Authors: Joanna Blythman
Kalsec: http://www.kalsec.com/files/misc/Kalsec-Flavor-Brochure.pdf
‘As one flavour chemist summarises’: Chris Williams, chief flavorist, WILD Flavors;
Food Product Design
, Vol. 20, No. 3, March 2010
Comax flavour solutions: http://www.comaxflavors.com/flavorlab
Examples of flavourings available: R2 Ingredients Food Ingredients brochure, Carotex flavours brochure, Comex Flavour Lab http://www.comaxflavors.com/flavorlab, Flavex http://www.flavex.co.uk/bakery, Gold Coast Flavours listing http://www.goldcoastinc.com/flavors/, Kalsec
Grill flavours: Red Arrow grill flavours, http://www.uniqueingredients.com/ra_grills.html
Tartiflette flavouring: Innovadex 410084 Saveur: http://www.innovadex.fr/Food/Detail/5513/201985/TARTIFLETTE-REF-410084
FlavorFacts: http://www.flavorfacts.org/glossary-of-terms/
2,500 approved flavouring substances: http://europa.eu/rapid/press-release_IP-12-1045_en.htm
EU approved flavouring substances list: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:267:0001:0161:EN:PDF
50 chemicals in milkshake:
Daily Mirror
, 25 April 2006; 59 ingredients in strawberry milk shake, http://www.mirror.co.uk/news/uk-news/59-ingredients-in-strawberry-milkshake-622350#ixzz2roBF3rS4
Tastant: Medilexicon http://www.medilexicon.com/medicaldictionary.php?t=89750
‘We can get compounds.’: Luis Jimenez-Maroto, Sensory Coordinator, Wisconsin Center for Dairy Research,
Food Product Design
, Vol. 21, No. 11, November 2011
Dimethyl sulfide etc.:
ibid
10,000 flavours in nature: European Flavour Association, ‘Discover the world of flavours’, http://www.effa.eu/en/flavours/discover-the-world-of-flavours
Flavour notes of berry, citrus and even jasmine:
Food Product Design
, Vol. 21, No. 5, March 2011
Chemicals in chocolate: Counet C.; Callemien, D.; Ouwerx C.; Collin S. (2002), ‘Use of Gas Chromatography−Olfactometry To Identify Key Odorant Compounds in Dark Chocolate’,
Journal of Agricultural and Food Chemistry
, Vol. 50
‘Withstand whatever process it faces’: Steve Wolf, director of flavor applications, Robertet Flavors,
Food Product Design
, Vol. 21, No. 5, March 2011
Difference between natural and artificial: http://www.flavorfacts.org/faqs/
Ethyl vanillin:
ibid
;
Technology Review
17th June 2013 Green Chemists synthesise vanillin from sawdust http://www.technologyreview.com/view/516116/green-chemists-synthesise-vanillin-from-sawdust/
FTNF, FTNS, WONF: http://www.flavorfacts.org/faqs/
‘Mature cheese flavourings and enzymes’:
Food Product Design
, 1 February 2004, http://www.foodproductdesign.com/articles/2004/02/food-product-design-ingredient-insight-february.aspx
Solvents: processes permitted: Regulation (EC) No 1334/2008, http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2008:354:0034:0050:en:PDF; Council Directive (88/344/EEC), http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CONSLEG:1988L0344:19971223:EN:PDF
CDC and flavouring-related lung disease: http://www.cdc.gov/niosh/topics/flavorings/exposure.html
CDC NIOSH alert, Preventing lung disease in workers, http://www.cdc.gov/niosh/docs/2004-110/pdfs/2004-110.pdf
Ritter v Stiftung Warentest: http://www.reuters.com/article/2014/01/13/odd-germany-chocolate-idUSL6N0KN30920140113; http://www.confectionerynews.com/Regulation-Safety/Ritter-Sport-wins-natural-flavor-German-court-battle
EFFA and flavour preparations: http://www.effa.eu/en/flavours/discover-the-world-of-flavours
Misleading us on flavours: REGULATION (EC) No 1334/2008, section 7, http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2008:354:0034:0050:en:PDF
Chapter 9
‘The FSA explains how this sleight of hand works’:
Guidelines on approaches to the replacement of Tartrazine, Allura Red, Ponceau 4R, Quinoline Yellow, Sunset Yellow and Carmoisine in food and beverages
, available at: http://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/guidelinessotonsixcolours.pdf
Professor Brian Wansink: ‘The Influence of Assortment Structure on Perceived Variety and Consumption Quantities’,
Science Daily
, 1 May 2004, http://www.sciencedaily.com/releases/2004/05/040511040654.html
‘Colourings in surimi: Natural calcium carbonate: a multifunctional ingredient in surimi seafood’, Omya product brochure
The ‘Southampton Six’:
Lancet
, http://www.ncbi.nlm.nih.gov/pubmed/17825405
EFSA evaluates Southampton study, http://www.efsa.europa.eu/en/press/news/ans080314.htm; BBC News, 25 May 2004, http://news.bbc.co.uk/1/hi/health/3742423.stm
FSA response to Southampton Six study: University of Southampton news release, 14 March 2008, http://www.southampton.ac.uk/mediacentre/news/2008/apr/08_65.shtml
‘As one flavour company executive put it’: Roee Nir, Global Commercial Manager of Lycored, quoted in
Food Processing
, May 2013
Asda cherryade and Tizer:
Guidelines on approaches to the replacement of Tartrazine, Allura Red, Ponceau 4R, Quinoline Yellow, Sunset Yellow and Carmoisine in food and beverages
, available at: http://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/guidelinessotonsixcolours.pdf
Tandoori paste:
ibid
‘By 2011, global sales of ‘natural’ colours were outstripping artificial ones’:
Food Processing
, May 2013
‘M&S … boasts that 99% of its food is free from artificial colours: https://plana.marksandspencer.com/media/pdf/we_are_doing/health/health_progress.pdf
EUTECA: http://www.euteca.org/html/caramel.html
Formulation of caramel colourings: JEKFA: Caramel colourings, http://www.fao.org/ag/agn/jecfa-additives/specs/monograph11/additive-102-m11.pdf
Establishing safety of caramel colouring: Overview of caramel colours; Kamuf, Nixon, Parker, Barnum, Williamson, http://www.ddwcolor.com/Caramel-Overview.pdf
‘In the USA, cola brands have reformulated their drinks’: Coke, Pepsi to change caramel coloring recipes, Fox News, 9 March 2012, http://www.foxnews.com/health/2012/03/09/coke-pepsi-to-change-caramel-coloring-recipes/
‘Described by one colour company executive as “very cheap and very white”: Lionel Schmitt, Vice President of Commercial Development, Chr Hansen Food Navigator, 19 September 2009, http://www.foodnavigator.com/Financial-Industry/Chr-Hansen-makes-natural-white-for-confectionery
‘Beneo … was heavily promoting its alternative to titanium dioxide’: ‘Ditch possibly carcinogenic white color’,
Confectionery News
, 21 January 2013, http://www.confectionerynews.com/Ingredients/Ditch-possibly-carcinogenic-white-color-for-clean-label-rice-starch-says-Beneo
‘There is no legal distinction in the European Union between synthetic colours and natural ones’:
Guidelines on approaches to the replacement of Tartrazine, Allura Red, Ponceau 4R, Quinoline Yellow, Sunset Yellow and Carmoisine in food and beverages
, available at: http://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/guidelinessotonsixcolours.pdf
‘There is no clear definition of what constitutes a natural food colourant’: Hawkins Watts;
Natural colour
, http://www.hawkinswatts.com/prod_cols_nat.htm
NatCol definition of natural: NATCOL Position on the Term ‘Natural Colour’ and the Categorisation of Food Colours, http://www.natcol.org/sites/default/files/Updated%20NATCOL%20Position%20Paper%20on%20Natural%20Colours%20Final.pdf
Process for making paprika extract: EU Regulation No. 231/2012, 9 March 2012, laying down specifications for food additives, http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:083:FULL:EN:PDF
‘The websites and marketing materials of colouring companies are a riot of throbbing, glowing colorants’: EP Colour Dr Anthocyanins
‘As the Roha colour company warns’: Roha; Color Q&As, http://www.roha.com/faqs.html
Sensient: Colour book, http://www.sensient-fce.com/fileadmin/pdf/SFC-01013_Colour_Book_PDF_RL02.pdf
Hawkins Watts: Pantone colour chart, http://www.hawkinswatts.com/toolbox-pantonechart.htm; Colour selector; http://www.hawkinswatts.com/prod_cols.htm#
Diana, Colour Impact Configurator: http://www.diana-food.com/colourimpact/colourimpact_colour.html
Forms of colourings available: Univar colours, http://www.univarcolour.com/colours_food.php
Aluminium lakes: FAO aluminium lakes of colouring matters, http://www.fao.org/ag/agn/jecfa-additives/specs/monograph3/additive-013.pdf
Coloured coatings: Viskase, https://www.yumpu.com/en/document/view/4369432/viscoat-color-master-tds-website-public-viskase
Pearlescent colours: Candurin, http://www.innovadex.com/documents/1128282.pdf?bs=4370&b=196682&st=1&sl=27207194&crit=a2V5d29yZDpbY29sb3Vyc10%3d&k=colours|color|colors|colour
Clouding agents:
The Soft Drinks Companion
, Maurice Shachman
‘There is a difficult legislative boundary between a food colour additive and a colouring food’:
Guidelines on approaches to the replacement of Tartrazine, Allura Red, Ponceau 4R, Quinoline Yellow, Sunset Yellow and Carmoisine in food and beverages
, available at: http://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/guidelinessotonsixcolours.pdf
Definition of ‘colouring food’: EU guidance on the notes on the classification of food extracts with colouring properties, http://ec.europa.eu/food/food/fAEF/additives/docs/guidance_en.pdf
Blood as a colouring food: http://www.vepro.biz/en/colourant-54.htm
PSE meat: FAO Guidelines for Humane Handling, Transport and Slaughter, Chapter 2, http://www.fao.org/docrep/003/x6909e/x6909e04.htm
Chapter 10
‘Transglutaminase, an enzyme … is now widespread in meat processing’: BDF, Leading food solutions brochure, Probind TX
‘Transglutaminase … transforms worthless cuts of meat or fish’:
ibid
Meat glue: Ajinomoto Activa, http://www.amazon.com/Ajinomoto-Activa-Transglutaminase-Meat-2-2-Pound/dp/B003EX2ECM; http://www.amazon.com/Ajinomoto-Activa-Transglutaminase-Meat-2-2-Pound/dp/B003EX2ECM
Salami Dry Express B9: FI Daily 2013, page 46
Transglutaminase EU regulatory position:
ibid
Soapy taste of phosphates: Nassau Foods, Technical information sheet: Phosphates in meat products, http://www.nassaufoods.com/index.php?content=linksresources
Phosphates: Prayon, Phosphates for meat and poultry products brochure
Phosphate dipping of fish fillets:
ibid
FSA scallop testing: November 2002, http://food.gov.uk/multimedia/pdfs/30scampi.pdf
Carrageenan: PT Algalindo Perdana brochure
‘tightly bind added water in processed meat products’: Fiber-Star,
The Citri-Fi Users Guide
‘One company with a buoyant business in the field’: InterFiber, Unicell fibers improve your meat products
Swelite®: Cosucra, Texture improvement of restructured frozen poultry products: Swelite® Technical Paper
Ultra Create: National Starch Food Innovation product brochure
‘Soya protein is another useful ‘meat extender’ for manufacturers’: FAO technology of production of edible flours and protein products from soya beans, 7-5-1 Meat extenders, http://www.fao.org/docrep/t0532e/t0532e08.htm
Collagen: ‘BHJ How do functional proteins work?’ http://www.bhj.com/News/Newsarchive/2013/News/How%20proteins%20work.aspx
‘Canned, pasteurised and stored at room temperature’: http://www.bhj.co.uk/Functional-Proteins/Functional-Protiens-Stock/Info-Material.aspx
‘As one supplier of chemicals to food manufacturers’: Brenntag, Shared Values – Shared Success: Proteins brochure
FPH and HFP: Application of additives in chilled and frozen white fish fillets, Magnea Gudrun Karlsdottir, September 2009, http://skemman.is/stream/get/1946/4131/11834/1/Master_thesis_final2_Magnea.pdf
‘In the words of one company, “beef up their sales”: BHJ Scanpro flyer, http://issuu.com/bhjdk/docs/beef_protein_flyer?e=2315981/3478979
‘A manufacturer pays £1.85 a kilo’:
ibid
‘As one protein company puts it’: Proliant Meat Ingredients, Functional proteins, http://www.proliantmeatingredients.com/products.aspx?catid=117&rootid=117&countryid=125
Veos plasma proteins: http://www.vepro.biz/en/plasma-12.htm