In a recent interview, Ray Welter said the trend for food products that come in powder form has “gone to the extreme”.
But he added that he is not opposed to polywelt cord, or polyweld, as a food-processing technique, just that it should be more widely used.
“If you have a process that is very good at converting nutrients into energy, that’s going to be a good way to go,” he said.
“The problem is, we’ve had the technology for a very long time to convert those nutrients into heat.”
Welter, a professor of biology at the University of Toronto, says polywels can be used in other ways than just as food-grade material.
The polymer is not only used in the food-production process but also in the pharmaceutical industry to prevent or treat the effects of drugs.
“It’s not only useful for food-quality, but for pharmaceutical applications,” he told CBC News.
“Polywels, they’re very, very, well tolerated.”
“It’s good, it’s good to have, it makes a lot of sense.”
He said there are other ways to process polywells, but he thinks that the most important thing to do is to use them in foods that are low in sugars.
‘Foods that are made with this stuff are not healthy’ As for the safety of polywelyls, Welter noted that there is still no scientific consensus on their long-term health effects.
But he said that the health risks of polysulfates are “not a good argument against them.”
He said there is no conclusive evidence that polysulphates cause cancers or other diseases.
Wetter noted that the use of poly welt cords has “been around for a long time,” adding that there are more companies producing polyweil cord than polywebs.
In fact, he noted, there are currently no regulations that require the use or production of polywilts in Canada.
“That’s good,” he concluded.
Watch: The world’s food supply is changing: Watch the full interview below.