03/05/2026
Marketed as healthy, while containing ingredients that are not, large scale food producers have a bit to answer for when you unpack what’s in their meals.
Many of these additives are used to create the kind of food experience we all long for - one that is packed with flavour and texture.
Here’s a snapshot of some we came across recently:
SODIUM CASEINATE: protein derived from milk (watch out for it in ‘vegan’ food) that stabilises and thickens and according to the Environmental Working Group there are moderate concerns for allergies and immunotoxicity.
ACIDITY REGULATORS: used to promote stability and desired taste in food products, they can enhance flavour by adjusting tartness levels in food, often used to create a sour taste and they also act as a preservative. They can cause health issues in sensitive people and affect gut microbiome and dental enamel.
MALTODEXTRIN: used as a thickener and filler in processed foods. Causes the same kind of blood sugar spikes as sugar and studies show it affects beneficial bacteria in the gut.
CORN STARCH: often helps to create an umami flavour, giving a savoury and meaty flavour . Can trigger food sensitivities like rashes.
FLAVOUR ENHANCERS: 627 and 631 when combined reduce the cost of production by boosting flavour intensity in processed foods.Can cause sensitivities in people such as headaches, itchy skin and gastrointestinal issues.
ANTI-CAKING AGENT: used to stop food items sticking together, and because it’s a processing aid, it doesn’t always appear on food product labels. Recent studies have shown that prolonged exposure to a certain type of anti-caking agent increases the sensitivity of people to gluten.
