Tag: Natural additives

According to the EFSA, E141 is a colorant, and it can be used in most food products to impart a green hue. This green food additive, often labeled as copper complexes of chlorophylls, is commonly used in a wide variety of processed items to create a vibrant green color. Understanding what food contains E141 is key for discerning consumers who want to know more about the ingredients in their favorite products.

According to regulatory bodies like the FDA and EFSA, the E401 food additive, also known as sodium alginate, is considered safe for consumption. This additive is derived from brown seaweed and is used as a thickener, stabilizer, and gelling agent in a wide range of food products.

Studies show that the catechins in green tea can act as potent antioxidants, a key reason why green tea extract is added to food. This natural ingredient offers food manufacturers a multi-functional solution for enhancing shelf life, improving nutritional value, and meeting consumer demand for healthier, 'clean-label' products.

According to the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), there are several thousand food additives used worldwide, all of which are designed to serve a specific purpose in food production. This raises the question for many consumers: how many additives are there in food, and what are their functions?

Ginger has been used medicinally for centuries, and its warming properties are well-documented. For those looking to add a zesty, spicy kick to their morning ritual, figuring out exactly how much ginger should I add to a cup of coffee is the first step towards a perfect, flavorful brew.

Believe it or not, the creamy yellow-orange hue of cheddar isn't its natural color; genuine cheddar is actually off-white. The vibrant yellow color is created by adding a natural food coloring derived from the seeds of the achiote tree. This practice has a rich history tied to cheesemaking traditions and consumer expectations.

Over 400 additives have been approved for use across the European Union, each designated with an E number following rigorous safety evaluations. So, why are E numbers added to food? It is not for sinister purposes, but rather for practical, functional reasons, such as improving safety, shelf life, and sensory qualities.

Over 90% of the world's gum arabic comes from the exudation of certain acacia tree species, a process that occurs naturally or through a sustainable 'tapping' method. This brings into question the classification of E414, also known as gum arabic, and whether it is a truly natural ingredient or a synthetic additive.

It may be a surprise to learn that E160a is both natural and artificial, with its source depending entirely on how it is manufactured. This food additive, known commercially as carotenes, is a yellow-to-orange coloring agent that plays a dual role in many food products.

According to the European Food Safety Authority (EFSA), the food additive annatto is identified as E160b, with further subdivisions. This natural food coloring, derived from the seeds of the achiote tree, is widely used to give a yellow to orange hue to various food products.