Authors: Joanna Blythman
grape extract 66
Great British Bake Off, The
(television series) 87
Greek yoghurt 196–7
Greggs 93–6
Grocer
magazine 104
Grow Green Industries 230
guar gum 37, 92, 179
Guardian
187
gum acacia 179
Hanssen, Maurice:
E for Additives
157
Hawkins Watts 166
Hazard Analysis and Critical Control Point (HACCP) 50–51
heart disease 119, 122, 132–3
heavy metals 137, 165
Helm AG 76
herbs 31–2
rosemary extract 64–5, 66
hexane 65, 126, 181, 202
high fructose corn syrup (HFCS) 4, 59, 107–110, 112, 113, 205, 209
homogenised fish proteins (HFP) 182
horsemeat 1–2
hot dog recipe 185
Hydro-Fi™ 83
hydrocolloids 62, 83, 131, 178–9
hydrogenation 121, 122
hydroxypropylmethylcellulose (HPMC) 131
hyperactivity 157, 158, 220
ingredients 174
and ‘clean label’ operation 3–4
listings 24, 70, 88–95
M&S 88–93
Slow Food 64
Whole Foods Market’s list 59
Ingredion 197
Innovadex (previously Chemidex) 8
Institute of Food Science and Technology 249–50
International Agency for Research on Cancer 128, 162
International Food Additives Council 57
inulin 179
invertase 205
Irn Bru 101
iron 199–200
irritable bowel syndrome 249, 251
isomalt 92
Jaffrey, Madhur 22
Jews 62, 212
Jones, Terry 104
Kalsec® 138
konjac 131, 179
L-cysteine (E910) 68–9
labelling
buzzwords 4
colours 154, 158–9, 168
and enzymes 210
flavourings 146–7, 152
and nanoparticles 250
and protein powders 183
and starch 194
sugar 105
and trans fats 122
see also
clean labelling
lactic acids 76, 81, 201, 232, 233
lactose 115, 168
Lancet, The
(medical journal) 158
lecithin 127
lentils 78
‘light processing’ 228
lipases 205, 211–12
‘liquid flavour system’ 36
LiquiGlide 239–40
locust beans 179
Long, Julia 50
low-fat spreads 131, 132, 254
Lustig, Dr Robert:
Fat Chance
103
Lustig, Dr Robert
et al
: ‘The Toxic Truth About Sugar’ 103
McDonald’s 93
malt extract 66
maltodextrin 67, 92, 168, 191
maltogenic amylase 205, 206
MAP
see
modified atmosphere mapping
margarine 131, 132, 134, 166
marinades 35, 36, 38
Marks & Spencer (M&S) 39, 52, 160
in-store bakery 86–93
masking agents 136–7, 139
Matthews, Bernard 5
Maxipro HSP 206–7
mayonnaise 200–201, 240
meat 78, 81
added proteins 182–3
added water in 64, 80, 174, 176, 179–80, 180, 187
and brine injectors 186–7
coatings 167, 231–2
content in a savoury product 94–5
defrosting of stored frozen meat 31
and enzymes 206–7
firming up 80
and hydrocolloids 179
and MAP 225, 227–8
maturing time 175–6
mechanically recovered 5
nutrition 199–200
packaging 238
and phosphates 64, 80, 176–7
PSE 171
and rosemary extracts 64–5
and soya protein 181
and starchy fibres 179
texture 173–4
texturisers 180–81
and transglutaminase 174–6
tumbled 186, 189
meat extender 181, 189
MeatCoat 231–2
Meatshure® 83
metal detection 49, 52
microencapsulation 168
Microlys® 79
micronised powders 67
microwaves 23, 44, 130
‘middle block flavours’ 69
milk protein concentrate (MPC) 255
milk protein isolate (MPI) 255
Mintel and Leatherhead Food Research: ‘Food Flavours & Flavour Enhancers: Market, Technical & Regulatory Insights’ 9
modified atmosphere packaging (MAP) 225–8
modified starch 1, 62, 63, 67, 79
monk fruit (Luo Han Guo) 116, 117
monosodium glutamate (MSG) 69–70, 153
Morrisons 42
muffins, chocolate-filled 92
Muslims 62, 212
mycotoxins 216
nanoparticles 247–51
National Academy of Sciences (US) 249
National Health Service (NHS) 131–2
Natural Food Colourings Association 163
natural foods, advantages of 15–16
Nature
journal 104
NatureSeal 84
NatureSeal FS 229
NaturFORT 233
neotame 109
NHS Choices 223
nitrates 219, 220, 224
nitrites 219, 220, 224
nitrosamines 220
non-stick cookware 241
Noon, Sir Gulam 23
nucleotides 81
nut allergies 53, 216
Nut Trace Contamination (NTC) warnings 53, 54
obesity 1, 59, 91, 103, 104, 107, 119, 245, 246, 252
‘off flavours’ 80
‘oil-dispersible technology’ 79
oils 119–34
cold pressing 126
excessive oil ‘pick-up’ 130–31
extruded expelled (EE) 127
non-hydrogenated 123
oleic acid 124–5, 126
olive 125
packaging 238–9
partially hydrogenated 13, 121, 122
polyunsaturated 120–21, 123, 124, 131
RBD (refined, bleached and deodorised) 126–7, 133
vegetable 37, 90, 121–2, 124, 127, 145, 167, 204, 231
Olympic Games (London, 2012) 101
Omega-3s 177
Omega-9s 124–5
Omya 76
Orwell, George:
The Road to Wigan Pier
12
overweight people 12–13
oxidised monomeric triglycerides 125
packaging 22, 23, 24, 33, 55, 58, 76, 80, 114, 176, 237–52, 255
basic 241–2
effects on health 251–2
excess 237–8
inevitability of 242
language on 58
materials 238–42
modified atmosphere (MAP) 225–8
nanoparticles 247–51
and ‘off flavours’ 80
range of 239–41
role of 237
toxic chemicals in 242–7, 251
pale soft exudative (PSE) 171
Paracelsus 244, 245, 251
Parkinson’s disease 124
peanut allergy 49, 52, 53, 89
pectin 91, 92, 179
pectin methylesterase 205
pectinase 205, 206
PepsiCo 105
permeate 255
phenolic diterpenes 65
phosphate replacers 64
phosphates 64, 176–8, 191
phthalates 246–7, 248
phytases 207
polydimethylsiloxane 127
polymerisation 123
polymers 123–4
polyols (sugar alcohols) 114, 115–16
potassium chloride 80, 137
potassium sorbate 67
potato gnocci 35
potato protein isolate 74
potatoes, pre-sliced 31
‘premiumisation’ 59
preservatives 59, 63, 64, 67, 91, 92, 94, 218–36
press offices 6, 88–9
primary food producers 2
Probind® 80
‘processing aids’ 3, 127, 174, 176, 178, 210
product recall 51–2
‘production faults’ 54
propionates 220
propylene glycol (antifreeze) 67, 127, 167
proteases 206, 207, 208, 216
proteins 145
collagen 181, 182
functional 182–6
gelatine 181–2
plasma 184
soya 137, 181
Pulpiz™ 79
R2 Group 78–9
ready meals
appearance and taste of 23
best sellers 23
homogenous 39
production system 39–40
share of UK’s retail food market 24
Vesta as the pioneering brand 23
Real Bread Campaign 91
rebaudioside A (reb A) 114
Reitman, Jason 99
Renaud, Dr Serge 120
rice extract 68
Rijksmuseum, Amsterdam 253
Ritter Sport 152
Roha colour company 165
rosemary extracts 64–5, 66
Rosenthal, David 108
rubs 35, 36
saccharin 109
safflower extract 66
Sainsbury’s 39, 42, 52, 106
salad leaves 228–9
salt 13, 80–81, 146, 194
Scelta Mushrooms® 81
seafood, and phosphates 177–8
Semperfresh 231
Sensient 166
shelf life extension products 10, 73, 83, 206, 218–36
Shewfelt, Dr Robert L. 236
Silfoam® 79
slaughterhouse men 48–9
smells
in food processing factory 47
in-store bakeries 86, 87
masked by flavourings 137
of processed foods 24–5, 36
of ready-to-use herbs 32
sodium alginate 92
sodium benzoate 157, 220
solvents 150, 165
sorbitol 178
‘Southampton Six’ 157–60
Southampton University 157
soy lecithin 68
soya allergy 49, 89, 216
soya proteins 137, 181
‘spent vanilla seeds’ 92
spices 22, 25, 35, 36