Manufacturing Ingredients

Manufacturing Ingredients DO NOT have to be listed on packages!

This happens more than you might think. In the most benign case, nearly all manufacturing belts are oiled with "food safe" manufacturing oils. If you think your food is oil-free, think again. If you don't care about secret oil in your diet, you should care about all the contaminants that oil carries from production facilities to food.

Often, however, ingredients are actually added to the food, but not the ingredient label, and you consume them without knowing. One of the most common examples is that silicon dioxide is added during the production of many food powders and flours as an anti-caking agent. But that is just the beginning. The only manufacturing ingredients that legally have to be listed on labels are ones that add color to a product. (For example, caramel color is often added to whole wheat flour products to turn what is naturally a white colored flour into a brown one.)

Here's an excerpt from Federal Regulations Title 21 Chapter 1 Subchapter B Part 101 Section 101.000:

"The following foods are exempt from compliance with the requirements of section 403(i)(2) of the act (requiring a declaration on the label of the common or usual name of each ingredient when the food is fabricated from two or more ingredients)....

.....(3) Incidental additives that are present in a food at insignificant levels and do not have any technical or functional effect in that food. For the purposes of this paragraph (a)(3), incidental additives are:

(i) Substances that have no technical or functional effect but are present in a food by reason of having been incorporated into the food as an ingredient of another food, in which the substance did have a functional or technical effect.

(ii) Processing aids, which are as follows:
    (a ) Substances that are added to a food during the processing of such food but are removed in some manner from the food before it is packaged in its finished form.
    (b ) Substances that are added to a food during processing, are converted into constituents normally present in the food, and do not significantly increase the amount of the constitutents naturally found in the food.
    (c ) Substances that are added to a food for their technical or functional effect in the processing but are present in the finished food at insignificant levels and do not have any technical or functional effect in that food.

(iii) Substances migrating to food from equipment or packaging or otherwise affecting food that are not food additives as defined in section 201(s) of the act; or if they are food additives as so defined, they are used in conformity with regulations established pursuant to section 409 of the act."


What's the easiest way to avoid these secret substances? Avoid packaged food and buy more produce!!