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  Jan 2004: TartrazineThe use of artificial color in food has a long history. In the 18th and 19th centuries, both “unnatural” color and vegetable extracts were used in foods. Sweets, for example, were colored with lead chromate, mercuric sulfide, lead oxide and copper arsenite. Legislation and the newly developed chemically synthesised dyes eliminated the use of these metallic compounds. Read more...Feb 2004: GlutenThe principle grain used for flour is wheat. Whole wheat flour contains the entire wheat kernel, whereas for white wheat flour; the flour is separated from the bran and germ. The protein and starch content of flour, provides baked flour products with its body and structure. Read more...March 2004: MSGThe history of MSG and its function as a flavor enhancer is long and interesting. Hundreds of years ago, oriental cooks used dried seaweed called sea tangle to make stock. Dishes prepared with this stock had a rich and full flavor. Much later, a Japanese professor discovered that it was the glutamate in the seaweed that was responsible for the flavor enhancement. Read more...Feb 2005: Hidden AllergensThe history of MSG and its function as a flavor enhancer is long and interesting. Hundreds of years ago, oriental cooks used dried seaweed called sea tangle to make stock. Dishes prepared with this stock had a rich and full flavor. Much later, a Japanese professor discovered that it was the glutamate in the seaweed that was responsible for the flavor enhancement. Read more... |
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