Making life taste better

Preservatives

Preservatives in food

Preservatives work by killing the micro organism or preventing it from growing

Humans have always found ways to preserve their food to stop it spoiling before it can be eaten. Many of the bacteria and moulds that grow on food can be dangerous. Salmonella, listeria and botulism are familiar forms of food poisoning caused by bacteria, and one of the most infamous

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Antioxidants

Oxidation is a real problem for food products. Oxidation, for example, causes raw apples and potatoes go brown, but this can prevented in the kitchen by adding lemon juice. It’s very effective because lemon juice contains a very strong antioxidant – ascorbic acid or vitamin C (E300). By preventing or

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Use of food additives ‘safer and more transparent’ thanks to new legislation.

Safer and more transparent use. The use of additives in food will soon become even safer and more transparent thanks to legislation adopted by the European Commission. “This represents a landmark in our efforts to strengthen food safety in the EU,” says Health and Consumer Policy Commissioner John Dalli (pictured).

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Salt in bread

THE STORY: A third of breads contain more salt than recommended under guidelines being introduced next year, according to campaign group CASH (Campaign for Action on Salt and Health). The figures came after the Department of Health announced that bread accounts for more salt in our diet than any other

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Chemist in the kitchen

A page from our first website! If you want to know more about how food additives tie in with the chemistry that goes on in the kitchen, a downloadable booklet entitled ‘In the mix’ is accessible from the home page, or from the image on this page. Chemicals have always

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THE FUTURE REVEALED

22 June 2017

A conference by the Food Additives and Ingredients Association (FAIA) and Harper Adams University