My own stance regarding food chemicals/additives, and that tends to be the thrust of UK/EU policy, is: if it doesn't improve the food but may pose a risk - leave it out.
The US seem to have a rather old-fashioned stance, essentially letting manufacturers decide. And of course they always have the best interest of the public at heart, don't they? Hence the widespread use of antibiotics as a growth agent in US meat - banned for non-medical use in the EU since 2006.
One example which amused me a while ago. I bake my own bread, and on a baking website an American woman living in London complained that she could not find unbleached flour in the shops to bake her bread with. She was gobsmacked when I informed her that ALL EU flour has been unbleached since the 1990s, hence no need for a label. It does show, though, that at least some Americans are aware of this bad practice and are sourcing healthier flours where possible.
Last edited by clive bradbury; 06-16-15 at 08:19 AM.
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