Whereabouts are you?
StickyDango
joined 2 years ago
Oh, and processing aids. That's another kettle of fish. Same with things that are added and then taken out, or vice versa, as long as they are the same amounts, they don't have to be on the label unless it's an allergen. (Australia)
I'm always wary of places that cook or bake their own food, especially home businesses. They don't have the money to pay an accredited food lab to do their labels and testing for them. I've done my share of food label auditing, and I've seen some pretty shocking things.
"No preservatives" - Sugar is a preservative. Salt is a preservative. Vinegar is a preservative. Lemon juice is a preservative.
"Sugar-free" - but they add alternative sweeteners that have a range of other health issues associated with them.
"Cholesterol-free" - I once saw this on a juice container and had a laugh.
What people don't realise is that with food formulation, what you take out, you have to put something back in to replace it. A low/no sugar product will likely be higher in something else like fat to make it a palatable product.. So labels make claims on some things, but will purposely not mention the others.
Edit: Yay! 100th comment!
And "low sodium". They replace sodium chloride with potassium chloride instead.