This Resource is an excellent introduction to natural additives and especially natural colourings such as chlorophyll. I use this lesson in year 9 as part of pasta module. the lesson will lead to interesting questions based upon advantages and disadvantages of additives and the effects they can have.
Further learning may lead to looking at lecithin (emulsifier in egg yolk) and food colourings linked to hyperactivity such as Tartrazine (E102)
A key learning outcome of this lesson is that students understand that E numbers also apply to natural components extracted from ingredients such as plants.
An interesting current discussion point here is that the E numbers are classified by the European union. This could be linked in to students becoming aware of different UK organizations such as Foods Standards Agency and BNF.
Further learning may lead to looking at lecithin (emulsifier in egg yolk) and food colourings linked to hyperactivity such as Tartrazine (E102)
A key learning outcome of this lesson is that students understand that E numbers also apply to natural components extracted from ingredients such as plants.
An interesting current discussion point here is that the E numbers are classified by the European union. This could be linked in to students becoming aware of different UK organizations such as Foods Standards Agency and BNF.
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A good activity but not worth £3 (only 2 slides). Disappointing
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£3.00