Soggy spinach, crunchy chips, moist bread - texture is as important
as flavor in consumer acceptance. For the fifth and final part of the
Panera KNOW-No project, we review the food science of the texture
modifiers on the No-No List.
In May 2015, Panera published a list
of ingredients that would be removed from their food. Several other
companies have made similar commitments to simplify their ingredients,
but it's rare these announcements address why the ingredient was in the
food in the first place.
This is a missed opportunity to celebrate the food science. Thus, this was my inspiration for this project. 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. [For
Part I, Overall Response,
Part II, Sweeteners,
Part III, Color/Flavor Enhancers, and
Part IV, Preservatives, see previous posts].
Part V of V - Texture Modifiers (and remaining miscellaneous ingredients)
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