Aluminium is everywhere in the environment, it is present naturally in vegetables, fruits and animal products. Every time we breathe, eat or drink we take small quantities of aluminium into our bodies. Almost all of this is quickly cleared through the body's natural functions.

Aluminium-based additives are used in the preparation of many foods. For example one type (SALP) is used as a leavening agent in baking and another type (Kasel) is used as an emulsifying agent in cheese production.

Aluminium cookware

Aluminium cookware is light and strong, so even a large sturdy pan is easy to handle. With proper care, it can last a lifetime. It imparts no taste or odour to food, is durable and, best of all, has excellent cooking characteristics.

More than half the cookware sold each year is made of aluminium. Ever since aluminium became readily available, the public, professional chefs and commercial food processors have welcomed its advantages for food preparation.

It loses only about seven per cent of the heat it receives, leaving 93 per cent of the heat to cook your food. This means that aluminium cookware transfers heat very efficiently and evenly to the food inside, rather than to the air outside.

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