Authors: Joanna Blythman
Cargill 113, 114–15
carnosic acid 65
carnosol 65
carotene 66, 92
Carotex 135–6
carrageenan (E407) 61–2, 178, 179
carrot extract 65–6, 82, 170–71
catalase 211
Cavamax 83
cellulose 62, 179, 213, 231
Centers for Disease Control and Prevention (CDC) 151
Change4Life campaign 133–4
cheese 78, 150, 205, 225, 226, 238, 239
Chemicals of Concern (COCs) 242
chicken
amount of added water 187
imported 30–31
chilled foods
number of companies in UK 41
number of recipes in UK 24
Chilled Foods Association 44
chitosan 231
chlorine 191, 229, 230
Chobani 109
cholesterol 100, 132
chymosin 211
Citral 147
citric acid 58, 84, 91, 127
clean labelling 3–4, 60–71, 78, 202, 225
chocolate cream dessert 61–3
definition 60
dips 63
effect of 70–71
extracts 64–7
phosphate replacers 64
responses of companies to the concept 60–61
rice extract 68
starches 192
yeast extracts 69
cloudifiers 168
coatings 35, 36, 74, 75, 78, 81, 123, 130, 131, 167, 231–2, 250
Coca-Cola 101, 113
Coco Pops® 254
coeliac disease 216
collagen 181, 182, 184
colour selector 166
colouring 65–6, 67, 79, 92, 94, 105, 151–2, 154–72
added colour essential to some sales 156–7
appropriate physical process 164
caramel 160–61
categories 162–3
chemical synthesis 164
colour lost in manufactured food 155
and expected taste 155–6
fake colours 59
health effects 157–9
labelling 154, 158–9, 168
making ‘natural’ colours 164–9
in nature 154–5
‘Southampton Six’ 157–60
titanium dioxide 161–2
traditional processing 163–4
‘colouring foods’ 169–71
Comax 140
Commonwealth Games (Glasgow, 2014) 101
consistent products, achieving: food manufacturer’s shopping list 26–30
consumer recall 51
convenience food chain 28
Corbion 76
corn sugar 108
cornflour 188, 190
‘cost engineering’ 174
cream substitute 38
crème pâtissière 91–2
Crohn’s disease 162, 249
cross-contamination 51, 52, 53
‘cuisine pastes’ 36
Culinar Keep 83
curcumin 167
Cyclamate 76
cyclodextrin 83
dairy 81
‘dairy essence’ 80
Danish pastries 92
Dansensor 228
Dean & DeLuca 87
Delyte 194
Department of Health 16
dextrin 192
diabetes, type 2 107, 111, 122, 125, 245, 252
Diana 167
Dietary Guidelines for Americans 122
DKSH 75–6
Dohler 82
dough 35, 68, 69, 106
doughnuts 90
Dow AgroSciences 124–5
DSM 206–7
Dutch Still Life school 253
E numbers 56, 61, 62, 63, 64, 67, 92, 115, 160, 169, 170, 191, 219, 225, 234, 251
eatFresh-FC 230
‘eatwell plate’ 16
Eckhart, Aaron 99
Ecoprol 83
Ecropol 2002 234
edible films 231–2
eggs
allergy 52, 89
‘egg replacers’ 33
forms of 33, 38
mimicry 195–6
mixes 33
emulsifiers 67, 68, 92, 127
‘emulsion’ products 180
Enzyme Technical Association 203, 209
enzymes 68, 80, 92, 127, 133, 150, 176, 182, 191, 203–217
as catalysts 204–5
and health problems 214–16
‘improvers’ 217
industrial applications 203
and labelling 210
and meat 206–9
naturally-occurring 203, 210
as processing aids 210
and shelf life 232
sources of 211–13
erythritol 114, 116
ethanol 65
ethyl vanillin 59, 109, 147–8
European Commission 80, 170, 172, 176, 210–211, 214, 215, 216–17
Scientific Committee on Consumer Safety 248–9
European Flavouring Association 152–3
European Food Information Council (EUFIC) 203, 210, 217, 222, 223
European Food Safety Authority 110, 129, 161–2
European Food Standards Agency 158, 159
European Technical Caramel Association (EUTECA) 160–61
European Union 56, 110, 116, 162, 250
Heat-Generated Food Toxicants (Heatox) project 129
Panel on Food Additives 109
REACH 243, 244
Scientific Committee on Food 128
extracts 64–7, 69
fats 145
avoidance of 99–100
hydrogenated 93
interesterified 133
monounsaturated 121, 125
polyunsaturated 124, 125
processed 13
reduction of 194
saturated 99, 103, 119–23, 125, 131, 132–3
trans 93, 122–3, 125, 132, 133
fatty acids, mono- and diglycerides of (E471) 68, 127
feather meal 208
fermentation 15, 58, 63, 65, 79, 92, 116, 150
Festhalle Messe, Frankfurt 73
fibre 199, 200
soluble 192
starchy 179–80
fish 81, 83
added water 174
adding proteins 182
and phosphates 176
and phthalates 247
and transglutaminase 175
fish protein hydrolysate (FPH) 182
Flaverco 136–7
FlavorFacts 142–3, 147
flavour technology (or delivery) systems 35–6
flavourings
approved flavouring substances 143–4
artificial 147–8, 152, 153
bakery 92
caramel (E150) 36–7, 40, 67–8
cheap 137–8
dependency on 135–6
fish 37
flavour construction 145
From The Named Fruit (FTNF) 148–9
From The Named Source (FTNS) 148
health hazards to employees 150–51
labelling 146–7, 152
low-fat products 146
masking agents 136–7, 139
‘natural’ 1, 147–50, 152–3
Nature’s flavours 145
replacing destroyed natural tastes 59
terminology 139–40
in Truvia 114
types of 140–42
With Other Natural Flavourings (WONF) 148, 149
‘flavourists’ (food industry chemists) 138–9, 142–3, 144–5, 146
fluoropolymers 241
foam, excessive 79
Food Additives and Ingredients Association (FAIA) 219
Food and Drink Federation 12, 104
food chain 2, 28, 51
Food Facts and Fiction
(ITV
Tonight
investigation) 28–9
Food Ingredients trade show 72–85
brand names 82–3
buyers 72
companies exhibiting 75–7
cost savings 77–8
food samples 73–4
ingredients companies 81–2
locations 72–3
unwitting consumption of its products 84–5
visual displays 74–5
Food Packaging Forum 242
food photography 155
food poisoning 30, 51, 54, 223–4
food processing factories
anonymity 41, 42, 54–5
assembly-line process 45–6, 53, 70
employees 43, 45, 46–9
equipment 46, 53
executives 49–50
extreme temperatures 47
hygiene and food safety 49–54
internal audits 49–50
lack of resemblance to a kitchen 44–5, 54
location 41
noise levels 46–7
number in UK 41
production rates 50, 70
specialisms 53
vocabulary 49
food processors 28
Food Safety Authority of Ireland 29
Food Standards Agency (FSA) 52, 54, 122, 155–6, 158, 169–70, 178, 242
Hygiene and Microbiology Division 224
Fortium 233–4
free radicals 220
French National Agency for Food, Environmental and Occupational Health and Safety 246
‘fresh’ food, definitions of 218–19
fresh-like foods 236
frozen food, buying in 30
fructose 4, 59, 91, 107, 113, 115, 160
see also
high fructose corn syrup
fruit 81
fibre in 200
frozen 32–3
and fructose 107
and juice 108
and pectinase 205–6
prolonging shelf life 84, 230–31, 250
‘functional flours’ 62
gallates 127
garlic 31, 181–2
gelatine 62
gelators 132
Generally Regarded as Safe (GRAS) status 216
genetic modification (GM) 150, 152–3, 210–211, 220, 232
glazes 35, 36, 37
globin 184, 207
glucono-delta-lactone 73
glucose 37, 104, 115
glucose-fructose syrup 91, 107
glutamate 69–70
glycosides 114, 115
Good Hearted Glasgow Diet Sheet 100
government action 14