Red velvet Oreos coming in February
By Jessica Woh




Oreo's latest twist on its best-selling cookie: a red velvet makeover in time for Valentine's Day.

The latest limited edition Oreos, with red cookies and cream cheese-flavored filling, are set to hit shelves in early February. The red velvet variety marks the first time Oreo has had a new cookie color since 2004, when the Golden Oreo debuted.

Red velvet cake has been around for decades. The cake is distinguished by its dark red color and often has a cream cheese icing. The flavor has gained a following in recent years in everything from cupcakes to whoopie pies.

More:
http://www.chicagotribune.com/business/c...0120-story.html

@ThirstyMan,

We'll have to try deep frying these as soon as we get 'em.

They're bound to be a hot menu item - T-Man's Deep Fried, Double Stuffed, Red Velvet Oreos

Quote: FWP wrote in post #2

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Seems to me that they are a bit late on the draw with these. Red Velvet was all the rage a couple, few years ago as I recall.

I am not a food nazi in general, but crap like this not only still has transfats in them, but also a ton of High Fructose Corn Syrup (HFCS) as well.

Anyone that wants to just do one good thing to improve their diets, should make an effort to avoid HFCS as much as possible.

Zitat

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In the case of Oreos, the issue goes beyond trans fat. Let’s take a close look at the ingredients.

Zitat

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Oreo Cookies: sugar, enriched white flour, partially hydrogenated soybean oil, cocoa, high fructose corn syrup, baking soda, cornstarch, salt, soy lecithin, vanillin, chocolate

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In addition to the hydrogenated soybean oil, Oreos are sweetened with high fructose corn syrup (HFCS). This corn-based sweetener may contribute to obesity when consumed regularly (most processed foods and soft drinks contain HFCS), and most of the HFCS on the market is genetically modified. Finally, Kraft does not use real vanilla in these cookies; Oreos are flavored with an artificial flavoring called vanillin.

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http://bestnaturalfoods.com/taste_test_cookies.html

Better off making a Red Velvet cake or cupcakes yourself, rather than eat Kraft's garbage. JMO.


[As they noted above HFCS is in almost ALL processed foods, so you really have to check the labels. But once you don't consume any/much for a period of time, you can tell right away as soon as you put something with HFCS in your mouth. Beyond the cloyingly sweet assault on your teeth and taste buds, foods/drinks with HFCS leave an unpleasant after taste as well.]

f

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HFCS is one of things 'assumed' to be safe by 'consensu'.

When you go to the FDA web site you will find:

"We are not aware of any evidence, including the studies mentioned above, that there is a difference in safety between foods containing HFCS 42 or HFCS 55 and foods containing similar amounts of other nutritive sweeteners with approximately equal glucose and fructose content, such as sucrose, honey, or other traditional sweeteners. "
http://www.fda.gov/Food/IngredientsPacka...s/ucm324856.htm

Anytime something is declared safe because they are 'unaware' of any negative reactions you can safely translate that to 'we didn't bother looking for or requiing testing for negative reactions. It was declared safe by consensus.