The Paradox of E-Numbers: Ethical, Aesthetic, and Cultural Concerns in the Dutch Discourse on Food Additives

Haen, Dirk

doi:10.1007/s10806-013-9440-4

Cited by 27 publications

(24 citation statements)

References 15 publications

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“…The use of food additives in food manufacturing has been a public health issue for many years (Haen 2014, Saltmarsh 2013. A report issued by the European Food Safety Authority (EFSA) in 2010 showed that 25% of people surveyed were "very worried" about food additives and a further 41% were "fairly worried" (EFSA 2010).…”

Section: Introductionmentioning

confidence: 99%

Food Additives Content in Selected Snack Foods and Beverages and Public Perception of E-Numbers in Muscat, Oman

Al-Harthy¹,

Harib²,

Al-Shaaibi³

et al. 2016

AJH

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The aim of this study is to identify food additives content in selected snack foods and beverages sold in the Omani market and if these additives could pose any health risk. Moreover, a pilot survey was also conducted to assess public perception regarding E-numbers used in these products. The E-numbers printed in the ingredient label of 83 products sold in different supermarket out lets and 250 questionnaires distributed to public were recorded, collected respectively and subsequently analyzed. The results showed that the overall number of food additives used in the selected crisps, biscuits and fruit juices was 46 in which 22 of these additives are found in crisps. Among these additives citric acid is the most common type and used frequently in all products. Some of the additives used such as monosodium glutamate and food colorings could pose a health risk upon excessive consumption. Lack of risk and benefit perception in the public regarding E-numbers is the main conclusion of the survey. Furthermore, significant (p<0.05) difference in knowledge and attitude between Omanis and expatriates was also observed. The synergistic effect of food additives on health due to the excessive content of additives in the selected products needs more attention.

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Section: Introductionmentioning

confidence: 99%

Food Additives Content in Selected Snack Foods and Beverages and Public Perception of E-Numbers in Muscat, Oman

Al-Harthy¹,

Harib²,

Al-Shaaibi³

et al. 2016

AJH

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“…The current sensory study also showed that curing had no effect on liking of fermented sausage. Arguably nitrite could be omitted from fermented sheepmeat sausage, perhaps a commercial advantage in sophisticated markets where there is a widespread, but misplaced, distrust of additives to foods (Haen ). Any real or perceived problems arising from nitrite‐derived nitrosamine formation can easily be prevented by ascorbic acid addition (Martin ).…”

Section: Discussionmentioning

confidence: 99%

Physicochemical and sensory characteristics of fermented sheepmeat sausage

Young

Brooks

2014

Food Science & Nutrition

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The aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and subcutaneous fat, sausages were made with 64%, 29%, 4%, 2%, 0.2%, and 0.01% of lean meat, fat, NaCl, glucose, sodium pyrophosphate, and lactic culture, respectively. Following anaerobic fermentation (96 h, 30°C), there were no significant differences between the species in mean texture (hardness, springiness, adhesiveness, cohesiveness) and pH, and only minor differences were seen in color. However, although not consumer tested, it is argued that consumers would be able to pick a texture difference due to different fat melting point ranges, highest for sheepmeat. This work was followed by a sensory experiment to find out if characteristic sheepmeat flavors could be suppressed to appeal to unhabituated consumers. To simulate a very strongly characteristic sheepmeat, beef sausage mixtures (above) were spiked, or not, with 4-methyloctanoic, 4-methylnonanoic acid, and skatole (5.0, 0.35, and 0.08 mg kg−1, respectively). Sodium nitrite (at 0.1 g kg−1) and a garlic/rosemary flavor were variably added to create a 23 factorial design. In a randomized design, 60 consumers found that spiked sheepmeat flavors caused an overall significant decrease in mean liking on a 1–9 scale (5.83 vs. 5.35,P = 0.003), but this was completely negated by the garlic/rosemary addition (5.18 vs. 6.00,P < 0.001). Nitrite had no effect on liking (5.61 vs. 5.58,P = 0.82), although nitrite might be included in commercial examples to minimize fat oxidation and suppress growth of clostridia. Thus, sheepmeat flavors could be suppressed to appeal to unhabituated consumers. Commercial examples could thus be made for these consumers, but the mandatory use of the name “mutton” in some markets would adversely affect prospects.

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“…Current research also suggests that consumers are worried and would like to be better informed about the potential health risks of food additive use and consumption [16]. However, many nutritionists still hold on to the claim that food additives are an essential element in the spread of snaking culture as well as the commercial success of so-called junk foods, which are often held responsible, at least in part, in the increased prevalence of non-communicable diseases [12].…”

Section: Toxicological Risk For Biscuits Consumptionmentioning

confidence: 99%

Assessing the Toxicological Risk on Biscuits Consumers with Regard to Product Information and their Public Health Concern in the Douala Urban City Area of Cameroon

Kingsley¹,

Desire²,

Jacques³

et al. 2018

J Nutr Food Sci

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Introduction: a descriptive transversal and prospective study was carry out on biscuits been marketed (over 5 years) within the Douala urban city area so as to elucidate the potential toxicological risks from biscuits consumers (cookies) with regard to product information.Material and method: A4 white sheets, Disposable gloves, a data analyzing tool (Microsoft Excel 2010), ruler and pens, temporal analysing space (Laboratory), desk and table, spray sheet, questionnaire, plastic bags to easy transportation, rubber trays, hand lens and data collection sheets.A pilot survey was carryout, followed by data collection of 40 biscuits that had been highly commercialized for over five years within the city markets in the Douala urban city area. A randomized sampling method was employed to purchase 40 biscuit samples from the 02 major markets of Douala urban area; 'marche centrale' and 'marche Mboppi'. In the laboratory space arrange for the purpose of the study, the various components of each of the biscuits were identified.Results: From our finding, 3 group of biscuits were indentified; dry simple biscuits (52%), sandwich biscuits (43%) and waffle biscuits (5%). 29 basic different food additives principally made of; colorants; E110(13%), conservators; E223(25%) emulsifiers E471(21%), antioxidant E322(67%) and pH regulators E500(71%) were identify as the most used form of additives. 12(41%) of the food additives indentified had proven toxic potential to its consumers; E223, E471, E110 and E102 been the most recurrent respectively. As per the origin of these biscuits, 3 major countries top the list; 16 biscuits (40%) of which 11(69%), 7 biscuits (18%) of which 05(71%), 4 biscuits (10%) of which 3(75%) had potential health risk were from Cameroon, Nigeria and India respectively. Conclusion:The high demand for biscuits as food is becoming a preliminary public health risks. Cameroon therefore is in need to implement strategic measures on food security policies.

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The Paradox of E-Numbers: Ethical, Aesthetic, and Cultural Concerns in the Dutch Discourse on Food Additives

Cited by 27 publications

References 15 publications

Food Additives Content in Selected Snack Foods and Beverages and Public Perception of E-Numbers in Muscat, Oman

Food Additives Content in Selected Snack Foods and Beverages and Public Perception of E-Numbers in Muscat, Oman

Physicochemical and sensory characteristics of fermented sheepmeat sausage

Assessing the Toxicological Risk on Biscuits Consumers with Regard to Product Information and their Public Health Concern in the Douala Urban City Area of Cameroon

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