1. Food: What Statistics Say and Don’t Say Food Consumption Tends Food Additives and How They Are Regulated

2. Food Consumption Trends Americans are consuming more food and more calories than ever before.

4. Food Consumption Trends Since 1950 A 25% increase in caloric intake:  10% coming from grains (mostly refined)  9% coming from fats and oils  5% coming from added sugars  2% coming from meats and nuts  -1% coming from dairy and eggs

11. What is the cost for all of this additional food?

14. Control costs by producing more for relatively less.

17. Let’s start from scratch. Where can you get scratch?

19. Consumers aren’t interested in buying Scratch. They want a finished product.

21. Food Additives Acidulates (Citric Acid, Lactic Acid) Anti-Caking Agents (Calcium Silicate, Silicon Dioxide) Antioxidants (Calcium Silicate, Silicon Dioxide) Colors (Natural, Artificial) Emulsifiers (Lecithin, Mono and di-glycerides)

22. Food Additives Flavor Enhancers (MSG) Stabilizers (Gums, Starches, Carrageen, Pectin) Preservatives (Nitrites, Ascorbic Acid, Sulfites, Benzoic Acid) Sweeteners (Sugar Alcohols, Aspartame, Sucralose)

23. Food Additives The term "food additive" means any substance the intended use of which results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food (including any substance intended for use in producing, manufacturing, packing, processing, preparing, treating, packaging, transporting, or holding food; and including any source of radiation intended for any such use), if such substance is not generally recognized, among experts qualified by scientific training and experience to evaluate its safety, as having been adequately shown through scientific procedures (or, in the case of a substance used in food prior to January 1, 1958, through either scientific procedures or experience based on common use in food) to be safe under the conditions of its intended use

24. Food Additives Food Additives are added intentionally and must undergo pre-market approval. The burden is on manufacturer to show that the additive is safe under conditions of intended use.

25. Food Additives There are three regulatory classes of additives:  Direct (added directly into the food)  Indirect (may be added indirectly into the food)  Colors (added for coloration)

26. Food Additives (5) In determining, for the purposes of this section, whether a proposed use of a food additive is safe, the Secretary shall consider among other relevant factors— (A) the probable consumption of the additive and of any substance formed in or on food because of the use of the additive; (B) the cumulative effect of such additive in the diet of man or animals, taking into account any chemically or pharmacologically related substance or substances in such diet; and (C) safety factors which in the opinion of experts qualified by scientific training and experience to evaluate the safety of food additives are generally recognized as appropriate for the use of animal experimentation data.

27. Are food additives really safe?

28. Statistically Speaking They may be. Or more accurately stated, there is insufficient sample evidence to conclude that probable consumption of them is not safe.

29. Practically Speaking Most approved food additives have an excellent track record and have been widely used with no adverse effects. A few additives, however, over time have proven to be unsafe and have been banned from use.

30. Practically Speaking Additives such as sulfites and MSG have been found to have adverse effects in some populations. Additives such as nitrates and artificial colors have produced statistical results in studies that are close to significant.

31. Practically Speaking Since the use of these somewhat controversial additives only affect small segments of the population and/or have not been statistically shown to be harmful, regulatory agencies have typically just required them to be labeled so that consumers may make their own decisions as to their consumption.

32. Resources Food and Drug Administration United States Department of Agriculture Food Additives and Ingredients Association