Tag: Ingredient

With a 2024 study finding that Red 40 can cause DNA damage in lab animals, consumer awareness about this common food dye has increased. In the USA, red 40, or Allura Red AC, is a synthetic color additive derived primarily from petroleum products.

According to the U.S. Food and Drug Administration (FDA), a specific form of sodium polyacrylate may be safely used in food under controlled conditions. This superabsorbent polymer, widely known for its ability to absorb hundreds of times its mass in water, also has specific food-grade applications. It is used as a thickener and stabilizer in various products, but it is crucial to differentiate between industrial-grade and food-grade versions.

Sucralose concentrations in soft drinks can range from 2 to 127 mg/L, a testament to the wide variation between products and brands. Understanding precisely how much sucralose is in a drink is crucial for managing your dietary intake of this popular artificial sweetener.

According to WebMD, one tablespoon of unseasoned rice vinegar contains zero calories, making it a popular low-calorie flavor enhancer. However, this is not true for all varieties, and the number of calories can change dramatically based on the type of rice vinegar you choose.

According to regulatory bodies like the Food Standards Agency, a food is officially classified as composite if it contains both processed products of animal origin and plant products. This seemingly simple classification has significant implications for everything from international trade to food safety, dictating specific import and export requirements.

According to the Food and Drug Administration (FDA), BHT, or butylated hydroxytoluene, has been recognized as safe for use in food since 1959. However, the role of this common food additive is often misunderstood; BHT functions primarily as a synthetic antioxidant, not a flavor enhancer.

Tahini is a creamy paste made from ground sesame seeds, a fact that surprises many people who mistakenly associate its nutty flavor with peanuts. While both are popular spreads, understanding the distinct origin of tahini is crucial for both culinary purposes and managing food allergies.

Introduced in the 1970s, high fructose corn syrup (HFCS) quickly became a dominant sweetener in the American food supply. The purpose of high fructose corn syrup is to provide a cost-effective, liquid sweetener with a stable shelf life and unique functional benefits for food and beverage manufacturers.

According to the USDA, a cup of fresh lemon juice is officially counted as a serving from the Fruit Group, directly addressing the question: is lemon juice a food? While its intense flavor means it is rarely consumed alone, its vital role in cooking and beverages confirms its status.

According to the California Department of Agriculture, American cilantro crop production nearly doubled from 1999 to 2019, reflecting its growing popularity. This surge has led many people to wonder what is coriander called in the US, a question with a nuanced answer involving the same plant.