DailyDirt: Adulteration Of Foods May Not Be What You Expect

from the urls-we-dig-up dept

Some food additives can be dangerous to public health -- such as adding melamine to infant formula. So understandably, government agencies policing food safety should focus on health issues related to food additives and food poisioning. But there are perfectly safe food additives that are just aimed at increasing the profits of food distributors, and it looks like Americans might want to research their cheese suppliers a bit more closely.

• The FDA found that Castle Cheese Inc wasn't selling 100% real parmesan cheese -- just a lot of fillers (e.g., cellulose) and cheaper cheddar cheese. It's not unsafe to eat, but an estimated 20% of hard Italian cheeses in the US could be deceptively labeled. [url]
• Cellulose is a common food additive, so if you saw headlines of "wood pulp in cheese" -- it's nothing new, really. It's not sawdust, and food scientists have tried to source cellulose from non-wood plants, but it's not as easy to get. Cellulose has been used as an anti-clumping agent in baking, and the food industry claims it provides a healthy source of dietary fiber. [url]
• The adulteration of food stuffs has been a tempting way to increase profits since forever. Olive oil was once the most adulterated agricultural product in the EU in 1997-1998. Olive oil is easy to dilute with cheaper oils and has been tampered with as far back as ancient Greece, and adulteration can be difficult to detect -- even with modern chemistry. [url]

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Filed Under: cellulose, cheese, dietary fiber, fda, food, food additives, food safety, olive oil, parmesan, wood pulp
Companies: castle cheese

DailyDirt: Potato, Po-tah-to... Azodicarbonamide

from the urls-we-dig-up dept

The words "all natural" might not mean what you think it means when it's on a food label. Likewise, just because an ingredient list contains the name of a chemical you've never heard of -- doesn't necessarily mean that "chemical" is bad for you. Potassium benzoate is a common preservative, but it's no longer found in many beverages because it can react with ascorbic acid to create trace amounts of benzene. Food additives may react with other ingredients in some undesirable ways, but should we get rid of all of them? It's nice to be able to increase the shelf life of a Twinkie -- though maybe we should just eat fewer Twinkies to begin with.

• Ingredients is a book describing 75 common food additives, their uses and history. These 75 chemicals were chosen based on a neutral, negative or positive categorization -- to ensure the book covered the field evenly and didn't just focus on the "bad" ones, but the book doesn't try to encourage chemophobia (though it might not discourage it, either). [note: if you buy the book using that Amazon link, Techdirt may get some compensation.] [url]
• What could be a more natural ingredient than an egg? The egg industry doesn't want anyone else to be able to name mayo or mayonnaise substitutes anything close to "mayo" -- sorry, vegan mayo product companies. [url]
• A bunch of food scientists are trying to make chemicals sound less scary -- by reminding everyone that chemicals are everywhere, even in "natural" foods. Perhaps consumers should be more skeptical or educated about the ingredients in their food, but no one should be afraid of a chemical name simply because they can't pronounce it. [url]

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Filed Under: chemophobia, eggs, food, food additives, food labels, food science, ingredients, mayo
Companies: fda

DailyDirt: What's That In Your Food?

from the urls-we-dig-up dept

Processed foods are everywhere. They're quick and easy, as well as mighty tasty because they're designed to hit the perfect combination of salt, sugar and fat our bodies crave. Unfortunately, few things are actually perfect if you look closely enough. Common food packaging frequently lists ingredients that sound like a nightmare chemistry exam you haven't studied for, and preservatives aren't all that appetizing even if you can't taste them. Here are a few links on food additives that you may or may not think are scary.

• If you can't pronounce azodicarbonamide, then you probably don't think it should be in your food (or yoga mats, either). But the dose makes the poison, right? So, <45 ppm shouldn't be too bad. [url]
• Large food companies regularly re-formulate their products to tailor them to local markets, but the differences in ingredients lists for the UK versus the US sound a little disconcerting. Some ingredients are banned as food additives in other countries, but in the US, they're just fine... /ominous music [url]
• New food additives are increasingly coming from natural sources. Natural sources for blue food coloring aren't easy to come by, but there's an FDA-approved extract from a cyano­bacteria that's blue. [url]

If you'd like to read more awesome and interesting stuff, check out this unrelated (but not entirely random!) Techdirt post via StumbleUpon.

Filed Under: azodicarbonamide, chemistry, fda, food, food additives, food coloring, health, ingredients, poison, preservatives, toxic