The misunderstood food additives: Bridging science and public perception

Our invited science communication article, titled “The Misunderstood Food Additives” (“被误解的食品添加剂”), has been published in China Food (“中国食品”), a leading outlet for public-facing discussions in the food science community.

 

Co-authored by Dachuan Zhang (National University of Singapore), Haoyang Zhang (The University of Queensland), Xiaofeng Cui (Jiangnan University), and Xingran Kou (Shanghai Institute of Technology), this article responds to a recurring concern in public discourse: the fear and misunderstanding surrounding food additives.

In the article, we explain what food additives are, why they’re used, and how they’re regulated. Drawing from historical and global perspectives, we highlight how additives have long been part of safe food preparation — from the use of gypsum in tofu making during the Han dynasty to the international safety assessments that govern modern food additive usage today.

 

We emphasize that legally approved food additives are distinct from illegal adulterants — substances like clenbuterol or Sudan Red that are rightly banned and should not be conflated with regulated additives. The real issue lies not in the existence of food additives, but in their misuse beyond regulatory limits.

 

All food additives approved under national standard have undergone rigorous toxicological assessments and safety evaluations, including the establishment of acceptable daily intake (ADI) thresholds with wide safety margins. Used within legal limits, these substances pose no harm to consumers and play important roles in preserving food, enhancing quality, and ensuring supply chain stability.

 

We wrote this piece to help shift the conversation from fear to understanding — from anecdote to evidence. As food scientists, we believe that public trust in food systems must be built on transparent communication and scientific clarity.

 

Food additives are part of our daily lives — from the MSG in a home-cooked stir-fry to the baking soda in freshly made bread. Rather than demonizing these compounds, we advocate for nuanced, fact-based dialogue that empowers consumers to make informed decisions.

 

We hope this article contributes meaningfully to that goal.