Consumer perceptions of food additives are often negative, driven by unfamiliar terminology, associations with "ultra‑processed food," and concerns about reduced naturalness. Despite this, additives play essential roles in food preservation, sensory quality, and safety, and undergo rigorous safety evaluation in jurisdictions worldwide by authoritative bodies such as JECFA, EFSA, and the (US-)FDA. While some studies suggest possible effects of specific emulsifiers or sweeteners on the microbiome or metabolism, evidence is limited and often not reflective of real dietary exposure. Broader claims-such as additives causing "hyper‑palatability" or "food addiction"-lack scientific support, with research showing that overeating is more closely linked to energy density and food availability than additives themselves. Reducing additives use, without sound scientific justification, may inadvertently worsen nutrient profiles of foods, and increase food waste and health risks. Improving public understanding of additives safety and function is essential to counter misconceptions and avoid counterproductive reformulation decisions.
Meijer et al. (Sat,) studied this question.