Friday, April 20, 2007
The Snickers Creme Sports Egg is odd. I don’t know who told them they needed more sporty Easter candy and I wonder if anyone’s been fired over this. First, there was a perfectly good Snickers Egg last year. The change this year, by all outward appearances, was putting a sporty theme on the package. But no! Instead they mucked around with the innards.
It’s not that this is bad, but I don’t know where they got the idea that this stuff is “creme”. It might be syrup or maybe caramel, but it’s not cremey at all. It’s a caramelly goo with some ground peanuts in it ... I think.
I rather liked it, but not as much as the original Egg.
After tasting the suprisingly good Livesavers Jellybeans, I wanted to try the Lifesavers Jellybean Pastels. But I just couldn’t bring myself to pay the price. So I waited.
Red Raspberry (medium pink) nice and berry, much more vibrant than all the other flavors
The mystery here was the purple one. Sometimes it was tart and sometimes it was completely sweet. Is that Cotton Candy? Which one was supposed to be Mango Medley, are they also
Many of the colors are devilishly similar. Unless I looked at them in bright natural light, I couldn’t tell the peach and two pinks apart. As a mix, I found them all rather similar and didn’t dislike any of them enough to pick through it, so it wins on that front.
My final purchase I didn’t photograph. I stopped at Rexall by the Beverly Center and found that they had a nice display of 75% off goodies. It included two bags of Island Orange Mounds in the Fun Size. I wasn’t sure if they supposed to be part of the Easter sale. They expired last month but I’m okay with stuff on the cusp. When I got to the register they rang up at $2.00. I said I didn’t want it. The fellow shrugged and tossed in the 75% discount and I took them. They’re a little stiffer than the regular bar format I reviewed last year, but still quite nice. (Kosher)
The whole lot of stuff ... for only $1.24. At full price I wouldn’t love it ... at this price everything gets a 6 out of 10.
See’s sent a special message to all of their email subscribers (and they even used one of my images!). If their email list is as big as my love for their Nuts & Chews, the word is spreading quickly now.
More blog chatter:
You’re all aces!
If you’re here for the first time and you’ve been blogging about the topic, you’re eligible to enter the Keep it Real Raffle! Deadline for comments to the FDA is Wednesday, April 25, 2007.
Keep track of all the lastest coverage on this page.
Let me just start by saying that Starburst has some of the oddest commercials. Not “Freshmaker” odd, really really odd on purpose. The older Starburst commercials were rather traditional - selling Starburst on its description and merits. It’s fruity! It’s a chew! There’s real fruit juice in there! Now they focus on the experience and the kind of hip person (or tragically unhip) eats them.
I don’t read much into commercials. I eat Take 5 bars even though they had a wretched ad campaign last year that definitely wasn’t speaking to me.
Starburst started expanding its flavors many years ago and now has a rather large family. Today I’ll tackle the “Cremes.”
Starburst Berries & Creme - as with all the Starburst packages, this contains four flavors. While many companies are going with “smoothie” flavors (Skittles & Necco Wafers) for some reason Starburst decided we needed creme flavors in our Starburst.
Strawberries & Creme - reminds me of strawberry yoplait.
On the whole the new flavors actually tasted new to me. The strawberries and creme didn’t taste like a regular strawberry, so kudos for originality. But I like the clean taste of the original fruits.
I was kind of confused when I was buying my array of Starbursts for this series. I didn’t understand the difference between Fruit & Creme and Berries and Creme. Turns out there’s only a fifty percent difference. Two of the flavors are the same, I’m guessing they’re what Starburst thinks are the two best flavors, or perhaps the ones that make the colors of the package look good.
I don’t know if Berries & Creme and Fruit & Creme are meant to exist side-by-side, perhaps they’re battling it out right now for your affection and only one will remain on the regular Starburst repertoire.
Starburst Fruit & Creme - I’ve got to say that if nothing else the colors of the wrappers are enchanting. I’m always pleased when there isn’t a blue in the package though. Something weird about blue food.
Strawberries & Creme - yup, still strawberry yogurt.
Thursday, April 19, 2007
While working on my editorial for the LATimes I did a lot of research. I looked at the issue from a lot of different points of view in order to figure out the best way to frame my 700 words on the subject.
One of the points that a few commenters have made is that restricting confectioners through FDA regulations creates a nanny state. While I think this is true in general, I think that speaks more for keeping the definitions the way that they are. As consumers we’re just asking for consistency. We’re not saying that they can’t use vegetable oils, we’re just asking for the commonly accepted language to be maintained.
The naming convention also protects people who are buying products that are not individually labeled, such as chocolates from a bakery or candy shop. If you’re looking at a row of confectionery creations like chocolate covered strawberries, rocky road, chocolate croissants, chocolate chip cookies, chocolate dipped apples or chocolate pretzels you probably have an assumption about what that chocolate stuff is. With such a wide latitude under the new rules, are you going to be faced with playing 20 questions with the staff behind the counter about what exactly is in that chocolate? Do you seriously believe that they’ll be equipped to answer those questions? (Having worked in a bakery before, I’m going to say no.)
One of the other things I also examined was the value of real chocolate in the consumer candy market. I’m not talking about the high end stuff, I’m talking about plain old candy bars made with chocolate. I’ve said it over and over again, confectioners don’t need the FDA’s permission to make mockolate. They just want their blessing the relabel their existing products as real chocolate. I think it’s rather telling that of the top chocolate candy bars, there is one that is made with mockolate (Butterfinger). So success is possible with a non-chocolate product in the chocolate category (see chart below).
According to one of the articles I read, about 25% of chocolate is made from cocoa butter. Cocoa butter costs three times as much as vegetable oil substitutes. So the end product may cost 18% less for manufacturers. I can see why this is a tantalizing proposition for them (again, see chart below). The soda companies changed to high fructose corn sweeteners, check out Kate Hopkins analysis of that (note that the majority of a soda is water, not sweetener). Soda manufacturers who still use sugar are few and far between and charge a premium, Jones is the first one that comes to mind.
Don’t forget to spread the word and enter the Keep it Real Raffle.
My editorial in the LATimes was published.
Keep up with all my coverage of the issue here. Daily reviews continue as usual below.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.