European Stars and Stripes (Newspaper) - September 15, 1989, Darmstadt, Hesse                                Tracking Down Grey Poupon i. A. Turns Grey Poupon Dijon Mustard if produced in Oxnard Calif., and not imported from Dijon France. By Charles Hillinger los Angeles times Arcelene Felix s friends often Greet him with the question Pardon me. Would you have any Grey Poupon he always smiles twitches his heavy Black Mustache and his ample eyebrows and replies Bui of  the Mexico born Felix. 55, is master Mustard maker for Grey Poupon Dijon Mustard at the big Nabisco brands food Plant in Oxnard Calif. Get the biggest kick out of those Grey Poupon to commercials he said my friends All know i m the Guy who makes Grey  few Mustard lovers Are aware that Grey Poupon is produced in Oxnard an agriculture based town 60 Miles up the coast from downtown los Angeles. Most think that the Mustard whose makers Call it one of Lile s liner pleasures is imported from Dijon France. Indeed the formula did come from Dijon. It s the same formula with a few modifications devised there in 1777 by a Monsieur Grey an englishman and a Monsieur Poupon. A Frenchman. Their secret recipe uses Mustard seed distilled vinegar Salt White wine and several unidentified spices. For 212 years the Grey Poupon firm has produced the creamy yellow Mustard with a distinctive pungency and the Grey Poupon Mustard shop at 32 Rue de la liberte in Dijon is owned and operated by Monsieur Henri Poupon a direct descendant of the founder but in 1940, Heublum inc. Purchased the secret formula from Tho French company and started producing Grey Poupon Dijon Mustard in America. The company made the Mustard in Connecticut until 1975, when it moved production to Oxnard. Then in 1982. Hub Cin merged with . Reynolds Nabisco brands pined . Reynolds in 1985, and the Nabisco Brand s ii vision of Reynolds has made Grey Poupon Lor the past Lour years. The entire . Supply of Grey Poupon 30 million jars a year is made at our Oxnard Plant Plant manager id. Neel said. Under the agreement with Grey Poupon. We cannot Export any of the product outside this  Neel. 43. Says tha even he does not know the closely held formula for Grey Poupon. Mark Gutsche. Corporate communications director for Nabisco said. The formula is locked in a Safe at Nabisco s research and development Headquarters in new Jersey. Only four people Back there know the formula. The secret is the spices which Are blended in new Jersey and shipped to  the Mustard seed for America s Grey Poupon comes from Canada and is stored in two silos at the Nabisco Plant Here. The wine used in the Mustard is a Kosher White wine from new York. Grey Poupon is certified As a Kosher product Neel said. A rabbi visits the Plant at least once a month to make sure everything we re doing is  Grey Poupon s sales really took off 10 years ago with the now familiar advertising Campaign created by Lowe Marschalk a new York and Agency. The product has become the biggest Selling Mustard in the Premium priced category. In the ads Grey Poupon is shown being used by diners served by a waiter in while dinner jacket aboard a Venice Gondola being exchanged by two passengers in chauffeur driven Rolls royces and aboard the Orient express. The commentary is the same life s liner pleasures. Happily some Are affordable like Grey Poupon Dijon Mustard. Pardon me. Would you have any Grey Poupon but of  Don t pass the by Nichola Zaklan los Angeles daily news Hose Zesty Noodle soups sold in american supermarkets owe their zing to a common nutritional villain Salt. The oversize styrofoam cups of vegetables and meat boast anywhere from 900 to 1,800 milligrams of sodium per serving. That is More than a third of the total daily recommended consumption according to the National Academy of sciences More than 1,100 to 3.300 milligrams a Day can Lead to High blood pressure and strokes according to the Academy s report. You can see that if you have just one of those soups your Salt level goes Way up said Jane Hurley nutritionist with Tho Center for science in the Public interest a Washington d.c., consumer advocacy group. You re not getting stupendous nutrients for All this  the Center wants the soup makers to Cut the Salt Content Hurley said. They could reduce it and preserve flavor if they add  but soup makers get downright Huffy at the notion that there s a flaw in their soup. Asked in gourmet Pride soups contain High Levels of Salt. Jack role president of a marketing the firm that Sells the soup said what s a lol we in not in Tho health food  said Roth. Besides he added there s no More Salt than is necessary to properly flavor Tho  said Campbell soup co. Spokesman David Hackney this is a High taste profile  in other words people like the taste. When you take away the Salt people Stop buying the product said Michael m. Sakai. Senior manager marketing of Nissin foods Usa co. Inc., which makes cup 0 noodles. Besides fast food is worse claimed Steven a Morton product manager at Marucha inc., makers of instant lunch. It has less sodium than a Carl s or.  but not by much if at All. Hurley said cheeseburgers and hamburgers May come close to the same amount but they Oiler a lol More calories and nutrition. The soups average about 300 calories per serving except Lor the Campbell product which has 210. We be found that people tend to eat tr6 same amount of calories every Day she said. So if they get a lot of sodium packed into a lower calorie product they have a lot less Chance of staying below the maximum recommended  at the very last the Center would like the companies to put Lull nutritional Labelling on its prod  so at least people know what they re getting said Hurley. Soup makers say they probably will add the labels sometime in the near future though they Don t know when. For now any greater concessions to the concern about sodium is unlikely. We re afraid the Consumers would not respond said Hackney. Milk by the numbers by Linda Giuca Hartford Courante ilk is about 87 percent water and 13 percent solids including lat fat soluble vitamins protein carbohydrates water soluble vitamins and minerals. Aside from protein Tat and carbohydrates milk contains Calcium and vitamins a d and Riboflavin. Milk and Cream Are either pasteurized or Ultra pasteurized to destroy disease producing. Bacteria and extend the Shell life. Both methods require Healing milk at specific temperatures. Ordinary pasteurization heats milk at 145 degrees f Lor 30 minutes or 161 degrees f for 15 seconds. Ultra pasteurization uses a higher temperature 280 degrees f for at least two seconds. The major difference among the types of milk whole Low fat skim is the amount of fat each contains. Here is a Brief rundown of the varieties of milk available. Whole milk the richest tasting contains at least 3.25 percent fat. Low fat milk has some fat removed. The Label will slate the amount of fat that remains generally 1 percent or 2 percent. The Vitamin a in milk is lost when the extra fat is removed but replaced to meet government standards. Skim or non fat milk has the least amount of fat and a less Rich flavor and consistency. Skim milk contains about half a percent of Tat and has been fortified with Vitamin a. Sometimes non fat dry milk solids Are added to improve the flavor and consistency of the milk if so the Label will say  Flavoured milk such As chocolate or Strawberry is made by adding sweeteners and flavourings to whole or Low fat milk. Because of those additives Flavoured milks have More calories than regular milk. Cultured Buttermilk is made by adding a bacterial culture to pasteurized milk. The bacteria convert part of the lactose or milk sugar to lactic acid which produces a sour flavor. Aside from drinking Buttermilk is used in cooking. In recipes Yogurt is the preferred substitute for Buttermilk. Aci Ophilus cultured milk is made by adding a bacterial culture to pasteurized milk. After mixing the milk is immediately cooled to prevent fermentation of the bacteria. Unlike Buttermilk the flavor does not change. Aci Ophilus milk May be prescribed of people on antibiotics because the bacteria help to restore beneficial microorganisms in the body. Calcium fortified milk is exactly that Calcium the Mineral responsible for healthy Teeth and Bones is added. Lactase treated milk is often marketed under the name Lac Taid. The enzyme Lactase is added to the milk to break Down lactose the primary carbohydrate or naturally occurring sugar in milk. The Lactase created milk can be digested by people who Are lactose intolerant. Evaporated milk and sweetened condensed milk found on supermarket shelves cause much confusion. To make evaporated milk processors remove about 60 percent of the water. Sweetened condensed milk also has about 60 percent of the water removed but sugar is added to the liquid. Since no sugar is added to evaporated milk the two Are not interchangeable in recipes. Cream is the part of milk that is highest in fat and richest in flavor. Federal standards of identity say that Cream must contain not less than 18 percent lat. Most creams Are Ultra pasteurized a Healing process that extends their Shell life. Heavy Cream contains at least 36 percent fat whipping Cream also known As Light whipping Cream contains Between 30 percent and 36 percent fat. Light Cream also known As Coffee Cream contains Between 18 percent and 30 percent fat. Half and half a mixture of pasteurized or Ultra pasteurized milk and Cream contains Between 10.5 percent and 18 percent fat. Page 16 the stars and stripes Friday september 15,1989