About chemical food

In the USA, 1500 additives from the "E" classifier are approved
for use, in Europe - 500, in Russia - 250. But as experience
shows, no one observes these restrictions. Why it happens?
Food is produced solely to be sold for profit. And for this it
is necessary to reduce production costs as much as possible.
First of all, due to the wages of workers and the composition
of products. Manufacturers can't make food out of shit and
sticks. But they would very much like to. But from chemistry,
an excellent cheap poison is obtained. For example, I already
wrote a review about TiO2. Therefore, corporate PR departments
are busy proving that competitors' products are bad or expensive.
The cheaper the raw material, the better. After all, the cost is
lower, and there is more money for advertising and beautiful
packaging. Recently, Nestle was caught buying cocoa for its
products in the Congo, where people worked on plantations for
food on a slave basis. But consumers did not stop eating Nestle
chemical chocolate after that.
There is a separate story about how chemical products with "E"
classifiers are processed after the expiration date. It turns out
they are just thrown away. According to statistics, hundreds of
thousands of tons of expired chemical food are thrown out per
year in the EU alone. According to Green Peace data, the
concentration of greenhouse gases above the landfills where the
discarded products are stored is 40-60 times higher than the norm.
How can this happen? Obviously this is due to the chemical
constituents of modern food. Therefore, I once again urge you to
read the composition of what you are buying. After all, despite
the visibility of control, it is simply not possible to control all
food products. And banned products often end up on the shelves
of "cheap shops".