Priceless Paintings from W7

Courtesy of British Airways, I enjoyed a cellophane-wrapped Chocolate Mouse Cake with Mandarin Sauce. Kind-of nice, and most impressive due to its super-sized list of ingredients:

Chocolate Mouse Cake (75%):

Water, vegetable oil (coconut, palm kernel, palm, rape, sun flower), sugar, 9% chocolate (sugar, cocoa mass, skimmed cocoa powder, vanillin), egg, wheat flour, cocoa powder, cane sugar, skimmed milk powder, dried glucose syrup, modified maize and potato starch, whey powder, gelifier (pectin), glucose syrup, thickening agent (sodium alginate, carrageenan, guar gum), dextrose, emulsifier (acetic acid esters of mono- and diglycerides of fatty acids, mono- and diglycerides of fatty acids), wheat starch, milk protein, acid (sodium citrates, citric acid, calcium lactate), whole milk powder, salt, invert sugar syrup, stabilizer (diphosphates, sodium phosphate, calcium sulphate), flavouring, colouring (annatto, riboflavin, beta-carotene), raising agent (sodium carbonates, potassium tartrates).

Mandarin Sauce (25%):

Water, sugar, 10% mandarin, glucose syrup, modified maize starch, dextrose, acid (citric acid), gelifier (pectin), 0.3% orange, flavouring, colouring (beta-carotene, annatto), emulsifier (lecithin), thickening agent (xanthan gum).

No wonder aeroplane food always gives me winds.

Food and Drink, Thoughts australia, food