Food Additives: What Grand Rapids, MI Residents Should Know

Food additives are chemicals added to foods to keep them fresh or to enhance their color, flavor, or texture. Common examples include:

  • Food colorings (such as tartrazine or cochineal)
  • Flavor enhancers (such as MSG)
  • Preservatives, sweeteners, and thickeners

In Grand Rapids, where busy lifestyles and long winters often mean more reliance on packaged and convenience foods, understanding food additives can help you make healthier choices for yourself and your family.

How Food Additives Are Listed on Labels

Most food additives are listed on product labels along with other ingredients, in descending order by weight.

You may see an additive:

  • Spelled out in full – for example, “cochineal”
  • Listed by a code number – for example:
    • Cochineal: “Color (120)”
    • Sodium sulfite: “Preservative (221)”

Flavors are an exception and usually do not need to be individually identified on U.S. labels.

If you shop at Grand Rapids grocery stores like Meijer, Family Fare, or local markets, reading ingredient lists can help you spot additives you may want to limit or avoid.

Who Regulates Food Additives in the United States

In the United States, the Food and Drug Administration (FDA) is responsible for approving which food additives are allowed in foods.

Before an additive can be used in foods sold in Grand Rapids or anywhere in Michigan, it must:

  • Undergo a safety assessment
  • Be rigorously tested, usually with toxicology tests on animals
  • Show a “no observable effect level” (NOEL) at a certain dose

Regulators then set a safe intake level for humans that is typically 100 times lower than the maximum dose that caused no effects in animal testing. If there is any doubt about the safety of an additive, approval is not granted.

If new scientific evidence suggests a food additive may no longer be safe, the FDA can restrict or withdraw approval.

Are Food Additives Safe?

Most food additives currently approved in the United States are considered safe for the general population when consumed within recommended limits.

Key points:

  • Additives are usually tested individually, not in combination with other additives.
  • The long-term effects of consuming many additives together are not fully known.
  • Some people are sensitive to particular additives and may develop symptoms such as:
    • Hives
    • Diarrhea
    • Headaches
    • Asthma symptoms

In Grand Rapids, where many residents have year‑round allergies, asthma, or sinus issues (especially with Michigan’s cold winters and indoor heating), distinguishing between environmental triggers and food additive sensitivities can be challenging. Medical guidance is important.

Natural vs Synthetic: Are Additives Always “Bad”?

All foods are made up of chemicals, and food additives are not always less safe than naturally occurring chemicals.

Examples:

  • MSG (monosodium glutamate) occurs naturally in:

    • Parmesan cheese
    • Sardines
    • Tomatoes
      These foods can contain more natural glutamate than the MSG added to processed foods.

  • People with food allergies and intolerances are often sensitive to naturally occurring chemicals in foods such as:

    • Nuts
    • Shellfish
    • Milk
    • Wheat

Many Grand Rapids residents view food additives as a major food threat. However, in terms of overall health risk, food additives generally come after:

  • Food‑borne microorganisms (like salmonella and E. coli)
  • Poor food hygiene and storage practices
  • Unhealthy eating habits (high sugar, high salt, highly processed diets)
  • Environmental contaminants
  • Naturally occurring toxins in some foods

Focusing on overall diet quality—more fresh fruits, vegetables, whole grains, and lean proteins—is usually more impactful for health than focusing only on additives.

Types of Food Additives and Their Uses

Food additives serve different functions in packaged and processed foods commonly found in Grand Rapids supermarkets.

Common Categories of Food Additives

  • Anti‑caking agents

    • Prevent ingredients like salt, powdered soups, or grated cheese from clumping.

  • Antioxidants

    • Prevent foods from oxidizing or going rancid (for example, in oils, snack foods, and processed meats).

  • Artificial sweeteners

    • Increase sweetness without adding many calories (e.g., in diet sodas, sugar‑free yogurts).

  • Emulsifiers

    • Help mix ingredients that normally separate, such as oil and water (e.g., in margarine, salad dressings).

  • Food acids

    • Maintain the right acid level, improve flavor, and help preserve foods.

  • Colors

    • Improve or restore color in products like candies, soft drinks, and baked goods.

  • Humectants

    • Help foods retain moisture and prevent them from drying out.

  • Flavors and flavor enhancers

    • Add or intensify taste (e.g., MSG in savory snacks, seasonings, and instant noodles).

  • Foaming agents

    • Help maintain uniform aeration of gases in foods like whipped toppings or some beverages.

  • Mineral salts

    • Help control acidity, texture, and stability.

  • Preservatives

    • Extend shelf life by preventing spoilage from bacteria, molds, and yeasts.

  • Thickeners and vegetable gums

    • Improve texture and mouthfeel (e.g., in sauces, gravies, and low‑fat dairy).

  • Stabilizers and firming agents

    • Maintain even food dispersion and keep products from separating.

  • Flour treatment agents

    • Improve baking quality in breads, rolls, and pastries.

  • Glazing agents

    • Provide a shiny or protective coating (e.g., on candies or bakery items).

  • Gelling agents

    • Help form gels in products like jellies and some desserts.

  • Propellants

    • Help propel food from containers (e.g., aerosol cooking sprays, whipped cream).

  • Raising agents

    • Increase the volume of foods like bread and cakes by releasing gas.

  • Bulking agents

    • Increase the volume of food without major changes to its energy (calorie) content, often used in reduced‑calorie products.

Processed Foods and Food Additives

There is a common misconception that all processed foods automatically contain additives. This is not true.

“Processed” simply means the food has been changed from its original form—by heating, freezing, canning, drying, or packaging.

Examples of processed foods that may not need extra additives:

  • Long‑life (UHT) milk
  • Canned fruits and vegetables (packed in water or juice)
  • Frozen fruits and vegetables

In Grand Rapids, with long, cold winters and less access to fresh local produce, frozen and canned fruits and vegetables can be a healthy, affordable choice—even when they are processed—if you watch for added sugars, salt, and sauces.

If you are unsure whether a product contains additives:

  • Check the label carefully
  • Be aware that some ingredients themselves contain additives that are not individually listed, such as:
    • Margarine
    • Some processed cheese products
    • Some flavored yogurts or plant‑based milks

Food Additives That May Cause Reactions

Most people tolerate approved food additives without problems in the short term. However, some additives have been associated with adverse reactions in sensitive individuals.

Among the roughly 400 approved additives in the U.S., about 50 have been linked to reactions in some people.

Additives More Likely to Cause Problems

Some additives used to create a more “marketable” product—especially bright colors or intense flavors—are more likely to cause reactions.

Examples include:

  • Flavor enhancers

    • Monosodium glutamate (MSG) – code 621

  • Food colorings

    • Tartrazine – code 102
    • Yellow 2G – code 107
    • Sunset Yellow FCF – code 110
    • Cochineal – code 120

  • Preservatives

    • Benzoates – code 210
    • Nitrates – code 249
    • Sulfites – code 220

  • Artificial sweeteners

    • Aspartame – code 951

Possible Symptoms of Food Additive Sensitivity

Some reported reactions include:

  • Digestive issues

    • Diarrhea
    • Colicky or cramping abdominal pain

  • Nervous system effects

    • Hyperactivity (especially in children)
    • Insomnia
    • Irritability

  • Respiratory problems

    • Asthma
    • Rhinitis (runny or stuffy nose)
    • Sinusitis

  • Skin problems

    • Hives
    • Itching
    • Rashes
    • Swelling

In Grand Rapids, where asthma and seasonal allergies are common due to fluctuating temperatures, indoor heating, and seasonal pollen, it can be easy to confuse additive reactions with environmental triggers. That’s why proper diagnosis matters.

The Importance of Medical Diagnosis

Many of the symptoms linked to food additives can also be caused by other conditions, such as:

  • Food allergies (e.g., to milk, eggs, nuts, wheat, soy, shellfish)
  • Irritable bowel syndrome (IBS)
  • Celiac disease
  • Seasonal allergies or chronic sinusitis
  • Asthma unrelated to foods

Self‑diagnosing a “food additive allergy” and restricting your diet without guidance can lead to:

  • Poor nutrition
  • Unnecessary anxiety around food
  • Missed diagnosis of a more serious medical issue

When to Seek Help in Grand Rapids

If you suspect you have a food additive sensitivity, seek professional medical advice. Helpful local resources include:

  • Your primary care provider or family doctor
  • Allergy and immunology clinics associated with:
    • Corewell Health (formerly Spectrum Health)
    • Trinity Health Grand Rapids
    • Metro Health – University of Michigan Health
    • Mercy Health locations in the region
  • Registered dietitians and nutrition specialists in Grand Rapids

You can also find public health information and referrals through:

  • Kent County Health Department
  • Grand Rapids Public Health programs

Diagnosing Food Additive Sensitivity

A healthcare professional may recommend a structured approach to identify potential problem additives.

Step 1: Keep a Food and Symptom Diary

Record for at least 2–4 weeks:

  • Everything you eat and drink (including brand names and portion sizes)
  • Time you consumed each item
  • Any symptoms (type, time, and severity)

This can help your doctor or dietitian see patterns—for example, if symptoms appear after certain processed meats, brightly colored drinks, or particular snacks.

Step 2: Elimination and Reintroduction (Under Supervision)

If a food additive sensitivity is suspected, the usual practice is:

  1. Eliminate all foods likely to contain the suspect additive(s) for a set period.
  2. Reintroduce foods one by one in a controlled way to see which additive(s) trigger symptoms.

This process should only be done under medical supervision, especially if you have:

  • Asthma
  • A history of severe allergic reactions
  • Other chronic health conditions

Some reactions, such as asthma attacks or severe hives, can be serious and require prompt treatment.

Practical Tips for Grand Rapids Residents

To manage your exposure to food additives while maintaining a healthy diet in West Michigan’s climate:

  • Focus on whole foods: fruits, vegetables, whole grains, beans, nuts, lean meats, and fish.
  • Use frozen fruits and vegetables in winter when fresh local produce is limited.
  • Choose plain versions of foods (yogurt, oats, nuts) and add your own flavors at home.
  • Limit brightly colored soft drinks, candies, and highly processed snack foods.
  • Read labels and be aware of:
    • Preservatives in processed meats (bacon, hot dogs, sausages, deli meats).
    • Artificial sweeteners in “diet” or “sugar‑free” products.
    • Color additives in drinks, cereals, and kids’ snacks.

If you have questions about nutrition and food additives, ask your Grand Rapids healthcare provider for a referral to a registered dietitian familiar with local food options and resources.

Key Points About Food Additives

  • Food additives are regulated and tested for safety before use in U.S. foods.
  • They serve many functions, including:
    • Preventing foods from oxidizing or going rancid
    • Maintaining the right acid level
    • Maintaining uniform aeration of gases in foods
    • Maintaining even dispersion of ingredients
  • Not all processed foods contain additives, and some processed options (like frozen vegetables) can be healthy choices.
  • A small number of people are sensitive to certain additives and may experience digestive, respiratory, skin, or behavioral symptoms.
  • Proper medical diagnosis is essential; do not self‑diagnose or restrict your diet severely without professional guidance.
  • Grand Rapids residents can access help through local health systems, the Kent County Health Department, and registered dietitians.