Serving Up The Food Industry's Darkest Secrets
Can You Swallow This?
While most of us are not privy to the workings of the food processing industry, Joanna Blythman investigates and breaks down the importance of industry loopholes, hidden and unclear ingredients and how company profits rather than good health govern the the real flavour of packaged foods many rely upon.
How often do you go into a supermarket and read the labels on packaging? Now, how much of the ingredients listed can you pronounce or understand?
How Fresh Is It?…
Why do we often see freshly baked (Notice: not freshly made) in store bakery goods showcased in wicker baskets?
Such a display gives off a freshly home-made, rustic artisan appeal when in reality, these doughy items are actually factory-manufactured (sometimes weeks or months ahead) and merely ‘baked off’ on site in store bakeries, which are little more than tanning parlours for chilled or frozen goods.
Have you ever eaten a salad or chicken disinfected with chlorine? No.
Erm… Think again.
Join Harvest & Filter for more observations.
