Pros and cons of chemistry in food

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There is hardly one Foodthat do not use chemicals. Therefore, this fact is also considered controversial. There are both opponents and supporters. Of course, the pros and cons of chemistry in food should also be shown for you. In the following, it will be explained why chemistry is used at all and then the subject of food colors will be described in more detail.

Reasons for the pros of chemistry in food

• The most important reason chemicals are used in food is that durability. It wouldn't be possible without chemistry, for example meatthat you buy in the supermarket can be kept for a long time without being fumigated. You will notice this when you open the pack that a somewhat strange smell comes out of the pack. Here, too, there are pro and contra voices about the need for such measures.
• Transport and storage time also play a major role when adding chemicals. Especially with food that comes from abroad, the shelf life has to be extended, otherwise a lot of food would not survive the transport.
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Pros and cons of food coloring

• You probably know from yourself that you resort to food that is the expected color. If this is not the case, leave them behind for a while. This is one of the reasons why food coloring is used. This could well be passed as a pro.
• Since very few dyes come from nature, which is why chemistry is used here as well. This is clearly the cons of this issue.


Containers - Pros and Cons

There is a lot that can be used for containers, including dumpster diving or garbage diving, ...

• It has also not yet been unequivocally researched whether the dyes used can also be harmful to health.
• Another disadvantage of food coloring is that you, the consumer, can no longer recognize the inferiority of a product.