Source? The last time I checked the FDA bans more food dyes than most other countries.
Even a McDonald's hamburger is good, and not dominated by the fake chemical garlic substitute. In the US, McDonald's french fries contain: Potatoes, Vegetable Oil (canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil, Natural Beef Flavor [wheat And Milk Derivatives]), Dextrose, Sodium Acid Pyrophosphate (maintain Color), Salt. natural Beef Flavor Contains Hydrolyzed Wheat And Hydrolyzed Milk As Starting Ingredients.
In Italy, the ingredients are: Potato, Oil, Salt.
The FDA also bans more food dyes than the EU.
Feel free to regail someone who cares about the food regulations of the world.
The FDA factoid is cool -- they just didn't ban the dye that causes cancer.
You're the one that responded to my comment about comparing the US to the rest of the world by saying I needed to compare it to the EU. I didn't hop into your comment chain with random factoids.
> I'm not personally acquainted with every nation's food regulatory regime.
Didn't stop you from providing uninformed commentary tho.
Have you been to a farmer's market in the US? Potatoes are potatoes. In fact, potatoes are native to this continent and we have more potato cultivars to choose from. You can get very high quality meat there.
Saying all US food is lower quality is kind of a wild opinion.
Let's not forget that Europe had massive epidemic of horse meat being snuck into the supply chain with no one catching on.
* The beef flavor is mimicking frying in beef tallow. If you use Marmite in your brown gravy you're using the same trick.
* Americans, being flushed with corn and corn syrup which is sweeter than granulated sugar, developed a sweeter tooth than other places which is why the dextrose.
* Potatoes once cut and exposed to air get that gross dark color. Most home cooks usually solve that by keeping them submerged in water until frying but Sodium Acid Pyrophosphate works the same.
https://europa.eu/youreurope/business/product-requirements/f...
Unless you can put it under "natural and artificial flavors and colors" which covers all the things you should actually care about.
My experience in Italy with foods that normally cause some issues (dairy/cheese) really opened my eyes to that. My sister who doesn’t eat cheese/dairy at all here in the US was able to eat it there without issue because of how they process dairy over there or something.
For example, the US has much stricter standards for preventing bacterial contamination than Europe, outside of the Nordics which share similar food safety regulations as the US. The US prohibits a lot of food importation from Europe because of lower food safety standards related to contamination.
Europe makes a lot of food safety exceptions on the basis of a process being "traditional" in some sense, nominally preserving culture. The US is a bit more technocratic less prone to the naturalistic fallacy; the FDA doesn't care that something is cultural or traditional, if there is scientific evidence of material risk then it will be banned.
If I had to summarize their food safety perspectives, the EU tends to focus more on allowable ingredients, the US tends to focus more on the uncontaminated and sterile handling of the food supply chain.
Dairy products in the US tend to contain more lactose, and French/Italian dairy products have less due to the prevalence of aged cheeses and fermentation.
There are many other differences, and none of these seem related to some sort of mystery-makes-you-shit-yourself additive.
<selfpromotion>We sell uncolored raw milk cheddar cheese made with A2 milk, if someone has an issue with cheese in the US give ours a try!</selfpromotion>
https://www.tilleydistribution.com/insights/food-regulations...
https://eatwell.uky.edu/sites/default/files/2024-08/foods-us...
[1] https://www.efsa.europa.eu/en/topics/topic/food-colours
[2] https://www.fda.gov/food/color-additives-information-consume...
Lost in the woods, are you?
Quinoline Yellow (E 104), Sunset Yellow FCF/Orange Yellow S (E 110), Azorubine/Carmoisine (E 122), Amaranth (E 123), Ponceau 4R/Cochineal Red A (E 124), Erythrosine/Red No. 3 (E 127), Allura Red AC (E 129), Patent Blue V (E 131), Indigotine/Indigo carmine (E 132), Brilliant Blue FCF (E 133), Green S (E 142), Brilliant Black PN (E 151), Brown HT (E 155), Litholrubine BK (E 180)
Some of these names may be confusing since their names imply they're natural when in fact they are synthetic (e.g. Amaranth, Cochineal Red A, Indigo carmine).