MIKADO

Introduction

MIKADO is a beloved brand known for its delicious snacks, originating from the vision of Mondelēz International, which focuses on creating delightful experiences for consumers. While the brand itself is not attributed to specific founders, it operates under a company that emphasizes sustainability and quality across its product lines. MIKADO embraces a philosophy centered on joy, sharing, and simple pleasures, striving to create snacks that bring people together, whether for a quick indulgence or a social gathering.

The essence of MIKADO lies in its commitment to quality ingredients and delectable flavors. Each product is carefully crafted to ensure an enjoyable experience, whether enjoyed alone or with friends. The brand’s core values emphasize the importance of taking a moment to savor life, encapsulating a philosophy of enjoying the little things and creating memorable moments through food. This approach allows MIKADO to transcend mere snack offerings, positioning itself as an integral part of social interactions and good times.

What sets MIKADO apart is its unique combination of flavors and textures that invite consumers to enjoy a sensory experience. The brand's signature offerings go beyond traditional snack foods, incorporating elements that appeal to a wide range of tastes. This diverse repertoire encourages exploration and enjoyment, inviting consumers to share in the experience and enjoy moments of connection through delicious, accessible treats.

Signature Products

MIKADO products are crafted with care, reflecting the brand's dedication to quality and enjoyment. Each offering is designed to elevate everyday moments.

• MIKADO Chocolate-Covered Sticks : Thin, crunchy bread sticks coated in rich chocolate, providing a delightful treat for chocolate lovers.
• MIKADO Caramel Sticks : Crispy sticks enveloped in a layer of smooth caramel, creating a perfect balance of sweetness and crunch.
• MIKADO Matcha Sticks : Unique sticks infused with Japanese matcha, delivering an aromatic and earthy flavor profile for those seeking a distinctive taste.

Materials and Ingredients Used by MIKADO

• Butter: A dairy ingredient that adds richness and flavor to recipes. In MIKADO products, it contributes to a smooth texture and enhances the overall taste profile of the snacks, making them more enjoyable.
• Cocoa: Derived from cocoa beans, this ingredient provides a deep chocolate flavor. MIKADO utilizes cocoa to create indulgent chocolate coatings that appeal to consumers seeking a sweet treat.
• Milk: A liquid that enriches recipes with moisture and a creamy texture. In MIKADO's offerings, milk helps balance flavors and provides a satisfying mouthfeel, making the snacks more palatable.
• Salt: A mineral used to enhance flavors. MIKADO incorporates salt in its recipes to elevate the sweetness of the other ingredients, creating a well-rounded snacking experience.
• Soybean: Often used to derive soybean oil or soy lecithin, this ingredient can serve various purposes, including acting as an emulsifier. MIKADO may include soybean ingredients to improve texture and stability in their products.
• Sugar: A key sweetener used in many food products. MIKADO employs sugar to provide sweetness, balancing flavors and appealing to those with a sweet tooth.
• Wheat: A cereal grain that serves as a staple ingredient in many snacks. In MIKADO products, wheat is likely used to create a crunchy texture and provide substance to the products.
• Whey: A dairy byproduct that is rich in protein. MIKADO may use whey to enhance the nutritional profile of their snacks while contributing to the overall flavor and texture.
• Yeast: A microorganism used in baking to help dough rise. MIKADO includes yeast to achieve the desired texture in certain baked products, enhancing their lightness and fluffiness.

Things to Keep in Mind When Buying From MIKADO

There are several issues related to the supply chain of the brand and need to be taken into consideration.

Greenhouse Gas Emissions:

The production of butter and milk, primarily sourced from dairy farming, is associated with significant greenhouse gas emissions, particularly methane, a potent greenhouse gas. Cattle produce methane during digestion and waste breakdown, contributing to climate change. For instance, the dairy industry in New Zealand is a major source of national emissions. Whey, a by-product of milk, also shares this carbon-intensive nature, primarily during disposal where it may decompose anaerobically, releasing methane. Additionally, sugar production and processing contribute to CO2 emissions due to burning fields and fossil fuel-based operations.

Deforestation:

The cultivation of cocoa and soybeans are key drivers of deforestation in tropical regions like the Amazon rainforest and West Africa. Land is cleared to expand farming operations, which leads to habitat destruction for a wide range of species, contributing to biodiversity loss. This loss of forest not only impacts biodiversity but also exacerbates climate change, as trees are significant carbon sinks. A notable example is the Ivory Coast where vast tracts of forest have been cleared for cocoa plantations.

Water Use:

Many ingredients such as butter, milk, cocoa, wheat, and soybeans require substantial amounts of water, impacting freshwater resources and availability. Cocoa farming, for instance, involves inefficient irrigation in some regions leading to water scarcity. Meanwhile, dairy farming uses large quantities of water directly and for growing feed crops. The high water footprint of these ingredients is particularly concerning in water-stressed areas, exacerbating the problems of water scarcity and competition for water resources.

Soil Degradation:

The sugar and wheat industries significantly contribute to soil degradation. Intensive plantation practices, such as monoculture, deplete soil nutrients, lead to compaction, erosion, and loss of organic matter, reducing soil fertility over time. In many regions, like parts of India, sugar cane cultivation has resulted in diminished soil health due to unsustainable agricultural practices.

Waste Management:

By-products from ingredients like whey and yeast require effective waste management. Whey disposal is a challenge since it is highly polluting if not managed properly; it has a high biological oxygen demand (BOD) that can harm aquatic ecosystems. Similarly, spent yeast from fermentation processes generates waste requiring proper disposal to avoid environmental harm, typically involving energy-intensive processes like drying or composting.

Animal Welfare:

Animal welfare is a significant concern in the dairy industry for ingredients like butter and milk. Industrial dairy farming can involve practices that compromise the well-being of animals, such as restrictive housing, unnatural feeding regimes, and stressful living conditions. Advocates often call for more humane farming practices, citing examples like cage-free initiatives seen in poultry industries.

Each of these issues underscores the complexity and interconnectivity of supply chain sustainability and environmental stewardship efforts that brands like MIKADO must examine and address to ensure responsible ingredient sourcing and processing.