Technological Developments (Advantages for manufacturers (Disguises…
Disadvantages for manufacturers
Long-term effects of additives on the body is unknown
Some people may have allergies to additives
Disguises inferior ingredients
Prevents food spoilage and improves shelf life
Restores original characteristics of food after processing
Can be used in a wide range of food products
Maintains product consistency in production
Improves specific characteristics
Allows product range
Produces expected qualities in foods
Additives may be natural, nature identical (synthetic) or artificial.
Additives are added to foods during manufacturing or processing to
improve their quality.
They are given a number and also an 'E' if they have been accepted as safe for use in the European Union.
They have to be checked for safety before they can be used in any foods.
Can be found in a whole range of foods such as onions, garlics, leeks, soya products, berries and wholegrain cereal
Help to maintain a healthy digestive system and strengthen the immune system
Contain naturally-occurring live bacteria known as 'friendly' bacteria
Plant sterols and stanols
Are found in fruits, vegetables, vegetable oils, grains, nuts and seeds
Help to reduce the absorption of cholesterol from the gut
Contain a carbohydrate which cannot be broken down by the digestive system
Help feed the good bacteria and improve the health of the digestive system
Occur naturally in some foods
Use of additives
Prevent the growth of micro-organisms
Extend shelf life of food
Improve the colours already in foods
Replace colour lost during heat treatment
Prevents some fruits from going brown
Helps to prevent fat becoming rancid
Advantages of fortification include that it increases the nutrient content of foods, reduces nutrient deficiency, can replace the nutrients lost during food processing and produces a product that is similar to another.
Some foods are fortified by law. Manufacturers sometimes voluntarily fortify foods such as fruit juices and breakfast cereals.