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Why are chemicals used by food manufacturers?

Updated: 8/21/2019
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10y ago

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to produce natural and artificial flavors, as other food additives at a commercial-scale such as: Natural sweeteners, Artificial sweeteners (neotame, rebiana, thaumatin), Natural and artificial flavors, Starches, Antioxidant, Adipic Acid (most of the adipic acid found in the food supply is synthetic), Propylene glycol alginate (thickening agent: soda pop, salad dressing, ice cream), Food Dye (Food colouring is made of synthetic and natural dyes). Chemical engineers invented the many automated processes needed to concentrate, freeze, dehydrate, and otherwise process such foods. Nitrites and nitrates of sodium and potassium maintains pink color in cured meats, and prevents botulism in canned foods. Sorbic acid [E200] and sorbates [E202 for Potassium sorbate ,E203 for Calcium sorbate] prevent mould formation in cheese. Ascorbic acid or vitamin C helps maintain the red color of cured meat and prevents the formation of nitrosamines, which promote cancer. Salt retards bacterial growth on cheese and butter.

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