Swallow This (31 page)

‘Safe for human consumption at current levels of exposure’: European Food Safety Authority (EFSA), Aspartame is safe for general population,
European Health Alliance
, 12 January 2014, http://www.epha.org/a/5904

‘Whole Foods Market’s “black list” of unacceptable ingredients’: http://www.wholefoodsmarket.com/about-our-products/quality-standards/unacceptable-ingredients-food

‘Plain old sugar … the ideal bell curve flavour profile’: ‘How should the industry tackle sugar reduction?’ Bakery and Snacks.com, 28 March 2014, http://www.bakeryandsnacks.com/Markets/How-should-the-industry-tackle-sugar-reduction/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily&c=lQa1YdAlY05%2Bzo8JkJrvY743ET4voNj3

‘Several large-scale studies have found a positive correlation between artificial sweetener use and weight gain’: ‘Gain weight by “going on a diet?” Artificial sweeteners and the neurobiology of sugar cravings’, Qing Yang;
Neuroscience: Yale J Biol Med
, Jun 2010; 83(2): 101–108, http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2892765/

‘Rats consuming artificial sweetener gained weight faster than those eating the sugar’: ‘A Role for Sweet Taste: Calorie Predictive Relations in Energy Regulation by Rats’, Susan E. Swithers and Terry L. Davidson;
Behavioral Neuroscience
2008, Vol. 122, No. 1, 161–173, http://www.starling-fitness.com/wp-content/uploads/bne-feb08-swithers.pdf

‘A wide-ranging review of studies looking at the impact of artificial sweeteners’: ‘Artificial sweeteners produce the counterintuitive effect of inducing metabolic derangements’, Swithers SE;
Trends Endocrinol Metab
2013 Sep;24(9):431–41, doi: 10.1016/j.tem.2013.05.005. Epub 2013 Jul 10 http://www.ncbi.nlm.nih.gov/pubmed/23850261

‘Consumption of artificially and sugar-sweetened beverages and incident type 2 diabetes’, Guy Fagherazzi
et al
.; doi: 10.3945/ajcn.112.050997
Am J Clin Nutr
, March 2013 ajcn.050997, http://ajcn.nutrition.org/content/early/2013/01/30/ajcn.112.050997.abstract

Sweetness decoupled from caloric content offers partial, but not complete, activation of the food reward pathways: ‘Gain weight by “going on a diet?” Artificial sweeteners and the neurobiology of sugar cravings’, Qing Yang;
Neuroscience: Yale J Biol Med
, Jun 2010; 83(2): 101–108, http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2892765/

‘Another theory is that artificial sweeteners wreak havoc with our appetite-regulating hormones’: Artificial Sweeteners; Also Known as Industrial Chemicals, http://www.health-choices-for-life.com/artificial_sweeteners.html

‘Agave syrup … is about one and a half times sweeter than sugar’: Natural sweeteners for label appeal: Sweeteners For the Future Food Product Design, March 2012, http://www.foodproductdesign.com/lib/download.ashx?d=1645

‘The Aztecs prized the agave’: All about agave; What is agave nectar?, http://www.allaboutagave.com

‘Agave nectar is often labelled as raw, but it is actually extracted …’:
ibid

‘Agave syrup has a higher fructose content than HFCS’: ‘Sugar substitutes: What’s safe, and what’s not’, Mercola.com, 7 October 2013, http://articles.mercola.com/sites/articles/archive/2013/10/07/sugar-substitutes.aspx

‘Most agave nectar or agave syrup is nothing more than a laboratory-generated super-condensed fructose syrup’:
ibid

Coca-Cola and stevia: What is Stevia/Truvia®? http://www.coca-cola.co.uk/faq/ingredients/what-is-stevia.html

‘The dried leaves of stevia are … 40 times sweeter than sugar’: Stevia; Sweet but innocent, http://www.exoptron.com/stevia-sweet-but-innocent/

Truvia®: The Scoop on Truvia® Natural Sweetener, http://truvia.com/FAQ

Erythritol and flavourings in Truvia®: From nature, for sweetness, http://truvia.com/about

‘One such action claimed that “reb-A is not the natural crude preparation of stevia”’: Denise Howerton, US District Court/Hawaii, 8 July 2013, https://www.truthinadvertising.org/wp-content/uploads/2013/07/Howerton-v.-Cargill-Inc. pdf

‘Sales of Sprite nosedived after stevia was added to the recipe’: Sprite sales suffer slump following reduction in sugar,
The Grocer
, 26 April 2014

‘The aftertaste [of stevia] was strong and unpleasant’: Adam Leyland, editor of The Grocer,
ibid

‘Scientists are isolating more minor glycosides from stevia’: ‘The quest for a natural sugar substitute’,
New York Times
, 1 January 2014, http://www.nytimes.com/2014/01/05/magazine/the-quest-for-a-natural-sugar-substitute.html?_r=0

‘They [sugar alcohols] can also cause fermentation in the lower gut’: Technology and ingredients to assist with the reduction of sugar; FHIS Campden BRI, January 2013, http://www.foodhealthinnovation.com/media/6741/industry_position_papers_-_technologies_to_reduce_sugar.pdf

‘Natural sweeteners like those based on stevia and monk fruit … may not have such an easy ride further down the line’: Simone Baroke, ‘Navigating Consumer Activism’,
Boardroom Journal
, March 2014, http://www.foodproductdesign.com/journals/2014/02/navigating-consumer-activism.aspx

‘An integration of polyols, nutritive [calorie-containing] sweeteners, high-intensity sweeteners and flavours’: Kathryn Deibler in ‘Natural sweeteners for label appeal: Sweeteners For the Future Food Product Design’, March 2012, http://www.foodproductdesign.com/lib/download.ashx?d=1645

‘Strong correlation between a person’s customary intake of a flavour and his or her preferred intensity for that flavour’: ‘Gain weight by “going on a diet?” Artificial sweeteners and the neurobiology of sugar cravings’, Qing Yang;
Neuroscience: Yale J Biol Med
, Jun 2010; 83(2): 101–108, http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2892765/

Chapter 7

Fat composition of various oils: http://chartsbin.com/view/1961

Dr Serge Renaud:
Telegraph
obituary, October 2012, http://www.telegraph.co.uk/news/obituaries/9766180/Serge-Renaud.html

‘As one oil company executive explains’: Gerald McNeil, vice president R&D, Loders Croklaan USA,
Food Product Design
, Vol. 22, no 7, July 2012

History of trans fats: American Heart Association, a history of trans fats, http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/A-History-of-Trans-Fat_UCM_301463_Article.jsp, http://childhood-nutrition.com/solutions/reduce-fat/

‘As one Scottish fish and chip shop owner recalls’: Stefano Vella of Pizza Amore,
Fry Magazine
, 22 October 2012, http://www.frymagazine.com/news/post.php?s=2012-10-22-regional-differences&cf=oils-features

Products that still contain trans fats: Bunge, Product Solutions Information, http://www.bungebiic.com/bakery-applications-lab/downloads/BUNGE-NH-Product-Solutions.pdf

‘When polyunsaturated oil degrades … develops a distinctive taste and aroma’: John Radcliffe, ‘Checking the oil for snacks’,
Food Product Design
, Vol 13, No10, October 2009

‘As this chemical company advice service explains’: Cindy Hazen, ‘New Generation of Fried Foods’,
Food Product Design
, Vol. 22, No. 7, July 2012

Polymers and frying: Omega-9 oils, Dow AgroSciences, http://www.omega-9oils.com/omega-9-advantage/proven-performance/get-rid-of-gunk.htm

Toxicity of aldehydes in cooking oil: Aldehydes contained in edible oils,
Food Chemistry
2012, 131(3): 915-926, http://www.deepdyve.com/lp/elsevier/aldehydes-contained-in-edible -oils-of-a-very-different-nature-after-dgdqUmr004

Omega-9 oils: http://www.omega-9oils.com/omega-9-advantage/healthier-profile/

Acrolein: DGF recommendations for using frying oils and fats, http://www.dgfett.de/material/recomm.php, http://www.ncbi.nlm.nih.gov/pubmed/21994168

Oxidised monomeric triglycerides: http://www.dgfett.de/material/recomm.php

‘Oils are used … for anything from 7 up to 12 days’: Bill McCulloch, ‘Bunge oils in Food Product Design’,
Healthier Fried Foods
, Vol. 20, No. 12, December 2010

‘It’s a wonder that oils survive at all’: Cindy Hazen, ‘New Generation of Fried Foods’,
Food Product Design
, Vol. 22, No. 7, July 2012

‘These higher smoke-point [high oleic acid] oils extend use of frying oil’: Linda Funk, executive director of the Soyfoods Council, http://www.preparedfoods.com/articles/111863-the-crunch-on-batters-and-breadings

RBD oils: Edible oil processing, AOCS Lipid Library, http://lipidlibrary.aocs.org/processing/process.html

Oil improving additives: Optimising baking and frying process using oil improving agents, Dr Christian Gertz CUH, http://www.dgfett.de/meetings/archiv/hagen2004/vortraege/gertz.pdf

‘BHA “is reasonably anticipated to be a human carcinogen”:
Report on carcinogens
, 12th edition 2011, http://ntp.niehs.nih.gov/ntp/roc/twelfth/profiles/ButylatedHydroxyanisole.pdf

‘It remains colourless even when heated at 194°C’: Camlin Fine Sciences, http://www.camlinfs.com/products.html#antoxbha

‘Another long-life frying medium … is EE’: ‘Mechanical oil expression from extruded soy bean samples’: P.C. Bargalea, R.J. Ford
et al
.; Paper no. J8846 in
JAOCS 76
, 223–229 (February 1999)

‘We had been changing our frying oil’: ‘The mystery of longer life frying oil’;
inform
, February 2005, Volume 16 (2), http://aocs.files.cms-plus.com/inform/2005/2/p69-72.pdf

‘The process creates a contaminant, 3-MCPD’:
EFSA Journal
2013 11(9):3381 [45 pp.], doi:10.2903/j.efsa.2013.3381, http://www.efsa.europa.eu/en/efsajournal/pub/3381.html

‘The European Food Safety Authority eventually concluded that acrylamide poses a bigger cancer risk to humans’: ‘Acrylamide is a bigger cancer risk’, says EFSA,
Food Manufacture
, 1 July 2014, http://mobile.foodmanufacture.co.uk/Food-Safety/Acrylamide-in-food-could-be-bigger-cancer-risk#.U8aCjlYsrwI

‘Bradford-based researchers’: The Heatox Project, press release, 26 November 2007, http://www.slv.se/upload/heatox/documents/Pressrelease_HEATOX_project_completed_–_brings_new_pieces_to_the_Acrylamide_Puzzle.pdf, http://www.highbeam.com/doc/1G1-332379721.html, http://www.dailymail.co.uk/health/article-2221601/Could-eating-burnt-toast-stunt-unborn-babys-growth.html#ixzz2sqKbApHB

‘To do this job, they can turn to … sugar-based “gelators”’: ‘Semi-solidifying vegetable oils’,
Prepared Foods
, 28 January 2014, http://www.preparedfoods.com/articles/113668-semisolidifying-vegetable-oils

NHS butter/spreads advice: NHS Live Well, dairy foods, http://www.nhs.uk/Livewell/Goodfood/Pages/milk-dairy-foods.aspx

NHS trans fats advice: NHS Live Well, What are trans fats? http://www.nhs.uk/chq/pages/2145.aspx

‘The leading “heart healthy” margarine contained 21% trans fats’: ‘Bad advice at fault for heart disease deaths’,
Guardian
, 15 April 2014, http://www.theguardian.com/society/2014/apr/15/bad-advice-heart-disease-deaths

‘A major review of 21 scientific studies on fat’:
Am J Clin Nutr
, 2010 Mar;91(3):535-46, doi: 10.3945/ajcn.2009.27725 Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease Siri-Tarino PW, Sun Q, Hu FB, Krauss RM: http://www.ncbi.nlm.nih.gov/pubmed/20071648

Study funded by British Heart Foundation: ‘Association of Dietary, Circulating, and Supplement Fatty Acids With Coronary Risk: A Systematic Review and Meta-analysis’, Rajiv Chowdhury
et al
.,
Ann Intern Med
, 2014; 160(6):398-406-406, doi: 10.7326/M13-1788

‘Whether inter-esterified oils are any less lethal in health terms’: ‘Replacing trans fat: the argument for palm oil with a cautionary note on interesterification’,
J Am Coll Nutr
, 2010 Jun;29(3 Suppl):253S-284S, http://www.ncbi.nlm.nih.gov/pubmed/20823487

Chapter 8

Carotex: Carotex flavours brochure

Flaverco: Flaverco cream and milk essence brochure

‘Masking Stevia, potassium chloride and vitamins’:
Food Business News
, 24 January 2011, http://www.foodbusinessnews.net/News/News%20Home/Features/2011/1/Masking%20off%20flavors.aspx?AdKeyword=2014RA_0121&cck=1

‘Butter Buds®: Making the most of mother Nature’ brochure

Masking tastes: http://www.symriseflavors.com/Symrise_Consumer_Health.pdf

Symrise: Customised masking solutions for tastes you want to hide, http://info.symriseflavors.com/MaskingBannerA.html