contemporary food issues Flashcards
food labelling
Name of food or drink
List of ingredients (including additives and allergens)
Weight or volume
Date mark
Storage and preparation conditions
Name and address of the manufacturer, packer or seller
Country of origin
Allergens
*this is the law
packaging and recylcling
glass-
Strong.
Prevents loss of moisture and oxygen which can affect food quality.
Can be transparent.
Made in different shapes and sizes.
Does not react with food.
Re-usable.
Easily broken.
Heavy to carry.
paper/ cardboard-
Can be reasonably strong (quality).
Can be printed on easily.
Light to carry.
Does not protect food from moisture.
Crushes/Tears easily.
metal-
Strong and rigid.
Good barrier to moisture and gases.
Can be printed on easily.
Tin foil is strong and can be moulded easily.
Tins cans for acidic foods must be coated on the inside to prevent a reaction.
Can be heavy to carry.
plastic-
Lightweight.
Waterproof.
Made in different shapes and sizes.
Most do not react with foods.
Can be used in microwave.
Clingfilm can be moulded easily.
Needs to be sorted into different types before recycling.
Some are not recyclable.
Clingfilm is not strong and cannot be reused or recycled.
factors affecting food choice
eating habits
working hours and shift patterns
online shopping
special dietary needs
knowledge
likes and dislikes
peer pressure
advertising
health/ allergies
budget
sustainability
food miles -
Food miles are the total number of miles your food has travelled from where it is grown to get on your plate – often referred to as “ Farm to Fork”
Foods can be imported from other countries when they are not in season so they are available all year round
organic -
Organic is a natural method that adheres to certain principles.
The term organically grown should mean that:
Artificial chemical fertilisers have not been used – animal and vegetable waste materials are used as fertilisers instead
soil association -
The Soil Association help control Organic Foods and ensure they are in fact organic.
Inspectors visit farms and check no fertilisers or pesticides have been used that are not approved by the association and that the land has been formed organically.
Processed foods claiming to be organic should contain 95% organic ingredients
genetic modification
Genetic Modification is when foods (plant or animal) have their genetic material or DNA altered in a way that does not occur naturally.
Characteristics of plants or animals, such as colour, size, shape and growth are carried in genes. These are passed on to the next generation
alternative proteins
mycoproteins-
QuornTM is a registered trademark from mycoprotein. It is made from tiny fungus (like mushroom), which is fermented, mixed with egg white and flavours and then processed.
textured vegetable proteins-
TVP is made from soya bean flour that has had its oil removed. The soya flour is mixed to a dough with water, put through a process where it is dried and then made into different shapes that look like mince or chunks. It needs to be mixed with water before use.
UHT
his is a sterilisation process where the food is heated to 140˚c for a few seconds to kill the bacteria present then rapidly cooled and sealed in an air tight container
MAP
This is a way of extending the shelf life of food without the use of artificial preservatives.
Fresh food is sealed in a package containing a mixture of gases which slows down oxidation and bacterial growth.
functional foods
probiotic-
Probiotics are often referred to as ‘good bacteria as they are associated with a healthy digestive system
Probiotics can improve irritable bowel syndrome, constipation, and diarrhoea
prebiotic-
Prebiotic foods contain carbohydrates that the body cannot break down naturally in the digestive system
Prebiotics assist good bacteria already present in the gut by feeding them
omega 3-
Food manufacturers can add it to products e.g. cereal bars, yogurts, and eggs
They are polyunsaturated fats that can reduce the risk of CHD and stroke
plant sterols and stanols -
Clinically proven to reduce LDL cholesterol so reducing the risk of heart disease
Manufacturers can add these to popular food products via fortification e.g. Benecol and Flora Pro. activ spreads
cook chill-
Cook-chill is a system of catering where the food is prepared and cooked in advance using normal cooking methods. However, after normal preparation the food is then placed into containers and blast chilled at 0-3°C.
This usually takes place within 2 HOURS of cooking
consmer organisations
food standards scotland -
Food Standards Scotland can help support
consumers by providing information such as
hygiene ratings for local restaurants
