A Dutch newspaper denounced the presence of ammonia in Oreos, news also reprinted by Salvini: the problem would concern disposal
Posted on: 16-12-2022 11:27
PROFESSIONAL JOURNALIST
As a professional journalist I write about news, politics and economics: I have worked for La Repubblica, La Stampa, Sky, Il Manifesto, Ansa, Rai and QuiFinanza. In the past I have also worked in various communication agencies (Hub09, Doing, WPP) in social media management and copywriting.
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“Ammonia in Oreo Cookies to Make Them Black”. The news, published by a Dutch newspaper, went around the world and was also relaunched on Twitter by Matthew Salvini, Secretary of the League and Minister of Transport from Meloni government. In the meantime, the leader of the Northern League has called for clarity the company stepped in.
Ammonia in Oreos
Dutch newspaper Noordhollands Dagblad conducted an investigation and found that the typically dark color of Oreo cookies is in some way due to the use of ammonia.
The Olam factory in Koog-sur-le-Zaan has reportedly used this ingredient for years, mixing it with cocoa powder to blacken the multinational’s biscuits Mondelez.
Reporting everything would have been a whistleblower choosing to remain anonymous, maybe a former employee the factory.
There’s more: According to the newspaper that produced the report, the Dutch government would have been aware of this.
The use of ammonium bicarbonate in cooking is regulated from the European Union.
Then what would be the problem? According to the anonymous source, the factory is not equipped to properly dispose of and treat waste ammonia from manufacturing processes: “It was never designed to process large volumes of ammonia, it was never invested in enough money to make it right Too expensive, they thought. Ammonia seeps out of every nook and cranny, the stench is enormous. The environment? The top management doesn’t care. What they care about is a black cocoa powder and how much I deserve it follows”.
Salvini’s tweet
The news went around the world and was reprinted in Italy by the leader of the league. Matthew Salvini.
The transport minister wrote on Twitter: “How many girls and boys of all ages have eaten in recent years? It needs to be resolved as soon as possible“.
The answer from the factory and from Oreo Italia
The director of the Olam factory, Eric Nederhand, stated that ammonia is added during the production process, but did not disclose the amounts on an annual basis: “Ofi-Olam uses ammonia as an alkalizing solution for some cocoa powders to change the color or flavor of the final product. Only that remains few tracks of ammonia in the final product”.
He then added that its use was justified because food additive in the technical information of the individual ingredients.
The multinational Mondelez He added that the Oreo packaging actually mentions that ammonium bicarbonate among the ingredients and that it “has no impact on the quality of the food or the safety of the product,” he said Annick Verdegem, company spokesman.
Oreo Italy, right on Instagram, Matteo Salvini wanted to answer:
“In light of the recent media attention on Oreo, we advise that our Oreo cookies on the market are safe to consume and the product poses no food safety risk. That bicarbonate of ammonium, ingredient used to make those black cocoa Powder, is a food additive that is often used not only foralkalizationbut also as a raising agent in the production of baked goods, such Cookies or Cracker, and its use is regulated by the European Union. The safety of our consumers and the quality of our products have always been our top priority,” the post said.
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In short, bicarbonate is very common in the kitchen: it can also be found in pavesini, for example.
What is ammonium bicarbonate
Ammonium bicarbonate is a acid salt of ammonia and carbonic acid.
As explained by the website Laboratorium Discounter, ammonium bicarbonate is also used in the food industry as a propellant for flat baked goods such as Cookies and Cracker.
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In the past it was used in the house just before that modern yeast in Dust came onto the market.
Lots of cookbooks, especially dai Scandinavian countries, They include it in their recipes.
During cooking, according to the trade page, a light smell out Ammonia, what though “disappears quickly”, without letting go “no taste”.
In many cases, it can be replaced with baking soda or baking soda, or a combination of both, depending on the recipe and batter. However, ammonium bicarbonate has the advantage over sodium bicarbonate that it produces more gas for the same amount of active ingredient without releasing a salty or soapy taste because it is decomposed completely in water evaporates during cooking.
However, it cannot be used for moist, bulky baked goods such as regular bread or loaf pastry, since “a little ammonia gets trapped and causes an unpleasant taste”.
got the number And E503 for use as food additive in the European Union.
It is also used outside of the kitchen: it is also found in the fire extinguisher and as a propellant in porous plastic materials.
Photo source: ANSA