where the dairy and alcohol lobbies are both extremely strong, but most not-icecream is labeled as a “frozen desert” and those terrible plastic Impersonations of cheese also aren’t labeled as cheese at all.

        Granted the graphic design does a ton of the heavy lifting. On the “frozen desert” it shows a scoop of ice cream in decidedly ice cream like packaging and says the flavor really huge, then in much smaller print below that “frozen desert” and I think Kraft Singles just shows a picture of cheese and the branding without actually specifying what the product is

      • MonkderDritte@feddit.de
        31·
        4 months ago

        In Swiss, Milk alternatives like oat milk, aren’t allowed to contain “milk” in the name, because they’re not milk.

        • tiramichu@lemm.ee
          91·
          4 months ago

          Honestly, I think thats just nonsense.

          Everyone is very much aware that Oat Milk and Soy Milk and all the other non-dairy milks don’t have any cow juice in them

          Just the name itself makes it clear.

          It’s as equally stupid, in my opinion, as the argument that we shouldn’t call a vegetarian or vegan burger a “burger” because people might think it has meat when it doesn’t.

          It’s all a play by the dairy and meat industries to make vegan alternatives sound unappetising, and it’s very transparent.

      • ✺roguetrick✺@lemmy.world
        1·
        4 months ago

        Sugar is not nearly high enough on that ingredient list to be ketchup, but it’d be nice if it wasn’t there at all. I mean it already has cornstarch. And why they include a miniscule amount of glucose syrup on top of their sugar is beyond me. Must be because it’s in the ingredients of some other processed food that they’re using to make this one.

      • TIN@feddit.ukOPEnglish
        1·
        4 months ago

        Is that what it means? Ha, I always assumed that was a thickener or something.

    • lazylion_ca
      3·
      4 months ago

      That actually doesnt sound too bad. Though I’m surprised with the artificial colors that this is what went with.

    • Zanz@lemmy.worldEnglish
      22·
      4 months ago

      Except it has sour cream another dairy products in it. Those don’t belong in guacamole under any circumstance. Even tomato is iffy and shouldn’t really be in there.

  • Etterra@lemmy.world
    15·
    4 months ago

    Reminds me of “fruit drink with natural flavors.” Not actually juice, just juice adjacent.

  • qjkxbmwvz@startrek.website
    111·
    4 months ago

    I mean I drink oatmilk, and I think it’d be perfectly reasonable to say “milk-inspired drink,” but yeah… looking at the ingredients I’d stick to guac or plain avocados, unless cash is real tight.

  • iAvicenna@lemmy.world
    111·
    4 months ago

    I saw “tortilla chips with avocado”, it had %0.04 dried avocado powder in it. So lower than that?

        • Zanz@lemmy.worldEnglish
          2·
          4 months ago

          It has everything real guacamole has except also dairy and it’s mostly tomato. It should also not have lemon in it but I guess if you’re allergic to lemon doesn’t matter what citrus you put in. That seems like a pretty rare allergy though.

    • radicalautonomy@lemmy.world
      31·
      4 months ago

      “Yeah I dunno, Jake…I was just this very moment enjoying this bomb-ass salsa when it hit me…this epiphany just washed over me…I think I want to be a power bottom.”

      pauses putting guac covered tortilla chip in mouth “…o…ohmigawd…you’re not gonna believe this, Mike…”