Swallow This: Serving Up the Food Industry?s Darkest Secrets

Swallow This: Serving Up the Food Industry?s Darkest Secrets

by Joanna Blythman


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From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat.Even with 25 years experience as a journalist and investigator of the food chain, Joanna Blythman still felt she had unanswered questions about the food we consume every day. How ‘natural’ is the process for making a ‘natural’ flavouring? What, exactly, is modified starch, and why is it an ingredient in so many foods? What is done to pitta bread to make it stay ‘fresh’ for six months? And why, when you eat a supermarket salad, does the taste linger in your mouth for several hours after? Swallow This is a fascinating exploration of the food processing industry and its products – not just the more obvious ready meals, chicken nuggets and tinned soups, but the less overtly industrial – washed salads, smoothies, yoghurts, cereal bars, bread, fruit juice, prepared vegetables. Forget illegal, horse-meat-scandal processes, every step in the production of these is legal, but practised by a strange and inaccessible industry, with methods a world-away from our idea of domestic food preparation, and obscured by technical speak, unintelligible ingredients manuals, and clever labelling practices.Determined to get to the bottom of the impact the industry has on our food, Joanna Blythman has gained unprecedented access to factories, suppliers and industry insiders, to give an utterly eye-opening account of what we’re really swallowing.

Product Details

ISBN-13: 9780008157852
Publisher: HarperCollins UK
Publication date: 02/02/2016
Pages: 320
Sales rank: 545,631
Product dimensions: 5.30(w) x 8.30(h) x 1.00(d)

About the Author

Joanna Blythman is Britain's leading investigative food journalist and an influential commentator on the British food chain. She has won five Glenfiddich awards for her writing, including a Glenfiddich Special Award for her first book The Food We Eat, a Caroline Walker Media Award for Improving the Nation's Health by Means of Good Food, and a Guild of Food Writers Award for The Food We Eat. In 2004, she won the prestigious Derek Cooper Award, one of BBC Radio 4's Food and Farming Awards. In 2007, Good Housekeeping Magazine gave her its award for Outstanding Contribution to Food Award 2007. She writes and broadcasts frequently on food issues.

Table of Contents

Introduction 1

Part 1 How the processed food system works 19

1 Why it all tastes the same 21

2 On the factory floor 41

3 Clean label 56

4 At the food makers' market 72

5 Fresh in store 86

Part 2 The defining characteristics of processed food 97

6 Sweet 99

7 Oily 119

8 Flavoured 135

9 Coloured 154

10 Watery 173

11 Starchy 188

12 Tricky 202

13 Old 218

14 Packed 237

Postscript 253

Notes 257

Index 305

Acknowledgements 312

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