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ample, in a modern chocolate bar, many of the ingredients that are used, are not there for enhancing the taste but to “make it easier for the manufacturer to store, ship and keep it on the shelves” for a longer period of time. (Raj Patel, Pg. 173) However, the consumer is not aware of this because it is not listed in the list of ingredients on the food wrapper. Lecithin, is also referred to as the ‘secret ingredient’ and is found in chocolate, animal feed, margarines, vegetable oils and so many other food stuffs, and though it has come to occupy a key place in the food system of the world, it does not serve any purpose to the consumer. In fact, according to Felicity Lawrence of ‘The Guardian’ who reviewed the author’s seminal work states that through
The Soya bean, has also served to revolutionize the food industry in many ways as it occupies a place in almost three- fourths of all the products found in the Supermarket. The Soya bean is also another secret ingredient found in chocolate and many other foods. Though Lecithin was obtained only from egg whites, now it is also manufactured from the Soya bean. The Soya bean has served to considerably reduce the ‘incidence of heart disease and lower rates of respiratory problems.’ (Raj Patel, 175, 7) Soy is rich in proteins and amino acids and only when processed, is easily digestible and assimilated in our body. According to Raj Patel (175) “Today, Soy still spawns exotic pleasures, physical and medical” and is considered to be one of the most functional
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