Food and drink manufacturers often use some pretty bizarre methods to enhance the flavor, preserve the texture or extend the shelf life of their products. Here are some of the strangest and most unexpected ingredients you’ll find in everyday foods. Be warned though – some of them may make you lose your appetite…
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Antifreeze in soft drinks
Obviously you’re not drinking straight-up antifreeze when enjoying a soft drink, but if your beverage contains propylene glycol, you’re consuming a compound that’s used in everything from antifreeze to electronic cigarettes. In food, you’ll find it in most carbonated soft drinks and flavored iced teas as well as many salad dressings and alcoholic drinks. The approved quantity of propylene glycol in food differs between the US and most of Europe. In fact, Fireball Cinnamon Whisky was removed from shelves in Norway, Sweden and Finland in 2014 because it exceeded the acceptable amount.
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Lard in refried beans
Vegetarians and vegans might want to check the label on cans of refried beans carefully. It turns out many brands, fast food outlets and restaurants use lard (or pork fat) to inject an especially savory and rich flavor into their beans. Check before ordering and read the label – in the US many brands like Old El Paso or Rosarita list lard in the ingredients, so look for vegetarian refried beans instead.
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Beaver butt secretion in ice cream
Castoreum, a beaver’s rear end secretion, is used by the rodents to mark their territory, but it can also be used to enhance the flavors of vanilla, strawberry and raspberry. Historically, humans have long used castoreum, initially as a medicinal treatment. Today, the FDA closely regulates what goes into vanilla flavorings and extracts, and generally the use of castoreum has dropped because of how expensive it’s become. But it’s hard to spot on an ingredients list – in the US, castoreum is deemed generally safe so even if companies are using it, you’ll only see it labeled as ‘natural flavoring’.
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Silicone in Chicken McNuggets
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Anchovies in Worcestershire sauce
With a history stretching back nearly 200 years, Lea & Perrins Worcestershire sauce is a much-loved ingredient in many kitchens. The condiment is still very much made like it was all the way back in 1835, which involves packing anchovies in salt and leaving them for 18 months to mature. The story goes that chemist duo Lea and Perrins recreated a sauce a nobleman had tasted in India. It turned out to be completely unpalatable, so it was left in a cellar of their chemist shop. Some 18 months later the pair discovered the sauce had matured into a delicious condiment.
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Shellac on jelly beans
Often used as a natural resin to add a glossy coating to foods like jelly beans, shellac can also be found in nail varnishes, wood finishes and furniture polish. A sticky substance excreted by the female lac bug, native to forests of India and Thailand, shellac can even be used on citrus, apples and other fruits as a surface treatment to give them a glossy shine. Approved for use in food in most countries, it’s typically labeled as additive E904.
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Rennet in cheese
Many cheeses, including Parmesan, are made with rennet – an enzyme taken from the stomach lining of calves. This naturally occurring enzyme helps with digestion and milk absorption, and is completely safe. Many manufacturers now use vegetable and microbial (bacterial) rennet instead as they’re cheaper and suitable for vegetarians. Many products will also be labeled as rennet-free, suitable for vegetarians or made with vegetarian rennet.
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Human hair in baked goods
Chances are you currently have a store-bought loaf of bread, packet of cookies or perhaps a cake in your kitchen. L-Cysteine, called E920 on the label, is an amino acid that’s used to strengthen the dough and improve shelf-life in such products. What might surprise you is that this additive comes from duck and chicken feathers, cow horns, pig bristles and… human hair which is dissolved in acid to isolate the L-Cysteine compound. Although in recent years most L-Cysteine is synthetically produced, most labels don’t disclose where the additive has been derived from.
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Seaweed in dairy-free milks
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Sheep secretion in chewing gum
Although most chewing gum is made from synthetic materials these days, some varieties contain lanolin, an oily substance found in sheep’s wool that protects it from getting wet. Not harmful to humans, it can also be found in a range of beauty products and cosmetics as well as vitamin D supplements. If checking the label, lanolin and a range of other ingredients are usually just listed as gum base so it’s hard to know whether any sheep oil has made it into your chewing gum.
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Liquid smoke in barbecue sauce
This surprising ingredient gives a deep smoky flavor and aroma to foods such as barbecue sauces, baked beans, hot dogs and beef jerky. It’s created by capturing the condensation of smoke in cold air from burning wood or sawdust. The droplets containing the intense smoky aroma can then be used as an alternative to actual smoking. On labels you’ll typically see it as smoke flavoring – it’s what gives sauces like Heinz Classic Barbecue Sauce and Sweet Baby Rays Original Barbecue Sauce their signature smoky depth of flavor.
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Chemical from toilet cleaner in potato chips
Sodium bisulfite is a chemical additive commonly found in potato chips. It releases sulfur dioxide gas, which prevents bacterial growth, increases shelf life, and prevents and bleaches any discoloration. But you might be surprised to find out it’s also commonly used in most toilet cleaners and dishwasher products. Also known as sodium hydrogen sulfite or E222 on food labels, it’s approved for use in food in both the US and the EU.
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Shrimp and crab shell pesticide on bananas
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Cochineal bugs in red sweets
Carmine is a red food coloring that’s made by boiling the shells of cochineal bugs (a type of beetle) and is commonly used to color foods like sweets, lollipops and dessert sauces. Although harmless to most, it can cause severe allergic reactions so the US Food and Drug Administration (FDA) requires it to be clearly labeled as carmine on products. If you see carmine, cochineal extract or E120 on the label, you’re eating powdered bug. Not keen? The synthetic alternatives, Red No. 2 and Red No. 40, don’t sound much better as they’re made from petroleum products.
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Antibiotics in meat
Antibiotics are routinely fed to livestock to protect against illnesses, but antibiotic use to promote growth in animals was banned in the EU in 2006 and in the US in 2017. However there are still serious concerns about the close links between over-use of antibiotics and antimicrobial resistance. Data gathered in 2018 also revealed that farm animals in the US receive five times more antibiotic medication than livestock in the UK. It also revealed that nearly three-quarters of the worldwide supply of antibiotics is used on animals rather than people, which raises further concerns about the possible effects of antibiotic resistance.
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Chlorine in pre-packed salads
Salad leaves can easily pick up a range of bacteria from the soil they grow in, from salmonella to norovirus. So before they’re packed in bags and labeled as pre-washed or ready to eat, they are often cleaned in a harmless low-chlorine solution to kill bugs and remove any bacteria. Even though the idea of washing salad in chlorine hardly seems pleasant, it’s so the leaves are safe to consume.
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Citric acid spray on cut fruit
Cut up an apple and you’d expect it to go brown pretty quickly – unless it’s been treated with NatureSeal. A blend of vitamins and minerals, including citric acid, NatureSeal was originally developed to be used on cut apples and pears to prevent oxidization and browning. Today, it’s used on more than 30 varieties of fruit and vegetables across 30 different countries and is available to use at home as well. The company’s website says NatureSeal helps “maintain the natural texture and color of fresh-cut produce for up to 21 days”.
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Bone char in sugar
Surprisingly, bone char derived from the bones of cattle is widely used during the production of some sugars, to refine and bleach sugar cane so it becomes the white color we’re used to consuming. According to PETA, the use of bone char is strictly regulated in the EU and the US, and only countries free of BSE (also known as mad cow disease) are allowed to sell bones to be used in the production of sugar. Although the bone char does come into contact with sugar, it doesn’t end up in the final product.
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Saltwater in chicken
Injecting poultry with a saltwater solution – a process often referred to as plumping – has been common practice for decades. Manufacturers claim it makes the meat juicier and improves the taste, but many people argue its main aim is to increase profits due to the increased weight. Both the US and the UK currently don’t require the label to state whether the poultry has been plumped. Data gathered by Premier Foods Group revealed that in the US, consumers spend as much as $2 billion a year just for the saltwater injected in chickens.
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Artificial dye in mac ‘n’ cheese
Many processed foods contain a long list of food colorings made from a by-product of the petroleum industry – one being Yellow No. 5, also known as E102 or tartrazine. A synthetic additive that used to give boxed mac ‘n’ cheese that distinct yellow color, tartrazine was linked to childhood hyperactivity in 2007 which resulted in an EU requirement to put a warning label on such products. While there’s no such requirement in the US, Kraft changed its mac ‘n’ cheese recipe in 2016, but there are still plenty of processed foods on supermarket shelves that contain tartrazine.
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Borax in caviar
Banned in the US and Canada, but allowed in the EU and the UK as food additive E285, borax is a mineral that can be found in everything from household laundry products to enamel. In the food world it’s used to control acidity as well as assist in preservation, and can often be found in supermarket noodle and rice ready meals as a firming agent. It’s also commonly added to caviar to help preserve it and improve consistency and flavor.
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Carbon monoxide in packaged food
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Pineapple enzyme in sausages
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Caramel and cocoa in Taco Bell beef
From its best-selling tacos to Crunchwraps and Chalupas, many of Taco Bell’s menu items feature its signature seasoned beef. In 2014, the company behind Taco Bell, Yum! Brands, revealed that among ingredients like spices and additives to help achieve the correct texture, the beef also contains caramel color and cocoa powder. The latter actually doesn’t add any flavor but rather helps the beef maintain its color, while the caramel color is actually caramelized sugar, a common food coloring used in cereals and pancake syrup.
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Sewage water in beer
If you love beer, you might not have considered that it’s not a very environmentally friendly beverage – around 20 gallons of water is used to make a single pint of beer. A brewery in Sweden has come up with a solution: PU:REST beer. They use recycled water in the brewing process, but what that really means is it’s previously been in the sewer. Obviously, it’s totally fine to drink as the water has been through several steps of purification and doesn’t differ much from tap water.
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No truffles in truffle oil
When it comes to truffle oil, it’s more surprising what isn’t in it than what is. It’s no secret that fresh truffles are pretty hard to come by and harvest, which makes them incredibly expensive. So it shouldn’t really come as a shock that most truffle oils haven’t been anywhere near a real truffle. If you’ve tasted fresh shaved truffles and foods with truffle oil, you’ll know the flavor differs considerably. This is because most oils are infused with synthetically made ingredients, specifically 2,4-dithiapentane, which is an aromatic molecule that gives truffles their smell.
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No cocoa solids in white chocolate
Another common food that surprises with what it’s lacking is white chocolate, which technically isn’t even chocolate at all. While milk and dark chocolate are made from cocoa solids – cocoa beans removed from pods, fermented, dried, roasted and cracked open – white chocolate isn’t. A blend of cocoa butter, milk products, vanilla, sugar and a fatty emulsifier lecithin is what makes white chocolate. You might be wondering whether the presence of cocoa butter might be enough to consider it chocolate, but it’s only the cocoa solids, or nibs, that define chocolate.
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Viruses in ready meals
Not all viruses are bad, in fact some are used by food producers to kill bacteria and protect us from illnesses. Bacteriophages are tiny viruses sprayed on ready meals, plastic-wrapped deli meat and other products to destroy listeria, E. Coli and other germs. Approved by the FDA for use in the US in 2006, the six-virus cocktail does not affect humans and is marked as bacteriophage preparation on food labels. Although it’s not currently approved at an EU-level, some European countries allow its use under national rules.
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Squash in canned pumpkin
Many of us enjoy a range of baked pumpkin treats come fall, but did you know you might not actually be baking with pumpkin at all if you use the canned stuff? One of the most popular brands in America, Libby’s Pure Pumpkin, actually uses Dickinson squash – a close relative to the butternut squash. But why can it sell it as “100% Pure Pumpkin”? Well, it’s because the FDA allows it. Its policy says that products made from “golden-fleshed, sweet squash or mixtures of such squash and field pumpkin” can be sold as pumpkin.
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Cellulose in shredded cheese
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