Food additives—an unending controversy

Abstract

The use of food additives originated in ancient times but did not engender controversy until the early 1800s, when intentional food adulteration became appallingly common in some countries. Problems with intentional food adulteration continued until about 1920, when regulatory pressures and effective methods of food analysis reduced the frequency and seriousness of food adulteration to acceptable levels in the United States. Since 1920 the use of legally sanctioned food additives has become common. However, for the last several decades the regulation of food additives has been a matter of controversy. Explanations for this controversy, which is likely to continue, are not difficult to identify and are discussed in the text.