It’s used to enhance the texture, appearance and shelf-life of food, it’s in 95 per cent of pastries, buns and cakes, ice creams and yogurts, and almost 80 per cent of confectionery in the UK. It’s used to enhance the texture, appearance and shelf-life of food, it’s in 95 per cent of pastries, buns and cakes, ice creams and yogurts, and almost 80 per cent of confectionery in the UK.
Tim Spector’s ZOE pinpoints the most harmful additive in processed foods – amid claims the ingredient is behind shocking rise in young bowel cancers
