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 2: Testing.
Before chemicals can be added, they first must be approved by Food Standards Australia New Zealand (FSANZ) who regulate the use of ingredients, food safety standards, and food labelling of commercial products across Australia and New Zealand.
Prior to any approval for use of a food additive, there is significant testing to ensure they are safe when consumed by humans. If there is any doubt at all that an additive is not safe, it is not approved.
If new information becomes available, such as food contamination, or an additive is deemed to no longer be safe, these foods are issued to be recalled.
Excluding commercially produced foods, all foods naturally contain chemicals.
This includes chemicals such as MSG, which can be found in greater quantities in parmesan cheese and tomato than that used as a food additive.
It can also include types of vegetable gum like pectin, which is derived from apple and citrus fruit skins, which allows for slower flavour release in chewing gum.