E-Book, Englisch, 487 Seiten
E-Book, Englisch, 487 Seiten
ISBN: 978-0-85709-572-5
Verlag: Elsevier Reference Monographs
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
After an exploration of what the term 'natural' means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.
With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients.
Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectorsExplores what the term 'natural' means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredientsExamines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients
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Introduction
D. Baines, Baines Food Consultancy Ltd, UK R. Seal, Food Dynamics Ltd, UK When compiling a book concerning natural food additives, ingredients and flavourings it was noted that there was no overarching definition of the word ‘natural’ when applied to food, let alone the categories discussed in the following chapters. What became apparent as the book evolved was the lack of coherence in approach regarding natural status within each ingredient segment and across geographical regions. For example, what is acceptable for milk-based ingredients in terms of accepted chemical treatments may not be allowed in natural flavour systems. What is acceptable for processed flavours in the US and the rest of the world is not tolerated within the EU. In the 1960s the words ‘natural’ and ‘food’ were rarely uttered in the same breath let alone as part of advertising or pack copy. The food industry in the developed world was all about convenience and novelty. Food products developed by US giants such as General Foods and Kraft Foods were setting the trends and influencing dietary habits across the world. Larders were filled with such products as ‘Angel Delight Desserts’ and ‘Vesta Meals’. The western world, driven by US economic growth, was becoming more affluent. Science and technology were seen as forces for good and aiding prosperity. And as those populations became more prosperous they became increasingly time poor and the attractions of technologically driven convenience food became evident. Technology was able to provide improved food safety, increased shelf life and improved organoleptic qualities. It was also able to reduce food costs through improved agricultural practises and improved manufacturing techniques. The popular view of science as a force for good was subverted during the early 1960s with the birth of the environmental movement in the US. Its focus was anti-chemical and anti-pesticide, and it grew from the discovery that widely used synthetic pesticides such as DDT poisoned both wildlife and the environment and were also endangering human health (Carson 1962). DDT was subsequently banned worldwide. A consequence of this was the desire to buy food produce that was not treated with chemical fertilisers and pesticides and also a desire to reconnect with traditional foods and agricultural practises. In the mid to late 1960s, health food stores emerged with their emphasis on ‘natural’ i.e. basic foodstuffs untreated with pesticides. Although their growth was limited in terms of retailer power it began to influence public perception and began to set the agenda which is still current today The first tilt at synthetic chemicals used in food was against artificial colourings. In 1959 Lockey published a paper linking the ingestion of tartrazine with the onset of urticaria (Lockey 1959). This was followed by many further studies that are still continuing which indicate that tartrazine demonstrates pseudoallergenic properties, such as increased asthma attacks, hives and even hyperactivity (McCann et al. 2007). As a result of the publicity, all azo dyes were treated with suspicion and have since received trenchant negative publicity. It also meant that all ingredients added to foods became the target of negative publicity. Another campaign surrounded the removal of monosodium glutamate (MSG) from foods. This resulted from the discovery of ‘Chinese restaurant’ syndrome (CRS), a combination of symptoms including nausea and dizziness, initially identified in the US by people consuming Chinese food in Chinese restaurants. This was circumstantially attributed to ingestion of MSG (Schaumberg et al. 1969). However, extensive studies in human volunteers failed to demonstrate that MSG was the causal agent in provoking CRS symptoms. Properly conducted and controlled double-blind crossover studies failed to establish a relationship between CRS and MSG, even in individuals claiming to suffer from the syndrome. The Joint FAO/WHO Committee on Food Additives (JECFA) concluded that: ‘Controlled double-blind crossover trials have failed to demonstrate an unequivocal relationship between CRS and the consumption of MSG’ ( JECFA 1988). JECFA assigned a group acceptable daily intake (ADI) for all glutamate salts of ‘not specified‘, indicating that glutamate salts do not represent a hazard to health. The Scientific Committee on Food of the EU reached an equivalent conclusion to JECFA, establishing a ‘group ADI not specified’ for L-glutamic acid and its salts (SCF 1991). However, the food industry tends to react rather than be proactive, so no matter how thorough the research or how rigorous the science, the media in the 1970s were quick to fuel the anti-chemical zeitgeist and the perception grew that processed food manufacturers were a malevolent entity rather than providers of safe, nutritious food. As far as MSG was concerned, this situation continues to this day as retailers specify the removal of MSG from foods even in the face of more recent research that has established that MSG is a fundamental taste sense of human beings (Chaudhari et al. 2000) and is as essential to the palatability of savoury foods as sugars are to sweet products. The situation by the beginning of the 1980s is best summed up by the following passage from the European Food Information Council (EUFIC) websitewww.eufic.org/article/en/page/FTARCHIVE/artid/food-additives/ ‘The catalystfor the negativefocus on additives was a change in labelling requirements in the 1980s, which required the declaration of each individual additive in the ingredient list of most pre-packed foods. Until that time, additives were declared using general groupings that reflected their functions in the food, for example, preservatives, antioxidants and colours. These new labelling regulations brought in some lengthy lists of chemical names and a new E-numbering system, which was intended to make it easier for consumers to identify additives, and simply meant that they had been passed as safe for use in the European Community. Consumer interest was fuelled by many emotive articles in the tabloid press on the “harmful” effects of all “chemical” additives, which were blamed for a wide variety of ill effects, ranging from hyperactivity to chronic disease. However, a very positive outcome of this “anti-additive campaign” was that food manufacturers scrutinised their use of additives, with a view to eliminating or minimising their use. A parallel development was the growth in chill foods and in the wider use of refrigeration and freezing techniques as alternative methods offood preservation.‘ The above statement itself contains a few points of contention namely (1) is the reduction or elimination of food additives positive or does it expose the consumer to potential risks and (2) chilled foods are energy intensive and their long term sustainability is not guaranteed (see Chapter 10). However the commercial reality was that by the late 1980s the food additives, ingredients and flavourings industry was increasingly being pressurised to find natural alternatives to E number compounds. Recognising a marketing opportunity, the retail industry sought the removal of E numbers in order to make the products more ‘natural’ and invented the term ‘clean label‘. This trend has continued unabated. However it became increasingly obvious that it was impossible to remove additives and ingredients attracting the E number classification in many food products because of the negative impact it would have on quality, flavour and food safety. The food ingredient industry responded by creating a raft of ingredients that aped as far as possible the properties of their E number counterparts but did not attract an E number and could be labelled as natural. This work has been ongoing for over a quarter of a century (Seal 1985). The contents of this book reflect the current status and progress made by ingredient manufacturers and their triumphs and pitfalls – this work is ongoing. It also highlights the confusion which continues to exist in coming to terms with the concept of ‘natural‘. References
Carson, R. Silent Spring. London: Penguin Modern Classics; 1962. Chaudhari, N., Landin, A.M., Roper, S.D.A. Metabotropic glutamate receptor variant functions as a taste receptor. Nature Neuroscience. 2000; 3:113–119. JECFA, L-Glutamic acid and its ammonium, calcium, monosodium and potassium salts. Toxicological Evaluation of Certain Food Additives and Contaminants. Cambridge University Press, New York. 1988:97–161. Lockey, S.D. Allergic reactions due to F D and C Yellow No. 5 tartrazine, an aniline dye used as a coloring and identifying agent in various steroids. Annals of Allergy. 1959; 17:19–21. Mccann, D., Barrett, A., Cooper, A., Crumpler, D., Dalen, L., et al. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised,...
