What’s hiding in your food?
SWEETNERS
Refined Sugar
What is it?
Refined sugar is widely used as a sweetener in many products. It’s also added as a filler and helps extend the shelf life of various foods.
How is it made?
It’s industrially produced from sugarcane or sugar beet through a multi-step refining process.
Why is it harmful?
The refining process strips away all nutrients, leaving behind only empty calories with no health benefits. High consumption of refined sugar is linked to diabetes, hypertension, obesity, tooth decay, and an increased risk of ADHD in children.
Where is it used?
Refined sugar is commonly found in cookies, cakes, fruit juices, jams, jellies, chocolates, breakfast cereals, carbonated drinks, and many other processed foods.
Invert Syrup
How is it made?
It is produced industrially by breaking down table sugar (sucrose) using enzymes or acids.
Why is it controversial?
Similar to refined sugar, it offers "empty calories" with no nutritional benefits. Excessive consumption has been linked to health concerns such as diabetes, hypertension, obesity, dental issues, and an increased risk of ADHD in children.
Where is it used?
Invert syrup is commonly found in baked goods like cookies, cakes, and biscuits, as well as in candies, fruit and chocolate syrups, and ice creams.
Liquid Glucose
What is it?
It’s a liquid sweetener used to add sweetness and retain moisture in products.
How is it made?
It’s industrially produced from starch—usually corn or rice—using enzymes or acids.
Why is it harmful?
Like refined sugar, it provides empty calories. High consumption is linked to diabetes, hypertension, obesity, tooth decay, and increased risk of ADHD in children.
Where is it used?
Liquid glucose is commonly used in cookies, candies, chocolates, energy bars, chocolate syrups, and ice creams.
Erythritol (INS 968)
What is it?
Erythritol is a type of sugar alcohol naturally found in some fruits and vegetables.
How is it made?
Commercial erythritol, often used in low-calorie and sugar-free products, is made by breaking down corn or wheat with enzymes, then fermenting it using yeast.
Why is it harmful?
In large or frequent amounts, it can have a laxative effect, causing diarrhea or loose stools. Recent studies also suggest that high levels of erythritol may increase the risk of cardiovascular diseases.
Where is it used?
It’s commonly found in low-sugar, sugar-free, or keto-friendly products like beverages, cookies, desserts, baked goods, and ice cream.
FOOD COLOURS
What?
Carmoisine is a synthetic color—either powder or liquid—added to foods to give them a bright red or pink hue.
How is it made?
It’s produced industrially using chemicals, making it an artificial food dye.
Why is it bad?
Eating foods with carmoisine can cause gut inflammation and allergic reactions like skin rashes, stomach cramps, nausea, and even shortness of breath.
Where is it found?
You’ll find carmoisine in red or pink-colored treats like candies, jams, jellies, cookies, and ice cream.
Food colour - Tartrazine (INS 102)
What is it?
Tartrazine is a synthetic color—either powder or liquid—added to foods to give them a bright yellow hue.
How is it made?
It’s an artificial dye produced industrially from chemicals.
Why is it bad?
Consuming tartrazine can cause gut inflammation and allergic reactions like skin rashes, stomach cramps, nausea, and shortness of breath. It’s also linked to hyperactive behavior in kids.
Where is it used?
You’ll find tartrazine in yellow-colored foods like candies, jams, jellies, cookies, and energy drinks
Food colour - Caramel (INS 150)
What is it?
Caramel is a dark brown to black liquid or powder used as a coloring agent in food. There are four common types of caramel color—150a, 150b, 150c, and 150d.
How is it made?
It’s created by heating sugars (carbohydrates) at high temperatures, often with some added chemicals.
Why is it bad?
Caramel color has been linked to high blood pressure, and some studies suggest that certain substances formed during its production could be carcinogenic.
Where is it used?
You’ll find caramel color in lots of brown-hued foods like sodas, brown bread, demerara sugar, soy sauce, instant soups, and breakfast cereals.
ARTIFICIAL PRESERVATIVES
Sodium benzoate (INS 211)
What is it?
It’s a white powder chemical used to extend shelf life by stopping bacteria and mold growth, helping food stay fresh longer.
How is it made?
It’s produced through a mix of chemical processes.
Why is it bad?
Eating too much of it can cause headaches, migraines, skin rashes (urticaria), and even genotoxic effects, which means it can potentially damage your DNA.
Where is it used?
You’ll find it in fruit juices, fizzy drinks, cakes, and pickles.
Potassium Sorbate (INS 202)
What is it?
It’s a white powdered chemical used to extend the shelf life of foods by preventing bacteria and mold growth, keeping products fresh longer.
How is it made?
It’s produced through various chemical processes.
Why is it bad?
Consuming too much can cause headaches, migraines, skin rashes (urticaria), and may have genotoxic effects, meaning it could potentially damage DNA.
Where is it used?
Commonly found in fruit juices, fizzy drinks, cakes, and pickles.
ACIDITY REGULATOR
Citric Acid (INS 330)
What is it?
Citric Acid (INS 330) is a natural acid found in citrus fruits like lemons and oranges. It’s widely used in food and drinks to add a tangy, sour flavor.
How is it made?
While it occurs naturally in fruits, most commercial citric acid is produced by fermenting sugars using certain molds.
Why is it good?
It helps preserve food by preventing spoilage and acts as a natural antioxidant. Plus, it boosts flavor with that zesty kick.
Where is it used?
You’ll find citric acid in soft drinks, candies, jams, canned foods, and even some cosmetics.
HUMECTANT
Glycerol (INS 422)What is it?
Glycerol, also known as glycerin, is a clear liquid used to keep food products soft and moist. It also helps improve texture and adds mild sweetness.
How is it made? Glycerol is commonly produced industrially from fats and oils through processing methods used in food manufacturing.
Why should you be aware of it? Like other sugar alcohols, consuming glycerol regularly or in large amounts may cause digestive discomfort such as bloating or diarrhoea in some people.
Where is it commonly used? It is often found in packaged cakes, muffins, baked goods, and fondant or sugar paste used for cake decoration.
FATS
Hydrogenated Fat
What is it? Hydrogenated fat is a processed fat commonly used in packaged foods and snacks as a substitute for butter, ghee, oils, or cocoa butter.
How is it made? It is produced by chemically processing vegetable oils through a method called hydrogenation. This process helps extend shelf life and turns liquid oils into semi-solid or solid fats at room temperature.
Why should you be aware of it? Regular consumption of hydrogenated fats has been linked to various health concerns, particularly cardiovascular diseases. Some hydrogenated fats may contain trans fats, which can increase LDL (bad cholesterol) levels.
Where is it commonly used? It is often found in fried snacks, pastries, ice creams, bakery products, cookies, cakes, and spreads.
ANTI-CAKING
Silicon Dioxide (INS 551)
What is it? Silicon dioxide is a fine white powder commonly used as an anti-caking agent to prevent powders from clumping together. It also helps maintain texture, preserve colour during storage, and carry flavours or fragrances in food products.
How is it made? It is industrially produced through a multi-step chemical manufacturing process using mineral-based compounds.
Why should you be aware of it? Some studies suggest that nano-sized silicon dioxide particles may contribute to intestinal inflammation and gut imbalances when consumed frequently in highly processed foods.
Where is it commonly used? It is often found in beverage premixes, soup powders, seasonings, masalas, baking powders, and other powdered food products to maintain free-flowing texture.