Food Scientists: What Are They Doing to the Food Supply?
Just Follow the Money.
When Robert (my husband) and I first got together, I quickly learned that there is a lot of Goo in the commercial food supply.
What happened to lead me to these discoveries?
Well, aside from having my own food allergies and reactions, Robert has allergies that could land him in the hospital.
A lot of people do, as it turns out.
But learning more about his allergies really got me thinking.
If my husband is allergic to certain chemical compounds that are really not all that good for human consumption anyways, maybe everyone is allergic to the same or similar chemical compounds but the symptoms are less severe for other people?
So I started paying a lot more attention…
These are a few of the chemical compounds that make Robert sick:
…ask yourself how you feel when you consume these, too!
❌ Ethyl Alcohol (a.k.a.: ethanol).
In addition to alcoholic beverages (which Robert cannot drink at all), alcohol is often found in mouthwash, cough syrup, and vanilla extract (to name just a few). How do you feel after a night on the town where you had too much to drink?
❌ Formaldehyde.
Commonly found in construction materials, adhesives, and varnishes, this chemical has been making its way into the food supply. Did you know that some sugar substitutes (like aspartame) are converted by our bodies into formaldehyde (and other ingredients) during metabolism?
❌ Phenol (i.e.: Phenolic Compounds).
Often used as an ingredient in antiseptics, it is also used to create synthetic food dyes, prescription pharmaceuticals, and processed food snack. Have you noticed that your kids get hyperactive after eating some junk foods? Or maybe you feel moody or depressed after eating foods with certain preservatives?
So, how the heck did so many bad ingredients (Goo!) get into the food supply?
And why are we all feeling lethargic and getting so fat?
About Food Scientists
There are roughly 300,000 Food Scientists, engineers, and technologists across more than 100 countries, and they have their own union, called the International Union of Food Science and Technology (IUFoST).
Most Food Scientists have at least a bachelor’s degree in food science, chemistry, microbiology, or a related field, and some go further with master’s or PhDs if they want to get into research or high-level industry roles.
They study everything from preservatives and artificial flavors to food safety and processing techniques.
Many Food Scientists work for big food manufacturers, government agencies, or research labs, and their job is basically to tweak food formulas to make them cheaper to produce, more appealing to consumers, or meet certain safety regulations.
What Are Food Scientists Doing to the Food Supply?
Food Scientists play a massive role in shaping the modern food supply — often in ways consumers don’t realize.
They are the people behind the scenes figuring out how to make food last longer, taste better, and stay “fresh” on a store shelf (whether that’s a good thing or not).
Food Scientists develop, modify, and optimize food products.
Their work often involves:
Extending Shelf Life: Using preservatives, stabilizers, and packaging technologies to prevent spoilage.
Enhancing Flavor & Texture: Developing artificial and “natural” flavorings, improving mouthfeel with emulsifiers and thickeners.
Boosting Nutrition (or at least making it seem that way): Adding synthetic vitamins, fortifying products with protein, fiber, or probiotics.
Engineering Ultra-Processed Foods (UPFs): Creating addictive combinations of fat, sugar, and salt to increase consumption.
Replacing Whole Ingredients: Using cheaper alternatives like seed oils, gums, and hydrolyzed proteins instead of butter, eggs, or meat.
Creating Fake & Lab-Grown Foods: Developing plant-based meat alternatives, synthetic dairy, and cultivated proteins.
Who Do They Work For?
Knowing who hires Food Scientists makes you wonder what the heck is going on.
💰 As they say, “Follow the money.” 💰
Big Food Corporations
These giants dominate the food industry, using food science to develop products, extend shelf life, and cut costs.
Examples: Nestlé, PepsiCo, Kraft Heinz, General Mills, Unilever.
Agricultural Giants
These firms control seeds, fertilizers, and food production, investing in GMOs and crop science.
Key players: Cargill, ADM, Bayer (formerly Monsanto).
Ingredient Suppliers
They create additives, stabilizers, and artificial flavors that shape processed foods.
Major companies: IFF, Givaudan, Kerry Group, CP Kelco, Tate & Lyle.
Government Agencies
Regulators overseeing food safety, labeling, and public health.
Key agencies: FDA, USDA, CDC.
Food Startups & Biotech Companies.
These companies focus on lab-grown ‘meat’, plant-based alternatives, and cutting-edge food tech innovations to create sustainable and healthier food options.
Examples: Beyond Meat, Impossible Foods, Eat Just.
Check The Goo Index to see if your foods have been manipulated by Food Scientists!
What Should We Do?!?
First, take a deep breath.
You’re not alone, and there are ways around this debacle.
Also, let me say that Food Scientists aren’t inherently bad; some do solve real problems in food safety, nutrition, and preservation.
But… their work is often driven by corporate profits rather than consumer health.
The result? A food system flooded with highly engineered, chemically manipulated products that barely resemble real food.
If you want to avoid the influence of Food Scientists and the organizations that hire them, stick to whole, minimally processed ingredients…
…and keep reading 🍅 The Goo-Free Lifestyle! 🍅
My Mission is to call attention to the GOO that has been added to our food supply to make us crave, eat more, and buy more processed and ultra-processed food products.
The After-Taste…
Unfortunately, I was unable to find a way to end this newsletter with happy news or a great list of healthy Goo-Free alternatives.
Instead, I am going to arm you with some scary statistics to think about, and share with your friends so that they can make better choices too.
Here goes… 😱
58% of calories consumed in the U.S. come from ultra-processed foods. (source)
Obesity rates have more than tripled worldwide since the 1970s, coinciding with the rise of industrial food processing. (source)
“The global Food Additives market size is USD 120.1 billion in 2024. The Food Additives market will show the strongest growth with a compound annual growth rate (CAGR) of 5.7% from 2024 to 2031. This growth can be because of the increasing demand for processed foods.” (source)
The Lab Grown Meat market accounted for USD $360 Million in 2024 and is expected to reach USD $20.6 Billion by 2035. …and lab-grown meat could account for 10% of traditional meat consumption by 2035. (source).
💰 Just follow the money. 💰
If you’re not sure about a specific ingredient and want to learn more about whether it qualifies as Goo, leave a comment or reach out and ask me!
And if you enjoyed reading this story, but aren’t ready to subscribe, you can:
(a Goo-Free coffee, of course!)
Our bodies are not meant to metabolize all these chemical ingredients. Eventually it will lead to health issues. Unfortunately, many do not connect the dots.
The first step is awareness. The second step is rebellion, which involves <gasp> preparing our own food.