‘The US Food and Drug Administration rejected the name change’: Response to Petition from Corn Refiners Association to Authorize ‘Corn Sugar’ as an Alternate Common or Usual Name for High Fructose Corn Syrup, http://www.fda.gov/aboutFDA/CentersOffices/OfficeofFoods/CFSAN/CFSANFOIAElectronicReadingRoom/ucm305226.htm
‘Evaporated cane juice’: Draft Guidance for Industry on Ingredients Declared as Evaporated Cane Juice; Reopening of Comment Period; Request for Comments, Data, and Information; Federal Register Notice, 5 March 2014, https://www.federalregister.gov/articles/2014/03/05/2014-04802/draft-guidance-for-industry-on-ingredients-declared-as-evaporated-cane-juice-reopening-of-comment
‘One such case, against leading yogurt manufacturer Chobani’: ‘Chobani (finally) prevails in evaporated cane juice lawsuit, but other firms still being targeted’, Food Navigator, 27 February 2014, http://www.foodnavigator-usa.com/Regulation/Chobani-finally-prevails-in-evaporated-cane-juice-lawsuit-but-other-firms-still-being-targeted
Sweetness levels of artificial sweeteners: ‘Navigating the Landscape of Sweetener Formulations’, Food Tech Toolbox, February 2014, http://toolbox.foodproductdesign.com/reports/2014/02/sweetener-formulations.aspx
Advantame: New sweetener Advantame approved for use in EU, Food Manufacture, 4 June 2014, http://www.foodmanufacture.co.uk/Ingredients/New-sweetener-approved-for-use-Europe
‘Safe for human consumption at current levels of exposure’: European Food Safety Authority (EFSA), Aspartame is safe for general population, European Health Alliance, 12 January 2014, http://www.epha.org/a/5904
‘Whole Foods Market’s “black list” of unacceptable ingredients’: http://www.wholefoodsmarket.com/about-our-products/quality-standards/unacceptable-ingredients-food
‘Plain old sugar … the ideal bell curve flavour profile’: ‘How should the industry tackle sugar reduction?’ Bakery and Snacks.com, 28 March 2014, http://www.bakeryandsnacks.com/Markets/How-should-the-industry-tackle-sugar-reduction/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily&c=lQa1YdAlY05%2Bzo8JkJrvY743ET4voNj3
‘Several large-scale studies have found a positive correlation between artificial sweetener use and weight gain’: ‘Gain weight by “going on a diet?” Artificial sweeteners and the neurobiology of sugar cravings’, Qing Yang; Neuroscience: Yale J Biol Med, Jun 2010; 83(2): 101–108, http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2892765/
‘Rats consuming artificial sweetener gained weight faster than those eating the sugar’: ‘A Role for Sweet Taste: Calorie Predictive Relations in Energy Regulation by Rats’, Susan E. Swithers and Terry L. Davidson; Behavioral Neuroscience 2008, Vol. 122, No. 1, 161–173, http://www.starling-fitness.com/wp-content/uploads/bne-feb08-swithers.pdf
‘A wide-ranging review of studies looking at the impact of artificial sweeteners’: ‘Artificial sweeteners produce the counterintuitive effect of inducing metabolic derangements’, Swithers SE; Trends Endocrinol Metab 2013 Sep;24(9):431–41, doi: 10.1016/j.tem.2013.05.005. Epub 2013 Jul 10 http://www.ncbi.nlm.nih.gov/pubmed/23850261
‘Consumption of artificially and sugar-sweetened beverages and incident type 2 diabetes’, Guy Fagherazzi et al.; doi: 10.3945/ajcn.112.050997 Am J Clin Nutr, March 2013 ajcn.050997, http://ajcn.nutrition.org/content/early/2013/01/30/ajcn.112.050997.abstract
Sweetness decoupled from caloric content offers partial, but not complete, activation of the food reward pathways: ‘Gain weight by “going on a diet?” Artificial sweeteners and the neurobiology of sugar cravings’, Qing Yang; Neuroscience: Yale J Biol Med, Jun 2010; 83(2): 101–108, http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2892765/
‘Another theory is that artificial sweeteners wreak havoc with our appetite-regulating hormones’: Artificial Sweeteners; Also Known as Industrial Chemicals, http://www.health-choices-for-life.com/artificial_sweeteners.html
‘Agave syrup … is about one and a half times sweeter than sugar’: Natural sweeteners for label appeal: Sweeteners For the Future Food Product Design, March 2012, http://www.foodproductdesign.com/lib/download.ashx?d=1645
‘The Aztecs prized the agave’: All about agave; What is agave nectar?, http://www.allaboutagave.com
‘Agave nectar is often labelled as raw, but it is actually extracted …’: ibid
‘Agave syrup has a higher fructose content than HFCS’: ‘Sugar substitutes: What’s safe, and what’s not’, Mercola.com, 7 October 2013, http://articles.mercola.com/sites/articles/archive/2013/10/07/sugar-substitutes.aspx
‘Most agave nectar or agave syrup is nothing more than a laboratory-generated super-condensed fructose syrup’: ibid
Coca-Cola and stevia: What is Stevia/Truvia®? http://www.coca-cola.co.uk/faq/ingredients/what-is-stevia.html
‘The dried leaves of stevia are … 40 times sweeter than sugar’: Stevia; Sweet but innocent, http://www.exoptron.com/stevia-sweet-but-innocent/
Truvia®: The Scoop on Truvia® Natural Sweetener, http://truvia.com/FAQ
Erythritol and flavourings in Truvia®: From nature, for sweetness, http://truvia.com/about
‘One such action claimed that “reb-A is not the natural crude preparation of stevia”’: Denise Howerton, US District Court/Hawaii, 8 July 2013, https://www.truthinadvertising.org/wp-content/uploads/2013/07/Howerton-v.-Cargill-Inc. pdf
‘Sales of Sprite nosedived after stevia was added to the recipe’: Sprite sales suffer slump following reduction in sugar, The Grocer, 26 April 2014
‘The aftertaste [of stevia] was strong and unpleasant’: Adam Leyland, editor of The Grocer, ibid
‘Scientists are isolating more minor glycosides from stevia’: ‘The quest for a natural sugar substitute’, New York Times, 1 January 2014, http://www.nytimes.com/2014/01/05/magazine/the-quest-for-a-natural-sugar-substitute.html?_r=0
‘They [sugar alcohols] can also cause fermentation in the lower gut’: Technology and ingredients to assist with the reduction of sugar; FHIS Campden BRI, January 2013, http://www.foodhealthinnovation.com/media/6741/industry_position_papers_-_technologies_to_reduce_sugar.pdf
‘Natural sweeteners like those based on stevia and monk fruit … may not have such an easy ride further down the line’: Simone Baroke, ‘Navigating Consumer Activism’, Boardroom Journal, March 2014, http://www.foodproductdesign.com/journals/2014/02/navigating-consumer-activism.aspx
‘An integration of polyols, nutritive [calorie-containing] sweeteners, high-intensity sweeteners and flavours’: Kathryn Deibler in ‘Natural sweeteners for label appeal: Sweeteners For the Future Food Product Design’, March 2012, http://www.foodproductdesign.com/lib/download.ashx?d=1645
‘Strong correlation between a person’s customary intake of a flavour and his or her preferred intensity for that flavour’: ‘Gain weight by “going on a diet?” Artificial sweeteners and the neurobiology of sugar cravings’, Qing Yang; Neuroscience: Yale J Biol Med, Jun 2010; 83(2): 101–108, http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2892765/
Chapter 7
Fat composition of various oils: http://chartsbin.com/view/1961
Dr Serge Renaud: Telegraph obituary, October 2012, http://www.telegraph.co.uk/news/obituaries/9766180/Serge-Renaud.html
‘As one oil company executive explains’: Gerald McNeil, vice president R&D, Loders Croklaan USA, Food Product Design, Vol. 22, no 7, July 2012
History of trans fats: American Heart Association, a history of trans fats, http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/A-History-of-Trans-Fat_UCM_301463_Article.jsp, http://childhood-nutrition.com/solutions/reduce-fat/
‘As one Scottish fish and chip shop owner recalls’: Stefano Vella of Pizza Amore, Fry Magazine, 22 October 2012, http://www.frymagazine.com/news/post.php?s=2012-10-22-regional-differences&cf=oils-features
Products that still contain trans fats: Bunge, Product Solutions Information, http://www.bungebiic.com/bakery-applications-lab/downloads/BUNGE-NH-Product-Solutions.pdf
‘When polyunsaturated oil degrades … develops a distinctive taste and aroma’: John Radcliffe, ‘Checking
the oil for snacks’, Food Product Design, Vol 13, No10, October 2009
‘As this chemical company advice service explains’: Cindy Hazen, ‘New Generation of Fried Foods’, Food Product Design, Vol. 22, No. 7, July 2012
Polymers and frying: Omega-9 oils, Dow AgroSciences, http://www.omega-9oils.com/omega-9-advantage/proven-performance/get-rid-of-gunk.htm
Toxicity of aldehydes in cooking oil: Aldehydes contained in edible oils, Food Chemistry 2012, 131(3): 915-926, http://www.deepdyve.com/lp/elsevier/aldehydes-contained-in-edible -oils-of-a-very-different-nature-after-dgdqUmr004
Omega-9 oils: http://www.omega-9oils.com/omega-9-advantage/healthier-profile/
Acrolein: DGF recommendations for using frying oils and fats, http://www.dgfett.de/material/recomm.php, http://www.ncbi.nlm.nih.gov/pubmed/21994168
Oxidised monomeric triglycerides: http://www.dgfett.de/material/recomm.php
‘Oils are used … for anything from 7 up to 12 days’: Bill McCulloch, ‘Bunge oils in Food Product Design’, Healthier Fried Foods, Vol. 20, No. 12, December 2010
‘It’s a wonder that oils survive at all’: Cindy Hazen, ‘New Generation of Fried Foods’, Food Product Design, Vol. 22, No. 7, July 2012
‘These higher smoke-point [high oleic acid] oils extend use of frying oil’: Linda Funk, executive director of the Soyfoods Council, http://www.preparedfoods.com/articles/111863-the-crunch-on-batters-and-breadings
RBD oils: Edible oil processing, AOCS Lipid Library, http://lipidlibrary.aocs.org/processing/process.html
Oil improving additives: Optimising baking and frying process using oil improving agents, Dr Christian Gertz CUH, http://www.dgfett.de/meetings/archiv/hagen2004/vortraege/gertz.pdf
‘BHA “is reasonably anticipated to be a human carcinogen”: Report on carcinogens, 12th edition 2011, http://ntp.niehs.nih.gov/ntp/roc/twelfth/profiles/ButylatedHydroxyanisole.pdf
‘It remains colourless even when heated at 194°C’: Camlin Fine Sciences, http://www.camlinfs.com/products.html#antoxbha
‘Another long-life frying medium … is EE’: ‘Mechanical oil expression from extruded soy bean samples’: P.C. Bargalea, R.J. Ford et al.; Paper no. J8846 in JAOCS 76, 223–229 (February 1999)
‘We had been changing our frying oil’: ‘The mystery of longer life frying oil’; inform, February 2005, Volume 16 (2), http://aocs.files.cms-plus.com/inform/2005/2/p69-72.pdf
‘The process creates a contaminant, 3-MCPD’: EFSA Journal 2013 11(9):3381 [45 pp.], doi:10.2903/j.efsa.2013.3381, http://www.efsa.europa.eu/en/efsajournal/pub/3381.html
‘The European Food Safety Authority eventually concluded that acrylamide poses a bigger cancer risk to humans’: ‘Acrylamide is a bigger cancer risk’, says EFSA, Food Manufacture, 1 July 2014, http://mobile.foodmanufacture.co.uk/Food-Safety/Acrylamide-in-food-could-be-bigger-cancer-risk#.U8aCjlYsrwI
‘Bradford-based researchers’: The Heatox Project, press release, 26 November 2007, http://www.slv.se/upload/heatox/documents/Pressrelease_HEATOX_project_completed_–_brings_new_pieces_to_the_Acrylamide_Puzzle.pdf, http://www.highbeam.com/doc/1G1-332379721.html, http://www.dailymail.co.uk/health/article-2221601/Could-eating-burnt-toast-stunt-unborn-babys-growth.html#ixzz2sqKbApHB
‘To do this job, they can turn to … sugar-based “gelators”’: ‘Semi-solidifying vegetable oils’, Prepared Foods, 28 January 2014, http://www.preparedfoods.com/articles/113668-semisolidifying-vegetable-oils
NHS butter/spreads advice: NHS Live Well, dairy foods, http://www.nhs.uk/Livewell/Goodfood/Pages/milk-dairy-foods.aspx
NHS trans fats advice: NHS Live Well, What are trans fats? http://www.nhs.uk/chq/pages/2145.aspx
‘The leading “heart healthy” margarine contained 21% trans fats’: ‘Bad advice at fault for heart disease deaths’, Guardian, 15 April 2014, http://www.theguardian.com/society/2014/apr/15/bad-advice-heart-disease-deaths
‘A major review of 21 scientific studies on fat’: Am J Clin Nutr, 2010 Mar;91(3):535-46, doi: 10.3945/ajcn.2009.27725 Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease Siri-Tarino PW, Sun Q, Hu FB, Krauss RM: http://www.ncbi.nlm.nih.gov/pubmed/20071648
Study funded by British Heart Foundation: ‘Association of Dietary, Circulating, and Supplement Fatty Acids With Coronary Risk: A Systematic Review and Meta-analysis’, Rajiv Chowdhury et al., Ann Intern Med, 2014; 160(6):398-406-406, doi: 10.7326/M13-1788
‘Whether inter-esterified oils are any less lethal in health terms’: ‘Replacing trans fat: the argument for palm oil with a cautionary note on interesterification’, J Am Coll Nutr, 2010 Jun;29(3 Suppl):253S-284S, http://www.ncbi.nlm.nih.gov/pubmed/20823487
Chapter 8
Carotex: Carotex flavours brochure
Flaverco: Flaverco cream and milk essence brochure
‘Masking Stevia, potassium chloride and vitamins’: Food Business News, 24 January 2011, http://www.foodbusinessnews.net/News/News%20Home/Features/2011/1/Masking%20off%20flavors.aspx?AdKeyword=2014RA_0121&cck=1
‘Butter Buds®: Making the most of mother Nature’ brochure
Masking tastes: http://www.symriseflavors.com/Symrise_Consumer_Health.pdf
Symrise: Customised masking solutions for tastes you want to hide, http://info.symriseflavors.com/MaskingBannerA.html
Kalsec: http://www.kalsec.com/files/misc/Kalsec-Flavor-Brochure.pdf
‘As one flavour chemist summarises’: Chris Williams, chief flavorist, WILD Flavors; Food Product Design, Vol. 20, No. 3, March 2010
Comax flavour solutions: http://www.comaxflavors.com/flavorlab
Examples of flavourings available: R2 Ingredients Food Ingredients brochure, Carotex flavours brochure, Comex Flavour Lab http://www.comaxflavors.com/flavorlab, Flavex http://www.flavex.co.uk/bakery, Gold Coast Flavours listing http://www.goldcoastinc.com/flavors/, Kalsec
Grill flavours: Red Arrow grill flavours, http://www.uniqueingredients.com/ra_grills.html
Tartiflette flavouring: Innovadex 410084 Saveur: http://www.innovadex.fr/Food/Detail/5513/201985/TARTIFLETTE-REF-410084
FlavorFacts: http://www.flavorfacts.org/glossary-of-terms/
2,500 approved flavouring substances: http://europa.eu/rapid/press-release_IP-12-1045_en.htm
EU approved flavouring substances list: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:267:0001:0161:EN:PDF
50 chemicals in milkshake: Daily Mirror, 25 April 2006; 59 ingredients in strawberry milk shake, http://www.mirror.co.uk/news/uk-news/59-ingredients-in-strawberry-milkshake-622350#ixzz2roBF3rS4
Tastant: Medilexicon http://www.medilexicon.com/medicaldictionary.php?t=89750
‘We can get compounds.’: Luis Jimenez-Maroto, Sensory Coordinator, Wisconsin Center for Dairy Research, Food Product Design, Vol. 21, No. 11, November 2011
Dimethyl sulfide etc.: ibid
10,000 flavours in nature: European Flavour Association, ‘Discover the world of flavours’, http://www.effa.eu/en/flavours/discover-the-world-of-flavours
Flavour notes of berry, citrus and even jasmine: Food Product Design, Vol. 21, No. 5, March 2011
Chemicals in chocolate: Counet C.; Callemien, D.; Ouwerx C.; Collin S. (2002), ‘Use of Gas Chromatography−Olfactometry To Identify Key Odorant Compounds in Dark Chocolate’, Journal of Agricultural and Food Chemistry, Vol. 50
‘Withstand whatever process it faces’: Steve Wolf, director of flavor applications, Robertet Flavors, Food Product Design, Vol. 21, No. 5, March 2011
Difference between natural and artificial: http://www.flavorfacts.org/faqs/
Ethyl vanillin: ibid; Technology Review 17th June 2013 Green Chemists synthesise vanillin from sawdust http://www.technologyreview.com/view/516116/green-chemists-synthesise-vanillin-from-sawdust/
FTNF, FTNS, WONF: http://www.flavorfacts.org/faqs/
‘Mature cheese flavourings and enzymes’: Food Product Design, 1 February 2004, http://www.foodproductdesign.com/articles/2004/02/food-product-design-ingredient-insight-february.aspx
> Solvents: processes permitted: Regulation (EC) No 1334/2008, http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2008:354:0034:0050:en:PDF; Council Directive (88/344/EEC), http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CONSLEG:1988L0344:19971223:EN:PDF
CDC and flavouring-related lung disease: http://www.cdc.gov/niosh/topics/flavorings/exposure.html
CDC NIOSH alert, Preventing lung disease in workers, http://www.cdc.gov/niosh/docs/2004-110/pdfs/2004-110.pdf
Ritter v Stiftung Warentest: http://www.reuters.com/article/2014/01/13/odd-germany-chocolate-idUSL6N0KN30920140113; http://www.confectionerynews.com/Regulation-Safety/Ritter-Sport-wins-natural-flavor-German-court-battle
EFFA and flavour preparations: http://www.effa.eu/en/flavours/discover-the-world-of-flavours
Misleading us on flavours: REGULATION (EC) No 1334/2008, section 7, http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2008:354:0034:0050:en:PDF
Chapter 9
‘The FSA explains how this sleight of hand works’: Guidelines on approaches to the replacement of Tartrazine, Allura Red, Ponceau 4R, Quinoline Yellow, Sunset Yellow and Carmoisine in food and beverages, available at: http://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/guidelinessotonsixcolours.pdf
Professor Brian Wansink: ‘The Influence of Assortment Structure on Perceived Variety and Consumption Quantities’, Science Daily, 1 May 2004, http://www.sciencedaily.com/releases/2004/05/040511040654.html
‘Colourings in surimi: Natural calcium carbonate: a multifunctional ingredient in surimi seafood’, Omya product brochure
The ‘Southampton Six’: Lancet, http://www.ncbi.nlm.nih.gov/pubmed/17825405
EFSA evaluates Southampton study, http://www.efsa.europa.eu/en/press/news/ans080314.htm; BBC News, 25 May 2004, http://news.bbc.co.uk/1/hi/health/3742423.stm
FSA response to Southampton Six study: University of Southampton news release, 14 March 2008, http://www.southampton.ac.uk/mediacentre/news/2008/apr/08_65.shtml
‘As one flavour company executive put it’: Roee Nir, Global Commercial Manager of Lycored, quoted in Food Processing, May 2013
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