FOOD ADDITIVES ARE A NECESSARY EVIL

Taupo Times, Volume XIV, Issue 40, 25 May 1965, Page 7

FOOD ADDITIVES ARE A

NECESSARY EVIL

It is obviously impossible in an urban society for everyone to have a diet wholly oomposed of fresh food/s. Some sort of organisation to produce, preserve and distribute food is essential. Today, with the rising standard of living there is an increasing demand for foods that require little or no preparation, so more and more food is marketed more or less ready to eat — or at least ready for the pot or oven. This trend is more marked overseas than in New Zealand, where there still exists a certain pride in home produced food. But a change in food habits is slowly taking place here as in other countries. It's On The Label Chemicals used in foodstuffs must obviously* be

safe for health, and, to guard against the use of those that may be toxic each country has legislation governing what may or may not be used. In New Zealand regulations concerned with food additives are part of the Food & Drug Act. The term food additive refers specifically to those substances not traditionally used in food but added for a particular purpose. For instance although sugar, salt, vinegar, alcohol, herbs and spices are frequently aulded to food to help preserve them, the use of these items is not restricted in any way. Food containing introduced chemicals, for whatever purpose, must carry a statement to this effect on the label, and if a preservative is used this must be named. Look at the labels of the tomato or soft drink bottles, or at any tin or jar of prepared food the next time you handle one. Additives The discovery of chemicals that would inhibit the growth of organisms causing foods to spoil has had a radical effect on our food supplies. Benzoic acid or an j alternative sodium benzonate is a chemical used in j foods as diverse as soft drink, beer, sauces, dried fruit, dehydrated vegetables

and pickles; while sodium and potassium nitrate and nitrite are used in bacon, ham and most cooked meats. Antioxidants can be regarded as processing aids but they also extend the safe storage period of some foods, notably fats that go raneid because of oxidation. They are also widely used to prevent undue discolouration in the preparation of some foods before freezing. Ascorbic acid is an antioxidant that is often used in the home, and fruit treated with this Plaintains colour; incidentally it is also improved nutritionally as ascorbic acid is the chemical name for vitamin C. Colourings and flavourings are added to foods to make them more attractive

and appetising. Many foodstuffs, especially fruits and vegetables tend to vary in colour and flavour, so science helps to produce a consistent product. Rights and Wrongs The benefits of international food additives are better quality food, longer storage life, greater accepability because changes in colour, flavour, texture and so on can be made to meet public demand. On the other hand there are risks. There may be cumulative effects which can be assessed only after a lifetime's use of the foods concerned. Health authorities are constantly on the alert for direct or indirect toxieity. Provided that food additive^ are used with accuracy and caution they should do little harm, and how could the housewife cope with twentieth century pregjsures without twentieth century aids.