Ingredient Code 100 is Turmeric which is a spice commonly used in cooking to give flavour and a yellow colour.
Ingredient Code 101 is Riboflavin (or Vitamin B2) and is used for fortification and as a yellow colouring. It is water soluble, heat stable and is used in dairy products, cereals and dessert mixes.
Ingredient code 141 is Chlorophyll (Copper Complex) and is a concentrated green oil soluble colour, found in green leafy plants. It is added to mint jelly, and an array of confectionery.
Ingredient Code 150a is Caramel and is a colour commonly used in our gravies to give a rich brown hue. Used in cola drinks.
Ingredient Code 150c is Caramel and is a colour commonly used in our gravies to give a rich brown hue. Used in cola drinks.
Ingredient Code 150d is Caramel and is a colour commonly used in our gravies to give a rich brown hue. Used in cola drinks.
Ingredient code 160a is Carotene and is orange food colouring (colour of carrot), which is added to the pasta to give a golden colour.
Ingredient code 160a is Annatto which is a natural yellow colour, found in fresh noodles from your local supermarket.
Ingredient Code 160c is Paprika which is a spice commonly used in cooking to give flavour and red colour.
IIngredient code 163 is a natural colour extracted from red grapes or blackcurrants, added to fruit wines in some of our Bolognese style sauces. Can also be found in fruit bars and fruit cordials.
Ingredient code is Saffron which is a spice commonly used in Indian style meals to given flavour and a luminous yellow-orange colour.
Ingredient code 200 is Sorbic Acid. As part of the McCain "Its All Good" philosophy, we are removing unnecessary ingredients, for better tasting products with simple kitchen ingredients. Sorbic acid is a preservative widely used in in the food industry to reduce food spoilage.
Incredient Code 202 is Potassium Sorbate which is a preservative widely used in in the food industry to reduce food spoilage.
Ingredient Code 222 is Sodium Bisulphite. As part of the McCain "Its All Good" philosophy, we are removing unnecessary ingredients, for better tasting products with simple kitchen ingredients. Sodium Bisulphite is a preservative widely used in in the food industry to reduce food spoilage. Common to find in processed meatgoods like sausages, and in our dehydrated potato.
Ingredient Code 223 is Sodium Metabisulphite. As part of the McCain "Its All Good" philosophy, we are removing unnecessary ingredients, for better tasting products with simple kitchen ingredients. Sodium Metabisulphite is a preservative widely used in in the food industry to reduce food spoilage. Common to find in processed meatgoods, like sausages, and in our dehydrated potato.
Ingredient code 234 is Nisin which is a preservative commonly found in processed cheeses to reduce food spoilage.
Ingredient code 250 is Sodium Nitrite and Is used in processed meats like bacon to prevent the growth of bacteria and to give the food a red/pink colour.
Ingredient code 260 is Acetic acid which is the food acid that gives vinegar its sour taste and pungent smell.
Ingredient code 262 is Sodium Acetate and is added to foods as a seasoning. Can be found in the salami on a variety of our pizzas.
Ingredient code 263 is Calcium Acetate and is used in breads and other baked goods as a growth inhibitor and to extend shelf life. Can be found in some of our crumbed products..
You won't find anymore than 3% fat in these healthy and delicious options. You’ll notice this in our Healthy Choice range.
When added to foods, acidity regulators change or maintain its pH level. A common example of an acidity regulator is citric acid, like the type you find in some fruits.
A food allergen is a protein in the food that stimulates the immune system of some people. Any one type of food can contain multiple food allergens. Carbohydrates or fats are not considered allergens.
Annatto is a natural yellow colouring, found in fresh noodles from your local supermarket. Often referred to in ingredient listings by its numeric code 160b.
Antioxidants are molecules that inhibit the oxidation of other molecules. When oxidations occur in the body, it can create ‘free radicals’ that start reactions and can cause cell damage. Foods considered high in antioxidants include some fruits (berries in particular), vegetables, legumes and nuts and seeds.
Calcium Acetate and is used in breads and other baked goods as a growth inhibitor and to extend shelf life. Can be found in some of our crumbed products. Often referred to in ingredient listings by its numeric code 263.
A calorie is more than just the general term for energy in food. It’s the amount of energy required to raise the temperature of 1ml of water, at a standard initial temperature, by 1°C.
Canola oil is made by crushing the seeds of the canola plant and is considered quite popular due to its healthy reputation. It is low in saturated fat and contains a beneficial omega-3 fatty acid and is much better than other fatty oils that can cause cardiovascular problems if eaten in excess.
Caramel is a colouring commonly used in our gravies to give a rich brown hue. Used in cola drinks. Often referred to in ingredient listings by its numeric code 150a, 150c, or 150d.
Carbohydrates in food provide 4 calories per gram and are organic compounds that consist of carbon, hydrogen and oxygen. They vary from simple sugars, containing from three to seven carbon atoms, to very complex polymers. Only the hexoses (sugars with six carbon atoms) and pentoses (sugars with five carbon atoms) and their polymers play important roles in nutrition.
Carotene is orange food colouring (colour of carrot), which is added to the pasta to give a golden colour. Often referred to in ingredient listings by its numeric code 160A.
Chlorophyll (Copper Complex) is a concentrated green oil soluble colour, found in green leafy plants. It is added to mint jelly, and an array of confectionery. Often referred to in ingredient listings by its numeric code 141.
Cholesterol is not a fat, but rather a fat-like substance classified as a lipid. Cholesterol is vital to life and is found in all cell membranes. Dietary cholesterol is abundant in organ meats, such as liver, and egg yolks, and is also contained in meats and poultry. But you won’t find any cholesterol in vegetable oils and shortenings; they are cholesterol-free.
Predominantly shellfish including lobsters, crabs, shrimps, prawns, etc and are characterised by having a segmented body. Some people have an allergic reaction when eating shellfish.
An emulsifier is a substance that assists with emulsion — the blending of two liquids that are normally unblendable, such as oil and water. Examples of emulsifiers include egg yolk, honey, mustard and soy lecithin, and they work at stabilising an otherwise unstable combination.
Fats are composed of the same three elements as carbohydrates — carbon, hydrogen and oxygen. However, fats have relatively more of these elements. At 9 calories per gram, fats have a higher calorie value than carbohydrates and protein.
Fats are a vital nutrient in a healthy diet. Fats supply essential fatty acids, such as linoleic acid, which is especially important to childhood growth. Fat also helps maintain healthy skin and regulate cholesterol metabolism. Dietary fat is needed to carry fat-soluble vitamins A, D, E and K, and to aid in their absorption from the intestine.
Dietary fibre generally refers to parts of fruits, vegetables, grains, nuts and legumes that we can't digest. Meats and dairy products do not contain fibre. There are two basic types of fibre — insoluble and soluble. Soluble fibre in cereals, oatmeal, beans and other foods has been found to lower blood cholesterol. Insoluble fibre in vegetables and fruits helps move foods through the stomach and intestine. Studies indicate that high-fibre diets can reduce the risks of heart disease and certain types of cancer.
Folic acid, folate and folacin, all form a group of compounds functionally involved in amino acid metabolism and nucleic acid synthesis. Good dietary sources of folate include leafy, dark green vegetables, legumes, citrus fruits and juices, peanuts, whole grains and fortified breakfast cereals.
Recent studies show, if all women of childbearing age consumed sufficient folic acid (either through diet or supplements), 50 to 70 percent of birth defects of the brain and spinal cord could be prevented, according to the U.S. Centres for Disease Control and Prevention (CDC). Folic acid is critical from conception through the first four to six weeks of pregnancy. This means adequate diet or supplement use should begin before pregnancy occurs.
All preservatives prevent spoilage by slowing the growth of organisms that live on food. Antimicrobials are preservatives that protect food by slowing the growth of bacteria, moulds and yeasts. Antioxidants are preservatives that protect by preventing food molecules from combining with the air.
Used as a setting agent, this solid substance is an animal by-product that is practically tasteless, colourless and translucent.
Gluten is a protein composite that gives elasticity to dough and assists with its rising. It also helps in maintaining its shape. Enough people around the world have a sensitivity to gluten that food companies must state whether or not their products contain gluten. People that have an adverse reaction to gluten avoid this by enjoying a gluten-free diet.
The glycemic index (GI) is a measure of how carbohydrate-containing foods affect blood glucose levels. Foods with a high GI are carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream.
GI is a useful scientific research tool. However, it is very difficult to apply the glycemic index to foods consumed in the real world environment, as GI can vary widely depending on the ripeness of a food, the degree to which a food is cooked, and other factors. That is why there are questions about its use as a measure on which to base dietary recommendations for the general population.
HACCP (Hazard Analysis and Critical Control Points)
A systematic approach to food safety, HACCP aims to prevent foodborne illness and promote quality by identifying the danger spots and trying to avoid them. HACCP ensures that industries produce food that is safe.
HACCP works by the following principles:
- Identify the likely health hazards to consumers in a given product.
- Identify the critical points in the processing where the hazards may occur.
- Establish safety measures to prevent the hazard from occurring.
- Monitor to make sure the safety measures are working.
- Establish an appropriate remedy if monitoring shows a problem.
- Establish detailed record keeping to document monitoring and remedies taken.
- Verify that the whole system is working.