Homes and Property | Home PageOther store 'tricks'Joanna Blythman|Evening Standard13 April 2012 "Improving" or bleaching flour to make it whiter than white by using chlorine and chlorine-dioxide. Creating "low-fat" labels (eg yoghurt) by using intense chemical sweeteners instead of sugar, and using modified starch to thicken the product. Using more acid in cheese to create an artificially mature taste. Using flour to dust salami in order to create the look of the natural white bloom on the well-matured article. Reassembling diverse cuts of pork from different animals and countries by injecting with needles then brining, "tumbling" and reforming in a mix of sugar, water, acid, colour, flavour-enhancer and polyphosphate.