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Navigating the grocery aisle is overwhelming, especially when trying to make sense of food labels. Nutrition claims like “sugar-free” or “reduced fat” are hard enough to parse, even when ...
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives, such as vinegar ( pickling ), salt ( salting ), smoke ( smoking ) and sugar ( crystallization ), have been used for centuries to preserve food .
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms. Stabilizers Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions. Sweeteners Sweeteners are
The US FDA considers the term "evaporated cane juice" to be misleading because the term incorrectly suggests that it is a juice, when it is sugar syrup. Instead, the US FDA recommends using "sugar cane syrup" or "dried cane syrup" on food labels. [2] [3] Falernum – a syrup liqueur from the Caribbean, best known for its use in tropical drinks
The US Food and Drug Administration has finalized new standards that foods must meet before they can be labeled as “healthy.”. Requirements now include limits on saturated fat, sodium and ...
Food contact material pictogram (left) on a plastic food container in Hong Kong. Food contact materials or food contacting substances (FCS) [1] [2] are materials that are intended to be in contact with food. These can be things that are quite obvious like a glass or a can for soft drinks as well as machinery in a food factory or a coffee machine.
Each year, people throw away thousands of dollars worth of food. Most consumers use expiration dates as an indicator of food safety, but they aren't always what they seem.
Corrosive substances – Substances which: cause full thickness destruction of intact skin tissue on exposure time of less than 4 hours; or exhibit a corrosion rate of more than 6.25 mm per year on either steel or aluminium surfaces at 55 °C