While manufacturing a product, manufacturers incorporate food additives to color it, amplify its taste or flavor, acidify it, modify its texture, soften, sweeten, preserve, or increase its nutritional value. It is interesting to refer to the list of these additives and write them down.
What are food additives?
Additives can be either Natural materials, As for so-called “natural” chemicals (due to the reproduction of a natural substance) or “artificial” (because it does not exist in nature). Additives often appear as an “E”, followed by a three- or four-digit number, sometimes followed by a letter to simplify the ingredient list. Additives used in the food industry are subject to numerous toxicity and allergy studies prior to licensing. You can get a list of food additives and notations from consumer associations.
| food fortification |
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| One of the main current trends in the agri-food industry is the enrichment of products under the pretext of mitigating some Shortcomings or improve the health of consumers. Frequently added substances are vitamins (especially b and d), salts minerals (calcium, iron, magnesium, phosphorous), but also proteins, fatty acids Necessities (omega-3 in particular) or phytosterols (plant sterols). The products in question are generally dairy products such as milk, yogurt, grain products or some oils and margarines. Most often, such enrichment is subject to commercial logic (increasing sales) rather than concern for a balanced diet. One should keep an eye on the real nutritional quality of these products by carefully reading their composition. |