Why does the same Magnum ice cream taste different in China and abroad?
Recently, Magnum, an ice cream brand under Unilever, was questioned by Chinese Internet users on social media that the materials used in China and foreign countries are different, and related topics have sparked heated discussions and once appeared on Weibo hot searches.
In response, Unilever Global Vice President Zeng Xiwen recently accepted a video interview with reporters from CCTV Finance Channel and responded to relevant topics.
Unilever: Magnum uses concentrated milk in Europe and reconstituted milk in China
According to news published by Chinese Internet users on social media: The main raw material of Magnum’s ice cream products sold in the European market is milk, while the main raw materials of ice cream products sold in China are water and a small amount of milk powder. In this regard, Zeng Xiwen said that the overall formula system in different regions is the same, but there are indeed differences in the specific materials used.
Zeng Xiwen, Global Vice President of Unilever: Some places (China) use reconstituted milk, which is milk powder and water, and some places, like Europe, (we) use water and concentrated milk.
Reporter Zhang Manman: Then why can’t you use concentrated milk in China?
Zeng Xiwen, Global Vice President of Unilever: Condensed milk actually has to be transported. It is difficult to transport fresh milk from Europe. If it is made domestically, there will be a supply problem.
Reporter Zhang Manman: Are you referring to supply problems in China?
Zeng Xiwen, Global Vice President of Unilever: Magnum needs to be mass-produced and also exported on a large scale. Like Magnum for Singapore, it is produced in China.
Regarding Zeng Xiwen’s use of concentrated milk to make Magnum ice cream in Europe and other countries, and the use of reconstituted milk in China and other countries, experts said that cost may be an important consideration.
Song Liang, head of the economic expert group of the China National Farming Dairy Federation: If the protein content of milk restored with milk powder is the same as the protein content of concentrated milk, the cost of the restored milk is about 8,000 to 10,000 yuan per ton. The price of milk is about 13 to 14 thousand per ton, so the difference between the two is about 3,000 to 4,000 yuan per ton.
Expert: The Magnum incident is not a single case. The formulation of relevant standards should be updated in time
During the investigation, the reporter found that, in addition to the difference in the types of milk used, according to the ingredient list previously announced by Unilever to the media, there are also differences in the ranking of milk and vegetable oils between Magnum European and Chinese products. According to the classification standards of frozen beverages in China, the ice cream sold by Magnum in China belongs to “non-dairy ice cream”, that is, the content of milk fat in the main part is less than 2.2%.
The reporter found a comparison chart of the ingredients of Magnum’s Chinese and European products that Unilever previously announced to the media. The chart shows that the differences in the ingredients marked in different regions are excluded, that is, if the Magnum European products are marked in accordance with Chinese regulations, the content from high to low, coconut oil ranks after concentrated skim milk, while Magnum’s Chinese products, milk powder, ranks after vegetable oil, which is coconut oil. Experts say that the price of non-dairy fat is cheaper than milk fat, including coconut oil, most of which are not as expensive as milk fat.
Song Liang, head of the Economic Expert Group of the China National Farming Dairy Federation: China’s coconut oil is mainly imported from Malaysia. The most expensive one is 12,000 yuan per ton. We import milk fat from New Zealand or some European countries, and the price is generally 30,000 to 35,000. And good milk fat can be more than 40,000 yuan per ton.
Experts believe that the Magnum incident is not an isolated case. Many foreign brands entering China have similar problems. In the frozen product industry such as ice cream, raw material prices and local industry standards have become important influencing factors.
Song Liang, head of the Economic Experts Group of the China National Agricultural Reclamation Dairy Alliance: China’s ice cream standards are relatively broad, so this gives companies the opportunity to maximize their profits. Within the scope of this standard, it may choose to minimize production costs. Our pace of product innovation is accelerating, it is hoped that China’s standards for related products, especially some sub-categories and sub-products, can introduce some new standards, which can ensure that enterprises produce products in accordance with the new standards, thereby guaranteeing its quality. Source