The use of food additives—introduced at the food-processing stage—is the largest single difference between organic and nonorganic foods. Common additives include food coloring, bulking agents, preservatives, sweeteners, and acids. Each is useful, but there is a long-standing and lively debate over whether they do more harm than good. The increasingly widespread industrial processing of food in advanced societies has brought with it a similar increase in the use of additives, in turn resulting in closer monitoring of food safety on the part of consumers and food-regulatory agencies. The U.S. Food and Drug Administration (FDA) is charged with monitoring and inspecting most foods in the United States.

The increasingly widespread industrial processing of food in advanced societies has brought with it a similar increase in the use ...

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