Breaking
FoodNerdy Recipes Management System
Tag

additives

Browsing
Food

E Number List: You Should Avoid These Additives

E numbers do not have a good reputation. Rightly so: food additives can lead to allergies and trigger diseases. But which E numbers should you really avoid?

They are found in many foods and give themselves inconspicuous names: additives with E numbers, many of which are suspected of being unhealthy. Utopia gives you an overview as a list.

What does the E stand for?

“E number” is actually just another name for food additives that are approved in the EU – the “E” in “E number” stands for Europe. Interesting: Up until 1993, only 265 E numbers were permitted in Germany. The harmonization of laws in the EU has meant that over 300 different E numbers can now be used.

There are many different additives with different functions:

Antioxidants: prevent fats from going rancid and ensure a longer shelf life
Emulsifiers: combine substances that are not miscible with each other, such as oil and water
Dyes: make food a bit more colorful and bright
Thickeners: ensure a nice consistency, for example with pudding or ice cream
Flavor enhancers: spice up the taste
Preservatives: inhibit microorganisms and ensure a longer shelf life
Sugar substitutes: used as a sugar substitute

E-numbers: useful, but also suspicious…

E numbers are therefore added in order to make foods last longer, to improve consistency, to simplify technological processes or to increase the enjoyment value.

But food additives not only have good properties: Many are suspected of triggering allergies and promoting diseases such as asthma, neurodermatitis, Alzheimer’s or even cancer.

In recent years, customers have become more critical. And the food manufacturers have actually reacted: in supermarkets there is hardly an E number left on the packaging.

How can that be? Because the manufacturers now like to use the name of the additive instead of E numbers: “Citric acid” sounds much more harmless than “E330”.

Therefore, a list of ingredients on which no E-numbers can be seen does not mean that the content is actually free of additives. A critical look at the list of ingredients is always worthwhile.

In the case of packaged foods, you still have the opportunity to check the ingredients on the packaging. It’s a bit more complicated at the bakery or at the kebab shop during the lunch break – who really asks the seller what’s in it (and asks if the answer is “Only healthy things!”).

But you should do it with the questions. Because since December 2014, bakers, butchers, snack bars, restaurants and ice cream parlors have had to have written information about the ingredients at hand. In addition, a label next to the goods must indicate whether additives have been used.

E number list: You should avoid these additives

Incidentally, not all E numbers are bad: about half of the food additives are considered harmless. Around 40 E numbers are even approved for organic food.

E102 – Tartrazine
The E number E102 is found in mustard, custard powder, processed cheese, as well as drinks and sweets. Tartrazine is an artificial yellow dye with a high allergy potential, especially in people who are sensitive to aspirin or benzoic acid. E102 is also of concern for people with asthma or neurodermatitis.

Tartrazine has been linked to health effects such as difficulty breathing, skin rashes or blurred vision, and can affect children’s activity and alertness. The dye E102 is banned in Norway. In Germany and Austria, the ban was lifted as part of a harmonization of EU laws. The consumer centers advise against the consumption of larger quantities.

E104 – Quinoline Yellow
Jelly, effervescent powder, chewing gum, smoked fish and fruit wines – the E number E104 is only permitted for such foods, and only in small quantities. The yellow dye quinoline yellow is suspected of causing cancer and is banned in the US, Japan and Norway. E104 can cause allergies and affect children’s activity and attention.

E110 – Yellow Orange S
The dye E110 colors products such as wine gum, salmon substitutes or cheese yellow-orange. In animal experiments, the additive led to kidney tumors. Yellow orange S is probably a trigger for asthma and neurodermatitis and is considered an allergy-triggering agent for people who are sensitive to aspirin and benzoic acid (E210). The dye E110 can affect children’s activity and attention. The consumer centers advise against the consumption of larger quantities.

E122 – Azorubine (carmoisine)
The red dye E122 is found in ready-made products and ready-made soups, but also in drinks and sweets. Azorubine can cause allergies, especially in people who are sensitive to aspirin and benzoic acid. In addition, the red dye E122 can impair children’s attention and activity. The consumer centers advise against the consumption of larger quantities.

E123 – Amaranth
Amaranth does not mean the grains here, but the red dye E123. Amaranth is only allowed for spirits, aperitif wines and caviar. It is even banned in the USA because it is suspected of causing cancer. In animal experiments, E123 caused calcium deposits in the kidneys. This dye is also of particular concern for people with an aspirin or benzoic acid allergy and could be a trigger for neurodermatitis and asthma.

E124A – Chochineal Red A
The red dye Chochineille A or E124A is what gives the salmon substitute its beautiful red colour. It is also found in chorizo ​​sausage, fruit jelly and other confectionery. E124A is considered to be allergenic and may affect children’s activity and attention. Consumer advice centers advise against consuming large quantities.

E127 – Erythrosine
The red dye is only permitted for cocktail cherries, candied cherries or fruit salads containing cherries. The E number E127 can release iodine into the body and impair thyroid function. People with thyroid disorders should not eat foods with erythrosine, so avoid cocktail cherries and candied cherries of all kinds. The dye E127 can disturb children’s attention and cause allergies.

E129 – Allura Red AC
We still know very little about this red dye: Hardly any research has been published, so the effects of E129 have not yet been conclusively assessed.

In Germany, the dye can be found in sweets, desserts and drinks. The E number E129 is banned in Denmark, Sweden, Belgium, France and Switzerland. People with aspirin or benzoic acid allergy, asthma or neurodermatitis should avoid the E number. Allura Red AC may affect children’s activity and attention.

E142 – Green S
Peppermint candies or canned peas, but also drinks, cosmetics, wool, leather and paper are colored with the green dye E142. One may ask oneself why peas have to be colored even greener. Although the body excretes the E number largely unchanged within 7 hours, E142 is banned in the US, Canada, Japan and Norway. The additive Grün S is suspected of promoting Alzheimer’s and has led to genetic damage in animal experiments.

E150C – Ammonia Caramel
Ammonia – isn’t that toxic? As “ammonia caramel” not directly. You’ve probably already eaten E150C: it’s in cola, whiskey and mustard sauces, for example, and is what gives it the brown color. Ammonia caramel is made from sugar compounds using ammonia, and genetically modified corn can be used. By-products of the E number led to cramps in animal experiments and impaired the immune system. In the USA, the dye E150C is suspected of causing cancer. Consumer centers advise against frequent consumption of the E number.

Incidentally, Coca-Cola does not have the E number: instead of E150C, Coca-Cola is made pretty brown with the dye E150D. Unfortunately, the additive ammonium sulfite caramel is not much better than ammonia caramel: In the USA, a by-product of E150D that is difficult to avoid is suspected of causing cancer: 4-methylimidazole (source: BfR). The E number may contain a toxic compound that caused blood changes and convulsions in animal studies.

E151 – Brilliant Black BN
Caviar substitute, liquorice, but also shampoos or liquid soaps are colored violet, brown or black with the dye E151. The food additive Brilliant Black BN is considered to cause allergies in people who are sensitive to aspirin and benzoic acid and should also be avoided by people with asthma or neurodermatitis. Consumer centers advise against consuming large quantities.

E154 – Brown FK
The E number E154 can damage internal organs due to deposits. Consumer centers advise against consuming large quantities. The good news: The dye Braun FK is only in smoked herring from England (Kippers) anyway, it is not approved for anything else. The food additive Braun FK should be avoided by people with aspirin and benzoic acid allergies, asthma or neurodermatitis.

E155 – Brown HT
The reddish-brown colorant E155 is primarily used to color sweets such as cakes, biscuits, ice cream and chocolate. However, consumer advice centers advise against consuming the food additive, since the E number is particularly questionable for people with neurodermatitis, asthma and an allergy to aspirin or benzoic acid.

E 171 – Titanium dioxide
Titanium iron white dye is used as a coating for chewing gum or candy. The possible risks of titanium dioxide are currently being discussed: In animal experiments, diseases of the immune system and damage to the large intestine occurred. In addition, there were cellular changes in mice, and it is unclear whether the additive might not have a carcinogenic effect.

According to the German Federal Institute for Risk Assessment, there is still a need for research into this E number, but the data so far do not indicate any health concerns. In France, however, the approval of titanium dioxide for 2020 was suspended because, according to the French health authority, no clear risk assessment is possible.

E173 – Aluminum
We know aluminum as an ingredient in deodorants. Aluminum is suspected of causing Alzheimer’s, dementia and breast cancer, which is why many consumers are looking for aluminum-free deodorants, for example. However, as a silver-grey colorant, E173 is approved for coatings on confectionery and decorations on cakes and pastries. The body partially stores aluminum. The E number E173 should be avoided by people with kidney disease. More about aluminum in the article How harmful is aluminum?

E180 – Litholrubin BK
The red food coloring E180 is only approved for cheese rind – even if it can be eaten. The additive Litholrubin BK is of particular concern for people with pseudoallergies (e.g. asthma or neurodermatitis) and people who are allergic to aspirin or benzoic acid.

E239 – Hexamethylenetetramine
The preservative hexamethylenetetramine can cause allergies. Consumer centers advise against frequent consumption. But don’t worry: the food additive E239 is only approved for the Italian cheese type Provolone anyway. The E number kills microorganisms and prevents the cheese from “puffing up”. The preservative is also used in medicines and cosmetics.

E284 – boric acid
Boric acid, also known as the food additive E284, has caused poisoning in the past – the preservative is therefore only approved for caviar. Traditionally, caviar is preserved with salt, and manufacturers add boric acid to make it last longer. The E number cannot be broken down and accumulates in the body. Frequent consumption of E284 causes diarrhea and internal organ damage – but the probability of this in everyday life is rather low.

E285 – Sodium tetraborate (borax)
The preservative E285 is a variant of boric acid and also only approved for caviar. The food additive borax cannot be broken down and accumulates in the body. With long-term intake, the E number causes diarrhea and internal organ damage.

E385 – Calcium disodium ethylene diamine tetraacetate (Calcium disodium EDTA)
Antioxidant E385 is only approved for cans, jars, margarine and frozen crustaceans and prevents discoloration of these foods. Since calcium disodium EDTA binds minerals, the E number can have a strong influence on the metabolism.

But the additive isn’t always bad: the food additive E385 is also used as a drug to treat heavy metal poisoning.

E407 – Carrageenan
Carrageenan is a thickening agent chemically derived from red algae and is often used in cream, pudding, ice cream and other dairy products. If it consists of large molecules, it is largely considered harmless. Small molecular carrageenan varieties are mostly banned because they are proven to be harmful to health. However, impurities of up to 5 percent are allowed – so you should better avoid carrageenan in food.

Various studies suggest that carrageenan is probably carcinogenic. It is also suspected of triggering intestinal diseases and allergies. The World Health Organization (WHO) does not issue an official warning, but recommends a maximum dose of 75 mg/kg body weight.

E425 – Konjac
Konjak is obtained from the so-called devil’s tongue: the root of the Asian plant is processed into flour for this purpose. Konjac is used in glass noodles and Far Eastern specialties.

The E number E425 cannot be absorbed by the body. So far harmless, but E425 increases the intestinal contents and hinders the absorption of important nutrients. In the EU, the use of E425 in jelly confectionery is already banned because the thickening agent can get stuck in the throat and has caused choking attacks in children.

E512 – Tin II chloride
Stannous Chloride is used as an antioxidant and color stabilizer. The E number E512 is only permitted in cans and jars and is used, for example, to preserve the light color of the asparagus in the jar. In high concentrations, the E number E512 has a metallic aftertaste and causes nausea and vomiting.

E999 – Quillaja extract
The E number E999 is obtained from the bark of the Quillaja tree and is only approved for drinks such as ginger ale or cider. It is a foaming agent that stabilizes the foam in the drink. Quillaja extract contains blood toxins (saponins): saponins taste bitter, form foam and are toxic when they enter the bloodstream.

E999 was only approved in Germany through the harmonization of EU laws. A daily intake of 1.75 liters of ginger ale for a body weight of 70 kilograms corresponds to the permitted daily dose.

Keep Reading
By
Food

E Number List: You Should Avoid These Additives

E numbers do not have a good reputation. Rightly so: food additives can lead to allergies and trigger diseases. But which E numbers should you really avoid?

They are found in many foods and give themselves inconspicuous names: additives with E numbers, many of which are suspected of being unhealthy.

What does the E stand for?

“E number” is actually just another name for food additives that are approved in the EU – the “E” in “E number” stands for Europe.

There are many different additives with different functions:
Antioxidants: prevent fats from going rancid and ensure a longer shelf life
Emulsifiers: combine substances that are not miscible with each other, such as oil and water
Dyes: make food a bit more colorful and bright
Thickeners: ensure a nice consistency, for example with pudding or ice cream
Flavor enhancers: spice up the taste
Preservatives: inhibit microorganisms and ensure a longer shelf life
Sugar substitutes: used as a sugar substitute
E-numbers: useful, but also suspicious…
E numbers are therefore added in order to make food last longer, to improve consistency, to simplify technological processes or to increase the enjoyment value.

But food additives not only have good properties: Many are suspected of triggering allergies and promoting diseases such as asthma, neurodermatitis, Alzheimer’s or even cancer.

In recent years, customers have become more critical. And the food manufacturers have actually reacted: in supermarkets there is hardly an E number left on the packaging.

How can that be? Because the manufacturers now like to use the name of the additive instead of E numbers: “Citric acid” sounds much more harmless than “E330”.

Therefore, a list of ingredients on which no E-numbers can be seen does not mean that the content is actually free of additives. A critical look at the list of ingredients is always worthwhile.

In the case of packaged foods, you still have the opportunity to check the ingredients on the packaging. It’s a bit more complicated at the bakery or at the kebab shop during the lunch break – who really asks the seller what’s in it (and asks if the answer is “Only healthy things!”).

But you should do it with the questions. Because since December 2014, bakers, butchers, snack bars, restaurants and ice cream parlors have had to have written information about the ingredients at hand. In addition, a label next to the goods must indicate whether additives have been used.

E102 – Tartrazine

The E number E102 is found in mustard, custard powder, processed cheese, as well as drinks and sweets. Tartrazine is an artificial yellow dye with a high allergy potential, especially in people who are sensitive to aspirin or benzoic acid. E102 is also of concern for people with asthma or neurodermatitis.

Tartrazine has been linked to health effects such as difficulty breathing, skin rashes or blurred vision, and can affect children’s activity and alertness. The dye E102 is banned in Norway. In Germany and Austria, the ban was lifted as part of a harmonization of EU laws. The consumer centers advise against the consumption of larger quantities.

E104 – Quinoline Yellow

Jelly, effervescent powder, chewing gum, smoked fish and fruit wines – the E number E104 is only permitted for such foods, and only in small quantities. The yellow dye quinoline yellow is suspected of causing cancer and is banned in the US, Japan and Norway. E104 can cause allergies and affect children’s activity and attention.

E110 – Yellow Orange S

The dye E110 colors products such as wine gums, salmon substitutes or cheese yellow-orange. In animal experiments, the additive led to kidney tumors. Yellow orange S is probably a trigger for asthma and neurodermatitis and is considered an allergy-triggering agent for people who are sensitive to aspirin and benzoic acid (E210). The dye E110 can affect children’s activity and attention. The consumer centers advise against the consumption of larger quantities.

E122 – Azorubine (carmoisine)

The red dye E122 is found in ready-made products and ready-made soups, but also in drinks and sweets. Azorubine can cause allergies, especially in people who are sensitive to aspirin and benzoic acid. In addition, the red dye E122 can impair children’s attention and activity. The consumer centers advise against the consumption of larger quantities.

E123 – Amaranth

Amaranth does not mean the grains here, but the red dye E123. Amaranth is only allowed for spirits, aperitif wines and caviar. It is even banned in the USA because it is suspected of causing cancer. In animal experiments, E123 caused calcium deposits in the kidneys. This dye is also of particular concern for people with an aspirin or benzoic acid allergy and could be a trigger for neurodermatitis and asthma.

E124A – Chochineal Red A

The red dye Chochineille A or E124A is what gives the salmon substitute its beautiful red colour. It is also found in chorizo ​​sausage, fruit jelly and other confectionery. E124A is considered to be allergenic and may affect children’s activity and attention. Consumer advice centers advise against consuming large quantities.

E127 – Erythrosine

The red dye is only permitted for cocktail cherries, candied cherries or fruit salads containing cherries. The E number E127 can release iodine into the body and impair thyroid function. People with thyroid disorders should not eat foods with erythrosine, so avoid cocktail cherries and candied cherries of all kinds. The dye E127 can disturb children’s attention and cause allergies.

E129 – Allura Red AC

We still know very little about this red dye: Hardly any research has been published, so the effects of E129 have not yet been conclusively assessed.

In Germany, the dye can be found in sweets, desserts and drinks. The E number E129 is banned in Denmark, Sweden, Belgium, France and Switzerland. People with aspirin or benzoic acid allergy, asthma or neurodermatitis should avoid the E number. Allura Red AC may affect children’s activity and attention.

E142 – Green S

Peppermint candies or canned peas, but also drinks, cosmetics, wool, leather and paper are colored with the green dye E142. One may ask oneself why peas have to be colored even greener. Although the body excretes the E number largely unchanged within 7 hours, E142 is banned in the US, Canada, Japan and Norway. The additive Grün S is suspected of promoting Alzheimer’s and has led to genetic damage in animal experiments.

E150C – Ammonia Caramel

Ammonia – isn’t that toxic? As “ammonia caramel” not directly. You’ve probably already eaten E150C: it’s in cola, whiskey and mustard sauces, for example, and is what gives it the brown color. Ammonia caramel is made from sugar compounds using ammonia, and genetically modified corn can be used. By-products of the E number led to cramps in animal experiments and impaired the immune system. In the USA, the dye E150C is suspected of causing cancer. Consumer centers advise against frequent consumption of the E number.

Incidentally, Coca-Cola does not have the E number: instead of E150C, Coca-Cola is made pretty brown with the dye E150D. Unfortunately, the additive ammonium sulfite caramel is not much better than ammonia caramel: In the USA, a by-product of E150D that is difficult to avoid is suspected of causing cancer: 4-methylimidazole (source: BfR). The E number may contain a toxic compound that caused blood changes and convulsions in animal studies.

E151 – Brilliant Black BN

Caviar substitute, liquorice, but also shampoos or liquid soaps are colored violet, brown or black with the dye E151. The food additive Brilliant Black BN is considered to cause allergies in people who are sensitive to aspirin and benzoic acid and should also be avoided by people with asthma or neurodermatitis. Consumer centers advise against consuming large quantities.

E154 – Brown FK

The E number E154 can damage internal organs due to deposits. Consumer centers advise against consuming large quantities. The good news: the dye Braun FK is only in smoked herrings from England (Kippers) anyway, it is not approved for anything else. The food additive Braun FK should be avoided by people with aspirin and benzoic acid allergies, asthma or neurodermatitis.

E155 – Brown HT

The reddish-brown colorant E155 is primarily used to color sweets such as cakes, biscuits, ice cream and chocolate. However, consumer advice centers advise against consuming the food additive, since the E number is particularly questionable for people with neurodermatitis, asthma and an allergy to aspirin or benzoic acid.

Keep Reading
By
health

Body Relaxation with Bath Additives and Peelings

In today’s world, everyday life is often plagued by stress and many hardships. The relaxation and well-being of the body are often neglected. In the following, however, you can find out how you can relax your body with a few home remedies and at the same time revitalize it with new energy.

Body peeling against rough skin

A body scrub that you can make yourself helps against rough, stressed skin. For the peeling, you need coarse sugar, some whipped cream, and olive oil. Gently mix all of the above ingredients together. While you can remove dead skin cells with sugar, olive oil contains vitamin E, which protects the skin cells. The lactic acid in the whipped cream, on the other hand, helps the skin to regenerate its protective acid mantle.

At the same time, the cream gives the peeling a pleasant consistency. Before use, however, you should shower and then gently massage the mixture from head to toe. Be careful, especially on the face, and then rinse off the peeling with lukewarm water. You do not have to consider a specific exposure time.

Stimulate the circulation with bath additives

If the person works too much, has stress or other problems, these factors also affect his circulation. However, you can stimulate your circulation with the appropriate bath additive. For this, you need Dead Sea salt, which you should drizzle with the essential oil of your choice. It is best to fill the self-made mixture into small bath bags and hold them under the running water tap.

However, you should make sure that the water is not too hot and that you do not lie in the bathtub for more than ten minutes, otherwise the bath would strain the circulation and lead to tiredness. The sea salt not only stimulates the circulation but also contains bromine, sulfur, and magnesium, important ingredients that bind moisture in the skin and can thus tighten it.

Let your soul dangle – a bath for connoisseurs

If you want to get away from it all, you will need 20 grams of rose petals, crushed cloves, and 15 grams of dried peppermint. Mix these ingredients together and fill the mixture into small cloth bags. For the application, place a corresponding cloth bag under the water jet of the bathtub. If the tub is full of water, you can let the bag float.

Regardless of whether you take a bath or want to take care of your skin, treat yourself to relaxation and regular breaks in the dreary everyday life, in which you can use bath additives you have made yourself or body peelings.

Keep Reading
By
Food

Hidden Additives: the Tricks of the Food Industry

Additives and E numbers are unpopular with consumers. We prefer to reach for groceries in the supermarket that can do without. But “free from xy” is sometimes window dressing: Additives are increasingly being hidden behind friendlier terms.

Clean labeling is the name given to the food industry’s efforts to keep the labels as “clean” as possible: the products should at least be “free from” on the paper of the list of ingredients, because that’s what customers prefer to buy: free from, for example, dyes, preservatives, Flavours, flavor enhancers, E numbers, sugar and fat.

The consumer is suggested that the product is healthy, natural and free from unwanted additives. But the manufacturers are cheating: unpopular additives are simply replaced by alternatives that have a similar effect but do not have to be labeled as additives. We show you what to look out for.

“Free from flavor enhancers” – thanks to seasoning, tomatoes or soy

The flavor enhancer glutamate is held responsible for many ailments, diseases and symptoms. The solution of the food industry was initially: “yeast extract”. That sounds innocent, but it is also a flavor enhancer – read also Is yeast extract the new glutamate?

During our research in the supermarket, we discover the Knorr Fix Rahm mushrooms with the promise “without flavor-enhancing additives” – and discover the flavor-enhancing ingredient yeast extract in the list of ingredients. From a purely legal point of view, this is correct: yeast extract is not considered an additive. We still feel cheated. Consumer advocates agree: the consumer advice center in Saxony has already sued Unilever for such promises – but without success.

Many consumers have now heard about the trick with yeast extract, which is why other ingredients are increasingly being used: soy protein, tomato powder or seasoning do not have to be specified as flavor enhancers on the list of ingredients – despite their flavor-enhancing effect.

But what exactly is “spice”? Although “seasoning” does not have to be specified as an additive, it is anything but natural: it is produced by chemically or enzymatically splitting protein from vegetable raw materials such as rapeseed, corn, wheat or soybeans. The liquid, powdery or solid seasoning contains large amounts of protein-bound glutamic acid and therefore has a taste-enhancing effect in the food. And that is often what is wanted.

A few years ago, Maggi’s spaghetti Bolognese still contained the ingredient “spice (from wheat)” instead of flavor enhancers. Today (as of November 2020), the list of ingredients includes yeast extract and various spices.

When we asked, the company gave the following answer: “The revision of the products is a long-term process in which a wide variety of aspects have to be taken into account. It’s about the individual ingredients and their relationship to each other, the nutritional values, the technological feasibility and the delicious taste. Today, for example, we do not use flavor-enhancing additives in over 95% of Maggi products. We do not use a claim for this on our products. […] In line with consumer taste preferences, we have gradually optimized the product over the past few years and have continuously increased the tomato content to 41.5 percent.”

Free from artificial colourings: thanks to beetroot, currants and algae powder

Many food manufacturers are now doing without questionable artificial colorings such as the E number E110 – yellow-orange S. However, colorful candies, gummy bears or drinks are often only as brightly colored as children love thanks to added colorings.

“Free from artificial colors” does not necessarily mean that the product contains no colors at all. The industry simply replaces the synthetics with colored concentrates or powders made from fruits and vegetables.

This deceives many consumers: As a study by Lebensmittelklarheit.de from 2013 shows, 60% of consumers assume that a strawberry yoghurt “without colouring” comes only from strawberries and around 57% do not expect that other coloring foods are used.

Beetroot juice in cherry yoghurt or algae powder in wasabi peanuts are not considered coloring agents and therefore do not have to be labeled as such.

Yes: Natural dyes are better than artificial E numbers. Nevertheless, it is window dressing, because the visual beautification often only feigns a higher quality for us customers. The bright red Zott Sahne Yoghurt Mild Amarena-Kirsch, for example, leads to the assumption that it contains a particularly large number of cherries thanks to the “coloring beetroot juice concentrate”.

The jelly raspberry flavor from Dr. Oetker contains three coloring ingredients: carrot concentrate, blackcurrant concentrate and hibiscus concentrate. However, both manufacturers have to be credited with the fact that the lists of ingredients refer to the coloring properties.

“Free from artificial flavors”

The note “free of artificial flavors” sounds good at first, but is misleading at second glance. Not all aromas are the same, and it is worth taking a look at the information in the list of ingredients:

“Aroma” is chemically produced in the laboratory.
“Natural flavor” or “natural flavoring” comes from a natural raw material, but not necessarily from a food. It can also be obtained from plant and animal raw materials or microorganisms such as moulds. Even the production with the help of genetic engineering is possible. Examples of natural flavors are vanillin, which is obtained from the wood waste product, or peach flavor from moulds.
“Natural chilli aroma” – the Kühne “Hungarian gherkins” contain at least 95 percent real chillies. Of course, this also applies to other spices, vegetables or fruits.

Preservative ingredients instead of preservatives

A food “without preservatives” often contains substances with a preservative effect, despite the promise on the packaging. There are other ingredients that also extend the shelf life: antioxidants, acidifiers such as acetic acid, but also mustard seeds, sugar, salt, vinegar, spice and fruit extracts have a preservative effect.

During our research in the supermarket, we came across Kühne’s “Carrot Salad”. Carrot salad – that sounds delicious and healthy. A look at the list of ingredients shows: Despite the note “no flavor enhancers or preservatives added”, the carrot salad contains a large number of preservative ingredients: brandy vinegar, sugar, apple cider vinegar, salt, lemon juice concentrate. In addition, the antioxidants citric acid and ascorbic acid, which, as antioxidants, are not considered preservatives under food law, but are probably added to the carrot salad for precisely this purpose.

The acids protect against spoilage through reactions with oxygen: such an oxidation process is, for example, the browning of sliced apples. What’s also odd is that this “flavor enhancer-free” carrot salad contains natural carrot flavoring.

Maltodextrin, maltose and fructose instead of sugar

Every little child knows that sugar is unhealthy and makes you fat. That’s why the food manufacturers cheat and replace the sugar on the ingredients list with other sweetening ingredients.

Behind terms like glucose syrup, maltodextrin, maltose, glucose, sucrose, fructose, dextrose, the fattening sugar “hides”.

And if products are really sugar-free, then sugar substitutes are often used: The “Corny free chocolate” bars “without added sugar” primarily contain the sweetener maltitol – which can lead to diarrhea, abdominal pain and flatulence if consumed in large quantities. A good swap?

Processing Aids: Wine and juice with hidden animals

The connection between wine and gelatin and why juice is often not vegan is another mystery of the food industry. We’re used to clear juice and wine. But the drinks are originally cloudy, the suspended matter is only filtered out thanks to clarifying agents.

In many cases, gelatine obtained from the bones and skin of animals is used for clarification. There is no mention of gelatin on the ingredients list. It is considered a processing aid and not an ingredient.

A Foodwatch study showed that more than every third apple juice contains “hidden animals”. You can only be sure that no gelatine was used if the product bears the vegan flower.

In addition to gelatine, there are other substances that do not have to be included in the list of ingredients – the so-called processing aids facilitate or accelerate the industrial production of food.

Magnesium stearate, for example, ensures the pourability of cocoa powder, solvents remove bitter substances from coffee or tea and, thanks to anti-foaming agents, beverage production runs smoothly. Because the substances no longer have any effect in the finished product, they do not have to be on the packaging. Nevertheless, residues of the auxiliary substances can often be found in the food.

What can you do?

If you don’t want to be fooled by the food industry and value natural and healthy food, you should take a look at the list of ingredients of the products more often in the future. Also read our instructions: Read the food ingredients list correctly.

Ultimately, however, many foods – including organic products – are industrially manufactured products on a large scale, which often cannot do without flavor enhancers, preservatives, sugar or their alternatives. Where organic may contain far fewer additives.

If you want to completely avoid all the hidden additives, there is no way around buying as little processed food as possible and cooking as much as possible at home.

Keep Reading
By