Institute of Food Science and Technology 249–50
International Agency for Research on Cancer 128, 162
International Food Additives Council 57
inulin 179
invertase 205
Irn Bru 101
iron 199–200
irritable bowel syndrome 249, 251
isomalt 92
Jaffrey, Madhur 22
Jews 62, 212
Jones, Terry 104
Kalsec® 138
konjac 131, 179
L-cysteine (E910) 68–9
labelling
buzzwords 4
colours 154, 158–9, 168
and enzymes 210
flavourings 146–7, 152
and nanoparticles 250
and protein powders 183
and starch 194
sugar 105
and trans fats 122
see also clean labelling
lactic acids 76, 81, 201, 232, 233
lactose 115, 168
Lancet, The (medical journal) 158
lecithin 127
lentils 78
‘light processing’ 228
lipases 205, 211–12
‘liquid flavour system’ 36
LiquiGlide 239–40
locust beans 179
Long, Julia 50
low-fat spreads 131, 132, 254
Lustig, Dr Robert: Fat Chance 103
Lustig, Dr Robert et al: ‘The Toxic Truth About Sugar’ 103
McDonald’s 93
malt extract 66
maltodextrin 67, 92, 168, 191
maltogenic amylase 205, 206
MAP see modified atmosphere mapping
margarine 131, 132, 134, 166
marinades 35, 36, 38
Marks & Spencer (M&S) 39, 52, 160
in-store bakery 86–93
masking agents 136–7, 139
Matthews, Bernard 5
Maxipro HSP 206–7
mayonnaise 200–201, 240
meat 78, 81
added proteins 182–3
added water in 64, 80, 174, 176, 179–80, 180, 187
and brine injectors 186–7
coatings 167, 231–2
content in a savoury product 94–5
defrosting of stored frozen meat 31
and enzymes 206–7
firming up 80
and hydrocolloids 179
and MAP 225, 227–8
maturing time 175–6
mechanically recovered 5
nutrition 199–200
packaging 238
and phosphates 64, 80, 176–7
PSE 171
and rosemary extracts 64–5
and soya protein 181
and starchy fibres 179
texture 173–4
texturisers 180–81
and transglutaminase 174–6
tumbled 186, 189
meat extender 181, 189
MeatCoat 231–2
Meatshure® 83
metal detection 49, 52
microencapsulation 168
Microlys® 79
micronised powders 67
microwaves 23, 44, 130
‘middle block flavours’ 69
milk protein concentrate (MPC) 255
milk protein isolate (MPI) 255
Mintel and Leatherhead Food Research: ‘Food Flavours & Flavour Enhancers: Market, Technical & Regulatory Insights’ 9
modified atmosphere packaging (MAP) 225–8
modified starch 1, 62, 63, 67, 79
monk fruit (Luo Han Guo) 116, 117
monosodium glutamate (MSG) 69–70, 153
Morrisons 42
muffins, chocolate-filled 92
Muslims 62, 212
mycotoxins 216
nanoparticles 247–51
National Academy of Sciences (US) 249
National Health Service (NHS) 131–2
Natural Food Colourings Association 163
natural foods, advantages of 15–16
Nature journal 104
NatureSeal 84
NatureSeal FS 229
NaturFORT 233
neotame 109
NHS Choices 223
nitrates 219, 220, 224
nitrites 219, 220, 224
nitrosamines 220
non-stick cookware 241
Noon, Sir Gulam 23
nucleotides 81
nut allergies 53, 216
Nut Trace Contamination (NTC) warnings 53, 54
obesity 1, 59, 91, 103, 104, 107, 119, 245, 246, 252
‘off flavours’ 80
‘oil-dispersible technology’ 79
oils 119–34
cold pressing 126
excessive oil ‘pick-up’ 130–31
extruded expelled (EE) 127
non-hydrogenated 123
oleic acid 124–5, 126
olive 125
packaging 238–9
partially hydrogenated 13, 121, 122
polyunsaturated 120–21, 123, 124, 131
RBD (refined, bleached and deodorised) 126–7, 133
vegetable 37, 90, 121–2, 124, 127, 145, 167, 204, 231
Olympic Games (London, 2012) 101
Omega-3s 177
Omega-9s 124–5
Omya 76
Orwell, George: The Road to Wigan Pier 12
overweight people 12–13
oxidised monomeric triglycerides 125
packaging 22, 23, 24, 33, 55, 58, 76, 80, 114, 176, 237–52, 255
basic 241–2
effects on health 251–2
excess 237–8
inevitability of 242
language on 58
materials 238–42
modified atmosphere (MAP) 225–8
nanoparticles 247–51
and ‘off flavours’ 80
range of 239–41
role of 237
toxic chemicals in 242–7, 251
pale soft exudative (PSE) 171
Paracelsus 244, 245, 251
Parkinson’s disease 124
peanut allergy 49, 52, 53, 89
pectin 91, 92, 179
pectin methylesterase 205
pectinase 205, 206
PepsiCo 105
permeate 255
phenolic diterpenes 65
phosphate replacers 64
phosphates 64, 176–8, 191
phthalates 246–7, 248
phytases 207
polydimethylsiloxane 127
polymerisation 123
polymers 123–4
polyols (sugar alcohols) 114, 115–16
potassium chloride 80, 137
potassium sorbate 67
potato gnocci 35
potato protein isolate 74
potatoes, pre-sliced 31
‘premiumisation’ 59
preservatives 59, 63, 64, 67, 91, 92, 94, 218–36
press offices 6, 88–9
primary food producers 2
Probind® 80
‘processing aids’ 3, 127, 174, 176, 178, 210
product recall 51–2
‘production faults’ 54
propionates 220
propylene glycol (antifreeze) 67, 127, 167
proteases 206, 207, 208, 216
proteins 145
collagen 181, 182
functional 182–6
gelatine 181–2
plasma 184
soya 137, 181
Pulpiz™ 79
R2 Group 78–9
ready meals
appearance and taste of 23
best sellers 23
homogenous 39
production system 39–40
share of UK’s retail food market 24
Vesta as the pioneering brand 23
Real Bread Campaign 91
rebaudioside A (reb A) 114
Reitman, Jason 99
Renaud, Dr Serge 120
rice extract 68
Rijksmuseum, Amsterdam 253
> Ritter Sport 152
Roha colour company 165
rosemary extracts 64–5, 66
Rosenthal, David 108
rubs 35, 36
saccharin 109
safflower extract 66
Sainsbury’s 39, 42, 52, 106
salad leaves 228–9
salt 13, 80–81, 146, 194
Scelta Mushrooms® 81
seafood, and phosphates 177–8
Semperfresh 231
Sensient 166
shelf life extension products 10, 73, 83, 206, 218–36
Shewfelt, Dr Robert L. 236
Silfoam® 79
slaughterhouse men 48–9
smells
in food processing factory 47
in-store bakeries 86, 87
masked by flavourings 137
of processed foods 24–5, 36
of ready-to-use herbs 32
sodium alginate 92
sodium benzoate 157, 220
solvents 150, 165
sorbitol 178
‘Southampton Six’ 157–60
Southampton University 157
soy lecithin 68
soya allergy 49, 89, 216
soya proteins 137, 181
‘spent vanilla seeds’ 92
spices 22, 25, 35, 36
spiral chiller 40
Sprite 113, 115
starches 188–201
corn 168
cost-effective 192–3, 195
fat-replacing 193–4
and Greek yoghurt 197
ingredient savings 194–5
and labelling 194
and lack of flavour 198–9
maize 92
maltodextrin 67, 92, 168, 191
and mayonnaise 200–201
modified 1, 62, 63, 188, 189, 191
new wave 192
and nutrition 145, 199
potato 92, 189, 199
refined 200
roles 189–90
‘speciality’ 83, 192
tapioca 64
texturisers 63, 194
Stein, Rick 22
stevia 113–17, 137
Stiftung Warentest 152
stroke 119, 122, 132
Subtilisin 207
Sucralose 109
sucrose 58, 91, 107, 109, 110, 117, 160, 178
sugar 13
dismissal of critics 101–5
free sugars 103
invert 160
labelling 105
and obesity 91, 103, 104
promotion 99–100
public health enemy number one 103, 105
reduction of 194
refined 58
role in foods 106
in soft drinks 105
spurious positive association with health 100–101
and tooth decay 102, 103
‘unsweetening’ the diet 118
see also fructose; glucose; high fructose corn syrup; lactose; sucrose; xylose
Sugar Bureau (later Sugar Nutrition UK) 102
sulfites 219–20
sulphur 167
supercritical fluid-extraction method 65
supermarket chains
sharing the same manufacturers 39, 42
suppliers 42
SuperStab™ 83
Supremia 175–6
surimi 156–7, 178
Suskind, Patrick: Perfume 149
sweeteners 3, 4, 11, 37, 59, 94, 105, 107, 108, 112
artificial 76, 109–112, 117, 137
Swelite® 180
Symrise 137
tastes
masking products 10, 137
taste intensity 117–18
Tate & Lyle 79
Tate Gallery, London 75
tert-butylhydroquinone (TBHQ) 127, 221
Tesco 39, 42, 54, 106
texturisers 63, 81, 131, 180–81
Thank You for Smoking (film) 99
tinned food 238
titanium dioxide 161–2, 250, 251
titanium oxide 157
Tizer 159
tobacco 99, 104, 245–6
tocopherols 221
tomato paste 33–4, 79
tomato sauce 79
toxins 217, 222, 223, 244, 251
acrylamide 129
in dyes 158
propaganda 223
trade recall 51
transglutaminase 80, 174–6, 215–16
Truvia® 113, 114
Ultra Create 180–81
Unite union 50
United Nations (UN), Food and Agriculture Organization 171, 181
University of California, Davis: Food Safety Laboratory 241
University of Naples 247
US Corn Refiners Association 108
US Environmental Protection Agency 128–9
US Food and Drug Administration 108
use-by dates 70, 146, 219, 222, 226, 228, 235
Valkerase® 208
Van Dijck, Floris Claesz. 253, 254
Still Life with Cheese 253, 254, 256
vegans 68, 212
vegetables 81
fibre in 200
frozen 31, 32
and pectinase 205
prolonging shelf life 84, 250
vegetarians 62, 69
Vencat curry powder 22
Veos 171, 184
Verdad F41 233
VERON® x Tender 206
Vesta chicken curry 21–3
vitamins 145
B 69, 199–200
B9 175
C 220, 221
E 221
Volactose 83
Wacker 76–7
Waitrose 105
Wansink, Brian 156
‘warmed-over flavour’ (WOF) 227, 232
websites, company 7–8, 88, 95, 165
weight gain, and artificial sweeteners 110–112
whey protein 33, 92, 137, 266
concentrate (WPC) 255
Which? 106
Whitley, Andrew 212
Whole Foods Market 59, 110
World Health Organization 103
xanthan gum 92, 131, 179
XFresh 232
xylanase 211
xylose 115
yeast extracts 69–70, 153
Yudkin, John 101
Sweet and Dangerous (later Pure, White, and Deadly) 100, 101
Yum Yums 93
Acknowledgements
I am indebted to a number of people who have given me critical help in getting this book written. Whether that was by guiding me to information, giving me the germ of an idea, reading chapters, sharing their expertise and knowledge, or just by supplying moral support, I am deeply grateful.
Some of these people I am able to credit here: David Azoulay, Lynda Brown, Falko Burkert, Gerry Danby, Sue Lawrence, Robert Linton, Mark Nixon, Donald Reid, Garry Scott, Jim Thomas, Denise Walton, Andrew Whitley. Others I cannot name, lest this might have repercussions for their professional lives.
As always, I count myself as one of the luckiest writers in the world to have Louise Haines as my editor. I so appreciate her calm tenacity, her sound judgement, and her openness to ideas. And neither could I wish for a finer agent than Karolina Sutton, whose instincts and reactions I trust absolutely.
By the same author
The Food Our Children Eat
Shopped
Bad Food Britain
What to Eat
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