Antioxidants: what they do to fat and why it spoils without them
There are two different ways for food to spoil.
Ingredients and additives
What sits behind the ingredients line: why each group of additives is there, the words used in place of a code, and what became of the ones once considered safe.
Flavorings: how 'natural' differs from 'nature-identical'
The common division into natural, nature-identical, and artificial flavorings has become ingrained in food discussions, even though it is no longer used in its original form in current regulations.
Potassium bromate: a flour improver that is no longer permitted
Potassium bromate was used for decades as a flour improver: it made dough more elastic and bread more voluminous with an even crumb.
Brominated vegetable oil: the additive that lasted the longest
Brominated vegetable oil served a specific technical purpose: to keep citrus flavorings in suspension so they would not float to the neck of the bottle.
"Clean label": how a short ingredient list is achieved without changing the product
There is a confirmed trend: consumers prefer products with short and understandable ingredient lists.
Cyclamate and saccharin: sweeteners that were banned and brought back
The history of these two sweeteners is a prime example of how a scientific conclusion can be retracted.
Additives in baby food: what is prohibited and why the rules are stricter
There is a separate, significantly narrower list of permitted additives for baby food.
One additive, different rules: why lists do not match
The argument that "this additive is banned in Europe" sounds convincing and almost always requires clarification.
Titanium dioxide E171: an additive allowed for decades and then banned
Titanium dioxide has been used as a food coloring for decades and was considered one of the most inert additives: it does not dissolve, is not absorbed to any significant degree, and is chemically extremely stable.
How E numbers work: what the first digit tells you
The three-digit number after the letter E is not random: it carries information about why the substance was added.
Emulsifiers: what they do in food and what is known about them
Water and fat do not mix—this is a basic fact, and it is the source of half the problems in food technology.
Phosphates: why they are in sausage, cottage cheese, and soda
Phosphorus is an essential element: it is a component of bones, cell membranes, and molecules that transport energy.
How manufacturers hide additives in the ingredient list
A short ingredient list sells better than a long one, and manufacturers know it.
Preservatives: why they are needed and what questions arise about them
The word "preservative" on an ingredient label is often seen as a negative, and products "without preservatives" sell better.
Sudan dyes: industrial paint found in spices
Sudan I, II, III, and IV are synthetic dyes for industrial use: they are used to color waxes, oils, solvents, and polishes.
Food dyes: which ones are restricted and why
The color of food carries information: it is used to judge ripeness, freshness, and taste even before the first bite.
Nitrites in sausage: why they are there and what is known about them
Sodium nitrite is an additive with the worst reputation and one of the most clear-cut functions.
Acidity regulators: why citric acid and baking soda are in food
Acidity regulators are the most numerous and the most boring group of additives.
Sorbate and benzoate: the two most common preservatives
Potassium sorbate and sodium benzoate account for the majority of industrial preservation: the former works against mold and yeast, while the latter works in acidic environments against a wide range of microorganisms.
Stabilizers and thickeners: gums, starches, and pectin
Xanthan gum, guar gum, carrageenan, pectin, modified starch — this is a set of words that looks alarming on an ingredient label but means something quite boring: the product needs to have the right consistency and not separate before its expiration date.
From reading to doing. All of it starts in one place — knowing what is on the plate. Photograph it and the calories and macros appear on their own.
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This article is for general information. It is not medical advice, a diagnosis, or a prescription for treatment or a diet, and it does not replace a consultation with your doctor. If you have a health condition, are pregnant, take medication, or follow a diet prescribed to you, decisions about food belong with your doctor.
Figures from regulations, guidelines and studies are given as they stood when this article was prepared and may since have changed; check them against the primary sources. This article is not advertising, an offer, or individual advice, and neither the author nor the site owner is responsible for decisions taken on the basis of it.