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Preservatives in food

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 food poisoning incidents in history
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Flavourings

One of the most important qualities of our food is the flavour – it has to taste good. All flavours are a subtle mix of the five basic tastes – salt, sweet, bitter, sour and savoury – combined with the aromas that the foods give off, which are a crucial part of the way foods
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‘Cheapest’ lunchtime meal unveiled

Britain’s ‘cheapest’ lunchtime meal has been unveiled – the toast sandwich. The Royal Society of Chemistry (RSC) is reviving the mid-Victorian dish, which consists of two slices of bread around a slice of toast. The meal, costing 7.5p, was first promoted by Victorian food writer Mrs Beeton. It is taken from Mrs Beeton’s Book of
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Global additives market on the up

Global sales of food and drink additives reached £17.3 billion last year, according to a new report. The best performing sectors include enzymes, acidulants and hydrocolloids, says Leatherhead Food Research’s report The Global Food Additives Market, with a growing demand for low fat, salt and sugar products – as well as functional health benefit products
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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 food, making up almost a
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