We all eat unimaginable amounts of food every day. All that food is largely bought in the supermarket and produced in large quantities. The food industry is worth many billions. That is why we are increasingly asked the question to what extent all that food is still so healthy.
The goal of the food manufacturers
Most of the food we encounter in the supermarket comes from a relatively small number of companies. It is not the case that there is a different company behind every brand. The majority of all those brands are owned by a relatively small group of companies. All those brands often continue to exist, together with the style and image of the brand and the products. It is often not immediately clear which company is really behind the brand.
These companies are often huge multinationals. Achieving maximum turnover and profit is number one in the business plan of these types of companies. They are listed on the stock exchange and the shareholders want to see a profit. And as much and as quickly as possible, of course. Cost reduction is always an important focus. The cheaper the products end up on the shelves, the better. Of course, other factors also play a role in company policy. But making a profit always remains the highest priority.
Not everyone realizes this so much. Even when a manufacturer advertises responsible products based on healthy ingredients. There is a significant market for that type of product, so it is being met. And that in itself is not wrong, of course. The result is that there is a product for sale that is healthier. That gives you the choice and the more conscious consumer can still eat healthier food.
They put all kinds of things in it
Over time, all kinds of things have been added to our food. The function of those substances is different. The substances that have been specially added to our food are indicated in the European Union with an E number. These substances must be explicitly permitted before they can be used.
Preservatives have been in our food for many years. Which is also understandable, because because the food has a longer shelf life, you don’t have to throw it away as quickly. The same also applies to the manufacturer, but on a much larger scale, of course. If the shelf life of products can be extended to two or three weeks instead of one week, this not only makes the chance of throwing away much smaller. It gives manufacturers (and retailers) more flexibility in their logistics processes.
Colorants have also been added to our food for many years. The goal is obvious: the food must look as tasty as possible and the color must match our expectations. If you buy a custard with a strawberry flavor, the color should not just be clear, white or yellow. There is a wide range of dyes, so that a manufacturer can give the food whatever color is desired. There are more than 50 different dyes on the E number list.
Flavor enhancers are also widely used. These substances do exactly what the name says: they enhance the taste of other ingredients in the food. This makes the products taste better. Lower levels of the ingredients that contain the actual flavor can also suffice.
The manufacturers do food engineering
In fact, the manufacturers are doing food engineering. Making the food, the ingredients and additives used is a profession in itself. The matters already mentioned are at the top of the priority list. They continue to experiment and vary until they find the best recipes and preparation methods. In itself a very understandable development. The question is of course to what extent all these things influence the quality and nutritional value of the food. And with it our own health.
The substances are approved, right?
But if only permitted substances can be used, then it is safe and healthy, right? Indeed it should be. However, the research conducted is not always as thorough as you would expect. No long-term research has been conducted on many substances.
Admittedly, that is also difficult. It is not easy to get a significant group of people to drink regular cola for thirty years and another group to drink cola based on an artificial sweetener such as aspartame. Such research is an enormous logistical challenge and costs a lot of money. In addition, the approval of these substances would take a very long time.
Purpose of the investigation?
Research is being conducted. But here too you can question the interests and influences of the food industry. For example, manufacturers want to use a new addition in their products. Research will have to take place before the new substance is permitted. It is important for the manufacturer to contribute to this, so that the addition can be applied as quickly as possible. At the same time, minimal research is sufficient. More extensive research than required only costs more money and time. And therefore results in a greater chance of rejection.
In the same light, a food manufacturer will not be very happy with in-depth studies into the consequences of certain substances that are already extensively used. There are plenty of people who say that certain substances are harmful or can have certain side effects. Good examples are the sweetener aspartame and the flavor enhancer E621 (Monosodium Glutamate). They will certainly not conduct or finance such research themselves. You may even wonder whether some parties will not even actively try to prevent such research. There is a lot of money at stake.
Just fewer additives
Nowadays we also see another trend. It is increasingly advertised that certain substances have not been added to a product. Sometimes this concerns a very specific substance, such as aspartame. For example, the product contains other sweeteners, such as saccharin or acesulfame-K. In doing so, such a manufacturer is trying to respond to the discussions surrounding aspartame.
But we also see products appearing where no artificial sweeteners have been added at all. The same applies to colorants and flavor enhancers. This is usually stated prominently on the packaging. This is an attempt to persuade you to buy these healthier and often more expensive products. The manufacturers have long noticed that many people are not very keen on all those additives. In this way they again meet a need.
If the products are actually healthier, then that is of course a good development. And a product that does not contain substances made in some laboratory seems to be the safer choice. On the other hand, you cannot simply assume that all substances that are not artificial are therefore also healthy. There are of course many substances found in nature that it is better not to ingest. That is why blind trust is not advisable here either.
Conclusion
It remains a difficult issue. On the one hand, governments and people are involved in determining whether the food in supermarkets is healthy and can be sold. On the other hand, these are astronomical amounts. In addition, the potentially dangerous consequences of certain substances are not so easy to determine. Here and there you often hear disturbing stories about certain substances. It seems wise to be cautious about frequently taking all kinds of artificial nutrients. Preventing it completely is very difficult, but when you have the choice, it is advisable to go for the healthy and safe option.
read more
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