Complex manufacturing and industrial procedures in the food and beverages industry are delicate. Every step should be carefully managed while protecting the safety of consumers.
The same goes for all ingredients, even those that are only used in small quantities. The importance of these chemicals is important, regardless how small or infrequently you use them.
It’s important to understand the history and evolution of food additives before understanding their industrial significance.
FOOD ADHESIVES IN HISTORY
Surprisingly though, food additives weren’t a new invention. They date back to the very beginnings of human existence. People have used it from the moment they began cultivating food.
The purpose was to preserve food’s taste, appearance, nutrition, and preservation from one harvest into the next. As additives became more important than just preservation, people began adding different flavors and colors to their food.
Innovative chemicals came to prominence with the development of industrial manufacturing.
Innovations in food science and technology has led to a significant increase today in the availability and use food additives. They allow for large-scale production, which allows for a wide range products of high quality and affordable access to consumers.
OVERVIEW INDUSTRIAL FOOD PRODUCTS
A food additive can be defined as any substance that is used to produce, process, package, transport, store, or transport food.
These additives can be classified into two groups: indirect and direct. Direct additives can be defined as those that are specifically used, such a sweetener. Manufacturers will need to include these on their labels.
Indirect food additives are substances used in small amounts during transportation, storage and packaging.
Food manufacturers have to demonstrate safety to use any substance in food contact, according to the U.S. Food and Drug Administration. It is essential to pay attention to everything that falls into either of these two categories.
Consumers often find it difficult to understand the list of ingredients on food labels. Both consumers as well as businesses need to learn about the safety and permissibility for food additives.
ADVANTAGES FOOD ADITIVES
Food additives, as an ingredient, are essential in industrial manufacturing of the food and drinks (F&B). Here are some of their benefits.
The enhancement of food flavours is perhaps the most important usage of these substances. For example artificial sweeteners can be used to add flavor to carbonated juices or drinks.
Foaming Agents give these dishes that zing and the rich foamy consistency for which they are beloved. Mineral salts are used to add texture or flavor to savory recipes.
F&B can’t function without additives. This is because they prevent perishable products from being prematurely spoilt.
There are many compounds available that can protect products from becoming rancid or oxidizing. The salt tripolyphosphatefood grade tops the list, which is particularly useful for meat and other marine products.
The potent compound is effective in preventing mold and other bacterial growth. It increases shelf life, maintains quality and ensures that products reach their intended consumers.
More consistent appearance
Food additives or preservatives may play a significant role in maintaining the product’s consistency and attractive appearance. Flour treatment ingredients improve baking quality. Anti-caking agents keep the ingredients from getting lumpy.
Glazing and gelling adds luster to foods. They also protect them. Some additives are able to increase product volumes while not altering its content.
Enhance and Maintain Nutritional Value
A few additives can help preserve the quality, appearance and shelf life of products. They can even increase and maintain their nutritional value.
Vitamins A to C, D,E, thiamine and pyridoxine are added by manufacturers. They can be found in flours, breakfast cereals biscuits, flours, iodized Salt, milk, margarine and gelatin deserts.
Vitamin C can often be listed as ascorbic, but alpha-tocopherol (an alternative name for Vitamin E) is commonly used.
The color additives are
The use of compounds such as dyes and colors for food coloring is common. Technically, they are considered additives. These substances are often used to improve color loss after processing or prolonged storage.
Natural colors such as pigments of minerals, plants, animals and other substances do not require certification. Artificial colors must be tested by the FDA for quality and safety.
CONSUMER SAFETY COUNTS THE MOST
Consumer safety is of paramount importance when it concerns the use chemical additives in the food or beverage industry.
All businesses need to do this in order to protect their reputation as well as goodwill. But they also have to meet regulatory compliance. It can lead to them being punished, even to the point of having the products removed from the shelves.
Modern consumers are far more cautious about safety and will not buy products if they have doubts.
Businesses need to be mindful of two important aspects: additive safety and transparency. It is important that all products contain the ingredients mentioned clearly on the label. You run the risk losing your credibility or even getting into legal trouble if someone raises the issue.