The primary reason we can digest starch but not cellulose lies in their molecular structures and the types of enzymes we have. Both starch and cellulose are polysaccharides made of glucose units, but their glycosidic bonds differ. Starch is primarily composed of amylose and amylopectin, linked by α-1,4 and α-1,6 glycosidic bonds, which the enzymes in the human digestive system, like amylase, can easily break down. On the other hand, cellulose has β-1,4 glycosidic bonds, forming a linear structure that human digestive enzymes, like cellulase, are incapable of breaking down. While some microbes in the guts of ruminant animals and termites can produce cellulase, humans lack these enzymes. Therefore, cellulose passes through the human digestive system as fiber, aiding in digestion but not providing nutritional value in the form of absorbable glucose.

Titanium dioxide (TiO2) is a widely used white pigment in various industries including food production. It provides a bright, white color to products, increasing their visual appeal. In the context of plant-based meats, its use can vary. Some manufacturers might include it to achieve a specific appearance or texture that mimics real meat more closely. Nonetheless, it’s worth noting that the European Food Safety Authority (EFSA) declared titanium dioxide as no longer safe as a food additive in 2021, prompting manufacturers to explore alternative ingredients. Consumers concerned about the presence of titanium dioxide in their food should check product labels or reach out to manufacturers directly. The trend in the plant-based food industry leans towards using natural and minimal processing ingredients, which may reduce the reliance on additives like titanium dioxide.

It is true that titanium dioxide is sometimes used as a colorant for plant-based meats to make them look like meat. However. its use is controversial because of potential health risks. The U.S. Food and Drug Administration FDA still considers it safe. but many studies have shown that large doses can have side effects. It is always a good idea to read labels and choose plant-based meat products wisely.

Moroccan pigments are known for their rich, vibrant colors derived from natural sources. Compositionally, they include minerals like ochers (yellow, red, brown), which are iron oxide compounds giving earthy tones. Green comes from malachite (copper carbonate hydroxide) and blue from azurite (copper carbonate). White is often achieved through the use of kaolin clay, and black from the carbon of burnt organic materials. These pigments have been used for centuries in Moroccan architecture, ceramics, and textiles, cherished for their durability and non-toxic properties. Today, they continue to be highly valued in art and design for their natural beauty and environmental sustainability.