Tag: Firming agents

According to the Food and Agriculture Organization (FAO), firming agents are added to food to maintain or strengthen its texture. While they serve a functional purpose in preserving canned and processed goods, understanding if a firming agent is healthy involves examining individual chemical compounds, their concentrations, and their overall impact on health.

With more than 90% of US households keeping canned goods in their pantry, many are questioning the ingredients used for food processing. A common question that arises is: **Is calcium chloride in canned tomatoes bad for you?** In short, food-grade calcium chloride is widely recognized as safe, but understanding its purpose and safety profile can help put consumer concerns to rest.