Study of the dependency of food shelf life on natural or highly synthetic food additives

Investigation in Biology:

Title:

“Study of the dependency of food shelf life on natural or highly synthetic food additives”

Aim:

To find out how food shelf life depends on the type of artificial additives (natural or synthetic) in the product I use as a test subject (in this instance, I chose yogurt).

Research Question:

Which additives help preserve food longer and extend their shelf life: synthetic or natural?

1. Introduction

These days, it is extremely hard to find food products in regular stores. Almost all products we see in stores have some sort of artificial additives to lengthen their shelf life. “While food technology has been strongly associated with the production of sweets, snacks, and processed foods, this technical field has also been important in the development of solutions to tackle world hunger” (Brian Le, November 28^th, 2017). However, over the years, studies showed that arterially processed foods are linked to causing diseases like obesity and certain types of cancer. In this study, we will look closer at what additives prolong the food’s shelf life and by how much.

2. Investigation

2.1. Hypothesis

The products which contain more artificial additives will biodegrade slower than those with less amount of them or with natural additives.

2.2. Background information:

“Additives are added to ensure processed food remains safe and in good condition throughout its journey from factories or industrial kitchens, to warehouses and shops, and finally to consumers. Additives are also used to modify the sensory properties of foods including taste, smell, texture and appearance.” (World Health Organization, November 16^th, 2023). Food additives, sourced from plants, animals, minerals, or synthesized chemically, fulfill specific roles in food products. They are classified into two main categories based on their intended functions, which are: flavoring agents and enzyme preparations. Flavoring agents as the name suggests are used to alter the flavor or smell of food products. They can be either natural, for example salt, herbs, spices, essential oils etc., but they can also be artificial, like vanillin, benzaldehyde, butyric acid and so on. “

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