The Salad Dressing Dilemma

When you make salad dressing at home, what do you put in it? Olive oil, vinegar, lemon juice, maybe a little salt and pepper? If you’re creative maybe even some honey mustard, or jam (just maybe not together). But we don’t always have time to make our own dressing. That’s why sometimes, it’s just easier to buy it. So you pop over to the grocery store and after perusing the shelves decide on this product…

Kraft’s Extra Virgin Olive Oil – Aged Balsamic Vinaigrette. But did you read the ingredient label? Probably not, but luckily for you! I did…

If you take a look at the ingredient deck (please don’t strain your neck), hopefully you’ll notice something a little weird. Yes, there is xanthan gum (to make help it emulsify and thicken) and yes, there are preservatives (so it doesn’t go rancid). But none of that truly bothers me.

What I notice is that the front of the label clearly says that this dressing is made from “Extra Virgin olive oil”, to me that equates it to my home recipe that I make with EVOO. Yet, if you take a look, you’ll notice that the number one ingredient isn’t olive oil. It’s water. Sure, water is healthy, organic, low calorie and even non-fat. But you know what’s not in your awesome salad dressing recipe? You guess it, water!

Now, don’t get me wrong; this isn’t a hate on Kraft post, because everyone else is doing it too. (Yup, even Mr. Newman. What a guy.) And why are all the cool kids doing it? Easy, because it saves money. Plain & simple. The most important thing to remember about the food industry, is that at the end of the day its all about money. What’s the cheapest thing that a company can sell you? The stuff that they are getting for free; water and air.

So yes, water is healthy. It’s not a “bad for you” ingredient. Just to me, it doesn’t make sense. Why would I buy a salad dressing with water in it, if I don’t make salad dressing with water at home?

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About Adi

A baker, a food scientist and an overall lover of new food creations

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