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Market for additives to reach US$59 bn
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Wednesday, 22 June, 2022, 15 : 00 PM [IST]
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Venkatesh Ganapathy
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Prior to 1958, there were no food additive regulations. Manufacturers could add many different and potentially harmful ingredients to our food system. This is why regulatory intervention was needed to ensure safety of food. Regulators continue to develop and refine legislation to protect interest of consumers.
Food additives are any substance or mixture of substances other than the basic foodstuff that is present in food as a result of any phase of production, processing, packaging, or storage (Food and Drug Administration 1990). This definition is used by the Food and Drug Administration (FDA) as it regulates the use of food additives. It is estimated that an individual consumes 140 to 150 pounds of food additives each year. Of that, 98% are made up of food items like salt, sugar, baking powder and yeast.
Legally, the term additive refers to "any substance the intended use of which results or may reasonably be expected to result -- directly or indirectly -- in its becoming a component or otherwise affecting the characteristics of any food." This definition includes any substance used in the production, processing, treatment, packaging, transportation or storage of food.
The global market for food additives is projected to reach US$59 billion by 2026. Between 2022 and 2027, the global food additives market is projected to grow at a CAGR of 4.93%. The food additives market was impacted by the pandemic due to raw material availability and supply chain disruption.
Rising demand for processed, packaged and convenience foods is the driving force for growth in the additives market. The demand for foods and beverages with higher nutritional value is increasing. Hectic lifestyles of people, growing workforce population, particularly expanding female workforce, changing consumer lifestyles and urbanisation are contributing to increase in sales of packaged foods like frozen meals, ready to eat meals and appetisers. This is fuelling the demand for food additives.
Direct additives
Direct additives are added directly to food during its preparation before or after processing the food. Direct additives can be seen or tasted in the food, such as salt or sugar. Artificial colours can be added directly to juice to increase its appeal. But these can be used in canned foods as an indirect additive. Xanthan gum -- used in salad dressings, chocolate milk, bakery fillings, puddings and other foods to add texture -- is a direct additive. Most direct additives are identified on the ingredient label of foods. The low calorie sweetener, aspartame, is a direct additive that is added to puddings, soft drinks, yogurt, and many other foods. Direct additives are identified on a food’s ingredient label. A direct food additive can be a flavour, colour, preservative or more.
Indirect additives
Indirect additives are substances that may slowly leach into food during its processing or packaging. These become part of the food in trace amounts due to its processing, packaging or storage. Packaging substances may find their way into foods during storage. In general, these are food additives that come into contact with food as part of packaging, holding, or processing, but are not intended to be added directly to, become a component, or have a technical effect in or on the food.
Factors for evaluating the safety of an additive
1) Composition and properties of the substance
2) Amount that would typically be consumed
3) Short term and long term health effects
4) The usage of right level of ingredients
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Examples of Direct
Additives
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Artificial Colours
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Food appears appealing
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High fructose corn syrup
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Liquid sweetener made from
corn starch; contains added enzymes.
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Monosodium Glutamate (MSG)
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Used in soups and processed
meats like hot dogs
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Potassium Bromate
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This additive strengthens
dough and improves it during baking.
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Salt
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To add flavour and improve the
nutritional value of the food by adding minerals such as sodium, potassium,
calcium, or magnesium.
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Sugar
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Added to enhance the taste of
food and provide energy in the form of calories for our bodies.
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Examples
of Indirect Additives
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Vitamins
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Vitamin supplements are
sometimes added to some foods to make up for any nutrient deficiencies in them.
They may also be added to provide extra nutrients not found in the food
naturally, such as calcium which is often added to milk.
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Sweeteners
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These additives add sweetness
or replace sugar removed from a recipe because it was unhealthy or too
sugary.
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Enzyme Inhibitors
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These additives inhibit enzymes
from breaking down substances in the food before it reaches your body.
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Preservatives
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These typically extend the
shelf life of the food and can help prevent bacterial growth.
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Artificial Colours
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To give food products colour or
enhance their natural colour.
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The benefits of additives
Consumers demand and enjoy food that is nutritious, safe, colourful and flavourful.
Food additives and advances in technology help make that possible. Additives improve the taste, texture and appearance of food. Spices, natural and artificial flavours, and sweeteners are added to enhance the taste of food. Food colours maintain or improve appearance. Emulsifiers, stabilisers and thickeners give foods the texture and consistency consumers expect. Leavening agents allow baked goods to rise during baking. Some additives help control the acidity and alkalinity of foods, while other ingredients help maintain the taste and appeal of foods with reduced fat content.Vitamins and minerals (and fibre) are added to many foods to make up for losses in processing or to enhance the nutritional quality of a food. Fortification and enrichment of foods using additives can help reduce malnutrition.
Food additives are used to improve or maintain nutritional quality. Examples are the addition of Vitamin D to milk and vitamins A and D to margarine. They also improve keeping quality and reduce waste. Calcium propionate is an additive used to keep bread from moulding; nitrite to prevent botulism in cured meats like hot dogs, bacon, and ham; BHA or BHT are used to keep oils or fat in food products from going rancid.
Additives maintain food quality characteristics. Corn starch is added to powdered sugar to prevent lumping and leavenings to make baked products rise. They also facilitate fast and convenient food preparation. The use of phosphate additives in instant oatmeal or instant pudding is an example. Artificial or synthetic colours and flavours are additives used in minute amounts that can have a large impact.
Food manufacturing companies are also exploring ways to increase shelf life of products without affecting flavour or appearance.
(The author is assistant professor with Presidency College, Bengaluru)
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