While food continues to serve its primary purpose of providing an energy source for the survival of mankind, it has also revolutionised itself in various forms to serve wider interests. Unlike the past where humans used salt to preserve their meats and fish, consumers today are demanding more for their food supply to be flavourful, nutritious and colourful. Food colouring hence play a part in making the commercialisation of food possible, which leads to mass production, at times resulting in attendant social ills and a waste of resources.
BENEFITS
1) To offset colour loss due to exposure to light, air, temperature extremes, moisture and storage conditions
2) To correct natural variations in colour;
3) To enhance colours that occur naturally;
4) To provide colour to colourless and "fun" foods; and
5) To enhance the appeal of food by mass-market food manufacturers.
2) To correct natural variations in colour;
3) To enhance colours that occur naturally;
4) To provide colour to colourless and "fun" foods; and
5) To enhance the appeal of food by mass-market food manufacturers.
USES
Food remains an important element during the celebrations of festivals and customs. Because there is a need to highlight the celebratory mood of these events, much attention has been placed on foods to enhance their attractiveness and novelty factor. In this regard, food colouring may be extensively used to serve this purpose.
In the food and beverage industry where competition can be stiff due to the availability of similar substitutes, restaurants and food manufacturers have also been actively seeking new ways to differentiate themselves by improving and maintaining the appearance of their products. Besides enhancing the exterior features of the food products, the contents of food colouring also prevent the colours from fading too quickly. Coloured foods are also targeted primarily at children, teenagers and women.
It is also common for restaurants and bakeries to dye their foods to make them look more realistic. For example, brown dyes are added to white bread to make them look like wholewheat bread. Salmon farms add red or pink dyes to make the fish them look more appetising and 'salmon-looking'. Vegetables like ginger, pickles and seaweed are also coloured to make them look brighter and fresher. All these cumulate to increase the demand of people for such commercialised foods.
Implications
One major drawback of the commercialisation of foods is the prevalence of misrepresentation. Each year, the American food industry uses three thousand tons of food color. Especially in fast food restaurants, food colouring is used to overcome the lacklustre appearance due to the quick management and processing of such foods. Instead, consumers are led to believe that these restaurants have the impeccable ability to make instant yet appealing food. Coupled with the convenience of obtaining fast food, the negative health consequences are further enhanced.
Examples of popular dishes from Macdonald's
Examples of popular dishes from Macdonald's
- Hotcakes (Beta Carotene)
- Fish Fillet (Paprika and Turmeric Extract)
- Cinnamon Melts (Beta Carotene and Titanium Dioxide)
- Scrambled Eggs in 'Big Breakfast' (Critic Acid & Monosodium phosphate)
- Hash Browns (Sodium Acid Pyrophosphate)
- Barbecue Sauce (Caramel Colouring)
Besides the severe health consequences that result from these adulterated foods, the overemphasis on the appearance of the food leads to an increase in costs production, which translates into higher food prices for consumers. In other words, consumers are paying more for lesser food than before because of the costs derived from the 'beautification' of food. Rising costs may potentially lead to a global social divide where those in the developing countries cannot afford to pay for their daily food supplies. The lack of food will cause many to suffer from malnutrition and prolonged hunger.