To be aware of what we are eating, we can check food additive lists, such as the one available from New Zealand Food and Safety Authority, which describes the numbers under categories such as; colours, acidity regulators, bulking agents, emulsifiers, thickeners, stabilisers, flavour enhancements, anti-caking agents, and sweeteners . Often we need further clarification such as; if it was a natural additive - were chemicals involved in the extraction process? Antioxidants, for example, help to stop oils and fats from deteriorating and developing rancid flavours. They also slow down colour and flavour changes so foods made using oils and fats can be kept for longer. Antioxidant 319 (found in a packaged popcorn product) is tert-Butylhydroquinone (TBHQ). A degree in molecular biochemistry seems to be needed to understand the written studies on it, but what is apparent is that to be approved for human consumption, food additives have to be tested on animals.

Food manufacturing relies on profit for sustainability and growth. Is consumer health always a top priority? Food additives such as synthetic colours have been banned because they cause diseases like liver cancer, kidney, and heart disease. Fortunately, conscious consumerism allows discretionary purchasing and control over what we ingest. We can choose to be free of additives by eating organic, fresh and locally grown produce in its most natural form. When it comes to processed food, it is worthwhile to check ingredients on the labels and to become familiar with those little numbers and what they represent.

Helpful links: www.inchem.org – International programme on Chemical Safety – a collaborative venture of WHO, UN environment programme and International Labour organisation

www.nzfsa.govt.nz - New Zealand Food and Safety Authority