In response to some feedback and confusion around Food Additives, RNH is pleased to present a 5-part series explaining just what food additives are, what they do, and the potential health issues they may present.
Today we’re exploring part 1: What are food additives, and what do they do?
If you have ever looked at the back of a food package, such as bread or milk, you may see a nutritional panel, and an ingredients list.
The ingredients list represents what is in the food, such as wheat flour in bread, water and sugar in soft drink.
You may have also seen other words, such as preservatives, food acids, and sometimes there are numbers which are displayed alongside them.
These are known as food additives, but what do they do and why are they there?
Additives in food are chemicals used to keep foods fresh and reduce spoiling, or to enhance colour, flavour or texture. This includes emulsifiers to keep salad dressing mixed, raising agents like baking soda to increase volume, flavour-enhancers like sea salt for taste, and preservatives like sugar to improve shelf life.
Often, these additives are derived from foods, such as sugar from cane or corn.
Please visit our website or Facebook page again next Friday for part 2.