A gripe (no - really? from a pom?) - in the UK many food products which used to be made with gelatine or renet have slowly moved over to using vegetarian replacements where possible.
Not so here - in fact I'm finding more and more products are now including gelatine. Pasta sauce has gelatine added to cream as a thickener
(Cakes are made with 'pre-gelatinised starch', but this isn't gelatine..)
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