Why the U.S. Uses Far More Food Additives Than Europe ?

At a US Senate confirmation hearing on January 29, 2025, Robert F. Kennedy Jr., the nominee for Secretary of Health and Human Services, underscored the dangers of highly processed and chemically intensive foods in the American food supply to the health of Americans. He asserted that these foods are a primary driver of the chronic disease epidemic in the United States.

Kennedy noted that the United States permits the use of roughly 10,000 food additives, while Europe allows only 400.

To illustrate, McDonald’s French fries in the U.S. contain 11 ingredients, compared to just 3 in Europe. Similarly, American Froot Loops contain artificial dyes, whereas their Canadian and European counterparts boast cleaner formulations.

Kennedy emphasized that this disparity isn’t accidental but rather a deliberate choice to avoid studying the factors that are making us sick.

There are profound underlying reasons why the U.S. market uses significantly more food additives than Europe. Let’s explore these reasons today.

Different Regulatory Systems

• United States:

  The U.S. Food and Drug Administration (FDA) operates under a system known as “Generally Recognized as Safe” (GRAS). This system allows manufacturers to determine whether a substance is safe based on existing scientific evidence, without requiring direct approval from the FDA. As a result, many food additives can enter the market without going through comprehensive FDA review.

  This more relaxed system allows for a broader range of additives in the food supply.

• Europe:

  In contrast, the European Food Safety Authority (EFSA) takes a much more stringent approach. Every food additive must undergo a thorough safety evaluation before it can be approved for use.

  This more cautious system means that the number of approved additives in Europe is much lower than in the U.S.

Differences in Risk Assessment Philosophies

• United States:

  The U.S. tends to follow a “safe until proven harmful” philosophy. In other words, a food additive is assumed to be safe unless there is clear evidence that it causes harm.

  This approach means that more additives are allowed to stay in the market until proven to be dangerous.

• Europe:

  Europe, on the other hand, follows a “precautionary principle.” This means that if there isn’t sufficient evidence proving a substance is safe, it is assumed to potentially be harmful.

  This results in a much more cautious stance on approving additives, and many that are allowed in the U.S. are banned in Europe.

Regulatory and Standards Differences

• United States:

  The regulatory framework in the U.S. is relatively lenient. The GRAS system allows many additives to enter the market without going through extensive reviews, which leads to a wider range of substances being used in food products.

  For example, additives like titanium dioxide are still permitted in the U.S., despite being banned in Europe due to health concerns.

• Europe:

  Europe’s regulations are much stricter. Several additives that are still commonly used in the U.S. have been banned in Europe, such as titanium dioxide and potassium bromate.

  European regulations require more extensive studies to prove that food additives do not pose a risk to consumers.

Public Awareness and Media Pressure

In the U.S., there is generally less public concern over the use of food additives. The media doesn’t often focus on this issue unless something significant happens. As a result, there isn’t as much public pressure on regulators to make strict changes.

In Europe, however, food safety is often a hot topic, and media coverage keeps the public focused on potential risks. This pressure leads to stricter regulation and more careful oversight of food additives.

Economic Factors and Industry Influence

The U.S. has a massive food industry, and many additives are used to improve production efficiency and reduce costs. For example, certain preservatives and flavor enhancers help maintain food stability and shelf life, which benefits both manufacturers and consumers.

This economic factor plays a role in why more additives are allowed in the U.S. than in Europe, where stricter regulation is in place.

In the U.S., regulators sometimes balance the economic impact of food additives with safety concerns.

Regulatory Resources and Enforcement

The FDA faces resource limitations, which can affect how quickly it can assess and regulate food additives. The GRAS system, which lets manufacturers self-certify substances, means that the FDA doesn’t always review every substance used in food. This can lead to some additives remaining in the food supply without undergoing comprehensive safety reviews.

In Europe, however, regulators typically have more resources to conduct in-depth studies and more stringent enforcement.

Conclusion

The significant difference between the number of food additives approved in the U.S. and Europe largely comes down to differences in regulatory systems, risk assessment philosophies, public awareness, and economic factors.

While the U.S. system allows more flexibility and a broader range of additives, Europe’s stricter, precautionary approach leads to fewer substances being approved.

Understanding these differences helps us appreciate the diversity in global food safety standards and how they impact the foods we eat every day.