“What do other companies put in their pizzas? Something called sodium nitrite…” Those last two words are pronounced with a blend of confusion and self-righteous disgust. The molecular diagram of the compound is flashed across the screen for further effect.
The food industry is quick to pick up on trends. My generation was taught to read labels, and to mistrust “chemical” ingredients, including curing salt. However:
The resistance to… ‘scientific’ ingredients has always seemed to me misguided. In the objector’s mind a line is drawn between science and cookery, which usually turns out to be entirely arbitrary. No one objects to table salt (sodium chloride) or table sugar (sucrose) in … Continue reading.