Wednesday, May 16, 2007

Vegetarian? Mars don't care

Masterfoods the owner of the famous “Mars” brand of chocolate this week made an announcement what has caused uproar among the vegetarian community. As of May 1st many of the bars under the mars label will be switching from synthetic rennet that is currently used in production to…Calf rennet. In case you don’t know, rennet is an enzyme that comes from a calf stomach and is harvested from the calf, after SLAUGHTER.

I’m not a vegetarian, and I know that animal by-products are used in many of the foods I eat, but I think Mars are really going to regret this move, something about the inclusion of dead animal really take the fun out of a milky way. Yes they will make slight saving by using the cheaper animal rennet, but the amount of negative publicity they are going to receive will, in my opinion far outweigh this cost cutting initiative.

So as of October when these new products hit the shelves Mars, Minstrels, Milky Way and all mars brand ice creams. A representative for the firm added "If the customer is an extremely strict vegetarian, then we are sorry the products are no longer suitable, but a less strict vegetarian should enjoy our chocolate,"

The UK vegetarian society have spoken of a boycott of the brand, stating “Masterfoods' decision to use non-vegetarian whey is a backward step”


barrie said...

yeh i agree, its a bad move to go for the cheap option. Milky Way bars are my favourite, i feel bad for the animals slaughter for me to enjoy a bar for about 30 seconds.... but ultimatley.....meh i like the bar too much and dont care.

Anonymous said...

wolfgang means:
sorry to tell you that microbial rennet-substitute or genetic rennet-substitute is the cheapest solution for cheese-making. Traditional animal rennet costs 3 times more! So these substitutes deliver than a little bit cheaper cheese-whey coming from cheap cheese production. This whey is made to whey-powder and than used for many nutritial products. Compliments to Mars - at least they tried to return to natural food and reduce the threat of mould-enzymes in alimentary production.