February 2013 Blog Posts (2)

MSG- why not?

Everyone knows to avoid MSG, but when asked, a lot of people refer to the "Chinese Syndrome", or it’s a "food additive", or it’s going to kill babies.  I never disagree with a person’s aversion to MSG.  Some food scientists are baffled by the intense negativity that is placed on MSG as a food ingredient.  They look at the science, and they feel the support of the FDA, and they ask for a further explanation as to what everyone is feeling, and why is this ingredient so bad.  Let’s first…

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Added by Ingredient Insider on February 13, 2013 at 12:59pm — No Comments

Know it, your a victim of Food Fraud

Please look at the recent article of Food Business News where this topic was discussed in fair depth.

Food Fraud can really appear in a number of different forms.  What consumers may be looking for is the obvious, horse meat in place of cow meat.  I say, what about the world of fillers.  Can starches be used to extend a current product, sure why not?  Can I knowlingly ignore that my oil may actually contain a small amount of trans fatty acids?  Can my protein based flavor enhancers…

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Added by Ingredient Insider on February 13, 2013 at 12:57pm — No Comments

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