> Calcium Propionate (To Retard Spoilage) (Nice euphemism, there. Preservative is a bad word? This deceitful wording should be illegal...) I don't know food c

> Calcium Propionate (To Retard Spoilage) (Nice euphemism, there. Preservative is a bad word? This deceitful wording should be illegal...) I don't know food chemsitry, but it looks like they are mostly vitamins, preservatives and softeners/moisturizers. The latter two could be a result of the low density GP suggested: if you go shopping weekly, because Target is far away, the bread needs to feel fresh for a week. However, added vitamins is either because the ingredients are poor, or to avoid lawsuits from those who expect to survive on only white bread... > I personally have yet to have an issue eating EU food within EU norms I noticed this for my favorite dessert: Tiramisu There are two types of recipes: Mascarpone creme based on whipped egg whites or cream. From my unscientific studies, it looks like European recipes most often use whipped egg whites (eaten raw), while American recipes use whipping cream.