I love Ritz crackers but unfortunately partially-hydrogenated oil is on the ingredient list. I bought Annie's organic buttery crackers thinking it was a great alternative to the Ritz's crackers. But I was disappointed. These organic crackers just don't taste nearly as good as Ritz. May be it's just impossible to make organic crackers that have both a long shelf life and good taste? These organic crackers have a "Best By Date" in late February 2016, about 8 months from now. I'm curious about how they can make organic crackers last so long without going stale. But then these organic crackers taste a little stale to me at the first bite. Maybe the less processed wheat flour just tastes this way? I disliked the crackers initially due the hint of taste that resembles days-old bread. But after continuously eating them , I just got used to them and they began to taste okay to me. In terms of texture, these organic crackers seem to be a lot dryer and heavier than Ritz's crackers.
After getting used to the taste and texture, I don't mind having them around the house for those sudden hunger strikes and for those times when I have to take my medicine. Ritz tastes light, flaky and deliciously buttery but can't they make great tasting crackers without the partially-hydrogenated oil? Or is it possible to make organic crackers that don't taste bland and boring? May be I should make my own organic crackers that will only stay fresh for a few days?