The Real Deal on Biltong

The Real Deal on Biltong Additives vs. Natural Ingredients

PART ONE

South Africans consume a significant amount of biltong, with the industry estimated to be worth R2.4 billion annually. While precise figures on total consumption per capita are difficult to pinpoint, anecdotal evidence and discussions on platforms like Reddit suggest individuals can consume anywhere from a few hundred grams to a kilogram per week. 

Introduction: Biltong, is often marketed as a high-protein, convenient food. However, not all biltong is created equal. Many store-bought varieties contain a host of additives to enhance colour, flavour, and shelf life. What do those long ingredient names mean for your health? In this report, we’ll break down common additives found in conventional biltong, explain why they’re used, and review scientific findings on their health effects. We’ll also compare a typical conventional ingredient list with a clean-label, pasture-raised biltong made from simple ingredients (like salt, vinegar, coriander, cloves). Finally, we’ll explore the health and ethical benefits of choosing pasture-raised beef biltong (no growth hormones, better fats, and environmental impacts). Our goal is to provide a persuasive, evidence-backed overview in plain language so you can make an informed choice about your biltong.

Common Additives in Store-Bought Biltong and Their Health Implications

Many packaged biltong products include additives meant to preserve the meat, improve its appearance, or intensify its taste. Below, we explain each additive’s typical purpose and summarize potential health effects, citing credible scientific and health sources.

Colourants (Food Colour Additives)

Purpose: Colourants are added to make biltong look more appealing or uniform in colour. Dried meat can turn brown or grey, so manufacturers may use food dyes or colouring agents to maintain an appetizing red-brown hue. For example, some products might use caramel colouring or other approved food dyes.

Health Effects: Artificial food colourings have been controversial. Research has raised concerns that certain synthetic dyes could affect behaviour or health, especially in children. Studies have found possible links between mixtures of artificial food colours and hyperactive behaviour in children. Some dyes in high amounts have also been linked to other adverse effects in animal studies (for instance, some early research suggested potential cancer risks at very high doses). Regulatory agencies set limits on food dye usage, and many consider them safe in small quantities. However, in the European Union, regulators were cautious after a 2007 study on food colours and hyperactivity, even requiring warning labels on foods containing specific dyes. In short, the colourants in biltong serve a cosmetic purpose and don’t add nutritional value – and while typical amounts are deemed safe, it’s understandable that health-conscious consumers might prefer products without artificial colouring.

Corn Flour

Maize Starch (Corn Starch)

Purpose: Maize starch is another term for corn starch – a highly refined starch from corn. Like corn flour, it is used in biltong and other dried meat products to prevent clumping and retain a dry texture. Sprinkling a bit of maize starch on biltong slices can absorb excess moisture and keep pieces from sticking together in the package. It’s essentially a processing aid.

Health Effects: Maize starch has the same nutritional profile as corn flour: it’s a dense source of carbohydrates with a high glycemic index. Consuming a lot of cornstarch can lead to rapid blood sugar spikes, and it doesn’t contribute useful nutrients. Scientific reviews note that diets high in refined starches (like maize starch) are linked to metabolic issues. One analysis found that regularly eating refined, high-GI carbs is associated with greater risk of obesity, heart disease, and type 2 diabetes. Again, the small amount in biltong seasoning is probably not a huge concern on its own. But from a “clean label” perspective, maize starch is a marker of a more processed product. It’s an additive you simply wouldn’t find in traditional, artisanal biltong (which would rely on air-drying and salt alone for preservation, without needing starchy aids).

Maltodextrin

Purpose: Maltodextrin is a processed carbohydrate made from starch (often corn, rice, or potato starch). It’s a white powder that is mildly sweet and very soluble. In biltong, maltodextrin might be used in seasoning blends as a filler or to carry flavours (for example, some spice extracts are spray-dried onto maltodextrin). It can also balance the texture, preventing spices from clumping, and very slightly mellowing the salty or spicy taste with its bland, starchy presence. Essentially, it’s another additive to improve processing and mouthfeel.

Health Effects: Although maltodextrin is generally recognized as safe (GRAS) by the FDA for food use, recent research suggests it may have some downsides when consumed frequently. Maltodextrin is extremely high on the glycaemic index – even higher than table sugar – so it can cause quick blood sugar spikes. Beyond that, studies indicate maltodextrin could disturb gut health. A 2019 study found that consuming maltodextrin can promote intestinal inflammation and may contribute to chronic inflammatory diseases in the long run. Other research has shown it might alter the gut microbiome, potentially reducing beneficial bacteria. In practical terms, the amount of maltodextrin in a serving of biltong is fairly small. But its presence is a clue that the food is highly processed. People with sensitive digestion or those trying to avoid spikes in blood sugar might prefer biltong without maltodextrin.

TBHQ (Tertiary Butylhydroquinone)

Purpose: TBHQ is a synthetic antioxidant used as a preservative. Its main job is to extend shelf life by preventing fats in the food from oxidizing (going rancid). Biltong, especially commercially packaged biltong, often contains some added fat or oil and, of course, the fat naturally present in the beef. TBHQ helps protect those fats from spoilage, which keeps the flavour stable and prevents discolouration. It’s essentially there to keep the biltong tasting fresh even after weeks or months in a package. TBHQ is used in many processed foods (from crackers to instant noodles) for the same reason – it’s an insurance policy against oxidation. Only a very small amount is needed (regulations in the U.S. allow TBHQ to make up at most 0.02% of the fat/oil content of a food).

Health Effects: The inclusion of TBHQ has raised some concerns, especially when people consume a lot of processed foods containing it. In low doses, TBHQ is considered safe (hence its approval for use in foods). But scientific studies have noted possible problems at higher exposures. Notably, a well-controlled government study found TBHQ increased the incidence of tumours in lab rats. Other research cited by the National Library of Medicine observed that TBHQ could cause signs of toxicity in animals – like liver enlargement and neurotoxic effects (convulsions, paralysis) – again at doses far above what a person would typically ingest from foods. There have even been reports of vision disturbances in people who consumed very high  amounts of TBHQ (though such cases are rare). It’s important to note that these adverse effects are generally associated with large doses or chronic intake. The FDA’s limit of 0.02% of oils is meant to keep our intake well below levels of concern. However, one analysis by the World Health Organization found that people who eat a lot of high-fat, processed foods could ingest TBHQ approaching or exceeding the acceptable daily intake. In other words, if you’re frequently snacking on TBHQ-containing products, the exposure adds up. While TBHQ in a single serving of biltong won’t harm you, health-conscious consumers may be wary of this additive. It’s a marker of highly processed food, and given the hints from animal studies, many prefer to “play it safe” and avoid unnecessary synthetic preservatives when possible.

Flavour Enhancers (e.g. MSG and others)

Purpose: “Flavour enhancers” is a broad category referring to additives that amplify the taste of food. In savoury snacks like biltong, the most common flavour enhancer is MSG (monosodium glutamate), which merits its own discussion (see next section). Besides MSG, manufacturers might use other enhancers such as yeast extract, hydrolysed vegetable protein, or nucleotides like disodium inosinate/guanylate. These additives all boost umami and overall flavour intensity, making the biltong taste more savoury and satisfying. Essentially, flavour enhancers can make a small amount of spice taste bigger and meatier than it otherwise would. This is especially useful if the product uses less actual spice or if the beef flavour is bland – the enhancers compensate by exciting your taste buds.

Health Effects: Most flavour enhancers (including MSG) are considered safe to eat by regulators. They have been studied extensively. MSG, for instance, has been shown to be safe for the general population in normal amounts (we’ll detail that below) and the other common enhancers largely work via the same glutamate pathways. However, there are a couple of points to consider. First, some individuals report sensitivities – a subset of people say they experience headaches, flushing, or other transient symptoms after eating a lot of MSG or similar additives (though scientific evidence for a generalized “MSG syndrome” is lacking, as we’ll note). Second, flavour enhancers can contribute to “hyper-palatable” foods – foods so tasty that it’s easy to overeat them. By design, these additives make snacks irresistibly savoury. This isn’t a direct health effect of the chemical, but rather an indirect concern: you might find yourself polishing off a big bag of enhanced-flavour biltong because it’s just that flavourful. Research on ultra-processed foods shows that when people eat foods engineered to be extra tasty, they tend to consume more calories than when eating whole, unprocessed foods. In a controlled NIH study, participants allowed to eat as much as they wanted ate significantly more (and gained more weight) on an ultra-processed diet full of additives and flavour enhancers, compared to a diet of simple whole foods. This suggests that flavour enhancers can encourage overeating by making foods nearly addictive in taste. Lastly, from a nutritional standpoint, flavour enhancers like MSG do contain sodium (though less than table salt per equivalent savoury effect). Eating a lot of enhancer-laden foods could contribute to high sodium intake, which is linked to high blood pressure in sensitive individuals. In summary, flavour enhancers make biltong delicious, and in moderate amounts they are viewed as safe for most people – but their presence indicates an ultra-processed, highly palatable product that one should be mindful not to overindulge in.

MSG (Monosodium Glutamate) – A Closer Look

Purpose: MSG is one specific flavour enhancer worth detailing because it’s so commonly used and often misunderstood. MSG is the sodium salt of glutamic acid, an amino acid. When added to food, it delivers a strong umami taste (the savoury flavour often described as “meaty” or “brothy”). Biltong makers might add MSG to intensify the beefy flavour or make a salty spice mix taste richer. MSG can make a small amount of actual spice or natural flavour go a longer way, so it’s cost-effective for manufacturers to get that mouth-watering taste. It has no colour or odor and doesn’t alter the appearance or texture of the biltong – just the flavour.

Health Effects: MSG has been the subject of debate for decades. In the late 20th century it gained a bad reputation from anecdotal reports of “Chinese Restaurant Syndrome” – people claimed to feel headaches, flushing, or numbness after eating MSG-laden Chinese food. However, extensive scientific research has largely debunked the idea that MSG is broadly harmful. Health authorities consider MSG safe in normal dietary amounts. The U.S. FDA classifies MSG as “generally recognized as safe,” and expert panels have not found solid evidence of health dangers for the general population. A comprehensive report by the Federation of American Societies for Experimental Biology (FASEB) in the 1990s concluded MSG isn’t a toxin or allergen in the amounts used in foods. That said, a small percentage of people might have a mild short-term sensitivity to MSG. Controlled studies show that when consuming a large dose of MSG on an empty stomach, some individuals experience symptoms like headache, flushing, or drowsiness. These reactions (sometimes called “MSG symptom complex”) are generally transient and self-limiting. It’s important to note researchers have not found any consistent physiological mechanism or long-term harm from MSG in food. For most people, the body handles the glutamate in MSG just as it does the glutamate naturally present in foods like tomatoes or cheese. In fact, our own bodies produce glutamate as part of normal metabolism. So, in terms of health risk, MSG does not need to be feared. If you don’t notice any symptoms when you consume it, there’s little evidence it’s doing any damage. However, if you personally feel better avoiding it, that’s a valid individual choice. Overall, MSG’s presence in biltong tells us the product is formulated for intense flavour. From a health perspective, one could focus less on the MSG itself and more on why it’s there – possibly to make a lower-quality or low-spice recipe taste punchy. A biltong made with top-quality, flavourful beef and spices likely doesn’t need added MSG to be delicious.

Palm Kernel (Palm Kernel Oil)

Purpose: “Palm kernel” on an ingredient list typically refers to palm kernel oil, a type of oil derived from the seed (kernel) of the oil palm fruit. Palm kernel oil is another tropical fat like coconut oil – solid at room temperature and very high in saturated fat. Manufacturers use palm kernel oil in processed foods because it’s cheap and stable. In biltong, palm kernel oil might be used similarly to coconut oil: as a binder for spices or to add a glazed, rich mouthfeel to the product. It may also act as a preservative in that it doesn’t go rancid easily. Sometimes seasoning blends are made as an oil-based paste using palm oil or palm kernel oil to make application to the meat easier. The reason a company might choose palm kernel over coconut or sunflower: cost and texture. Palm kernel oil is one of the most inexpensive fats globally, and it has a higher melting point, which could keep the biltong surface from getting too oily in warmer temperatures (since it stays more solid).

Health Effects: Palm kernel oil is nutritionally similar to coconut oil, but even more saturated in fat content. It contains a lot of lauric and myristic acids (the same cholesterol-raising fats found in coconut oil). Consuming high amounts of palm oil or palm kernel oil has been linked to increased LDL cholesterol, which in turn can heighten heart disease risk. In fact, palm oil (which has about 50% saturated fat) and palm kernel oil (which is ~80% saturated) have been under scrutiny as the food industry has used them to replace trans fats. They don’t have the trans fats’ worst effects, but they still contribute to cardiovascular risk if eaten excessively. For this reason, nutrition experts often lump tropical oils like palm and coconut together with animal fats to be used sparingly. Another aspect with palm oil is the ethical/environmental concern: palm oil plantations, especially in Southeast Asia, have driven deforestation and habitat loss for wildlife. Palm kernel oil comes from the same industry. Some manufacturers now source “sustainable palm oil,” but it’s a complex issue. From a pure health standpoint, a smidge of palm kernel oil in biltong won’t make a big difference to one’s diet. But it’s not doing any favors for your health either – it’s just added saturated fat calories. If you’re trying to avoid ingredients linked to heart disease or you care about tropical deforestation, you might prefer biltong that doesn’t use palm oil derivatives. Opting for brands that use only beef’s natural fat (and perhaps a bit of healthier oil if any) could be better for you and the planet.

Spice Extracts

Purpose: Spice extracts are concentrated forms of spices, often added to processed foods in place of the raw spices. These could be listed as something like “coriander extract” or “spice oleoresin” on the label. In biltong, spice extracts might be used to deliver a potent flavour without the texture of ground spices. For example, instead of visible flakes of coriander or chili, a manufacturer might use an extract to evenly infuse those flavours. The advantage is consistency – every piece of biltong can have the same level of flavour, and extracts can be easier to blend in large-scale production (no grinding or uneven distribution issues). It may also be cost-effective: a little extract can go a long way, and using extracts can simplify manufacturing (just mix in a measured liquid or powder instead of handling bulk spices).

Health Effects: Generally speaking, spice extracts are considered safe. They are derived from natural spices via processes like solvent extraction or distillation, which concentrate the flavour compounds. The solvents used (like ethanol or CO₂) are removed, and the final extracts are used in tiny quantities. These are common food ingredients – for instance, paprika oleoresin is used to colour and flavour snacks, and vanilla extract is essentially a spice extract. Because they come from plants that we normally eat, and because they’re used in small amounts, there isn’t evidence of harm from spice extracts themselves. In fact, many of the beneficial antioxidants and compounds from spices (like curcumin from turmeric or capsaicin from chili) are present in their extracts. However, it’s worth noting that using an extract means you might lose some components of the whole spice. For example, an extract won’t have the fiber that whole spices have, and it might not contain the full spectrum of compounds. It’s a bit like the difference between drinking fruit juice vs. eating whole fruit – the concentrated form is missing some parts. Health-wise, this is not really a negative, it’s just not as nutritive as the whole spice might be. One minor concern could be that some people with spice allergies or sensitivities might react to concentrated extracts similarly as they would to the spice itself (though this would be rare and specific). All in all, spice extracts in biltong contribute flavour. They don’t introduce known health risks, but they are a marker of a processed approach to flavour. A clean-label product would likely use the real spices (e.g., actual coriander seeds or chili flakes), whereas a highly processed one might use extracts to mimic the flavour of those spices. 

Many consumers prefer seeing the real thing – e.g., bits of coriander – as a sign of a traditional recipe, as opposed to “spice extracts” which sound more chemical (even if they aren’t harmful in themselves).

To be continued