Enhancing Safety and Adding Flavor: The Role of Additives in your Food Supply

Last week, I ran across a post on Facebook from a childhood friend denouncing additives in the food supply. I had to quickly scroll by, otherwise I may have been tempted to dispute the facts of the post. I realized that no matter how long I had known this individual, I was never going to change their mind about the important role some food additives play in the safety and flavor of our food on social media. But it did cause me to want to address food additives in the blog post this month.

Over the years, the shopping habits of the average American has changed drastically.  Because of this, our demand for shelf life has increased, which has impacted the additives that are used in our food. This also impacts the food we purchase in our foodservice operations. Combined with this shift, our economy has transitioned from the agricultural society we once were, focusing much more on services, technology, and manufacturing. While this isn’t a bad thing, it does mean that fewer and fewer American’s truly understand our food supply and where our food comes from.  Few have grown up on a farm or worked in agriculture, leading to questions about things such as additives and the role they really play in our food.

So, what is a food additive? According to the Food and Drug Administration (FDA), a food additive is “any substance the intended use of which results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristic of any food.” The FDA is responsible for approving any new food additive that is not yet recognized as safe, and these additives are more strictly studied and regulated today than any other time in our history.

A food additive is generally considered safe for its intended use if the amount an average consumer would consume daily of the additive is less than, or approximates, the acceptable daily intake.  The acceptable daily intake is the amount that can be consumed on a daily basis for a lifetime without risk to the individual, and these amounts are based on human and animal studies.

Consumers today demand convenience without compromising on safety or quality. Food additives enable manufacturers to meet these demands by providing products that are convenient, long-lasting, and safe.

Once a food item has been recognized as safe, it can be added to the GRAS (generally recognized as safe) list, officially known as the GRAS Substances Database.  You will find many different substances on the list – many of which are likely very familiar to you, such as Sodium Chloride (table salt) and garlic. But you will also find those less familiar, such as Thiamine hydrochloride, which is used as a flavor enhancer and can be used to increase vitamin B1.

From preserving freshness to enhancing flavor and texture, food additives are an important tool for manufacturers to provide the product we find appealing and to help ensure the safety of the product. Antioxidants, such as vitamin C and tocopherols, help delay the onset of oxidation, which causes fats and oils to become rancid. Lecithin isn’t just a releasing agent, it can also be used to help with emulsification, improve texture and mouthfeel, and extend shelf life.

Food additives are also vital for food safety.  Preservatives and antimicrobial agents help mitigate food safety risk by inhibiting the growth of bacteria and pathogens. For example, nitrates and nitrites are commonly used in cured meats to prevent the growth of Clostridium botulinum, the bacterium responsible for botulism. Citric acid and acetic acid are used to adjust the pH of foods, creating an environment that inhibits the growth of bacteria and prolongs shelf life. Sulfur dioxide is used in dried fruits to prevent microbial spoilage. By utilizing these additives in their formulation, manufacturers can reduce the likelihood of microbial contamination and help protect the public health.

Consumers today demand convenience without compromising on safety or quality. Food additives enable manufacturers to meet these demands by providing products that are convenient, long-lasting, and safe.

I would be remiss if I led you to believe that they are safe no matter how much is used. As I noted earlier in this blog, the additives are approved based on the acceptable daily intake.  Thus, it is imperative to stress the importance of using additives judiciously and responsibly, adhering to regulatory guidelines and safety standards to protect public health and well-being. Risk Nothing. 

Meat Color and Doneness: Persistent Pinking

Late in June, my family and I were able to visit the Black Hills, an area of the country in which I have not had the opportunity to spend much time.  One evening, as we dined at a local restaurant, I observed a table across the dining room sending back a dinner.  While I couldn’t hear the entire conversation and I certainly wasn’t trying to eavesdrop, it was apparent that the customer was unhappy with the cooking of their hamburger and was sending it back because it was too pink in the middle.  That immediately brought to my mind the phenomenon known as persistent pinking.  A term I became familiar with because of work done by some colleagues here at Kansas State, which they present each summer to a group of foodservice operators who join us on-campus for an in-depth week-long look at all things food safety.

Quat Binding – Why this Can Have a Disastrous Impact on Your Sanitation Program.

In June, I had the opportunity to represent FoodHandler and speak on food safety behavior for customers of Martin Bros. Distributing in Waterloo, Iowa.  One of the questions that was asked caught me a little off guard. The question was about quat binding.  It caught me off guard not because it was a bad question, but only because it was not something I had previously been asked nor had not yet been exposed to the phenomenon. However, I soon learned that in certain jurisdictions, it is resulting in changes to how sanitizing cloths are to be stored in sanitizing buckets (or not) in the foodservice industry. When I returned home from the trip, I had to dig into it to learn about what quat binding is and how it might impact foodservice operations.

Are Grades for Foodservice Inspections a Good Idea?

I generally try to stay away from controversial topics in my blog, but this is one I thought it might be interesting to discuss. Occasionally on my travels, I will come across a state or a local jurisdiction that requires foodservice inspection scores be posted in the window of the establishment.  The idea is to allow would-be customers the ability to see how the foodservice operation in which they are about to eat scored on their latest health inspection.