Abstract:
The advancement of food technology has led to the widespread use of various food additives in
processed foods. However, excessive consumption of these processed foods containing high levels
of additives has been linked to non-communicable diseases such as diabetes, cancer, and
cardiovascular diseases. Bakery products hold a significant place in the day-to-day diet of Sri
Lankans, incorporating a variety of additives including preservatives, antioxidants, emulsifiers,
coloring agents, sweeteners, and thickeners. This study aimed to evaluate consumer perceptions
of bakery food additives and to develop a Food Safety Cloud tailored to the bakery industry in Sri
Lanka. Data on consumer perceptions were collected from 120 participants, focusing on additives
such as calcium propionate, ascorbic acid, sodium stearoyl-2-lactylate, sorbitol, and mono-anddi-
acetyl tartaric acid esters. The waterfall method was employed for system development,
resulting in the creation of the Ruhuna Food Safety Cloud. Quick Response (QR) codes were
generated for each bakery product examined. Findings indicated that a majority of consumers
(65%) consume bakery products 2 to 3 times per week, with bread being the preferred item for
most (60%), followed by buns (25%), and cakes (15%). However, the study revealed that the
majority of respondents (80%) were unaware of the non-communicable diseases associated with
food additives. Additionally, education level significantly influenced awareness of nutrient
composition, effects of food additives, and recommended levels of additives in bakery products
(p<0.05). The Ruhuna Food Safety Cloud offers consumers access to comprehensive information
on the types of food additives present in bakery products, including safety levels, recommended
consumption amounts, and potential side effects associated with prolonged consumption.
Designed with a user-friendly interface, this innovative platform empowers individuals to make
informed decisions prior to purchasing safe and healthy bakery products. Further research is
warranted to validate the effectiveness of the Food Safety Cloud.
