MYTHS AND FACTS RELATED TO INDUSTRIALIZED CAKES
The analysis of the sample of 210 cakes reveals facts and bring down many myths related to industrialized products.
MYTH: THEY ARE POOR IN NUTRIENTS
FACT: THEY ARE NUTRITIVE, CONTAIN CHARACTERISTIC NUTRIENTS OF HOMEMADE, BAKERIES CAKES OR HOMEMADE CAKES
- Characteristic nutritional composition of a cake made traditionally with flour, water, fat and sugar
- They can contain PROTEINS, FIBERS, VITAMINS and MINERALS
MYTH: THEY HAVE HIGH QUANTITIES OF FAT, SUGAR, AND CALORIES PER GRAM
FACT: IN CAKES, THE QUANTITIES OF SUGAR, FAT, AND CALORIES DEPEND ON THE RAW MATERIALS USED, BUY THEY VARY SIGNIFICANTLY AND THERE ARE PRODUCTS WITH REDUCED CONTENT OF SUGAR AND FAT
- The quantities of SUGAR and SATURATED FATS vary a lot according the different types
- There are versions without SUGAR additions
MYTH: THEY HAVE HIGH QUANTITIES OF SODIUM
FACT: CAKES USUALLY HAVE LOW QUANTITIES OF SODIUM
- Cakes use salt as a supporting ingredient.
- The quantity of sodium used varies a lot among different brands and different types.
- The quantities of sodium has already been much higher, but there was an adequacy by manufacturers, following agreements from associations such as Ministry of Health and Anvisa, alternatives to chemical yeast, where most of them sodium-based. Use of potassium-base yeast. These actions help reducing the sodium present.
MYTH: THERE IS LITTLE PRESENCE OF IN NATURA FOOD
FACT: FLOUR, EGGS, MILK, FAT, SUGAR, FRUITS, COCOA AND VEGETABLES ARE THE MAIN INGREDIENTS, THE SAME RAW MATERIALS USED IN CAKES MADE IN THE DOMESTIC ENVIRONMENT OR BAKERIES
- Basically, industrialized cakes are made with raw materials usually used at home cooking: flour, fat, eggs, milk, sugar, coconut, fruits and vegetables, etc.
- Industrialized cakes are not made from substances originated from food or synthesized from other organic sources
- Industrialized cakes are not imitations of other types of cake
- Industrialized cakes are not inventions of the moder science and food technology applied to the industries, C&T de alimentos has evolved significantly in the last few decades and contributed to improve the products quality and safety
MYTH: FALSE BECAUSE THEY ARE PRESENT IN FOOD INGREDIENTS OF INDUSTRIAL USE
FACT: THE EVENTUAL USE OF INDUSTRIAL FOOD CAN OCCUR IS NOT A RULE OF THUMB IN THE SECTOR, AND ALL OF THEM ARE APPROVED BY ANVISA (MINISTRY OF HEALTH) AS SAFE FOR CONSUMPTION
- Some companies use a large quantity of ingredients, however, other don’t
- In an industrial scale, it can be inevitable to use food raw materials in its original state, being its processing necessary. However, the processes used in the ingredients processing or extraction are developed and used in compliance with the technical and safety standards
- The ingredients of industrial use used in some cakes have technological purposes and are provided in the legislation that authorizes its safe use
MYTH: THEY ARE BAD BECAUSE THEY HAVE A HIGH NUMBER OF INGREDIENTS
FACT: THE NUMBER OF INGREDIENTS VARIES ACCORDING TO THE MANUFACTURER, BUT IT IS NOT AN INDICATION OF LACK OF QUALITY, HEALTH, OR SAFETY
- Some companies use a large quantity of ingredients, however, other don’t
- Using a high number of ingredients has no relation with the LOWER quality or safety of a food product. There is no scientific evidence to state that a product with four ingredients has a better quality and is safer than another with five or more ingredients
MYTH: THEY USE ADDITIVES CAPABLE TO MAKE THE PRODUCT EXTREMELY ATTRACTIVE (ADDITIVE)
FACT: ANY COMPANY LOOKS FOR WAYS TO MAKE THEIR PRODUCT ATTRACTIVE, BUT THERE NO ADDITIVES CAPABLE OF ADDICTING THE CONSUMER
- Some companies use many ADDITIVES, however, other don’t
- Additives are used in very low quantities in relation to the main ingredients
- The main analyzed products do not use THICKENERS, STABILIZERS, EMULSIFIERS, CYES AND FLAVORINGS
- It is natural for a company to make their product more attractive to the consumer, as it is natural that it occurs at bakeries, in homemade cakes, to please family and friends. Though, there is still no news of the existence a cake with “hyper-flavor”, “hyper-palatable” and “and almost addicting”
- All ADDITIVES used in industrialized cake manufacturing are included in the specific legislation that authorizes its safe use
MYTH: THEY ARE FREQUENTLY ADDED WITH AIR OR WATER
FACT: WATER IS THE BASIC RAW MATERIAL INCORPORATION TO CAKES, BOTH FOR INDUSTRIALIZED CAKES AS TO AT HOMANADE PREPARATION
MYTH: THEY ARE BAD BECAUSE THEY HAVE UNFAMILIAR INGREDIENTS NAMES
FACT: IN FACT, SOME INGREDIENTS ARE A LITTLE FAMILIAR, BUT EACH OF THEM HAS ITS PURPOSE. THIS IS ALSO NOT AN INDICATOR OF LACK QUALITY, HEALTH, OR SAFETY
- The additives use technical nomenclature, which is not familiar to many people. But the name has nothing to do with the safety or health of an ingredient
- Cakes are mainly made with known ingredients and widely consumed by the population.
MYTH: THEY USE HARMFUL MANUFACTURING PROCESSES
FACT: THE MANUFACTURING PROCESSES ARE SAFE. THE INDUSTRIES OF THE SECTOR USE QUALITY ANS SAFETY SYSTEMS IN THE ENTIRE PRODUCTION PROCESS
- Most of the processing stages and techniques do not imply in the product loss of quality or its inadequacy for consumption
- The existing processing techniques are very sophisticated, used to preserve the Cakes appearance and texture, with dedicated systems in order to ensure the products quality and safety. The industrialized cakes have not been created to replace cakes from homes and bakeries, but they meet the customers demand for convenience and practicality, in addition of offering the warranty that the products were prepared within the best safety practices
- Some manufacturing processes, such as physical, thermal processes, and the use of modified atmosphere, are allied including to reduce the use of chemical additives and preservatives.
Learn about the complete study on Industrialized Cakes!
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