Food additives have been used throughout history to preserve, flavour and improve the appearance of foods. Examples of traditional additives include salt, potassium nitrate (saltpetre), spices, raising agents, sweeteners and colourings. Today, additives are widely used as a means of meeting consumer expectations for safe, convenient foods that are reasonably priced. The extensive safety assessment of functional additives in Europe applies to artificial and natural ingredients and approved additives are identified by E numbers. Despite this being a mark of approval, the term ‘E number’ has become associated with negative health effects, including asthma and allergies. Colourings are particularly associated with adverse reactions. In the 1980s, parents were warned about the possible effects of tartrazine in beverages; and in 2007, research at Southampton University identified six colours that increased hyperactive behaviour in children. This led to the search for alternative, and natural, colours for use in foods, particularly children’s confectionery products and processed foods. However, the change from artificial to natural colourings may affect the visual appearance and, therefore, consumer acceptability of the product; and considerable research has been undertaken to prevent quality loss. This is reflected in recent patent applications.

Collectively known as hydrocolloids, each gelling, thickening and stabilising agent will be given its own specific presentation. Industry experts will go into detail about their sources, processing, functions and applications.

Visit the web site >>>