The vast majority of us know (I hope) that there are additives in our food. Some additive names we can easily say and some are challenging to spell or pronounce. This article is about what common additives are used in the food supply, who regulates it and how it is regulated in different countries. This is not an opinion piece: it's basic background information. Here we go. Everybody eats so this should be important to everyone.
Food additives are substances added to food to enhance its flavor, appearance, texture, or shelf life. They serve various purposes in food production and preparation. This is not an exhaustive list!
1. Preservatives: These additives help extend the shelf life of food by preventing spoilage caused by microorganisms. Examples include:
Sodium benzoate: Commonly used in acidic foods like salad dressings and carbonated beverages.
Sodium nitrite: Used in cured meats to prevent bacterial growth and enhance color.
2. Antioxidants: These additives prevent oxidation, which can cause food to spoil or lose its color and flavor. Examples include:
Ascorbic acid (Vitamin C): Used in fruit juices, canned fruits, and baked goods.
Tocopherols (Vitamin E): Used in oils and fats to prevent rancidity.
3. Emulsifiers: These additives help mix ingredients that don't naturally blend well, such as oil and water. Examples include:
Lecithin: Found in chocolate, margarine, and salad dressings.
Mono- and diglycerides: Used in baked goods and ice cream.
4. Thickeners and stabilizers: These additives improve the texture and consistency of food. Examples include:
Guar gum: Used in dairy products, sauces, and soups.
Xanthan gum: Used in salad dressings, gluten-free baked goods, and sauces.
5. Color additives: These additives enhance or restore the color of food, making it more visually appealing. Examples include:
Carmine: A red pigment derived from cochineal insects, used in candies and beverages.
Annatto: A natural orange-red colorant used in cheeses, butter, and snacks.
6. Flavor enhancers: These additives enhance the existing flavors of food. Examples include:
Monosodium glutamate (MSG): Used in savory dishes, soups, and snacks.
Yeast extract: Used in soups, sauces, and savory snacks.
7. Sweeteners: These additives provide sweetness without the calories of sugar. Examples include:
Aspartame: Used in diet sodas, sugar-free gum, and low-calorie desserts.
Stevia: A natural sweetener derived from the Stevia plant, used in beverages and baked goods.
While food additives can provide many benefits, some people may have sensitivities or allergies to certain additives. It's important to read food labels and be aware of any potential reactions.
In addition,
Here are some common additives and their functions.
Sodium benzoate: Commonly used in acidic foods like salad dressings and carbonated beverages.
Sodium nitrite: Used in cured meats to prevent bacterial growth and enhance color.
Ascorbic acid (Vitamin C): Used in fruit juices, canned fruits, and baked goods.
Tocopherols (Vitamin E): Used in oils and fats to prevent rancidity.
Lecithin: Found in chocolate, margarine, and salad dressings.
Mono- and diglycerides: Used in baked goods and ice cream.
Guar gum: Used in dairy products, sauces, and soups.
Xanthan gum: Used in salad dressings, gluten-free baked goods, and sauces.
Carmine: A red pigment derived from cochineal insects, used in candies and beverages.
Annatto: A natural orange-red colorant used in cheeses, butter, and snacks.
Monosodium glutamate (MSG): Used in savory dishes, soups, and snacks.
Yeast extract: Used in soups, sauces, and savory snacks.
Food additives are regulated differently across various countries, but the primary goal is to ensure the safety and quality of food products.
United States: The Food and Drug Administration (FDA) regulates food additives under the Federal Food, Drug, and Cosmetic Act. Additives must be approved by the FDA before they can be used in food. The FDA evaluates the safety of additives based on scientific evidence and publishes a list of approved additives.
European Union: The European Food Safety Authority (EFSA) is responsible for the safety assessment of food additives. The EFSA evaluates additives based on scientific data and provides recommendations to the European Commission, which then decides on the approval and use of additives. The EU has a positive list of approved additives that can be used in food.
Canada: Health Canada regulates food additives through the Food and Drugs Act and its regulations. Additives must be evaluated for safety and approved by Health Canada before they can be used in food. The list of permitted food additives is regularly updated.
Australia and New Zealand: Food Standards Australia New Zealand (FSANZ) is responsible for the regulation of food additives. FSANZ evaluates the safety of additives based on scientific evidence and includes approved additives in the Australia New Zealand Food Standards Code.
Japan: The Ministry of Health, Labour and Welfare (MHLW) regulates food additives in Japan. Additives must be evaluated for safety and approved by the MHLW before they can be used in food. Japan maintains a positive list of approved additives.
China: The National Health Commission (NHC) and the China Food and Drug Administration (CFDA) regulate food additives in China. Additives must be evaluated for safety and approved by the NHC and CFDA before they can be used in food. China has a positive list of approved additives.
Brazil: The National Health Surveillance Agency (ANVISA) regulates food additives in Brazil. Additives must be evaluated for safety and approved by ANVISA before they can be used in food. Brazil maintains a positive list of approved additives.
While the specific regulatory processes and requirements may vary, most countries follow similar principles for evaluating the safety of food additives. These principles are often based on guidelines developed by international organizations such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
You may say that food additives are not your concern because you are vegetarian/vegan, only eat fresh foods, etc. But even fresh foods have challenges. For example, I recently came across a discussion about chick peas. Are they healthy if they are not organic due to pesticides? Better fresh or in a can? Exhausting, isn't it?
Organic chickpeas can offer several benefits compared to their conventionally grown counterparts.
However, it's important to note that organic chickpeas can be more expensive than conventionally grown ones. If cost is a concern, you can still enjoy the health benefits of chickpeas by choosing conventionally grown options and rinsing them thoroughly before use. Is the result exactly the same? I don't know.
An argument for organic vs non-organic, at least when it comes to chick peas is as follows:
Fewer Pesticides: Organic farming practices limit the use of synthetic pesticides and fertilizers. This means that organic chickpeas are less likely to contain pesticide residues, which can be beneficial for your health.
Environmental Impact: Organic farming practices are generally more sustainable and environmentally friendly. They promote soil health, reduce pollution, and conserve water and biodiversity.
Nutritional Value: Some studies suggest that organic foods may have higher levels of certain nutrients compared to conventionally grown foods. While the difference may not be significant, it's an added benefit.
No GMOs: Organic foods are non-GMO (genetically modified organisms). If you prefer to avoid GMOs, organic chickpeas are a good choice.
Support for Organic Farmers: By purchasing organic products, you support farmers who use sustainable and environmentally friendly farming practices.
Figuring out the healthiest and most economical way to feed 8 BILLION people is an enormous undertaking that requires scientists, agriculture (big and small), economists, manufacturers and communities to work together.
Peace
Thw world needs to get back to natural additive.