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Food Industry…

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  1. Food Industry… Organic or not?

  2. Processed FoodsCan they cause health problems like:- Obesity?- Cancer?- Diabetes - Unknowns? …Celiac

  3. Did you know that these could be in your processed foods? • 4-methylimidazole, or 4-Mel (found in some caramel food coloring) • Acesulfame potassium (sweetener) • Acetylated esters of mono- and diglycerides (emulsifiers) • ADA (flour bleaching agent, dough conditioner) • Agar (thickening agent, laxative effect)

  4. And these: • Alpha Amylase (converts starch to sugar) • Ammonium (remove pathogens) • Ammonium alginate (thickener) • Ammonium chloride (dough conditioner) • Ammonium sulfate (acidity regulator) • Apocarotenal (adds color) • Arsenic (in chicken feed, promotes growth) • Artificial banana flavor (chemically produced) • Artificial blueberry flavor (chemically produced) • Artificial butter flavor (may contain diacetyl) • Artificial color (typically derived from coal tar and petroleum) • Artificial flavor (typically produced from chemicals, crude oil, and coal tar) • Artificial vanilla flavor • Ascorbic acid (dough conditioner) • Aspartame (sweetener) • Autolyzed yeast extract (flavor enhancer, type of MSG) • Azodicarbonamide (ADA, flour bleaching agent, dough conditioner) • Benzoates (preservative) • Benzoic Acid (preservative) • Benzoyl peroxide (flour conditioner) • BHA, BHT (prevent fat spoilage) • Bleached and deodorized corn oil with TBHQ • Bleached enriched wheat flour (stripped of most omega 3 fats, vitamins, minerals, fiber, bleached  with chemicals) • Blue 1 (adds color, produced petroleum) • Blue 2 (adds color, synthetic version produced from petroleum) • BPA (used in plastic and metal food and beverage containers) • Bromated flour (flour conditioner)

  5. And these: • Brominated vegetable oil, BVO (added to sodas for bubble management) • Calcium acetate (stabilizer) • Calcium alginates (thickening agent) • Calcium bromate (dough conditioner) • Calcium caseinate (dispersant, contains MSG) • Calcium disodium (to protect flavor) • Calcium Iodate (dough conditioner) • Calcium lactate (regulate acidity) • Calcium pantothenate (vitamin, synthetically produced from formaldehyde) • Calcium peroxide (bleaching agent) • Calcium propionate (preservative, mold inhibitor) • Calcium saccharin (sweetener) • Calcium silicate (egg shell sealant) • Calcium sorbate (preservative) • Calcium stearoyl (dough conditioner) • Calcium stearoyl-2-lactylate (dough conditioner) • Caprocaprylobehenin (fat substitute) • Caramel color (adds color and BBQ flavor) • Carbon monoxide (to maintain meat freshness look) • Carboxymethylcellulose (emulsifier) • Carmine (adds red color, made from ground-up cochineal insects) • Carnauba wax (shining agent) • Carrageenan (thickening and stabilizing agent) • Castoreum (beaver anal gland secretion – puss) • Cellulose gum (thickening agent, extracted from wood pulp and cotton) • Celery extract (form of nitrate, allows organic foods to labeled nitrate free) • Color dyes (often produced from coal tar) • Cultured celery juice (form of nitrate, allows organic foods to labeled nitrate free) • Cyclamates (sweetener) • Cyanocobalamin (synthetic vitamin) • Cysteine HCL (flavoring agent) • D-alpha tocopherol acetate (synthetic vitamin) • DATEM (dough conditioner) • Dextrose (sweetener) • Diacetyl (adds buttery flavor and smell) • Diglycerides (stabilizer, contains Trans fats) • Dihydrogen pyrophosphate (color retention) • Dimethylpolysiloxene (suppresses foaming in oil while frying) • Dioctyl sodium sulfosuccinate (DSS) (emulsifier) • Disodium calcium EDTA (reduce spoilage) • Disodium dihydrogen EDTA (maintain color, reduce spoilage) • Disodium guanylate (flavoring agent, similar to MSG) • Disodium inosinate (flavoring agent, similar to MSG) • Disodium Phosphate (anti-caking agent) • Distilled monglycerides (emulsifiers) • EDTA (emulsifier) • Enriched bleached flour (stripped of many nutrients: omega 3 fats, vitamins, minerals, fiber, bleached  with chemicals; nutrients are then restored) • Enriched flour (stripped of many nutrients: omega 3 fats, vitamins, minerals, fiber; nutrients are then restored) • Esters of mono diglycerides (DATEM) (dough conditioner) • Estradiol (hormone to increase animal growth)* • Ethoxyquin (preservative and pesticide) • Ethyl vanillin (artificial flavor, typically derived from wood pulp and petrochemical) • Ethylene oxide (pesticide) • Ferrous Gluconate (stabilize color) Polydextrose (sweetener) Polysorbate 60 (emulsifier) Polysorbate 65 (emulsifier) Polysorbate 80 (emulsifier) Potassium benzoate (preservative) Potassium bisulfite (preservative) Potassium bromate (dough conditioner) Potassium chloride (salt substitute) Potassium iodate (flour treatment agent) Potassium lactate (flavor enhancer, maintain freshness) Potassium metabisulfite (preservative) Potassium sorbate (preservative) Priopionic acid (inhibits mold growth) Progesterone (hormone to increase animal growth)* Propionates (preservative) Propyl gallate (preservative) Propylene glycol (a component of anti-freeze, thickener, stabilizer) Propylene glycol alginate (thickener, stabilizer) Propylparaben (preservative) Pyridoxine hydrochloride (synthetic vitamin) Pyrophasphate emulsifiers and stabilizers rBGH and rBST (hormones to increase cow milk production)* Red 3 (adds color, synthetic variety derived from coal tar and petroleum) Red 40 (adds color, derived from petroleum) Saccharin (sweetener) Shellac (adds shine to candies) Silicon dioxide (flow agent, reduce caking) Smoke flavoring (flavoring agent) Sodium acid pyrophosphate (to preserve natural color) Sodium alginate (thickener) Sodium aluminum phosphate (acidity regulator) Sodium aluminum sulfate (acidity regulator) Sodium benzoate (preservative) Sodium bisulfite (preserve freshness) Sodium carboxymethylcellulose (emulsifier) Sodium caseinate (thickening and whitening agent) Sodium citrate (emulsifier) Sodium diacetate (fungicide) Sodium erythorbate (retains meat color) Sodium glutamate (flavoring agent) Sodium hexametaphosphate (thickener, emulsifier) Sodium metabisulfite (preservative) Sodium nitrate (preservative) Sodium nitrite (preservative) Sodium phosphate (salt substitute) Sodium polyphosphates (preservative) Sodium propionate (preservative) Sodium pyrophosphate (prevents food discoloration) Sodium silicoaluminate (anti caking agent) Sodium stearoyl (dough conditioner) Sodium stearoyllactylate (dough conditioner) Sodium sulfite (preserve freshness in greens) Sodium tripolyphosphate (anticaking) Sorbate (preservatives) Sorbic acid (mold inhibitor) Sorbitanmonostearate (emulsifier)

  6. AND THESE: • Sorbitanmonostearate (emulsifier) • Succinic acid (acidity regulator) • Sucralose (sweetener) • Sulfites (sulfur dioxide) • Sunset yellow (adds color) • Tartrazine (adds color) • TBHC (protect flavor) • TBHQ (preservative, a form of butane) • Testosterone (hormone to increase animal growth)* • Tetrasodium phosphate (palatability enhancer) • Thiamine hydrochloride (adds meaty flavor) • Titanium dioxide (adds color) • Trenbolone acetate (hormone to increase animal growth)* • Tricalcium phosphate (anticaking agent) • Tripotassium phosphate  (emulsifier) • Vanillin (flavoring agent) • Yellow 5 (adds color, derived from coal tar) • Yellow 6 (adds color, derived from coal tar) • Zeranol (hormone to increase animal growth)* Fibersol-2 (synthetic fiber) Fractionated oil (higher concentration of saturated fat) Fructooligosaccharides (synthetic fiber and sweetener) Fumaric acid (adds sour taste) Glycerin (sweetener) Glycol (emulsifier) GMP (disodium guanylate) (flavoring agent) High fructose corn syrup (sweetener) High malt corn syrup (sweetener) Hydrogenated oil (adds shelf life to oils, creates Trans fat) Hydrogenated soybean and palm oils (adds shelf life to oils, contains Trans fat) Hydrolyzed corn and soy proteins (contains MSG) Hydrolyzed wheat gluten (flavor agent, binder, contains MSG) Hydroxypropylmethylcellulose (emulsifier) IMP (disodium inosinate) (flavoring agent) Inulin (sweetener and synthetic fiber) Lactylate (emulsifier) L-cysteine (dough conditioner and flavoring agent) Lead (in lead-soldered cans) Lipolyzed butter oil (higher concentration of saturated fat) Magnesium stearate (lubricant and binder) Malic acid (adds sour taste) Maltitol (sweetener) Maltodextrin (thickener, filler) Maltose corn syrup (sweetener) Melengestrol acetate (hormone to increase animal growth)* Methyl silicon (suppresses foaming in oil while frying) Methylcellulose (thickener, emulsifier) Methylparaben (antifungal, preservative) Microcrystalline cellulose (bulking agent, usually from wood pulp and cotton) Mixed tocopherols (preservative) Mono and diesters of fats and fatty acids (emulsifier) Mono and diglycerides (emulsifier) Monocalcium phosphate (makes food light and fluffy, leavening agent) Monosodium glutamate (MSG) Monosodium glutamate (MSG) (flavoring agent) Monosodium phosphate (preserve color) MSG (flavoring agent) Natamycin (antifungal agent) Natural flavoring (ingredients unknown) Niacinamide (synthetic vitamin) Nitrate, nitrite (preservative) Nitrous oxide gas (propeller, foaming agent) Odium benzoate and potassium (preservative) Olestra (aka Olean) (fat substitute) Partially hydrogenated cottonseed (adds shelf life to oils, contains Trans fat) Partially hydrogenated oil (adds shelf life to oils, creates Trans fat) Partially hydrogenated palm kernel (adds shelf life to oils, contains Trans fat) Partially hydrogenated soybean (adds shelf life to oils, contains Trans fat) Phenylalanine (added to aspartame, a sweetener) Phosphates (preservative, enhance flavor) Phosphoric acid (flavoring agent)

  7. Quick tips for your pocket when buying organic