Swallow This
Page 25
Asda cherryade and Tizer: 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
Tandoori paste: ibid
‘By 2011, global sales of ‘natural’ colours were outstripping artificial ones’: Food Processing, May 2013
‘M&S … boasts that 99% of its food is free from artificial colours: https://plana.marksandspencer.com/media/pdf/we_are_doing/health/health_progress.pdf
EUTECA: http://www.euteca.org/html/caramel.html
Formulation of caramel colourings: JEKFA: Caramel colourings, http://www.fao.org/ag/agn/jecfa-additives/specs/monograph11/additive-102-m11.pdf
Establishing safety of caramel colouring: Overview of caramel colours; Kamuf, Nixon, Parker, Barnum, Williamson, http://www.ddwcolor.com/Caramel-Overview.pdf
‘In the USA, cola brands have reformulated their drinks’: Coke, Pepsi to change caramel coloring recipes, Fox News, 9 March 2012, http://www.foxnews.com/health/2012/03/09/coke-pepsi-to-change-caramel-coloring-recipes/
‘Described by one colour company executive as “very cheap and very white”: Lionel Schmitt, Vice President of Commercial Development, Chr Hansen Food Navigator, 19 September 2009, http://www.foodnavigator.com/Financial-Industry/Chr-Hansen-makes-natural-white-for-confectionery
‘Beneo … was heavily promoting its alternative to titanium dioxide’: ‘Ditch possibly carcinogenic white color’, Confectionery News, 21 January 2013, http://www.confectionerynews.com/Ingredients/Ditch-possibly-carcinogenic-white-color-for-clean-label-rice-starch-says-Beneo
‘There is no legal distinction in the European Union between synthetic colours and natural ones’: 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
‘There is no clear definition of what constitutes a natural food colourant’: Hawkins Watts; Natural colour, http://www.hawkinswatts.com/prod_cols_nat.htm
NatCol definition of natural: NATCOL Position on the Term ‘Natural Colour’ and the Categorisation of Food Colours, http://www.natcol.org/sites/default/files/Updated%20NATCOL%20Position%20Paper%20on%20Natural%20Colours%20Final.pdf
Process for making paprika extract: EU Regulation No. 231/2012, 9 March 2012, laying down specifications for food additives, http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:083:FULL:EN:PDF
‘The websites and marketing materials of colouring companies are a riot of throbbing, glowing colorants’: EP Colour Dr Anthocyanins
‘As the Roha colour company warns’: Roha; Color Q&As, http://www.roha.com/faqs.html
Sensient: Colour book, http://www.sensient-fce.com/fileadmin/pdf/SFC-01013_Colour_Book_PDF_RL02.pdf
Hawkins Watts: Pantone colour chart, http://www.hawkinswatts.com/toolbox-pantonechart.htm; Colour selector; http://www.hawkinswatts.com/prod_cols.htm#
Diana, Colour Impact Configurator: http://www.diana-food.com/colourimpact/colourimpact_colour.html
Forms of colourings available: Univar colours, http://www.univarcolour.com/colours_food.php
Aluminium lakes: FAO aluminium lakes of colouring matters, http://www.fao.org/ag/agn/jecfa-additives/specs/monograph3/additive-013.pdf
Coloured coatings: Viskase, https://www.yumpu.com/en/document/view/4369432/viscoat-color-master-tds-website-public-viskase
Pearlescent colours: Candurin, http://www.innovadex.com/documents/1128282.pdf?bs=4370&b=196682&st=1&sl=27207194&crit=a2V5d29yZDpbY29sb3Vyc10%3d&k=colours|color|colors|colour
Clouding agents: The Soft Drinks Companion, Maurice Shachman
‘There is a difficult legislative boundary between a food colour additive and a colouring food’: 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
Definition of ‘colouring food’: EU guidance on the notes on the classification of food extracts with colouring properties, http://ec.europa.eu/food/food/fAEF/additives/docs/guidance_en.pdf
Blood as a colouring food: http://www.vepro.biz/en/colourant-54.htm
PSE meat: FAO Guidelines for Humane Handling, Transport and Slaughter, Chapter 2, http://www.fao.org/docrep/003/x6909e/x6909e04.htm
Chapter 10
‘Transglutaminase, an enzyme … is now widespread in meat processing’: BDF, Leading food solutions brochure, Probind TX
‘Transglutaminase … transforms worthless cuts of meat or fish’: ibid
Meat glue: Ajinomoto Activa, http://www.amazon.com/Ajinomoto-Activa-Transglutaminase-Meat-2-2-Pound/dp/B003EX2ECM; http://www.amazon.com/Ajinomoto-Activa-Transglutaminase-Meat-2-2-Pound/dp/B003EX2ECM
Salami Dry Express B9: FI Daily 2013, page 46
Transglutaminase EU regulatory position: ibid
Soapy taste of phosphates: Nassau Foods, Technical information sheet: Phosphates in meat products, http://www.nassaufoods.com/index.php?content=linksresources
Phosphates: Prayon, Phosphates for meat and poultry products brochure
Phosphate dipping of fish fillets: ibid
FSA scallop testing: November 2002, http://food.gov.uk/multimedia/pdfs/30scampi.pdf
Carrageenan: PT Algalindo Perdana brochure
‘tightly bind added water in processed meat products’: Fiber-Star, The Citri-Fi Users Guide
‘One company with a buoyant business in the field’: InterFiber, Unicell fibers improve your meat products
Swelite®: Cosucra, Texture improvement of restructured frozen poultry products: Swelite® Technical Paper
Ultra Create: National Starch Food Innovation product brochure
‘Soya protein is another useful ‘meat extender’ for manufacturers’: FAO technology of production of edible flours and protein products from soya beans, 7-5-1 Meat extenders, http://www.fao.org/docrep/t0532e/t0532e08.htm
Collagen: ‘BHJ How do functional proteins work?’ http://www.bhj.com/News/Newsarchive/2013/News/How%20proteins%20work.aspx
‘Canned, pasteurised and stored at room temperature’: http://www.bhj.co.uk/Functional-Proteins/Functional-Protiens-Stock/Info-Material.aspx
‘As one supplier of chemicals to food manufacturers’: Brenntag, Shared Values – Shared Success: Proteins brochure
FPH and HFP: Application of additives in chilled and frozen white fish fillets, Magnea Gudrun Karlsdottir, September 2009, http://skemman.is/stream/get/1946/4131/11834/1/Master_thesis_final2_Magnea.pdf
‘In the words of one company, “beef up their sales”: BHJ Scanpro flyer, http://issuu.com/bhjdk/docs/beef_protein_flyer?e=2315981/3478979
‘A manufacturer pays £1.85 a kilo’: ibid
‘As one protein company puts it’: Proliant Meat Ingredients, Functional proteins, http://www.proliantmeatingredients.com/products.aspx?catid=117&rootid=117&countryid=125
Veos plasma proteins: http://www.vepro.biz/en/plasma-12.htm
Veos globin: http://www.vepro.biz/en/globin-52.htm
‘Sold through a worldwide sales network’: Food Ingredients Daily Europe, 2013, page 17
‘A recipe for hot dogs’: Interfiber®, Fibers of nature brochure
‘A recipe for bacon brine’: Dr Harnisch, Better bacon on the table, http://www.harnisch.com/uploads/tx_harnisch/fmt_4_12_14-16.pdf
Tumbling/injecting meat equipment: FAO meat processing technology for small-to medium-scale producers …, http://www.fao.org/docrep/010/ai407e/ai407e14.htm; http://www.fao.org/docrep/010/ai407e/ai407e04.htm
‘Without the hassle of blisters’: Sabofa, Flavour jet, http://www.youtube.com/watch?v=eC6qJWe5Ul4
‘12,000 chickens an hour’: ibid
‘When the Guardian … calculated’:
Guardian, 7 December 2013, Supermarket customers buying frozen chicken pay 20 per cent for water and additives
Subsequent Daily Mail investigation: Daily Mail, 9 December 2013, How supermarkets charge you £1.54 a kilo for water added to bulk up chicken
Chapter 11
‘Since their development in the 1940s, modified food starches have become a vital part of the food industry’: ‘Modified Food Starches, Why, What, Where and How’, Joseph M. Light, National Starch and Chemical Co., adapted from a presentation at the symposium on Modified Food Starches at AACC’s 74th Annual Meeting in Washington, DC, 29 October to 2 November 1989, http://sa.foodinnovation.com/pdfs/modified.pdf
‘adhesion, antistaling, binding’: ibid, http://www.intechopen.com/download/get/type/pdfs/id/34060
‘Food manufacturers generally prefer starches’: ‘Modified Starches and Their Usages’, Abbas, Khalil, Hussin, Journal of Agricultural Science, Vol. 2, No. 2, June 2010, http://www.ccsenet.org/journal/index.php/jas/article/viewFile/4069/4919
Various techniques for modifying starch, Neelan/Veejay/Lalit in International Research Journal of Pharmacy, 2230–8407, 9 March 2012, http://www.irjponline.com/admin/php/uploads/1061_pdf.pdf
‘The starch in canned soups [and] … a factory pizza’: What is modified starch? Roy Ballam, British Nutrition Foundation, Independent, 11 October 1998, http://www.independent.co.uk/arts-entertainment/food-drink-food-for-thought-what-is-modified-starch-1177698.html
Methods for modifying starch: Physical and/or chemical modifications of starch by thermoplastic extrusion, Clerici, March 2012, http://www.intechopen.com/download/get/type/pdfs/id/34060
‘Speciality starches continue to outpace unmodified starches’: Speciality starches for snack foods, M.G. Sajilata, Rekha S. Singhal, Department of Food and Fermentation Technology, Institute of Chemical Technology, University of Mumbai, http://www.aseanfood.info/articles/11020956.pdf
‘Like you, we’re committed to keeping costs low’: National Starch, ‘Consider the secrets of cost-effective innovation’, http://www.foodinnovation.com/valuematters/index.html
‘The addition of starch allows opulently labelled ‘all butter’ biscuits or croissants to contain less butter’: Ulrick&Short Ingredients, ‘Making the biscuit’, http://www.ulrickandshort.com/news%20pdfs/PR57a%20Biscuit%20World.pdf
Delyte: What is Delyte? http://www.ulrickandshort.com/delyte.html
‘Once you’ve created the structure with your base starch’: National Starch N-dulge co-texturiser brochure
‘Our specialty solutions mimic the organoleptic qualities of fat’: National Starch, Starch-based solutions for cost effective convenience, http://www.foodinnovation.com/Downloads/Company/100034VMSavoryR0.pdf
‘Starch can stand in for 30% of the cream in a ready-meal spaghetti carbonara’: Precisa cream substitutes product brochure
‘And make redundant at least 25% of the tomato paste’: Tate & Lyle press release, 28 October 2013, http://www.tateandlyle.presscentre.com/Press-releases/Pulp-Performance-Tate-Lyle-Launches-PULPIZ-Pulp-Extender-Delivers-Key-Replacement-Advantages-in-43f.aspx
‘It allows manufacturers to reduce the margarine in puff pastry by a fifth’: Culinar Volume; Speciality starch for puff pastry margarine brochure; Cindy Haze, Food Product Design, 19 October 2009, http://www.foodproductdesign.com/articles/2009/10/ingredient-economics.aspx?pg=5http://www.dairyreporter.com/Ingredients/Emerging-market-processed-cheese-starch-demand-up-Ingredion
‘Up to 40% of tomato/vegetable solids in soups and sauces’: Introducing Precisa, http://www.foodinnovation.com/Downloads/Company/090061_PRECISA_Cling_flyer.pdf
‘Food technologists are a creative, but miserly, crowd’: A ratio of up to 10:1, National Starch, Lower cost liquid foods, http://www.foodinnovation.com/valuematters/sauces-soups-dressings-dips.html
‘As the spokesman for one dairy company notes’: Torben Jensen, Application Manager at Arla Foods Ingredients, http://www.naturalproductsinsider.com/news/2013/01/arla-nutrilac-protein-solution.aspx
Arla Foods Ingredients: Less milk more cheese, http://www.arlafoodsingredients.com/applications/application-overview/cheese/cream-cheese/
Arla Foods Ingredients; Tap into the trend for Greek yogurt http://www.arlafoodsingredients.com/upload/arla%20ingredients/applications/fmp/greek%20yoghurt/arla_greekyog_infographic_v2.pdf
Ingredion: Achieve rich, creamy texture in Greek-style yogurt with a cost effective approach: http://www.foodinnovation.com/foodinnovation/en-us/RegForms/Documents/Ingredion%20Greek%20Yogurt%20White%20Paper-Final.pdf
‘“Cereal-based starches such as corn and wheat”’: AACC International Starch Handbook, chapter 5, Matching starches to applications http://www.aaccnet.org/publications/plexus/cfwplexus/pub/2012/StarchHandbkCh5.pdf
‘“They are used as bland-tasting functional ingredients”’: Novozymes brochure; Enzymes at work http://www.novozymes.com/en/about-us/brochures/Documents/Enzymes_at_work.pdf
‘“The bland taste of potato starches”’: Application improvements, Emsland potato starch brochure
‘Rather than avoiding starchy foods, it’s better to try and base your meals on them’: FSA Scotland, Starchy foods, http://www.eatwellscotland.org/healthydiet/nutritionessentials/starchfoods/index.html
‘Starchy foods … have been hyped by public health agencies’: NHS Choice, Starchy foods, http://www.nhs.uk/Livewell/Goodfood/Pages/starchy-foods.aspx
Asda Extra Light Mayonnaise: Ingredient listing taken from Asda website, 7 October 2013
Chapter 12
‘Enzymes … are one of the leading “green chemistry” technologies’: Enzyme Technical Association, Environmental/Sustainability, http://www.enzymeassociation.org/?page_id=91
‘Enzymes are best known for their industrial applications’: Enzyme Technical Association, Enzymes: A Primer on Use and Benefits, Today and Tomorrow, http://www.enzymeassociation.org/wp-content/uploads/2013/09/benefits_paper.pdf
‘The Enzyme Technical Association … explains the “enzyme advantage”’: Enzyme Technical Association, Enzymes: A Primer on Uses and Benefits, Today and Tomorrow, http://www.enzymeassociation.org/wp-content/uploads/2013/09/benefits_paper.pdf
‘Nearly all commercially prepared foods contain at least one ingredient that has been made with [enzymes]’: Enzyme Technical Association, Food, http://www.enzymeassociation.org/?page_id=44
Enzymes as catalysts: Enzyme Technical Association, About enzymes file:///Users/joanna/Desktop/About%20Enzymes%20Enzyme%20Tech%20Assoc.webarchive
‘Some of them perform their task up to five million times a minute’: EUFIC, ‘Food without enzymes?’, http://www.eufic.org/article/en/page/RARCHIVE/expid/review-food-without-enzymes/
‘Enzymes … do “the work of a small factory”’: Biocatalysts brochure, Our Vision
‘By using certain amylases during fermentation’: Enzymes in the fruit juice, wine, brewing and distilling industries, Enzyme Technology, http://www1.lsbu.ac.uk/water/enztech/fruitjuice.html
‘High fructose corn syrup … is now produced using enzymes’: Enzyme Technical Association, Enzymes: A Primer on Use and Benefits, Today and Tomorrow, http://www.enzymeassociation.org/wp-content/uploads/2013/09/benefits_paper.pdf
‘To ensure that bakery goods’: ibid
‘Fruit salads are often processed with pectinase’: Health Canada, List of Permitted Food Enzymes, http://www.hc-sc.gc.ca/fn-an/securit/addit/list/5-enzymes-eng.php
‘Amyloglucosidase will give industrial bread an evenly brown crust’: Enzyme Technical Association, Enzymes: A Primer on Use and Benefits, Today and Tomorrow, http://www.enzymeassociation.org/wp-content/uploads/2013/09/benefits_paper.pdf
‘Maltogenic amylase will delay the rate at which it stales’: Andrew Whitley, Bread Matters, Fourth Estate, 2009, p. 12
‘A dash of pectin methylesterase will make your frozen raspberries and green beans firmer’: The use of enzymes in improving fruit firmness, Novozymes product brochure
Lipases and cheese flavour: ibid
Juic
e and pectinase: ibid
Pectinase: Biocatalysts: The use of enzymes in improving fruit firmness, Company factsheet
‘Fresh peeled citrus fruit segments destined for ready-to-eat fruit salads are often processed with pectinase’: Novozymes, Enzymes at work 6.7.3, http://www.novozymes.com/en/about-us/brochures/Documents/Enzymes_at_work.pdf
VERON® xTender: AB Enzymes, http://www.abenzymes.com/products/baking/veron-xtender
Maxipro HSP: Fi Europe Excellence Awards 2013, http://www.healthgauge.com/read/fi-europe-excellence-awards-2013/
‘DSM says that Maxipro HSP has “excellent gelation and waterbinding properties”’: DSM press release, 9 October 2013, http://www.dsm.com/content/dam/dsm/cworld/en_US/documents/2013-10-09-maxipro-at-fie-innovation-in-protein-isolation.pdf
‘Subtilisin is another enzyme employed to reinvent red blood cells’: Applications of proteases in the food industry, Enzyme Technology, http://www1.lsbu.ac.uk/water/enztech/proteases.html
‘One feed enzymes company commentator explains’: Alex Ford, Enzymes and their use in animal feed, BioResource International, Inc., http://briworldwide.com/enzymes-and-their-use-in-animal-feed/#sthash.AYD8sGM5.ZLpFOT4G.dpbs
‘Chickens fed a two per cent lower protein diet’: ibid
‘Enzymes also improve the profile of cheaper animals feeds, such as ‘feather meal’: BioResource International, Inc., Valkerase® brochure, http://www.briworldwide.com/wp-content/uploads/2011/10/Valkerase-Brochure.pdf
Produced from coarse and fine scrap-bone residues from the mechanical fleshing of beef, pig, turkey, or chicken bones, Novozymes, Enzymes at work 6.6.2, http://www.novozymes.com/en/about-us/brochures/Documents/Enzymes_at_work.pdf
‘“The meat slurry produced,” one authority explains, “is used in canned meats and soups”’: Applications of proteases in the food industry; Enzymes in the fruit juice, wine, brewing and distilling industries, Enzyme Technology, Available at: http://www1.lsbu.ac.uk/water/enztech/proteases.html
Papain enzyme injected into their jugular vein: ibid
‘Over 150 enzymes are now in being used in the food and drink industry’: European Commission, Collection of information on enzymes 4, http://ec.europa.eu/environment/archives/dansub/pdfs/enzymerepcomplete.pdf