‘Aluminium and silicon nanoparticles migrated from plastic bottles into an acidic medium’: Farhoodi M et al., ‘Migration of Aluminum and Silicon from PET/Clay Nanocomposite Bottles into Acidic Food Simulant’, Packaging Technology and Science (2014); 27: 161–168, http://www.safenano.org/KnowledgeBase/CurrentAwareness/ArticleView/tabid/168/ArticleId/433/Researchers-study-potential-migration-of-nanoparticles-from-food-packaging.aspx
‘They are about one ten-thousandth the width of a human hair’: Institute of Food Science and Technology, Information Statement on Nanotechnology, http://www.ifst.org/nanotechnology
‘Nanoscale zinc oxide … has been found to cause lesions’: Scientific Committee on Consumer Safety, Opinion on Zinc oxide (nano form), 2012, http://ec.europa.eu/health/scientific_committees/consumer_safety/docs/sccs_o_103.pdf
‘Nanoparticles of titanium dioxide can damage DNA, disrupt cell function, and interfere with the defence activities of the immune system’: Tiny Ingredients, Big Risks: FOE report on nanotechnology, May 2014, http://libcloud.s3.amazonaws.com/93/25/c/4723/2014_Tiny_Ingredients_Big_Risks_Web.pdf
‘Nanoparticles absorbed in the gut may be a factor in the growing prevalence of inflammatory conditions’: Microparticles and Crohn’s Disease, http://www.nutrition411.com/professional-learning/professional-refreshers/item/29665-microparticles-and-crohns-disease/; http://www.ncbi.nlm.nih.gov/pubmed/17202580
‘The European Commission acknowledges that nanoparticles could cause health damage’: 4. What are the potential health effects of nanomaterials? Nanomaterials, Level 2, http://ec.europa.eu/health/scientific_committees/opinions_layman/nanomaterials/en/l-2/4.htm
‘“Full evaluation of the potential hazards is still to come”’: 6. How well can we assess the risks from nanomaterials? Nanomaterials, Level 2, http://ec.europa.eu/health/scientific_committees/opinions_layman/nanomaterials/en/index.htm#6
‘National Academy of Sciences warns that “critical gaps” in understanding [of nanoparticles] have been identified’: ‘With Prevalence of Nanomaterials Rising, Panel Urges Review of Risks’, New York Times, 25 January 2012, http://www.nytimes.com/2012/01/26/science/nanomaterials-effects-on-health-and-environment-unclear-panel-says.html
‘About 400–500 nanopackaging products are estimated to be in use now’: ‘Future nanopackaging market worth billions, says study’, Food Packaging, 15 May 2007, http://www.foodproductiondaily.com/Packaging/Future-nanopackaging-market-worth-billions-says-study
‘Nanosized titanium dioxide … in products such as coffee creamer, cookies, cream cheese …’: Tiny Ingredients, Big Risks: FOE report on nanotechnology, May 2014, http://libcloud.s3.amazonaws.com/93/25/c/4723/2014_Tiny_Ingredients_Big_Risks_Web.pdf
‘A European Union regulation that requires foods (not packaging) containing nanoparticles to be labelled’: Towards reference materials for nanoparticles in food, EU Joint Research Centre, 25 June 2014, https://ec.europa.eu/jrc/en/news/towards-reference-materials-nanoparticles-food
Index
The page numbers in this index relate to the printed version of this book; they do not match the pages of your ebook. You can use your ebook reader’s search tool to find a specific word or passage.
3-MCPD 128
AB Sugar 103–4
abattoirs 2, 48, 182, 208–9, 227
açai berry 138–9
Acesulfame K 59, 76, 109
acetone 65
acrolein 124
acrylamide 128–9
ADD 63
additives 94, 172, 174
‘acceptable daily intake’ 222
carrageenan 61–2
and ‘clean label’ operation 3–4
E numbers 56, 61, 62, 219
emulsifying 134
and health 220
modified starch (E1422) 62
and ‘off flavours’ 80
preservative 222–3, 224
rejection of 58, 59
types of 3
advantame 109
aflatoxins 216
agar 92, 178
agave syrup 112–13
Agricoat 84
aldehydes 124
alginates 231
All in All 78
allergens 5, 49, 51–4, 89, 215, 216
allergies, food 13, 52, 53, 63, 157, 216
alpha-amylase 205, 215
Alzheimer’s disease 124
amino acids 68, 69
amylase 205
amyloglucosidase 205
anaphylaxis 53
André, Carl 75
anthocyanins 66
anti-spattering agents 127
antifoaming agents 127
antioxidants 59, 64, 94, 127, 220–21, 224, 234
arrowroot 188, 190
ascorbic acid 220–21
Asda 39, 42, 159, 201, 237
asparaginase 212
Aspartame 76, 109
asthma 214, 251
Austrian Federal Environment Agency 214
bacon brine recipe 185–6
bacteria 51, 63, 80, 150, 223, 229, 231, 233
bakeries 86–96
aromas 86, 87
baking method 90–91
and enzymes 205, 215
Greggs 93–6
ingredients 88–94
labelling 88
M&S 86–93
staff 87, 215
state-of-the-art 87–8
third-party bakery companies 90, 92
Bakewell tart 11, 91
Barr, A.G. 101
batters (‘reliable coating systems’) 34–5, 38, 130, 131
BDF 80
beetroot extract (betanin) 66
Beneo 162
benzoates 219
beta-glucanase 211
binders 174, 187
Bionis® 83
BioResource International 208
biotechnology 150
BioVia™ YM 10 234
bisphenol A (BPA) 243, 245–8
Blakeslea trispora fungus 92
bread, phthalates in 247
breadcrumbs 35, 130, 131
Breast Cancer UK 246
brine 174, 179, 180, 182, 184, 186–7
brine injector machine 186–7
British Heart Foundation 133
British Medical Journal 103
British Nutrition Foundation 104
butter 131–2, 134
and fat-replacing starch 193–4
Butter Buds® 77, 137
butter powder 37–8
butter substitutes 37–8, 77
butylhydroxyanisole (BHA) 64, 127, 221, 243
butylhydroxytoluene (BHT) 64, 221
calcium 199
calcium carbonate 92, 157
calcium chloride (E509) 91, 206
Callaghan, Kathryn 224–5
cancer 62, 63, 124, 251, 252
cane juice 108–9
cane sugar 63, 108
CAOBISCO (Association of Chocolate, Biscuits and Confectionery Industries of Europe) 104
caramel (E150) 36–7, 40, 67–8, 160–61, 167
carbohydrases 207
carbohydrates 145, 200
starchy 199, 200
carcinogenicity 109, 124, 127, 128, 129, 161–2, 220, 222
cardiovascular disease 111, 120, 125, 252
Carfosel® 80
Cargill 113, 114–15
carnosic acid 65
carnosol 65
carotene 66, 92
Carotex 135–6
carrageenan (E407) 61–2, 178, 179
carrot extract 65–6, 82, 170–71
catalase 211
Cavamax 83
cellulose 62, 179, 213, 231
Centers for Disease Control and Prevention (CDC) 151
Change4Life campaign 133–4
cheese 78, 150, 205, 225, 226, 238, 239
Chemicals of Concern (COCs) 242
chicken
amount of added water 187
imported 30–31
chilled foods
number of companies in UK
41
number of recipes in UK 24
Chilled Foods Association 44
chitosan 231
chlorine 191, 229, 230
Chobani 109
cholesterol 100, 132
chymosin 211
Citral 147
citric acid 58, 84, 91, 127
clean labelling 3–4, 60–71, 78, 202, 225
chocolate cream dessert 61–3
definition 60
dips 63
effect of 70–71
extracts 64–7
phosphate replacers 64
responses of companies to the concept 60–61
rice extract 68
starches 192
yeast extracts 69
cloudifiers 168
coatings 35, 36, 74, 75, 78, 81, 123, 130, 131, 167, 231–2, 250
Coca-Cola 101, 113
Coco Pops® 254
coeliac disease 216
collagen 181, 182, 184
colour selector 166
colouring 65–6, 67, 79, 92, 94, 105, 151–2, 154–72
added colour essential to some sales 156–7
appropriate physical process 164
caramel 160–61
categories 162–3
chemical synthesis 164
colour lost in manufactured food 155
and expected taste 155–6
fake colours 59
health effects 157–9
labelling 154, 158–9, 168
making ‘natural’ colours 164–9
in nature 154–5
‘Southampton Six’ 157–60
titanium dioxide 161–2
traditional processing 163–4
‘colouring foods’ 169–71
Comax 140
Commonwealth Games (Glasgow, 2014) 101
consistent products, achieving: food manufacturer’s shopping list 26–30
consumer recall 51
convenience food chain 28
Corbion 76
corn sugar 108
cornflour 188, 190
‘cost engineering’ 174
cream substitute 38
crème pâtissière 91–2
Crohn’s disease 162, 249
cross-contamination 51, 52, 53
‘cuisine pastes’ 36
Culinar Keep 83
curcumin 167
Cyclamate 76
cyclodextrin 83
dairy 81
‘dairy essence’ 80
Danish pastries 92
Dansensor 228
Dean & DeLuca 87
Delyte 194
Department of Health 16
dextrin 192
diabetes, type 2 107, 111, 122, 125, 245, 252
Diana 167
Dietary Guidelines for Americans 122
DKSH 75–6
Dohler 82
dough 35, 68, 69, 106
doughnuts 90
Dow AgroSciences 124–5
DSM 206–7
Dutch Still Life school 253
E numbers 56, 61, 62, 63, 64, 67, 92, 115, 160, 169, 170, 191, 219, 225, 234, 251
eatFresh-FC 230
‘eatwell plate’ 16
Eckhart, Aaron 99
Ecoprol 83
Ecropol 2002 234
edible films 231–2
eggs
allergy 52, 89
‘egg replacers’ 33
forms of 33, 38
mimicry 195–6
mixes 33
emulsifiers 67, 68, 92, 127
‘emulsion’ products 180
Enzyme Technical Association 203, 209
enzymes 68, 80, 92, 127, 133, 150, 176, 182, 191, 203–217
as catalysts 204–5
and health problems 214–16
‘improvers’ 217
industrial applications 203
and labelling 210
and meat 206–9
naturally-occurring 203, 210
as processing aids 210
and shelf life 232
sources of 211–13
erythritol 114, 116
ethanol 65
ethyl vanillin 59, 109, 147–8
European Commission 80, 170, 172, 176, 210–211, 214, 215, 216–17
Scientific Committee on Consumer Safety 248–9
European Flavouring Association 152–3
European Food Information Council (EUFIC) 203, 210, 217, 222, 223
European Food Safety Authority 110, 129, 161–2
European Food Standards Agency 158, 159
European Technical Caramel Association (EUTECA) 160–61
European Union 56, 110, 116, 162, 250
Heat-Generated Food Toxicants (Heatox) project 129
Panel on Food Additives 109
REACH 243, 244
Scientific Committee on Food 128
extracts 64–7, 69
fats 145
avoidance of 99–100
hydrogenated 93
interesterified 133
monounsaturated 121, 125
polyunsaturated 124, 125
processed 13
reduction of 194
saturated 99, 103, 119–23, 125, 131, 132–3
trans 93, 122–3, 125, 132, 133
fatty acids, mono- and diglycerides of (E471) 68, 127
feather meal 208
fermentation 15, 58, 63, 65, 79, 92, 116, 150
Festhalle Messe, Frankfurt 73
fibre 199, 200
soluble 192
starchy 179–80
fish 81, 83
added water 174
adding proteins 182
and phosphates 176
and phthalates 247
and transglutaminase 175
fish protein hydrolysate (FPH) 182
Flaverco 136–7
FlavorFacts 142–3, 147
flavour technology (or delivery) systems 35–6
flavourings
approved flavouring substances 143–4
artificial 147–8, 152, 153
bakery 92
caramel (E150) 36–7, 40, 67–8
cheap 137–8
dependency on 135–6
fish 37
flavour construction 145
From The Named Fruit (FTNF) 148–9
From The Named Source (FTNS) 148
health hazards to employees 150–51
labelling 146–7, 152
low-fat products 146
masking agents 136–7, 139
‘natural’ 1, 147–50, 152–3
Nature’s flavours 145
replacing destroyed natural tastes 59
terminology 139–40
in Truvia 114
types of 140–42
With Other Natural Flavourings (WONF) 148, 149
‘flavourists’ (food industry chemists) 138–9, 142–3, 144–5, 146
fluoropolymers 241
foam, excessive 79
Food Additives and Ingredients Association (FAIA) 219
Food and Drink Federation 12, 104
food chain 2, 28, 51
Food Facts and Fiction (ITV Tonight investigation) 28–9
Food Ingredients trade show 72–85
brand names 82–3
buyers 72
companies exhibiting 75–7
cost savings 77–8
food samples 73–4
ingredients companies 81–2
locations 72–3
unwitting consumption of its products 84–5
visual displays 74–5
Food Packaging Forum 242
food photography 155
food poisoning 30, 51, 54, 223–4
food processing factories
anonymity 41, 42, 54–5
assembly-line process 45–6, 53, 70
employees 43, 45, 46–9
equipment 46, 53
executives 49–50
extreme temperatures 47
hygiene and food safety 49–54
internal audits 49–50
lack of resemblance to a kitchen 44–5, 54
location 41
noise levels 46–7
number in UK 41
production rates 50, 70
specialisms 53
vocabulary 49
food processors 28
Food Safety Authority of Ireland 29
Food Standards Agency (FSA) 52, 54, 122, 155–6, 158, 169–70, 178, 242
Hygiene and Microbiology Division 224
Fortium 233–4
free radicals 220
French National Agency for Food, Environmental and Occupational Health and Safety 246
‘fresh’ food, definitions of 218–19
fresh-like foods 236
frozen food, buying in 30
fructose 4, 59, 91, 107, 113, 115, 160
see also high fructose corn syrup
fruit 81
fibre in 200
frozen 32–3
and fructose 107
and juice 108
and pectinase 205–6
prolonging shelf life 84, 230–31, 250
‘functional flours’ 62
gallates 127
garlic 31, 181–2
gelatine 62
gelators 132
Generally Regarded as Safe (GRAS) status 216
genetic modification (GM) 150, 152–3, 210–211, 220, 232
glazes 35, 36, 37
globin 184, 207
glucono-delta-lactone 73
glucose 37, 104, 115
glucose-fructose syrup 91, 107
glutamate 69–70
glycosides 114, 115
Good Hearted Glasgow Diet Sheet 100
government action 14
grape extract 66
Great British Bake Off, The (television series) 87
Greek yoghurt 196–7
Greggs 93–6
Grocer magazine 104
Grow Green Industries 230
guar gum 37, 92, 179
Guardian 187
gum acacia 179
Hanssen, Maurice: E for Additives 157
Hawkins Watts 166
Hazard Analysis and Critical Control Point (HACCP) 50–51
heart disease 119, 122, 132–3
heavy metals 137, 165
Helm AG 76
herbs 31–2
rosemary extract 64–5, 66
hexane 65, 126, 181, 202
high fructose corn syrup (HFCS) 4, 59, 107–110, 112, 113, 205, 209
homogenised fish proteins (HFP) 182
horsemeat 1–2
hot dog recipe 185
Hydro-Fi™ 83
hydrocolloids 62, 83, 131, 178–9
hydrogenation 121, 122
hydroxypropylmethylcellulose (HPMC) 131
hyperactivity 157, 158, 220
ingredients 174
and ‘clean label’ operation 3–4
listings 24, 70, 88–95
M&S 88–93
Slow Food 64
Whole Foods Market’s list 59
Ingredion 197
Innovadex (previously Chemidex) 8
Swallow This Page 27