What is a food additive? This presentation defines a food additive as any substance the intended use of, which may reasonably be expected to, directly or indirectly, becoming a component or otherwise affecting the characteristics of food. This excludes pesticides, color additives, prior sanctioned substances, and substances that are generally recognized as safe (GRAS).
Dr. Clemens discusses addresses why we use food additives and food preservatives. Food additives preserve nutritional quality of food, provide necessary ingredients for those with special diet needs, enhance the stability of food, and aid in the manufacturing, processing, preparation, treatment, packaging, etc. of food. He also gave some examples of what our foods would look like if we did not have food additives. One example he gave was strawberry ice cream. Most would expect the ice cream to be pink, so a food color is added. Food additives are also added to make the consistency for ice cream. Another interesting point he discussed was food sustainability. Food additives allow for longer shelf life, which can help to reduce waste. Food preservatives are substances added to foods to inhibit microbial growth. 3 fundamental functions of food preservatives include: promoting food safety, providing greater food choices, and promoting food convenience. The 2 types of food preservatives are direct and indirect. Direct food additives are added during processing and provide nutrients, keep the product fresh, and make the food more appealing. Indirect food additives can be found during or after the food has been processed.
Amy Miller discussed consumers and she starts with recognizing some of the latest trends when it comes to consumers shopping for food. Consumers are reporting that additives have a strong influence on what they purchase. 25% of consumers are seeking products with ingredients they recognize or with the shortest list of ingredients. Consumers are also shopping for foods without preservatives, high fructose corn syrup, and chemical additives. I thought it was interesting because less preservatives could increase food waste and decrease shelf life as mentioned by Dr. Clemens. 59% (6 out of 10) of consumers believe that that fewer ingriedents mean it’s healthier which is not always the case.
Nutritionists or any experts in food have an opportunity to educate consumers and clear up any misconceptions that people have about food and what’s in it. There is some fear and uncertainty about ingredients and the proper advice and education will allow consumers to make more informed decisions when shopping. The food industry has responded by decreasing artificial additives, sweeteners, MSG, trans fat, etc. Overall, I think the trends of eating healthier will continue to grow, but there’s still a gap in understanding what is “good” and what is “bad”. As mentioned in this presentation, ingredients that are clean and natural do not always equate to safe or healthful.