The combined Kraft Heinz company won’t even be the largest food and beverage company in North America. A deal to merge Kraft Foods with Heinz and create the third-largest food and beverage company in North America will likely lead to top products in the control of fewer companies, as rival businesses are expected to compete by purchasing more brands. But with firms eyeing deals and acquisitions as a way to cut their costs, the consumer is unlikely to see changes in the prices of packaged foods.
Starch is one of the most abundant carbohydrates in nature and present in many food plants. Starch is by far the most consumed carbohydrates in the human diet. Traditional staple foods such as cereals, roots and tubers are the main source of dietary starch.
Starch is one of the main energy sources in our diet.Chemically, starch is a polysaccharide consisting of a large number of glucose molecules.Starch has many applications, not only in the food industry.
Starch and starch derivatives are widely used in paper manufacturing, in glues, such as wallpaper glue, cosmetics and even as a lubricant in oil drilling. Only the food applications are dealt with here.
As we progress into the age of heightened consumer awareness, it should be expected that the use of hazardous and toxic chemicals for disinfectant purposes and artificial shelf-life enhancers will soon become obsolete, short-sighted and old fashioned, says Radical Waters technical director, Robin Kirkpatrick. “Given the amount of ongoing research that is publicised, this further fuels the notion that continuous use of such toxins and additives within foods and their direct processing environments are ultimately harmful to consumer health.” But, he adds, bakers and food suppliers have fast become mindful of this fact and are actively seeking solutions to complement this inevitability.
A food allergy is caused when the body’s immune system mistakes an ingredient in food—usually a protein—as harmful and creates a defense system (special compounds called antibodies) to fight it. An allergic reaction occurs when the antibodies are battling an “invading” food protein. Although a person could have an allergy to almost any food, the following foods account for almost 90 percent of all food-related allergic reactions:
Tree nuts (such as cashews and walnuts)
What do I do now?
A close inspection of the nutrition label on most processed foods will usually turn up—among other disturbingly-named ingredients whose function is unclear—something known as “hydrolyzed soy protein” or “hydrolyzed wheat protein”.
What is it, and why is it added to so many processed food products?
What Is Protein, Anyway?
“Protein” is a generic term for an animal or plant tissue made out of individual proteins. These individual “proteins” are just long chains of amino acids linked together, end to end.There are 20 amino acids in our genetic code, each an individual molecule with its own shape—and the sequence of amino acids in a protein determines its three-dimensional shape. Our cells can build anything from collagen to digestive enzymes out of the correct sequence of amino acids! A short protein is called a “peptide”, but there’s no set number of amino acids under which the term is used. Calling a protein a “peptide” is like calling a person “short”: it’s a relative judgment.