This document discusses the history of food modification and processing from ancient times to modern technologies. It covers topics like food additives for preservation, enhancement and marketability. It discusses the development of synthetic and genetically modified foods as well as issues around food safety, contamination and regulation. The document also examines the growing interest in organic and natural foods in response to highly processed food options.
This document discusses the history of food modification and processing from ancient times to modern technologies. It covers topics like food additives for preservation, enhancement and marketability. It discusses the development of synthetic and genetically modified foods as well as issues around food safety, contamination and regulation. The document also examines the growing interest in organic and natural foods in response to highly processed food options.
This document discusses the history of food modification and processing from ancient times to modern technologies. It covers topics like food additives for preservation, enhancement and marketability. It discusses the development of synthetic and genetically modified foods as well as issues around food safety, contamination and regulation. The document also examines the growing interest in organic and natural foods in response to highly processed food options.
This document discusses the history of food modification and processing from ancient times to modern technologies. It covers topics like food additives for preservation, enhancement and marketability. It discusses the development of synthetic and genetically modified foods as well as issues around food safety, contamination and regulation. The document also examines the growing interest in organic and natural foods in response to highly processed food options.
From Smoked Mastodon to Salt Pork 2 Food Additives: Advances and Challenges 3 Food Legislation in the United States 5 Harvey Washington Wiley (1844–1930) 8 Paul Karrer (1889–1971) 12 Advances and Issues in Food Laws and Legislation 12 2 FOOD ADDITIVES 17 Food Chemistry by DAVID E. NEWTON Preservation 18 Nicolas (François) Appert (ca. 1750–1841) 26 Nutritional Enhancement 34 Walter Norman Haworth (1883–1950) 36 Enhancement of Marketability 37 Regulation of Food Additives 45 Safety of Food Additives 48 3 SYNTHETIC FOODS 52 The Ultimate Synthetic Food: Soda Pop 53 Soda Pop and Nutrition 55 Caloric Sweeteners 58 Artificial Sweeteners 61 Ira Remsen (1846–1927) 64 Cyclamates and Alitame 73 The Monsanto Company 74 Artificial Fats 78 The Center for Science in the Public Interest 84 4 GENETICALLY MODIFIED FOODS 88 Food Chemistry by DAVID E. NEWTON History of Biotechnology 89 Recombinant DNA Research 90 Techniques of Gene Insertion 99 Genetically Modified Products 102 Ingo Potrykus (1933– ) 106 Controversy about GM Foods 113 Risks to Human Health 116 Environmental Effects 120 Regulatory Issues 124 5 FOOD-BORNE ILLNESSES AND IRRADIATION OF FOODS 128 Food-Borne Diseases and Their Prevention 129 Thomas Willis (1621–1675) 130 Trends in Food-Borne Illnesses in the United States 134 Prevention of Food-Borne Illnesses 141 Regulating Food Safety 143 Surveys of Domestic Food Safety 147 Issues of Imported Food Safety 152 One Solution: Irradiated Food? 158 Samuel Cate Prescott (1872–1962) 160 Methods of Food Irradiation 163 The Irradiation Controversy 168 Public Opinion on Irradiated Foods 170 6 ORGANIC AND NATURAL FOODS 172 Food Chemistry by DAVID E. NEWTON Growing Interest in Natural and Organic Foods 175 Lady Eve Balfour (1898–1990) 176 Sir Albert Howard (1873–1947) 179 The Costs of Organic Foods 182 Organic Foods: The Consumer Rationale 185 Criticisms of Organic Foods and Farming Techniques 192 CONCLUSION 194 Glossary 197 Further Reading 202 Index 205