In recent years, a kind of popular tribunal has moved onto our plates. Additives, especially the famous E numbers, have become designated culprits, often without nuance. Being “chemical” is now enough to be perceived as dangerous.
Yet this simplistic view hides a far more complex reality.
The myth of “free from”
The market rewards “free from” claims: no additives, no preservatives, no processing. But these marketing statements say very little about the real quality of a product.
Everything is chemistry. Vitamin C, E300, bicarbonate, E500, and lecithin, E322, can be natural and yet are classified as additives. An E number does not mean danger; it means validation by European food safety authorities.
Natural vs chemical: a false debate
Opposing “natural” and “chemical” makes little sense. Some natural substances are highly toxic, while some synthetic compounds are safe and controlled.
Food safety rests on three essential pillars:
- dose
- function
- scientific control
The example of nitrites
Nitrites have helped secure meat products by fighting dangerous bacteria such as those responsible for botulism. However, excessive consumption is now associated with increased risks of colorectal cancer.
In response, the industry has evolved and is searching for alternatives, even though those alternatives still require scientific perspective.
The essential role of additives
Used intelligently, additives can:
- ensure microbiological safety
- improve preservation
- stabilise textures
- reduce food waste
- sometimes reduce salt, sugar or fat
Removing them without proper consideration can lead to:
- higher prices
- shorter shelf life
- more waste
- greater health risks
Recovering discernment
The current debate is often dominated by extreme positions. Yet feeding millions of people involves trade-offs between health, safety, cost and logistics.
The answer lies neither in systematic rejection nor in blind acceptance, but in a balanced approach grounded in science.
Conclusion
We do not need a new food inquisition; we need discernment.
Constructive dialogue between consumers, manufacturers and authorities is essential to build food that is safer, more sustainable and more accessible.