Knowledge base: Frequently Asked Questions Regarding Seafood Additives
What are food additives?
A food ingredient is any substance that is added to a food to achieve a desired effect. Direct food additives are used in foods to impart specific technological or functional qualities. For example, stabilizers are used to help prevent separation of nutrients in milk products, while phosphates are used as a leavening agent in baked goods. Indirect additives are not intentionally added to food, but may be present in trace amounts as a result of processing, packaging, shipping or storage. Both direct and indirect food additives are controlled by national regulatory authorities, such as the U.S. Food and Drug Administration. Any food ingredient must be proven safe to be used in foods.
Why are food additives added to foods?
Food additives are added to foods for several reasons:
- To provide or maintain nutritional benefits.
- To maintain product quality and freshness.
- To prevent spoilage during transport, storage and sale.
- To aid in the processing and preparation of foods.
- To make foods more appealing and ensure that familiar foods have consistent qualities.
- To extend shelf-life and prevent food waste.
- To make some foods more affordable.
Why do shrimp (and some crabs) turn pink/red when they're cooked?
The pink or red color associated with cooked shrimp and some crabs is caused by the same compounds responsible for the pink/red color in salmon and the orange color in carrots. Shrimp and some crabs contain astaxanthin, which is classified as a carotene (a subclass of carotenoids), and are the pigments responsible for the red, orange, and yellow colors found in foods and nature. Prior to cooking, the astaxanthin compounds are covered in a protein shell, causing the shrimp or crabs to appear a darker or grey color. Once these proteins are exposed to heat they break down and release the astaxanthin compounds resulting in the pink/red color common in cooked shrimp and some crabs.
What is surimi?
Originating in Japan several centuries ago, surimi is a uniquely functional food ingredient made of fish proteins and used in surimi seafood products. Surimi consists of fish proteins that are refined through heading, gutting and mincing the fish, then washing, removing water, and freezing the remaining protein. Good quality surimi is odorless and has a creamy white appearance. Surimi has excellent gelling properties so that it can be formed into various shapes. The US is the leading country for the production of surimi. Alaska pollock is most often used followed by Pacific whiting in the manufacture of surimi.
Surimi seafood consists of unique seafood ingredients with flavor similar to that of naturally occurring crab, shrimp, lobster and other shellfish with added convenience, safety and versatility. Surimi seafood is formed by mixing various food ingredients and formed into various shapes before cooking and setting the gel structure of the final product. In manufacturing crab-flavored seafood made with surimi, shellfish flavors are added to give the food its recognizable character. Surimi seafood is vacuum-packed and pasteurized to destroy harmful bacteria (pathogens). Most retail products are both fat-free and low in cholesterol. They are often nutritionally enhanced with the inclusion of omega-3 oil. The development of crabstick in Japan in 1974-1975 was a cornerstone for the globalization of surimi seafood. The United States started to manufacture crabstick in 1981 and has its current market over 400 million pounds.
Are food additives harmful to my health?
Food safety is and always will be the primary objective for food ingredient manufacturers. Before food additives can be added to foods, they must be reviewed and deemed safe for their intended use by either the Food and Drug Administration or a panel of experts. These experts examine studies and all scientific information related to a particular substance and must conclude that the substance is safe for its intended use. Many food additives actually help make foods safer and more enjoyable by ensuring they do not spoil in transport or storage, maintain desirable characteristics, and remain uniform from batch to batch. Additives may also have beneficial health effects. For example, some food additives such as stabilizers and emulsifiers help ensure vitamins and nutrients do not separate out of a food or beverage.
How are food additives determined safe?
Under current U.S. law, a food additive may be deemed safe for use in food in one of two ways. First, it may be declared “Generally Recognized As Safe,” for its intended use based on a review by qualified experts of the publicly available scientific data on the substance. FDA’s Generally Recognized as Safe (GRAS) Program is transparent, requiring information considered by the GRAS review panel to be publicly available. This process is rigorous; science based, and has a proven track-record of success and safety. Additionally, an additive may go through the food additive petition process, which requires FDA review of publicly and privately held information on the substance.
Is it possible to consume food additives at dangerously high levels?
When EFSA estimates the possible exposure to a food additive, it considers the maximum level requested to be added in the different foodstuffs. In addition, EFSA assumes that the largest quantities of these foodstuffs are eaten on a daily basis. Only when this estimated exposure via the different foodstuffs remains below the ADI, EFSA will consider that the proposed use of the substances is safe. If the ADI is exceeded, the Commission can decide to restrict the use of the additive or not to authorise it at all. The presence of food additives should therefore be considered safe even for consumers that eat large quantities of foodstuffs to which the additives have been used at the maximum permitted level.
Are they used in all processed foods?
Additives are substances added during the processing of food, and in very small quantities, to help maintain the quality of the finished product. Some examples: No. Additives are only used where necessary and many processed foods do not need them. For example, preservatives are not necessary in canned foods, because canning is itself a method of food preservation. The high temperatures involved in the canning process are sufficient to kill any harmful microorganisms that might be present. Additives are substances added during the processing of food, and in very small quantities, to help maintain the quality of the finished product. Some examples:
- Preservatives to prevent food from spoiling through the growth of bacteria.
- Antioxidants to prevent the fats in food from going rancid.
- Emulsifiers, stabilisers and gelling agents to maintain the consistency and texture of food.
- Sweeteners, flavourings, and acidulants to maintain or enhance the taste of food.
Why do we need so many food additives?
The food manufacturer will select the additive that best meets consumer expectations for the product, as well as the requirements of the manufacturing process. For example, some preservatives work better in more acidic foods, whilst others are more effective in less acidic foods. Some antioxidants are effective in animal fats, others in vegetable oils and fats. Some gelling agents produce a soft gel or jelly, others a firmer gel.
Aren’t additives used to cover up poor processing of food?
No. Food which has been processed under poor hygiene conditions can never be made safe by adding additives. Enforcement of food law in this country is tight and weeds out the unscrupulous operator, just as regulations about additives and the levels at which they can be used are controlled by EC Directives.
