@tinybullfrog1955
As a person with severe allergies, the fact that the label can lie is probably the scariest part of this for me.
@alg003
Love that companies can just get away with literally false advertising and illegal practices with 0 consequences because of money
@youngorel1402
my husband always says “i’m too poor to buy cheap things” and it’s so true! spending 3x the price on a decent honey or cheese, but guaranteeing the real thing, is really not spending much when you’re thinking about sustaining your body with the right things.
@marryc9394
The worst part isn’t even the fact that it is literally fraud, but that committing the fraud hurts the industries that actually makes the real stuff, thus stunting their potential growth and the global supply of the authentic products. :/
@randomgirl01300
I hated "cheese" most of my life, until I was 19 and someone gave my dad authentic parmegiano reggiano. Everyone else said it tasted bad and I didn't want it to go to waste so I tried it. Omg. Changed my life. I actually do like cheese. Just not the processed kind. It's life changing
@Self_Evident
A core problem is allowing terms such as "artificial flavor" and "natural flavor" as "ingredients" (and all their variations). A flavor, whether artificial or real, is NOT an ingredient - it is a property of an ingredient. Edit: I originally used the terms "artificial flavoring" and "natural flavoring", but a couple of comments pointed out that "flavoring" is not "flavor". So, I changed "flavoring" to "flavor" to be more grammatically consistent with the rest of the comment. However, "flavoring" is also used in ingredients lists, and is just as wrong.
@victoria256r
It amazes me how society believes lies behind industry. I recently finished book called The 23 Former Doctor Truths by Lauren Clark. She explained her career thoughts perfectly!
@elyssa.cranford
The weirdest thing about the whole fake syrup thing is how they managed to convince all of us that syrup tastes like pure sugar. I had REAL maple syrup for the first time a few years ago and had no idea it tasted so different
@Burgemeesterr
1. Truffles 2. Maple Syrup 3. Wasabi 4. Parmesan Cheese 5. Vanilla 6. Caviar 7. Honey 8. Olive oil 9. Wagyu beef 10. Coffee 11. Saffron 👍🏻🙏🏻
@Livlifetaistdeth
Anyone buying a Parmigiano shaker thinking it's real Parmigiano cheese has much bigger problems than believing their cheese is really authentic Parmigiano cheese.
@lisadolan689
This is another reason why I love Australia. We have the strictest food safety and labelling laws in the world. ☺️
@manuelsanchez064
My mom was received a rare gift of authentic extra concentrated Dominican vanilla. It had no fillers and processed and produced in a way that it's natural sugars prevented it from going bad if fridged, the thing was so highly concentrated if you pour more than one or two drops into the milkshake blender it was too much flavor! I grew up with it, It lasted 10 years in my fridge, I'll probably never actually taste real vanilla ever again.
@SutekhTheDestroyer
I was once given a jar of homemade honey by a customer of mine. He had a huge garden, full of many beautiful varieties of flower, and the honey the bees made from them had a wonderful, floral aroma. There really is no substitute for the real thing.
@josealfonsocontretas5724
Yes blame the consumer, it's all their fault, because they buy the stuff that's allowed to be sold to them. Let's not talk about the "alleged" corruption that allows the fake and poisoned food to be on store shelfs.
@MrJbkendell
Generally speaking- Business Insider has some of the best produced content available! Kudos to that.
@MrYfrank14
I remember years ago I started only buying peanut butter that contained peanuts. Family laughed at me. I didn't think expecting my peanut butter to be made from peanuts was unreasonable.
@mathiasm8489
Biggest problem is that misleading labels are legal.
@taniasalu2405
I discovered, by accident, our family farm in Croatia grew truffles. We were talking about porcini's, which grow there in that tegion, and my father mentioned 'we grow those other mushrooms too, you know the ones pigs go crazy for.' He said they used to let the pigs dig them up and eat them because nobody in the family liked those black 'smelly' mushrooms. The look on his face was priceless, after I explained just what they were, and their monetary value.
@midlan6
The problem with Parmigiano Reggiano is the limited area where it can be produced. There is simply not enough of it for even an Italy demand itself. In my country, Czech Repulic, there is cheese producer named Gran Moravia, founded by an Italy imigrant. They produce thousands tons of cheese similar to Parmigiano Reggiano and 90% of the production is shipped to the Italy! But it is clearly branded Gran Moravia and no one is trying to fake anything. The Italian restaurants simply need hard-type cheese for their pasta since there is not enough Parmigiano Reggiano. I don't take this as ripoff since they are not hiding the origin. And the quality of Gran Moravia is really good.
@Arqan93