Food Additives & Ingredients: The Future RevealedFAIA, in conjunction with Harper Adams University, recently held a one-day seminar entitled: Food Additives & Ingredients: The Future Revealed. The programme covered everything from regulatory aspects of food additives, evolution and future developments in sweeteners, consumer and food industry perceptions of food colours, an ethical approach to food additives and ingredients, growth trends in food ingredients and how companies can best meet future regulatory requirements.Below are a selection of presentations given on the dayDavid Clarke, Assured Food Standards:Mary Quinlan, Tate & Lyle:Professor Ralph Early, Harper Adams University:Dr Roland Beck, Sensient Colors:Dr Rhodri Evans, Exponent.
Most of the foods on our shelves also contain chemicals and additives that are known to harm either the human body or laboratory animals. If they harm animals, they can harm you too. Most of the ingredients that you should avoid fall into one of three areas: food additives, artificial sweeteners and artificial colors. In what way might biotechnology alter the future of food packaging? Packages will decompose after the food is eaten. Legal food additives like monosodium glutamate (MSG) and some colors enhance the shelf life and/or quality of food but.