This is something I recently discovered that was a very shocking thing that blew my mind. Recently, my friend invited me to try a new buffet restaurant with me, saying that it was a new dish that was particularly appealing. When I heard this, I gladly accepted the invitation.
When I came to this cafeteria, I was fascinated by the liveliness and food inside. There are a wide variety of dishes with great taste and taste, and more importantly, the characteristics and ingredients of the food are indicated on the instructions placed next to each dish. It makes me feel intimate and sparked my desire to explore more.
So, I started to pick the food on the plate and tasted each dish meticulously. Gradually, I found that my appetite gradually improved, and I ate more and more. I thought it might be because of the food, but it turned out to be much more confusing than I thought.
Just as I was confused about my appetite, I happened to notice the skeptical look of a waiter. I saw through the flow of people that he was looking at the kitchen of the restaurant. My curiosity was ignited, and I subconsciously looked in the direction of the kitchen.
I didn't expect it to be so staggering! As the chef mixes the ingredients with the tools he uses to make the dishes, he keeps sprinkling powdery stuff into each dish. I felt uneasy and quickly asked the waiter what the powder was. The waiter was a little embarrassed and told me that it was actually an additive called "bulking agent".
Although I have never heard of this term, I can roughly guess what it does from the name. When I got home, I did some research. It turns out that "bulking agent" is a chemical used to add volume and texture to food. The purpose of using the substance in cafeterias is to make customers feel fuller when eating, thereby reducing their appetite and increasing the restaurant's profits.
It's really incredible and worrying. Cafeterias have always been a good place for people to enjoy food, but while pursuing profits, businesses have harmed the health and rights of consumers. This lack of integrity and only considering interests has aroused doubts and controversies among the public.
My experience reminds me of the recent social hotspot – food safety. We live in an era threatened by various chemical additives and food contamination, and food safety has become a topic of great concern. The F&B industry should be based on integrity and quality, rather than opportunistic shortcuts for temporary gain. Businesses should be transparent about the ingredients and how they are made, and be more transparent to consumers. This is not only the responsibility of the merchant, but also the respect and protection of consumers.
The experience of that day gave me a whole new perspective on the cafeteria. Although the effects of this additive are not significant, I am concerned that long-term consumption may have side effects on the body. I decided to be more vigilant in the future, to be cautious when choosing places to eat, not only to taste the food, but also to pay attention to food safety and authentic quality.
In this information age, we should pay more attention to the understanding and regulation of food. Only when consumers are more informed and businesses are more honest can we build a healthier and more transparent catering industry. I hope that all sectors of society can pay attention to and appeal, let us work together to create a better dining environment for everyone!