James Kennedy, a British chemistry teacher based in Australia, has combined a love of graphics with a love of science, and produced a series of posters and images which he hopes will dispel the many myths surrounding e-numbers and additives. “As a chemistry teacher, I want to erode the fear that many people have of …
The colour of our food is an intrinsic part of its appeal. Colours contribute to the taste sensation, whether they are the bright colours we associate with many fruit and vegetables, or the lurid reds and yellows common in Indian dishes. Grey colours give the impression that a food will be tasteless, or even spoiled. …
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 …
The day I ate as many E-numbers as possible! Food labels such as ‘natural’ and ‘pure’ are confusing shoppers, according to a survey. But even more misunderstood are the E numbers that populate ingredient lists, says food writer Stefan Gates, who set out to see if additives are as bad as is often assumed Why …
