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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.

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Afghanistan

Afghanistan’s Street Food Gems: Hidden Culinary Treasures

Introduction: Discovering Afghanistan’s Street Food

Afghanistan’s street food scene is a vibrant and diverse mix of flavors, textures, and aromas. From the bustling bazaars of Kabul to the quiet corners of Herat, every region has something unique to offer. For those visiting the country, street food is an excellent way to sample the local cuisine and get a taste of Afghan culture. However, for many travelers, navigating the street food scene can be daunting. In this article, we will explore some of Afghanistan’s street food gems and provide tips for eating safely.

The Flavors of Kabul: Must-Try Street Food Dishes

Kabul, the capital city of Afghanistan, is a hub of activity with a bustling street food scene. Some of the must-try dishes include Kabuli Pulao, a rice dish made with lamb, raisins, carrots, and spices, and Mantu, a steamed dumpling filled with ground beef or lamb, onions, and spices. Other popular dishes include Kebabs, grilled meat skewers often served with naan bread, and Bolani, a savory stuffed flatbread filled with potatoes, onions, and spices. For those with a sweet tooth, Jalebi, a deep-fried pastry soaked in syrup, is a popular dessert option.

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Food

Attention, Animal Ingredients are Hidden Here!

Many products that we would classify as vegetarian contain animal ingredients, hidden as abbreviations in the fine print. Vegetarians and vegans should carefully study the ingredients of these products!

Carefully studying the ingredient list of ready meals and highly processed products is a must for vegetarians and vegans. Because animal ingredients are often hidden in apparently vegetarian products, as our list shows.

Fruit gum does not only contain gelatine

Gummy bears and Co. often contain gelatine – no secret for vegetarians and vegans. But there can be even more in red gummy bears: carmine is the name of the red dye obtained from scale insects. If you do not want to eat animal products, you should look out for the abbreviation “E120” in the list of ingredients of a product – behind it hides a carmine. Since the production of the red dye is quite complex, carmine is being produced more and more synthetically; At the moment, however, the following still applies: Keep your eyes open when buying products that draw attention to themselves with their beautiful red color. Dairy products, juices, and of course a lot of other sweets can also contain carmine.

Cheese: rennet from calves’ stomachs

A specific mixture of enzymes, rennet, is needed for the milk to curdle and make cheese. What many people don’t know is that rennet is traditionally obtained from the stomachs of young calves. To do this, the gastric mucosa is chopped up and the necessary enzymes are chemically extracted.

The good news: only 35 percent of cheese worldwide is still made with natural rennet (source: Vegetarian Association). As an alternative, enzymes from molds are used. Unfortunately, the cheese packaging does not state whether the rennet is natural or synthetic. A prominent example of a cheese that is still made from calf rennet is the Parmigiano Reggiano or Parmesan. Vegetarians will find Parmesan substitutes under the name “hard cheese”, for example, Alnatura’s “Montello”. If you want to be sure, ask the manufacturer directly.

Chips: lactose and a lot of undeclared

Many crisps not only contain lactose, but also a whole lot of animal products. A large chip producer told the organization Foodwatch that large parts of its range contain animal ingredients, depending on the variety, game, fish, poultry, beef, or pork. This does not have to be stated in the list of ingredients. Because if animal components are used as carriers for flavors and vitamins in the food, they, unfortunately, do not have to be declared under current law.

Peta made a list of vegan kibbles which you can check out here.

Baked goods: Supple thanks to L-cysteine ​​from bristles and feathers

To make flour easier to knead, the addition of L-cysteine ​​is often used in the bakery. This amino acid, which bears the abbreviation E 920, is made from pig bristles and bird feathers. According to current German law, E 920 must be declared on the packaging of baked goods. However, this case law is interpreted differently: “Wissensforum Backwaren e.V. comes to the conclusion that the addition of L-cysteine ​​in flour on packaged bread is not subject to labeling,” says the website www.lebensmittelklarheit.de. The labeling obligation does not apply to rolls sold loose anyway. Vegetarians and vegans, therefore, have to ask their trusted baker. Fortunately, quite a few chains now have vegan bread and vegan rolls on offer.

Wine and vinegar

It is now known that gelatine or proteins from the fish bladder are used in wine production. This method is also used for balsamic vinegar. However, many winegrowers now rely on vegetable proteins to clarify their wines. Vinegar can also be filtered through bentonite, silica, or fine filter paper, for example. Unfortunately, a reference to gelatine as a filtering agent on the packaging is not mandatory. If you are unsure whether a dash of vinegar is vegan or not, it is worth asking the manufacturer directly.

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Lifestyle

A Bunker in The Ice: What is Hidden in The “Treasury of The World”?

In the far north of Spitsbergen, the “treasury of the world” is hidden deep underground in a bunker. What is in it and what is it used for?

Who built this treasury and why?

The “Global Seed Vault” was built in 2008 as a worldwide seed repository to preserve vital seeds. Deep in the bunker-like cold stores of this modern “Noah’s Ark”, the seed samples are protected from possible catastrophes, and are intended to secure the world’s food supply for future generations and avoid famine. The preservation of the genetic diversity of useful and cultivated plants, livestock and domestic animals and their wild relatives is also one of the sustainability goals of the UN Agenda 2030.

The “treasure” lies deep in a mountain in a former lignite and hard coal mine. Normally, the samples are cooled there to minus 18 degrees. Due to the location and the climatic conditions there, the temperature inside does not rise above minus 3 degrees, even in the event of a power failure. Over a million seeds from cultivated plants from all over the world are now stored there. The purpose behind it: Scientists want to protect these valuable biological resources from crises and disasters so that they can be made available to future generations.

They are packed in plastic boxes and waterproof aluminum bags and stored in the bunker, protected from earthquakes, flood disasters, acid rain, rocket attacks and radioactive radiation.

249 countries store seeds

Initially, African countries provided seeds for the Svalbard Global Seed Vault. Many more followed: amaranth from Ecuador, wild beans from Costa Rica and chickpeas from Nigeria, but also tomato varieties from Germany are stored there. Today, 249 countries store seeds there. The samples are mostly old and rare varieties that have been bred by farmers over a long period of time. The samples are always secured in three ways:

The state, i.e. the owner of the seeds or seedlings, keeps a sample
A sample goes to an international gene bank
The third after Spitsbergen
On the occasion of the tenth anniversary of the seed vault, the Food and Agriculture Organization of the United Nations (FAO) estimated that around 40 percent of the agricultural seed used worldwide is stored in the vault on Svalbard.

Who can enter this treasury and what does the climate catastrophe have to do with it?

Normally no one who is not directly involved in this treasure trove has access to it. Access is strictly forbidden for tourists or other visitors in order not to expose the valuable seeds to contamination or even destruction. Incidentally, the Norwegian government bears the costs for this facility, and seed storage is free of charge. The conversion to this seed store cost 18 million euros. To date, seed has only been taken once. In 2015, Syria had to fall back on the stored seeds because its own facility in Aleppo was destroyed during the war.

But the treasury was also threatened by the climate catastrophe. In 2017, water entered the entrance of the Svalbard Global Seed Vault. Unusually high autumn temperatures had melted the permafrost. Even if the water did not penetrate to the storage area, the bunker was extensively rebuilt over a period of two years and adapted to possible thaw weather. In view of the consequences of the climate crisis, it should now be able to survive for the next 200 years. The old entrance tunnel has been replaced with one made of waterproof concrete, cooling pipes support the frost. Technical systems were relocated to a new building to keep unwanted heat away from the storage. The seed is now also received there.

This facility can be seen as the last resort for feeding humanity. In an emergency, the seeds stored there can be used to grow new seeds in order to ensure the food supply of individual countries or worldwide. Let’s hope we never have to resort to it to this extent.

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Food

Hidden Calorie Bombs: These Supposedly Healthy Foods Make You Fat

When trying to lose weight, here are 7 foods you should know: They’re healthy, but they still contain hidden calorie bombs that can sabotage your summer diet if you’re not aware of it.

Losing weight not working? These 7 foods could be to blame

In general, when you take a closer look at the nutritional information, industrially processed and preserved products often have a high fat or sugar content. Sugar or other flavoring agents are added to most industrially processed foods, which leads to a high number of calories. The principle applies: homemade is always best!

In the following we have put together an overview of the foods for you that have significantly more calories than you would think at first glance.

You should not eat too much of it, especially not if you are on a diet, otherwise you may not be able to achieve the desired weight loss success.

1. Dried fruit

As a substitute for unhealthy sweets such as chocolate & co., many people like to use dried fruit. They are also a varied topping in yoghurt, smoothies or muesli. However, the dried version is not as healthy as fresh fruit: Depending on the type, the latter contains 15 to 20 grams of natural sugar and some fiber. Already 30 grams of dried fruit (about three to four dates) have about the same amount of sugar. A large amount of dried fruit is eaten faster than one or two fresh apples, pears or tangerines.

2. Fruit Juices

“From today on I’ll leave out soda and cola and only drink fruit juices, then I’ll definitely lose weight in no time at all!” Something like this is a widespread misconception that has led countless people who want to lose weight into the calorie trap. Fruit juices are real calorie bombs: a glass of orange juice (100 ml) has 45 calories, apple juice 46 calories, pineapple juice 53 calories. For comparison: A glass of beer (100 ml) has 43 calories, cola 41 calories, soda 40 calories.

3. Smoothies

The creamy consistency is already in the name: the term “smoothie” is derived from the English word “smooth”, which means “smooth” or “soft”. Herbs, fruits, milk and seeds are typical ingredients of the pureed drinks – and almost all of them are healthy and nutritious.

4. Nuts

Nuts are also generally known as healthy fillers, but they should only be consumed in moderation. While all types of nuts contain healthy fats and valuable nutrients and are good for the heart and blood vessels, they also contain a lot of calories. According to the Federal Center for Nutrition, a 100 gram portion of hazelnut kernels contains 644 kilocalories, for example, while the same portion of chestnuts “only” has 196.

5. Dips

As a complement to carrot, cucumber or pepper sticks, dips appear almost perfect. But even in this actually sensible and healthy snack side dish, fat and calories can hide in large quantities.

6. Black Rice

Black rice is considered healthier compared to white rice because it contains more protein and fiber. Nevertheless, if you eat too much, you quickly fall into the calorie trap, since black rice also has a high proportion of carbohydrates.

7. Avocado

Avocados are more popular than ever before: The “green gold” should not be missing in any “healthy” household. The calorie bomb, also known as “butter fruit”, is extremely unsuitable for losing weight. The avocado is a berry, to be precise. It is rich in unsaturated fatty acids, potassium and calories. An avocado (about 200 grams) contains about 400 to 450 calories, so it is almost a meal in itself.

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Food

Hidden Calorie Bombs: These Supposedly Healthy Foods Make You Fat

When trying to lose weight, here are 7 foods you should know: They’re healthy, but they still contain hidden calorie bombs that can sabotage your summer diet if you’re not aware of it.

Losing weight not working? These 7 foods could be to blame

In general, when you take a closer look at the nutritional information, industrially processed and preserved products often have a high fat or sugar content. Sugar or other flavoring agents are added to most industrially processed foods, which leads to a high number of calories. The principle applies: homemade is always best!

In the following we have put together an overview of the foods for you that have significantly more calories than you would think at first glance.

You should not eat too much of it, especially not if you are on a diet, otherwise you may not be able to achieve the desired weight loss success.

1. Dried fruit

As a substitute for unhealthy sweets such as chocolate & co., many people like to use dried fruit. They are also a varied topping in yoghurt, smoothies or muesli. However, the dried version is not as healthy as fresh fruit: Depending on the type, the latter contains 15 to 20 grams of natural sugar and some fiber. Already 30 grams of dried fruit (about three to four dates) have about the same amount of sugar. A large amount of dried fruit is eaten faster than one or two fresh apples, pears or tangerines.
If you need a snack substitute for the usual chips in the evening, you should reach for vegetable sticks. Carrots and kohlrabi are ideal for crispy, fresh, healthy snacking fun.

2. Fruit Juices

“From today on I’ll leave out soda and cola and only drink fruit juices, then I’ll definitely lose weight in no time at all!” Something like this is a widespread misconception that has led countless people who want to lose weight into the calorie trap. Fruit juices are real calorie bombs: a glass of orange juice (100 ml) has 45 calories, apple juice 46 calories, pineapple juice 53 calories. For comparison: A glass of beer (100 ml) has 43 calories, cola 41 calories, soda 40 calories.

Fruit juice contains an incredible amount of fructose. The good news is that fructose is processed differently by the body than conventional liquid sugar from soft drinks, for example. That’s why fructose doesn’t hit the hips quite as quickly. The bad news is that around 30 percent of Germans suffer from fructose intolerance. The consequences are a feeling of fullness, flatulence and diarrhea, but also lack of concentration and moodiness.

Tip: If you want to drink fruit juice, it is best to make a spritzer out of it: depending on the mixing ratio, you can easily halve the calorie content. In addition, a juice spritzer is much better as a thirst quencher than the pure, sugar-sweet juice.

3. Smoothies

The creamy consistency is already in the name: the term “smoothie” is derived from the English word “smooth”, which means “smooth” or “soft”. Herbs, fruits, milk and seeds are typical ingredients of the pureed drinks – and almost all of them are healthy and nutritious.

But: Smoothies from the supermarket can turn out to be real sugar bombs. According to the Fit for Fun portal, they can contain up to 800 calories and 60 to 80 grams of sugar. The problem: A smoothie usually contains a lot of pureed fruit – and fruit contains a lot of fruit sugar (fructose).

According to the Federal Center for Nutrition, self-mixed smoothies based on green vegetables such as celery and spinach or wild herbs such as nettles and dandelion are best. You can also add a teaspoon of honey to sweeten it. Try our green smoothie with kale and cucumber.

4. Nuts

Nuts are also generally known as healthy fillers, but they should only be consumed in moderation. While all types of nuts contain healthy fats and valuable nutrients and are good for the heart and blood vessels, they also contain a lot of calories. According to the Federal Center for Nutrition, a 100 gram portion of hazelnut kernels contains 644 kilocalories, for example, while the same portion of chestnuts “only” has 196.

100 grams of roasted peanuts also contain 585 kilocalories – and such a bag or a can from the supermarket is quickly plastered.
Especially when you are on a diet, all types of nuts should only be eaten in small portions.

5. Dips

As a complement to carrot, cucumber or pepper sticks, dips appear almost perfect. But even in this actually sensible and healthy snack side dish, fat and calories can hide in large quantities.

Good advice: stay away from dips from the refrigerated section. Pre-made dips often contain loads of oils, fats, sugars and preservatives. Homemade dips are better and healthier. Yoghurt, low-fat quark and fresh herbs can be mixed into a tasty cream with few calories in just a few minutes.

6. Black Rice

Black rice is considered healthier compared to white rice because it contains more protein and fiber. Nevertheless, if you eat too much, you quickly fall into the calorie trap, since black rice also has a high proportion of carbohydrates.

The black version is therefore not suitable as a diet alternative to white rice.
The consumption of only half a cup of rice per day is recommended, which should serve as a tasty side dish in healthy dishes. Therefore, it is better to eat a little more vegetables instead of more rice.

7. Avocado

Avocados are more popular than ever before: The “green gold” should not be missing in any “healthy” household. The calorie bomb, also known as “butter fruit”, is extremely unsuitable for losing weight. The avocado is a berry, to be precise. It is rich in unsaturated fatty acids, potassium and calories. An avocado (about 200 grams) contains about 400 to 450 calories, so it is almost a meal in itself.

The avocado is nicknamed “butter fruit” because of the consistency of its flesh. The texture of the shell also earned it the nickname “alligator pear”. Avocado is a healthy addition to any diet, but like all the foods in this article, it should only be eaten in small portions.

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Cooking Tips

Pectin: This is Hidden Behind The Vegan Gelling Agent

Pectin is a vegan gelling agent. But how can it be used and what should you consider? The answers and more information about pectin can be found here.

pectin in plants

Pectin is a gelling agent that is used in many foods. Similar to agar agar

Chemically, pectin is a polysaccharide. Basically there is no such thing as pectin. It is a component of almost all plants and stabilizes the cells of the plants and regulates the water. It comes in different forms.

Fruit in particular has a particularly high proportion of pectin. For example, the pectin content of cherries is 0.4 percent. Apricots contain one and apples even up to 1.5 percent.

Pectin as a gelatine substitute

Pectin is widely used in the food industry. The ability to gel is responsible for the consistency of jams, jellies and preserves. It can be used as a plant-based substitute for gelatin in vegan foods.

If you want to make jam yourself, you can use pectin in the form of preserving sugar. It consists essentially of sugar and pectin. The advantage of jam sugar is that it is very easy to use. According to the manufacturer’s instructions, you add a certain amount of preserving sugar to a certain amount of fruit.

Because you also dose the pectin via the amount of sugar, you have to use the specified dosage of gelling sugar in order to achieve the desired result. So you can’t sweeten freely according to your taste. There is another disadvantage of jam sugar: Depending on the supplier, it may contain other substances such as citric acid or preservatives in addition to sugar and pectin.

Pure pectin – an alternative to jam sugar

If you don’t want any additives or preservatives in your homemade jam, you can also buy pure pectin as a powder. It is then highly concentrated and you should dose it precisely so that your jam gets the desired consistency. You can sweeten the jam to your taste with sugar or even better cane sugar.

You can even make your own pectin yourself. This is not so hard:

Cut apples into small pieces and boil them with water in a 2:1 ratio for about 45 minutes.
Allow the resulting mush to drain in a cloth overnight. But you mustn’t squeeze it out.
Reduce the liquid by half the next day.
Add one part of your homemade pectin to four parts of fruit to make jam.

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