From medieval salt preservation, to witch trials induced by ergot in
moldy bread, to Twinkies that would reportedly survive a nuclear blast,
food preservation has come a very long way.
.
In May 2015, Panera published a list of ingredients that would be
removed from their food. In the same month, other companies like General
Mills and Nestle made similar announcements, and more will surely
follow suit. The food industry is
amidst a curious and wonderful revolution, but the saddest part about
these announcements is the missed opportunity to celebrate the food
science.
Announcing the removal ingredients from a product can attach
an stigma to those ingredients, especially if the justification isn’t
fully explored. James Cameron reportedly waited for cinema technology to
advance before making Avatar, so why can’t food companies talk about
how the swaps they’re promising weren’t technically feasible until now?
.
In this post, we continue deconstructing Panera’s No No list. [For Part I, Overall Response, Part II, Sweeteners, and Part III, Color/Flavor Enhancers, see previous posts]. For
each ingredient, you’ll find a brief explanation of its purpose, safety
concerns if any, and whether a natural counterpart can perform as well
or better.
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