He became completely flummoxed—"It was like a science experiment"—when trying to figure out the difference between Mott's Original Applesauce and Mott's Natural Applesauce. The packaging was pretty much the same, but the natural was slightly more expensive (about $0.20 for the 6-count individual packs). Upon further inspection, my friend realized Original contained high fructose corn syrup (which was the second ingredient after apples), while Natural had no added sugar.
"I don't understand why they even make the original," he said.
Consumer Relations wasn't open over the weekend, but when I call later today, I'll ask a handful of questions:
- "Why does Mott's add sweetener to applesauce, a product that, by its very nature, is sweet?"
- "Why does Mott's use high fructose corn syrup, a sweetener that has come under much attack, and not cane sugar?"
- "Why do you call Mott's Original Applesauce "original" considering that when Mott's started making applesauce in 1930, high fructose corn syrup was still more than 25 years away from being introduced and 50 years away from being widely used as a sweetener?"
- "Why does Mott's add artificial colors to its flavored apple sauces (mango peach, mixed berry, etc.) when they already contain fruit purees that are presumably full of color?"
- "Bearing in mind that other companies are dropping artificial colors from their products (i.e. Pepperidge Farm Colored Goldfish, Yoplait Trix Yogurt), is Mott's considering replacing the artificial colors?"
- "I couldn't find ingredient lists for your products anywhere on the Mott's website. Are they there somewhere? If not, why? As a consumer, I want to know what is in my food."
I'll report back tomorrow with the answers I receive. Also, later this week, how to make homemade applesauce.