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baratronI am really fucking upset. Cabury's Bournville no longer vegan, and allergy warning.
Here's the text of my email to Cadbury's:
I am EXTREMELY unhappy to discover that Bournville and Fry's Chocolate Creams have suddenly started containing milk. I have a severe intolerance to lactose, and cannot eat chocolate containing milk. I also have a very sweet tooth, and cannot eat the explicitly vegan chocolates made by companies such as Green and Black's, as they are far too bitter. Fry's Chocolate Creams were perfect for me, with their sugar centre, and melted Bournville was perfect for mixing with syrup to make chocolate cornflake cakes.
Is there any way that you can move your dark chocolate production back to the old recipe containing only vegetable fat and no butterfat? It really is important for people who have milk allergy or lactose intolerance, particularly women like me who like to eat several chocolate bars a week.
Presumably you are chocolate lovers yourselves, or you wouldn't have chosen to work at Cadbury's. Imagine that you are told you cannot ever eat chocolate again. How would you feel? I'm going to have to buy every single bar of old recipe Bournville and Chocolate Cream in the shops, and experiment with some way to melt down Green & Black's to add extra sugar to it. Honestly, it would be so much easier if you could just switch the production back to the other plant.
Fuck.
Here's the text of my email to Cadbury's:
I am EXTREMELY unhappy to discover that Bournville and Fry's Chocolate Creams have suddenly started containing milk. I have a severe intolerance to lactose, and cannot eat chocolate containing milk. I also have a very sweet tooth, and cannot eat the explicitly vegan chocolates made by companies such as Green and Black's, as they are far too bitter. Fry's Chocolate Creams were perfect for me, with their sugar centre, and melted Bournville was perfect for mixing with syrup to make chocolate cornflake cakes.
Is there any way that you can move your dark chocolate production back to the old recipe containing only vegetable fat and no butterfat? It really is important for people who have milk allergy or lactose intolerance, particularly women like me who like to eat several chocolate bars a week.
Presumably you are chocolate lovers yourselves, or you wouldn't have chosen to work at Cadbury's. Imagine that you are told you cannot ever eat chocolate again. How would you feel? I'm going to have to buy every single bar of old recipe Bournville and Chocolate Cream in the shops, and experiment with some way to melt down Green & Black's to add extra sugar to it. Honestly, it would be so much easier if you could just switch the production back to the other plant.
Fuck.
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Re:
Date: 2003-06-17 04:03 pm (UTC)And yes, bars of chocolate...look for places in the US that make them. I know they make lactose intolerant friendly everything there. Jamie's little brother has some severe lactose problems and when in the US the amount of stuff catering to it was pretty cool.
Can you take those pills they have that let you have something with lactose in it every so often?
no subject
Date: 2003-06-17 06:09 pm (UTC)Mmm, delicious lactase enzyme. If I swallow three of the buggers with my meal, I can eat a pizza once a week. But they don't help at all with liquid milk, cream or ice cream for some reason, and they stop helping if I try to eat cheese more than once a week. My theory is there's something else in milk that gives me grief, but I don't know what it is. Hence my general dismay about butterfat in Bournville.
Re:
Date: 2003-06-17 06:19 pm (UTC)You know you can see a food allergist who can help with all this stuff - I've been meaning to go as something is making me break out into a rash on my upper arm, think it might be wheat.
But they're so much like nutritionists who...are just hellspawn, the lot of them.