We recently got an e-mail from a customer who buys through a distributor of ours, letting us know we'd be losing them to whole wheat pasta due to 'price increases' on our 12-pack spaghetti. Here's what I wrote back:
I'm sorry to hear that you won't be staying with us, but I'm not really sure
what price increase you're talking about. The price for a 12-pack of spaghetti on our website has remained pretty steady on our website, going up all of $0.99 on the case from last year ($40 even to $40.99, with shipping included). Even that price increase was really forced on us by rising ingredient costs (our primary fiber source went up by $0.10 / lb, which is around $0.35 in higher costs right there), and higher production costs at the new plant we had to change to since our original co-packer went out of
At the same time, due to better machinery at the new production plant which puts less stress on the product during production, our fiber content has actually gone up from 18g to 20g per serving, which means our calories have gotten even lower, going from 130 to 120. I'm very sorry to hear that you'll be going back to conventional pasta, as that means you'll be looking at almost double the calories compared to where we are now.
Regarding [distributor's name redacted] pricing, I can assure you that any price increases are not on our own end, as our pricing to [distributor's name redacted] has also remained very stable. I looked at our invoices to them from last year, and on 12 boxes of spaghetti our price to them has gone up by exactly $0.10. That's for the whole case, not a box. Any other price increase you see is based on [distributor's name redacted] own calculation, not ours. Due to the cost increases I mentioned earlier, we're actually making less money on [distributor's name redacted] sales than we were last year.
I know you didn't e-mail just to hear our tales of woe, and I do appreciate your taking the time to let me know why we'd be losing a customer. It is helpful information. I would like to close by offering you a coupon code to bring the price down, if you do decide to purchase again from our website. Just go to this page and Like our site, and you'll be given a coupon good for $5 off your next purchase.
Also, the fettuccine is now spaghetti-length (10 - 11 inches), and the two returning shapes, plus spaghetti, now boast 20g fiber and only 120 calories per serving!
It's an interesting article, and I'll quote the summary in full:
When it comes to what's for dinner – or breakfast and lunch for that matter-- many people suffer from chemophobia, an irrational fear of natural and synthetic chemicals that pose no risk to our health, a Dartmouth study finds.
Chemistry Professor Gordon Gribble, whose paper appears in the journal Food Security, argues that low doses of chemicals in modern food are inherent, typically harmless and often highly beneficial. He says most people don't know they are routinely exposed to a host of compounds in non-toxic concentrations in what they eat and drink each day. Even the air they breathe – whether in big cities or the countryside -- is full of naturally occurring and synthetic chemicals, including wine "aroma," flower "bouquet," perfume "fragrance," bakery "smell" and "garbage "stench."
Gribble cites the example of halogen compounds, which many people -- even many scientists -- assume are all uniquely man-made poisons found in dioxins, polychlorinated biphenyls (PCBs) and the pesticide DDT. But he says thousands of halogen compounds are, in fact, part of our natural environment made by protists, plants, animals and even humans for their own defensive purposes. Some species even use organohalogens, which contain carbon along with chlorine, bromine, iodine or fluorine, to mount chemical offensives against encroaching competitors.
Gribble says food regulators should focus not on pesticides, antibiotics and dioxins but on pathogens, bacteria and fungi, which each year cause millions of cases of food-borne infections in the United States that result in hospitalization or death. He recommends people eat a diverse diet to minimize their exposure to harmful concentrations of chemicals.
"Our food is peppered with natural compounds such as organohalogens, dioxins, aflatoxins and many others," he says. "Food is chemistry beyond our immediate control, including those synthetic chemicals that are deemed to be artificial and should not be found in 'safe' food."
Gribble says chemophobia started in 1962 with publication of Rachel Carson's "Silent Spring" and was reinforced by major chemical accidents, such as those in Times Beach, Missouri; Love Canal, New York; and Bhopal, India. "The word 'chemical' became a dirty word despite the fact that everything we see, smell and touch is chemical," he says. "While chemical scares invariably appear on the front page, the follow-up stories that often refute the initial scares never do."
His point about how these trace chemicals can even be highly beneficial is important. The same could be said about GMO's. FiberGourmet doesn't use them in our products because of customer requests, and for an admittedly expensive first-world product it doesn't make much of a difference. We have the luxury to eschew GMO if we wish, due to our civilization's wealth and abundance.
But in the developing world, GMO crops could really help improve - and even save - a lot of lives. It's very sad that life-saving technologies are being denied to those who can least afford it.
High-fiber, low-calorie Wheat Thinables are great for snacking, but did you know that they’re also an easy way to add fiber and reduce the calories to your entrees and side dishes? Simply substitute Wheat Thinables in any recipe that calls for crushed crackers for an instant, healthy, fiber-packed alternative.
Here are two of our favorites to get you started:
- Herbed Cocktail Meatballs
- Famous Butter Chicken
- Paula Deen's Crab Cakes (also works with canned tuna or salmon, BTW)
- Crushed Cracker Cake
And, for a limited time, Wheat Thinables are Buy One Get One FREE! Simply add two cases to your cart and use coupon code 'FiberCook' at checkout on FiberGourmet.com.