Update: This article has been edited to remove references to caramel coloring. What do trans fat, caffeine and genetically modified organisms (GMOs) have in common? Each of these distinct, seemingly
Do you ever wonder how controversial ingredients end up in your food in the first place? For instance, why are energy drink companies allowed to add novel ingredients such as
The U.S. Food and Drug Administration announced Thursday that it has made a preliminary determination that partially hydrogenated oils (PHOs), a major source of artificial trans fat in processed
When an expert like James Marsden, Distinguished Regents Professor of Food Science at Kansas State University, starts talking about processing aids, it’s as if a menu of choices pops
The Nutrition Facts label can be the conscious consumer’s best friend, but it often leaves shoppers more confused than informed. It may be comforting for someone to find a
To the long history of determining which food additives are “Generally Recognized as Safe” (GRAS) by the federal government, we can now add a privately developed database that is open
Food ingredients such as butylated hydroxyanisol, acesulfame potassium or methyl salicylate may sound scary, but the only thing threatening about them is their name, according to a new guidefrom the
Acrylamide-preventing yeast strains might not sound like something worth celebrating, but do not tell that to the folks at Functional Technologies Corp. Acrylamide is a known lethal neurotoxin that sometimes
The current trend of minimization in food formulation and processing – such as the reduction of salt levels in products like meat and cheese and milder processing techniques designed to preserve