How has technology changed the food we can buy, and what are the benefits and drawbacks?
Technological developments in food, including functional foods, fortification, food additives, genetically modified foods, novel foods and modern packaging, and their benefits and drawbacks for the consumer.
An SQA National 5 Health and Food Technology answer on technological developments in food, including functional foods, fortification, additives, genetically modified foods, novel foods and modern packaging, with their benefits and drawbacks.
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What this dot point is asking
The SQA wants you to know the main technological developments in food, what each one is, why it is used, and the benefits and drawbacks for the consumer.
Why technology changes food
Manufacturers use technology to make food last longer, taste better, look better, be more convenient and offer health benefits, and to meet consumer demand and make a profit. Each development has upsides and downsides, and the exam usually wants both sides.
The main developments
Functional foods and fortification
Functional foods are designed to do more than provide basic nutrition. Examples include spreads that help lower cholesterol and yoghurt drinks with added probiotics for gut health. The benefit is a possible health advantage; the drawback is that they cost more and their health claims can be hard for consumers to judge.
Fortification means adding nutrients to a food, for example vitamins and iron added to breakfast cereals, or folic acid added to flour. The benefit is that it helps people get enough of a nutrient and can cut deficiency in the population; the drawback is that a fortified food (such as a sugary cereal) may seem healthier overall than it really is.
Additives, GM and novel foods
Food additives do specific jobs: preservatives extend shelf life and safety, colours improve or restore appearance, flavourings improve taste, and emulsifiers, stabilisers and thickeners improve texture and stop separation. They are tested and regulated for safety, but some consumers worry that certain additives may cause reactions in sensitive people, and some prefer "natural" or "additive-free" products.
Genetically modified (GM) foods have had their genes changed, for example to resist pests, tolerate weather, last longer or give a higher yield. Possible benefits include more reliable, cheaper crops; concerns include unknown long-term effects and ethical and environmental worries, which is why GM foods must be labelled.
Novel foods are foods that are new or made in new ways (for example new protein sources or new processing methods). They must be assessed for safety before sale.
Examples in context
Example 1. Folic acid in flour. Adding folic acid to flour is a fortification measure aimed at the whole population, helping reduce neural tube defects in pregnancy. The benefit is population-wide; a drawback is that it adds a nutrient to people who may not need it.
Example 2. GM crops. A GM crop bred to resist a pest can reduce the need for pesticides and give a more reliable harvest, lowering cost. Concerns about long-term and environmental effects mean GM foods must be clearly labelled so consumers can choose.
Try this
Q1. Name the technological development where nutrients are added to a food, such as iron in breakfast cereal. [1 mark]
- Cue. Fortification.
Q2. State one job that a food additive can do. [1 mark]
- Cue. Any one of: preserve (extend shelf life), colour, flavour, or emulsify/stabilise/thicken (improve texture).
Exam-style practice questions
Practice questions written in the style of SQA exam questions on this dot point, with worked answer explainers. The year tag is the paper they imitate, not the source.
SQA N5 style4 marksDescribe two technological developments in food and explain one benefit and one drawback of each.Show worked answer →
A 4-mark answer needs two developments, each with a benefit and a drawback.
Development 1. Functional foods, such as drinks with added probiotics or spreads that help lower cholesterol. Benefit: they can offer a health advantage beyond basic nutrition. Drawback: they are often more expensive, and some health claims can be hard for consumers to judge.
Development 2. Fortification, where nutrients are added to foods, such as vitamins and iron in breakfast cereals or folic acid in flour. Benefit: it helps people get enough of a nutrient and can reduce deficiency in the population. Drawback: consumers might think a fortified food is healthier overall than it is, even if it is high in sugar.
Other valid developments are food additives, genetically modified foods, novel foods and modern packaging. Markers reward each development with a balanced benefit and drawback.
SQA N5 style3 marksExplain why food additives are used, and describe one concern some consumers have about them.Show worked answer →
This question covers the use of additives and a concern.
Additives are used to do specific jobs: preservatives extend shelf life and keep food safe for longer; colours improve or restore appearance; flavourings improve taste; and emulsifiers, stabilisers and thickeners improve texture and stop ingredients separating.
A concern some consumers have is that certain additives may cause reactions in sensitive people, for example some colourings have been linked to hyperactivity in some children, so some people prefer to avoid them. Consumers may also dislike a long list of E-numbers and prefer "natural" or "additive-free" products.
A further point that scores is that additives are tested and regulated for safety before use. Markers reward the reasons additives are used and a valid consumer concern.
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Sources & how we know this
- SQA National 5 Health and Food Technology Course Specification — SQA (2017)
- Food Standards Scotland - Food additives and ingredients — Food Standards Scotland (2023)