A makeover for . . . cream cheese?

by Fausta Rodriguez Wertz | April 2nd, 2014

Readability

A makeover for . . . cream cheese?

by Fausta Rodriguez Wertz

Yes, I blog on Latin Amer­ica and its pol­i­tics and cul­ture, but I’m not one-​dimensional. I love food, too.

One of the great joys in life is a freshly-​toasted bagel, spread with a big dol­lop of Philly cream cheese, and per­haps — if you’re feel­ing fancy — some lox and a slice of Jer­sey tomato fresh off the vine. Mmmmm…

But, as I was bit­ing on my cream cheese and bagel (those who know me, know I have a lit­tle bagel on my cream cheese), what do I find in the WSJ?

This:

Philadel­phia Cream Cheese Gets a Makeover

What the hey?? Is noth­ing sacred? Is this an April Fools’ joke?

The Mar­ket­ing Decoder: Philadel­phia Cream Cheese
Kraft is chang­ing its recipe — and alter­ing its tub design — to appeal to health-​conscious shoppers

I don’t care what they pack­age it in, since most of the time I buy the “brick” and not the tub. But change the recipe?

Iron­i­cally, the arti­cle (by sub­scrip­tion) says “The tubs now include the year 1872, which Kraft says is the year its cream cheese was invented,”

to show con­sumers “we have been doing the same thing for 142 years,”

Doing the same thing is good, and then change the recipe?

Kraft has done an excel­lent mar­ket­ing job in Spain, where cream cheese is called fili, and the Spaniards are not going to like the change. Cer­tainly my ances­tors didn’t sail from Asturias just to have the recipe changed on them.

The arti­cle points out that “the cost of ingre­di­ents such as milk have increased,” as any­one can tell you. Not many peo­ple real­ize that the core infla­tion rate elim­i­nates food and fuel due to their volatil­ity. Elim­i­nat­ing food and fuel from the infla­tion num­bers is polit­i­cally con­ve­nient, too, as us peas­ants may raise up with our pitch­forks and torches if we are reminded of the infla­tion in food and fuel costs, but I digress. I’d rather pay more for the old recipe.

The Kraft peo­ple have had a per­fect prod­uct for 142 years. Let’s hope the new-​recipe Philly cream cheese goes the way of the New Coke.

faustaFausta Rodriguez Wertz writes on US & Latin Amer­i­can pol­i­tics and cul­ture at Fausta’s Blog. She feels very strongly about the Philly cream cheese on her bagel.

**************************************************

If 61 of you hit Sub­scribe at $20 a month sub­scribers this site will be able to cover its bills and all the writ­ers for a full year.

It’s a small price to pay for a lineup includ­ing John Ruberry (Marathon Pun­dit) and Pat Austin (And so it goes in Shreve­port) on Sun­day Linda Szu­gyi (No one of any import) on Mon­day Tim Imholt on Tues­day, AP Dil­lion (Lady Liberty1885) Thurs­days, Pas­tor George Kelly fri­days, Steve Eggle­ston on Sat­ur­days with Baldilocks (Tue & Sat) and Fausta (Wed & Fri) of (Fausta Blog) twice a week.


by Fausta Rodriguez Wertz

Yes, I blog on Latin America and its politics and culture, but I’m not one-dimensional. I love food, too.

One of the great joys in life is a freshly-toasted bagel, spread with a big dollop of Philly cream cheese, and perhaps – if you’re feeling fancy – some lox and a slice of Jersey tomato fresh off the vine. Mmmmm. . .

But, as I was biting on my cream cheese and bagel (those who know me, know I have a little bagel on my cream cheese), what do I find in the WSJ?

This:

Philadelphia Cream Cheese Gets a Makeover

What the hey?? Is nothing sacred? Is this an April Fools’ joke?

The Marketing Decoder: Philadelphia Cream Cheese
Kraft is changing its recipe—and altering its tub design—to appeal to health-conscious shoppers

I don’t care what they package it in, since most of the time I buy the “brick” and not the tub. But change the recipe?

Ironically, the article (by subscription) says “The tubs now include the year 1872, which Kraft says is the year its cream cheese was invented,”

to show consumers “we have been doing the same thing for 142 years,”

Doing the same thing is good, and then change the recipe?

Kraft has done an excellent marketing job in Spain, where cream cheese is called fili, and the Spaniards are not going to like the change. Certainly my ancestors didn’t sail from Asturias just to have the recipe changed on them.

The article points out that “the cost of ingredients such as milk have increased,” as anyone can tell you. Not many people realize that the core inflation rate eliminates food and fuel due to their volatility. Eliminating food and fuel from the inflation numbers is politically convenient, too, as us peasants may raise up with our pitchforks and torches if we are reminded of the inflation in food and fuel costs, but I digress. I’d rather pay more for the old recipe.

The Kraft people have had a perfect product for 142 years. Let’s hope the new-recipe Philly cream cheese goes the way of the New Coke.

faustaFausta Rodriguez Wertz writes on US & Latin American politics and culture at Fausta’s Blog. She feels very strongly about the Philly cream cheese on her bagel.

**************************************************

If 61 of you hit Subscribe at $20 a month subscribers this site will be able to cover its bills and all the writers for a full year.

It’s a small price to pay for a lineup including  John Ruberry (Marathon Pundit) and Pat Austin (And so it goes in Shreveport)  on Sunday  Linda Szugyi (No one of any import) on Monday  Tim Imholt on Tuesday,  AP Dillion (Lady Liberty1885) Thursdays, Pastor George Kelly fridays,   Steve Eggleston on Saturdays with  Baldilocks (Tue & Sat)  and   Fausta  (Wed & Fri) of (Fausta Blog) twice a week.


 

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