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Why did food processing increase the use of additives during the 20th century?

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A woman reads the nutrition labels on two brightly colored boxes of cereal. — food additive Labels provide information on a food product's ingredients and nutritional value.

The increased use of food additives during the 20th century was primarily driven by the rapid expansion of food processing and the changing demands of urban life. As society became more complex and urbanized, there was a growing need for a greater variety of foodstuffs and the mass production of convenience foods, such as ready-to-eat and low-calorie products, which rely on additives to maintain their quality and appeal.12

Technological advancements, particularly those spurred by the needs of World War II, improved the transportability and shelf life of packaged goods. To support these modern products, additives were required to function as preservatives, sensory agents, and processing agents. Furthermore, the application of chemical technology allowed for the creation of new types of additives necessary to achieve the specific textures, flavors, and nutritional profiles expected in modern, processed diets.312