Behind the Labels

The History of Industrial Food Additives and Their Health Impact

“Food additives derived from petroleum, such as artificial colors and flavorings, are deeply embedded in processed food products. Their widespread use is a testament to the power of the food industry and its ability to prioritize cost over consumer health.” Marion Nestle

In the modern world, almost everything we touch and consume is tied to petroleum in some way. Petroleum powers our cars, our factories, and even our electricity grids. But oil's reach extends far beyond transportation and energy; it has become a foundational element of the global food and healthcare systems. In both these industries, oil-based chemicals, often derived from petroleum waste, have wormed their way into nearly every facet of our daily lives—without us even realizing it. These chemicals, once byproducts of industrial processes, have now become the building blocks of products we consume on a daily basis.

What began as a clever way to manage industrial refuse—by repurposing agricultural and manufacturing waste—has now grown into a systemic practice. What was initially lauded as an innovation to reduce waste has spiraled into an unchecked dependency that not only raises alarms about sustainability but has significant implications for our health. The oil industry, once confined to fueling cars and generating power, is now deeply embedded in the food we eat and the medicine we take.

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Let's start with food additives, which have become a ubiquitous part of the modern food supply chain. Many of these additives were originally industrial waste products—byproducts from agriculture or manufacturing that had no other apparent use. The transformation of these discarded materials into widely used food additives is a testament to human ingenuity, but it also illustrates the unintended consequences of repurposing waste without fully understanding the long-term risks.

In the early 20th century, as industrial agriculture scaled up, mass production of crops like citrus fruits, soybeans, and corn generated enormous amounts of waste—things like peels, seeds, and husks. Initially, this waste was considered either useless or fit only for animal feed. But enterprising food scientists saw an opportunity to create value from this refuse. Citrus peels, for instance, were found to contain oils that could be extracted and repurposed as flavorings, emulsifiers, and even fragrances. Similarly, soybean meal, the leftover material from oil extraction, was found to be rich in protein and was repurposed into products like soy protein isolate, now a staple ingredient in everything from processed foods to plant-based meat alternatives.

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By mid-century, petrochemicals entered the scene, and a new era began. The rise of petroleum-based chemicals opened up new possibilities for food additives. Waste materials from petroleum, natural gas, and coal could now be synthesized into products that made food production faster, cheaper, and more durable. Cellulose, which had once been discarded in the paper manufacturing process, was re-engineered as a thickener and stabilizer in food products. Other chemicals, like guar gum, xanthan gum, and even monosodium glutamate (MSG), flooded the market as mass food production boomed.

What began as an ingenious way to repurpose waste materials had transformed into an industrial practice that increasingly relied on synthetic, petroleum-derived chemicals. These additives were inexpensive, stable, and allowed food manufacturers to mass-produce products with longer shelf lives—making them perfect for the globalized food supply chain. But what seemed like a technological breakthrough soon came with unforeseen consequences, particularly for our health.

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In the 1970s, high-fructose corn syrup (HFCS) entered the scene. Developed as a cheaper alternative to cane sugar, HFCS was quickly adopted by the food industry. It became the go-to sweetener for sodas, baked goods, and processed snacks. But HFCS, like many other petroleum-derived ingredients, would have unintended health consequences. Unlike regular sugar, HFCS is metabolized differently by the body. Studies have shown that HFCS contributes to the accumulation of visceral fat—a key factor in the obesity epidemic. As HFCS became more ubiquitous in processed foods, so too did the rise in metabolic diseases, including diabetes and heart disease.