Foods are considered low in cholesterol when they contain less than or equal to 20mg per 100g of cholesterol in conjunction with low saturated fatty acids of 1.5g per 100g for solid food.
Foods that are to be considered low in sugar must have less than 5.0g of sugar per 100g.
Maltodextrin is a carbohydrate made from natural corn starch. It may be sweet or almost flavourless and is a common food additive. It is easily digested and is absorbed by the body as quickly as glucose.
When all the water is removed from liquid milk, you are left with milk solids (or milk powder).
Nisin is a preservative commonly found in processed cheeses to reduce food spoilage. Often referred to in ingredient listings by its numeric code 234.
For a food product to state "no added sugar", it must:
- contain no added sugars, honey, malt or malt extracts
- state that the food contains naturally occurring sugars, if this is the case; and
- contain all this information in the one place.
To be able to claim no preservatives; no preservatives are to be present within the finished product. It’s as simple as that.
A type of fatty acid found in fish and marine oils, which provide the health benefits of reduced risk of cardiovascular disease and improved mental and visual function.
Paprika is a spice commonly used in cooking to give flavour and red colour. Often referred to in ingredient listings by its numeric code 160c.
Riboflavin (or Vitamin B2) 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. Often referred to in ingredient listings by its numeric code 101.
Saturated fat is fat that is made up of saturated fatty acids and should be limited in your diet. In general, fats that contain a majority of saturated fatty acids are solid at room temperature, although some solid vegetable fats are up to 75% unsaturated.
As a form of measurement, 1 serve of vegetables is equal to 75g, or ½ cup, of cooked vegetables.
Sodium Acetate Is added to foods as a seasoning. Can be found in the salami on a variety of our pizzas. Often referred to in ingredient listings by its numeric code 262.
Sodium Bisulphite is a preservative widely used in in the food industry to reduce food spoilage. Common to find in process meatgoods like sausages, and in our dehydrated potato. Often referred to in ingredient listings by its numeric code 222.
Sodium Nitrite is used in processed meats like bacon to prevent the growth of bacteria and to give the food a red/pink colour. Often referred to in ingredient listings by its numeric code 250.
Derived from the soybean, soy lecithin is comprised of different phospholipids and is used as a natural emulsifier our foods. Soy lecithin is a good source of choline which aids in memory and cognitive functions, cardiovascular health, liver function and athletic performance.
A protein extracted from the soybean, soy protein had gained popularity over the recent years due to its increased use in health foods. Soy protein is sometimes used as an emulsifier and is found in a variety of foods, from cheeses and breads to breakfast cereals.
Preservatives commonly used in wine and other food products. Some people have an allergic reaction to sulphites.
Trans fats are unsaturated fatty acids formed when vegetable oils are processed and made more solid or into a more stable liquid. This processing is called hydrogenation. Trans fats also occur naturally in low amounts in some foods.
Partially hydrogenated vegetable oils were developed in part to help displace highly saturated animal and vegetable fats used in frying, baking and spreads. However, trans fats, like saturated fats, raise blood LDL cholesterol levels (the so-called "bad" cholesterol). High consumption of trans fats may also reduce the HDL or "good" cholesterol levels.
Turmeric is a spice commonly used in cooking to give flavour and a yellow colour. Often referred to in ingredient listings by its numeric code 100.
Derived from plants, the difference between vegetable oils and fats is that oil will remain liquid at room temperature. Vegetable oil serves many purposes in the culinary world. It is used to make shortenings, to make other ingredients stick together less, adds flavour and provide a flavour base for other ingredients.