Use of additives in meat products is discussed. Aspects considered include: titanium dioxide; acceptable daily intakes of additives; impact of Nutri Score labelling on consumer awareness of ingredients in processed foods; how to deal with consumer concerns about additives at the butcher's shop counter; allergies and pseudo allergies; potential harmfulness of gelling and thickening agents for infants; potential health impacts of nitrites in cured meats; additives in meat and sausage substitutes; phosphates for cold meat processing; labelling regulations for genetically engineered foods; and additives that must be included in the labelling information.
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