| Re: Pam
Posted by Pam T on 5/3/2008, 8:34 am, in reply to "Pam"
75.169.16.X
Inulin occurs naturally in a lot of plant based foods and is not related to insulin which is a hormone. I contacted the company about the texture problem and this is the response I got.
"The manufacturer of one of our ingredients, sodium calcium caseinate, changed their manufacturing process that resulted in more of a granular type product compared to a powder type product. The ingredient exhibits exactly the same properties; the only difference is in the amount of time it takes to dissolve. If the Cambridge product is mixed in a blender for 1 minute or so and consumed immediately, the ingredient stays in suspension. If the drink is allowed to sit for a few minutes, a quick stir will mix the product.
To minimize the risk of this happening again, we have contacted all of our ingredient suppliers to inform us of any manufacturing process changes so we can test and adapt accordingly.
When we found out about this problem, we halted all production of the Chocolate and the lab went through each ingredient one by one to see where the problem may lie and found the above item was the culprit. He then contacted the manufacturer of this item and found that they had made a change in their processing without notifying us.
The owner went down to LA that week to oversee the corrections and will be going back again this coming Tuesday for a follow-up on it. The batch that we were currently working on at the time has been scratched and tossed out. Since we are currently on backorder on the FFL Chocolate AND the 330 Chocolate, when we get inventory in the warehouse, this problem should be solved. We expected the FFL Chocolate either yesterday or today but as of right now we (Monterey) have not received a copy of the receiver from the warehouse. The 330 Chocolate is expected in about 2 weeks, maybe sooner."
So they are aware and on top of the problem. We just have to be patient a little bit for our chocolate fix!
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