There is a growing distrust of what’s in our food that is also a growing damning of the food industry. Headlines blaring the dangers of ingredients—new and old—are scaring people into avoiding ingredients without actually knowing the facts. The growing confusion about ingredients that have been in our food supply for centuries is making for some very catchy book titles and hijacking food businesses, big and small. The impact of this ignorance-based avoidance of some nutrients and ingredients can seriously affect the health and quality of life of just the present generation, but also those to come. While some of these food fears are merited, others can be misleading.
This presentation presents the science, history, and the process of how food ingredients are made to take the mystery out of myths and explains—using case histories—the science and technical ingenuity of successful food ingredients that are also important for our health.
Participants will:
1. Get an overview of how ingredients are made and named in the food industry
2. Learn about current and emerging ingredients non grata
3. Learn how certain ingredients can be healthful without sacrificing safety or taste