Natural Vs. Synthetic Food: Which Is Better?

A Wangsa; H. Hery; J Purba

Proceedings of the 1st Asian Conference on Humanities, Industry, and Technology for Society, ACHITS 2019, 30-31 July 2019, Surabaya, Indonesia

Research Article

Natural Vs. Synthetic Food: Which Is Better?

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@INPROCEEDINGS{10.4108/eai.30-7-2019.2287745,
    author={A  Wangsa and H.  Hery and J T Purba},
    title={Natural Vs. Synthetic Food: Which Is Better?},
    proceedings={Proceedings of the 1st Asian Conference on Humanities, Industry, and Technology for Society, ACHITS 2019, 30-31 July 2019, Surabaya, Indonesia},
    publisher={EAI},
    proceedings_a={ACHITS},
    year={2019},
    month={9},
    keywords={food chemistry nutrition additives},
    doi={10.4108/eai.30-7-2019.2287745}
}

A Wangsa
H. Hery
J T Purba
Year: 2019
Natural Vs. Synthetic Food: Which Is Better?
ACHITS
EAI
DOI: 10.4108/eai.30-7-2019.2287745

A Wangsa¹^,*, H. Hery², J T Purba²

1: International University Liaisons Indonesia, Indonesia
2: Universitas Pelita Harapan, Indonesia

*Contact email: andrean.wangsa@stud.iuli.ac.id

Abstract

In this food chemistry research, we researched on food additive regulations based on the US& UK,then discussed the controversial topic of whether synthetic(artificial) foods & food additives are better or worse than those that are of natural sources. The purpose of this research is to educate ourselves and other people regarding that matter and to eventually reduce the number of food-chemophobic people as food industries use those ingredients to benefit consumers in economic, sensory, or nutritional perspectives. No synthetic food will have the same organoleptic properties as the real food; however nutritional values can be mimicked or even better due to the controllable quality and increased stability.

Keywords: food chemistry nutrition additives

Published: 2019-09-30
Publisher: EAI

: http://dx.doi.org/10.4108/eai.30-7-2019.2287745