Food additives have been getting a lot of attention lately. In a quest to appeal to consumers who want more “natural” foods— whatever that really means—companies have been pulling artificial colors, preservatives, and other ingredients out of their formulations…I mean, recipes. General Mills is taking artificial ingredients out of all of its cereals. So is Subway, after an earlier (forced) decision to remove the leavener azodicarbonamide from its breads. The list goes on and on.
With multi-syllabic, difficult-to-pronounce names and manufacturing processes that sound more like the instructions for a nuclear reactor than a food processing plant, some of these ingredients make people wary of putting them in their bodies. But whether a food ingredient comes from natural sources—like the shellac, harvested from the resin of an insect, that coats some of your candy—or from a multi-step chemical process, the ways in which they make our food brighter, more appetizing, smoother, and safer are pretty impressive. And in almost all cases, perfectly safe.
The post What Additives Look Like Before They End Up in Your Food appeared first on Trunews:.
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