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Articles on Food additives
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Processed foods vary greatly in their nutritional quality – and the number and type of food additives used to manufacture them.
Food additives are often blamed for ADHD. But decades of research suggest the truth is more complicated, and the whole diet matters.
Salt and MSG are two well-known food additives. Both contain sodium, but there are plenty of differences you can use to your benefit.
Suspicion around monosodium glutamate persists. But there is no evidence MSG is harmful, and a sprinkle in your cooking may boost its flavour while reducing your sodium intake.
Current expiration date system leads to confused consumers and wasted food.
Three foods and some cool stuff you should know about them.
Emulsifiers are in everything from ice cream to mayonnaise.
Processed foods often contain additives with intimidating chemical names or numbers. But many of these are derived from or based on chemicals that are found in nature.
Roll-your-own tobacco contains additives to stop it from drying out. So, it’s hardly a “natural” or “healthier” alternative to factory made cigarettes.
Beetroot, artificial colours, vitamin supplements, medications and illnesses can change the colour of your urine or bowel motions.
Microscopic needle-like particles don’t seem like something you’d want to feed a baby. Whether safe or not, the way we deal with nanoscale food additives leaves plenty of other questions.
The numbers listed on your packaged foods replace the chemical or common name of food additives. These are used to enhance the colour, flavour, texture or prevent them from spoiling.
Have you ever wondered what those food additive numbers included in the ingredients list on your food packing were really doing to your body?
There’s a milk revolution going on in supermarkets and it’s showing no sign of retreat. Where formerly we might have had a simple choice between cow milk and soy milk, with a few other niche products available…
Adolescents who eat unhealthily are more likely to develop mental health problems than those with good diets, a new study has found However, switching to a better diet could improve mental health, according…
A growing body of evidence is focusing attention on the dangers posed by the myriad chemicals in our food. Although certainty around the precise impact of these chemicals is some way off, what we do know…
Sulphur dioxide has been found to boost a plant’s defence systems, potentially changing the way grapes, wine and dried fruits…
Top contributors
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Professor, Department of Diabetes, Head: Glycation, Nutrition & Metabolism Laboratory, Monash University
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Senior Lecturer, Nutrition and Food Science, Australian Catholic University
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Professor of Advanced Technology Transitions, Arizona State University
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Clinical Affiliate, University of Sydney
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Lecturer, Nutrition & Dietetics, Curtin University
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Post-Doctoral Researcher, University of Newcastle
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Postdoctoral research fellow, Monash University
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Emeritus Professor in Public Health, University of Sydney
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Dietitian; Diabetes Educator; PhD candidate at Monash University and, Baker Heart and Diabetes Institute
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Research Fellow, Diet and Nutrition, University of Aberdeen
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Associate Professor of Global Health, University of South Florida
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Materials Chemist and Science Communicator, University of Sheffield
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Associate Professor in Chemistry and Associate Head Learning and Teaching, University of Tasmania