If Everything Is Chemical – Why Are We Afraid of Food Additives?

Introduction

In the material world we live in, when viewed from a materialist perspective, everything can be broken down into more fundamental structures—from molecules to atoms. In other words, both the human body and the food we consume on a daily basis are, in essence, composed of different forms of chemical substances.

However, when the concept of “food additives”—which also belong to the realm of chemical substances—is introduced, it is often assigned a perception entirely different from that of “natural food.” In many cases, it even becomes an object of suspicion and concern.

This inevitably raises a question worth reflecting on: If all matter is fundamentally chemical in nature, why are food additives treated differently?

Therefore, this article seeks to return to a more fundamental and rational starting point to explore a seemingly simple yet long-debated question:

Are food additives really good or bad? And are they truly necessary?

From the perspective that “all matter shares the same fundamental nature,” there is, in fact, no chemical boundary between food additives and so-called “natural foods.” The markedly different attitudes toward the two therefore arise more from perception than from the substances themselves.

This difference in perception largely stems from the particular meaning that the term “chemical” has acquired in public discourse. In everyday language, “chemical” is no longer merely an objective description of material composition, but has gradually become associated with ideas such as “artificial,” “industrial,” and even “potential risk.” In contrast, “natural” is often linked with notions of safety, health, and higher quality. Over time, people’s evaluation of food has shifted from the substances themselves to the labels that describe their origin.

Yet if we take this a step further and ask whether such label-based judgments are truly reliable, the answer is often far from straightforward.

In modern food systems, the vast majority of products are no longer “natural outputs in their original state,” but rather industrially processed goods that have undergone a series of transformations—including processing, transportation, and storage—before reaching consumers. The essence of this process lies in converting inherently unstable and variable biological materials into food systems that can be controlled and predicted within defined conditions and timeframes.

In other words:

Modern food industry is not about “changing food,” but about “controlling food.”

And within this process of “control,” the role of food additives becomes increasingly clear.

To take a fundamental question as an example: what would happen to food if no additives were used at all?

🍖 Meat Systems

After slaughter, fresh meat undergoes continuous changes in protein structure and gradual moisture loss. Without effective means of regulation:

• The meat tends to become dry and tough

• Noticeable water loss occurs (drip loss)

• Texture and structural stability after processing become inconsistent

🥛 Dairy Systems

In dairy products, a complex balance exists between proteins, fats, and minerals. Once this balance is disrupted:

• Protein precipitation occurs

• Phase separation appears

• Texture becomes coarse

All of these changes can occur within a relatively short period of time.

These phenomena are not “abnormal”; rather, they represent the natural behavior of food in its unmodified state. The challenge arises when food must travel across longer periods of time and distance—from production to consumption. Under such conditions, these “natural changes” often translate into uncertainty in quality, and even potential safety risks.

Therefore, the core question faced by the food industry is not whether food should be processed, but rather:

How can food remain stable over a defined period while ensuring safety?

And this is precisely the fundamental logic behind the existence of food additives.

Among the wide range of food additives, phosphates provide a representative example.

The Role of Phosphates in Food Systems

From a chemical perspective, phosphates possess multiple negative charges and strong chelating capacity, which enables them to perform a variety of functions within food systems:

• In meat products, they enhance water retention and improve texture

• In dairy products and beverages, they stabilize protein systems and prevent precipitation

• In various processed foods, they act as part of buffering systems to maintain pH stability

• By binding with metal ions, they help delay oxidation reactions

It should be emphasized that these functions are not “extra enhancements,” but rather a form of regulation and stabilization of the original food system.

Of course, when discussing food additives, safety is an issue that cannot be avoided.

In this regard, modern food systems are not based on empirical assumptions, but on rigorous evaluation and regulatory frameworks. For example, within the European Union, all approved food additives must undergo systematic toxicological assessments, and clear usage scopes and limits are established (such as ADI – Acceptable Daily Intake).

This means that:

Under defined conditions of use, food additives are not “potential risks,” but tools managed through quantifiable standards.

It is also worth noting that even within BIO (organic) food systems—which emphasize “naturalness” and minimal processing—food additives are not entirely excluded.

Under the relevant regulatory frameworks, organic food follows a principle of “restricted allowance,” meaning that:

• Only when strictly necessary

• And when no alternative solutions are available

specific types of additives may be permitted.

This distinction does not stem from a rejection of the safety of additives, but rather reflects two different approaches to food production:

• One emphasizes stability and controllability

• The other emphasizes natural processes and minimal intervention

Returning to the initial question of this article:

Are food additives really good or bad? And are they truly necessary?

Perhaps a more precise way to frame the question would be:

In a food system that relies on large-scale production and global distribution, can we completely avoid relying on these “regulatory tools”?

When the question is reframed in this way, the answer gradually becomes clearer.

Food additives are not an “exception” in modern food systems, but rather one of the fundamental conditions that enable them to exist and function.

What truly deserves discussion is not whether they should exist, but:

How they can be used appropriately under scientific and regulatory frameworks.

The discussion surrounding food additives does not end with a simple conclusion. On the contrary, as the food industry continues to evolve and consumer perceptions shift, this topic will continue to develop.

In particular, for phosphate-based food additives, there remains significant room for further exploration regarding their functional mechanisms in different food systems, their application boundaries, and their regulatory requirements.

In the future, Kelewell will continue to develop systematic content around these topics, aiming to provide clearer frameworks for understanding complex issues.

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