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Message: <blockquote data-quote="Dj M Jaxx" data-source="post: 40625" data-attributes="member: 152">It can also come down to the factory ingrecints used, if the vegetables are brought in frozen they can only be re-frozen once after the factory cooking prosess, also if the product containes a lot of dairy products, but the most common reason for this is due to the amount of spices of herbs used. The reason is in food prosessing the biggest problem comes more from Microbiolage level, because the product has a long shelf life, the more bugs have a chance to grow on the product ( This is called a T.V.C count). Herbs and spices are more common to come in contact with soil than other ingredients, hence the more you send them through diffrent tempreture levels, the more at risk they are to grow bugs on them.  M Jaxx ( and top Development chef )<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile    :)" loading="lazy" data-shortname=":)" /> <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile    :)" loading="lazy" data-shortname=":)" /></blockquote>

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