to rub more salt into the wounds of av..
now that there is no more bovril in Singapore...
from wiki..
In November of 2004, the manufacturers, Unilever, announced that
the composition of Bovril was being
changed from beef to a yeast extract, both in the hope of
allaying fears of bovine spongiform encephalopathy (BSE), and to
make the product suitable for vegetarians and vegans. According to
Unilever, "in blind taste tests, 10% didn't notice any difference
in taste, 40% preferred the original and 50% preferred the new
product."
The manufacturers also hoped to increase exports to Asian countries
such as Malaysia, a primarily Muslim country where the government
was becoming restrictive regarding non-halal meat. By changing
Bovril to a non-meat base, Unilever hoped to increase sales in the
country, where people enjoy Bovril stirred into coffee and
porridge.
The removal of beef from the recipe in 2004 was not without
criticism, with many complaining that the new variant did not taste
the same and had a different mouth feel. One individual even set
aside space on his own website to try and persuade Unilever to
re-release the old formula Bovril with beef extract.
Beef extract was eventually re-introduced
as a key Bovril ingredient in 2006, after the European Union
lifted its ban on Britain's beef products.
