Livsmedel?

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Subcalva:
Jag fick tips om en artikel om nya sätt att behandla livsmedel så de håller längre och förbättra konsistens och allt möjligt.
Det läskiga är att de inte behöver ange det överhuvudtaget på innehållsförteckningar.

Citat

A pastry chef in gleaming whites rounded off his live demonstration by offering sample petits fours to the buyers who had gathered. His dainty heart- and diamond-shaped cakes were dead ringers for those neat layers of sponge, glossy fruit jelly, cream and chocolate you see in the windows of upmarket patisseries, but were made entirely without eggs, butter or cream, thanks to the substitution of potato protein isolate. This revolutionary ingredient provides the “volume, texture, stability and mouthfeel” we look for in cakes baked with traditional ingredients – and it just happens to be cheaper.

Citat

Tired after hours of walking round the fair, and, uncharacteristically, not feeling hungry, I sought refuge at a stand displaying cut-up fruits and vegetables; it felt good to see something natural, something instantly recognisable as food. But why did the fruit have dates, several weeks past, beside them? A salesman for Agricoat told me that they had been dipped in one of its solutions, NatureSeal, which, because it contains citric acid along with other unnamed ingredients, adds 21 days to their shelf life. Treated in this way, carrots don’t develop that telltale white that makes them look old, cut apples don’t turn brown, pears don’t become translucent, melons don’t ooze and kiwis don’t collapse into a jellied mush; a dip in NatureSeal leaves salads “appearing fresh and natural”.

For the salesman, this preparation was a technical triumph, a boon to caterers who would otherwise waste unsold food. There was a further benefit: NatureSeal is classed as a processing aid, not an ingredient, so there’s no need to declare it on the label, no obligation to tell consumers that their “fresh” fruit salad is weeks old.

http://www.theguardian.com/lifeandstyle/2015/feb/21/a-feast-of-engineering-whats-really-in-your-food

hemul:
 :max-shock: :puke1:

Det fanns nåt annat, för frukt, men vad hette det? Nåt i still med EverGreen?

Men det måste väl ändå vara en "produkt" som behandlas? Eller kan man doppa äpplen och biffar och lägga dem bland det vanliga utbudet i livsmedelsaffären? :sosad:

Subcalva:
Det är det som är det luriga. Man kan tex behandla skuren frukt i en fruktsallad så att frukten håller sig fräsch och inte blir brun.

hemul:
Jaja, men det är ju "tillagat". Men råvaror som hel frukt, kött, fisk, hela grönsaker...?

Subcalva:
Fast det där "telltale sign" på morötterna tolkar jag som rötter som växer och då är det ju hela morötter de menar.

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