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Cookies – Myths and facts

MYTHS AND FACTS RELATED TO INDUSTRIALIZED COOKIES

The analysis of the samples of 243 cookies reveals the facts that bring down myths related to industrialized products.

MYTH: THEY ARE POOR IN NUTRIENTS

FACT: THEY ARE NUTRITIVE, CONTAIN CHARACTERISTIC NUTRIENTS OF COOKIES

  • Characteristic nutritional composition of a cookie made with FLOUR, WATER, SALT, FAT AND SUGAR
  • They can contain FIBERS and PROTEINS in quantities for the consumers
  • There are cookies with Omega 3, inulin, vitamins, etc. added, as secondary ingredients

MYTH: THEY HAVE HIGH QUANTITIES OF FAT, SUGAR, AND CALORIES PER GRAM

FACT: IT CONTAINS DIFFERENT QUANTITIES OF FAT, SUGAR, AND CALORIES PER GRAM, THERE ARE PRODUCTS WITH LOW CONTENT OF FAT AND SUGAR

  • The quantities of SATURATED FATS vary a lot according the different types of cookies
  • There are diet/light versions with reduction of calories and fats

MYTH: THEY HAVE HIGH QUANTITIES OF SODIUM

FACT: IN AVERAGE, SALTY COOKIES CONTAIN HIGHER QUANTITIES OF SODIUM THAN THE SWEET ONES. BUT SODIUM IS A BASIC INGREDIENT IN BAKERY AND CONFECTIONERY

  • The cookies preparation uses salt as an important agent in the leavening and generation of the characteristic flavor.
  • The quantity of salt varies a lot among the different brands and types, whether manufactured at factories, bakeries or at homes

MYTH: THERE IS LITTLE PRESENCE OF IN NATURA FOOD

FACT: FLOUR, WATER, SALT AND YEAST ARE THEIR MAIN INGREDIENTS, THE SAME RAW MATERIALS USED IN BAKERIES OR IN HOMEMADE COOKIES

  • Basically, industrialized cookies are made with flour, water, salt and yeast. In terms of quantity, the greater proportion in formulation are the same ingredients used in bakeries and homes to make bread
  • Industrialized cookies are not made from substances originated from food or synthesized from other organic sources
  • Industrialized cookies are not imitations of other types of cookie. The authenticity and good quality are required in order to obtain success in the consumer market
  • Industrialized cookies are not inventions of the moder science and food technology applied to the industries. C&T de alimentos has evolved significantly in the last few decades and contributed to improve the products quality and safety

MYTH: FALSE BECAUSE THEY ARE PRESENT IN FOOD INGREDIENTS OF INDUSTRIAL USE

FACT: THE EVENTUAL USE OF INDUSTRIAL FOOD CAN OCCUR (WHEY, MODIFIED STARCH, ETC.), BUT IT IS NOT A RULE OF THUMB IN THE SECTOR, AND ALL OF THEM ARE APPROVED BY Anvisa AS SAFE FOR CONSUMPTION

  • Some companies use a large quantity of ingredients, however, other don’t
  • In an industrial scale, it can be inevitable to use food raw materials in its original state, being its processing necessary. However, the processes used in the ingredients processing or extraction are developed and used in compliance with the technical and safety standards
  • Oil hydrogenation is an example of raw materials processing for its adequacy to the industrial processing. Its application can cause the increase in the saturated fats content, but it does not mean that it makes the product improper for consumption, considering that the final content is within the dietetic recommendations for saturated fat intake
  • Several types of cookies do not use plant-based fat, but common oil
  • The ingredients of industrial use used in the cookies of the analyzed sample are: modified starch, enzymes, fructose, maze glucose, powdered whey and sucrose. All of them have technological purposes and are provided in the legislation that authorizes its safe use

MYTH: THEY ARE BAD BECAUSE THEY HAVE A HIGH NUMBER OF INGREDIENTS

FACT: THE NUMBER OF INGREDIENTS VARIES ACCORDING TO THE MANUFACTURER, BUT IT IS NOT AN INDICATION OF QUALITY, HEALTH, OR SAFETY

  • Some companies use a large quantity of ingredients, however, other don’t
  • Using a high number of ingredients has no relation with the LOWER quality or safety of a food product. There is no scientific evidence to state that a product with 4 ingredients has a better quality and is safer than another with 5 or more ingredients

MYTH: THEY USE ADDITIVES CAPABLE TO MAKE THE PRODUCT EXTREMELY ATTRACTIVE (ADDITIVE)

FACT: ANY COMPANY LOOKS FOR WAYS TO MAKE THEIR PRODUCT ATTRACTIVE, BUT THERE NO ADDITIVES CAPABLE OF ADDICTING THE CONSUMER

  • Some companies use many ADDITIVES, however, other don’t
  • Additives are used in very low quantities in relation to the main ingredients, which are flours, oil, sugar and salt, among other naturally used to make cookies, both in the industry, or bakeries or homemade
  • The main ADDITIVES of industrial use used in cookies in the analyzed samples are: by order of more presence, emulsifiers, aromas, dough enhancers and acidulants
  • It is natural for a company to make their product more attractive to the consumer, as it is natural that it occurs at bakeries, in artisanal products and even homemade cookies, to please family and friends. Though, there are still no news of the existence of a cookies with “hyper-flavor”, “hyper-palatable” and “and almost addicting”
  • All ADDITIVES used in industrialized cookies manufacturing are included in the specific legislation that authorizes its safe use

MYTH: THEY ARE FREQUENTLY ADDED WITH AIR OR WATER

FACT: TO MAKE COOKIES, A REDUCED QUANTITY OF WATER IS USED, WHICH WILL BE PRACTICALLY EVAPORATED AT BAKING. AND YEAST, WITH GAS RELEASE, LEAVE THE DOUGH SLIGHTLY POROUS, HAVING A LITTLE PRESENCE OR AIR, WHICH IS NATURAL.

  • Indeed, cookies need addition of water,; however, in a reduced quantity, which is practically evaporated at cooking. And yeast, with gas release, leave the dough slightly porous, having a little presence or air, which is natural, as well as every cookies made at bakeries or homes.

MYTH: THEY ARE BAD BECAUSE THEY HAVE UNFAMILIAR INGREDIENTS NAMES

FACT: THE NUMBER OF INGREDIENTS VARY ACCORDING TO THE MANUFACTURER, BUT THIS IS NOT AN INDICATOR OF QUALITY, HEALTH, OR SAFETY

  • The additives use technical nomenclature, which is not familiar to many people. But the name has nothing to do with quality, safety, or health of an ingredient

MYTH: THEY USE HARMFUL MANUFACTURING PROCESSES

FACT: THE MANUFACTURING PROCESSES ARE SAFE. THE INDUSTRIES OF THE SECTOR USE QUALITY ANS SAFETY SYSTEMS IN THE ENTIRE PRODUCTION PROCESS

  • Most of the processing stages and techniques do not imply in the product loss of quality or its inadequacy for consumption
  • The cookies processing techniques use molding, as it is made at bakeries and homes
  • The industrialized cookies have not been created to replace cookies from bakeries or homemade, but they meet the customers demand for real indulgence, variety, convenience and practicality

Learn about the complete study on Industrialized Cookies!

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