Most fast food brands have chosen the easiest path to claiming better ingredients by simply replacing artificial flavors and colors with natural ones. The difference between the two is subtle, and even nonsensical.
Unlike artificial and natural colors which have FDA definitions, the distinction between artificial and natural preservatives is made up by brands in order to facilitate claims that they have removed artificial preservatives.
A number of fast-food brands have attempted to prove that they are using better ingredients by switching from artificial to natural flavors and colors, although the difference between the two is subtle at best. Another trend among restaurants is the increasing use of organic raw ingredients, which reflects a growing consumer consciousness about organic eating. However, there’s a lot of confusion and misperception around what producers mean by the term “organic” and the true health benefits of consuming organic foods.
Farming that makes use of GMOs poses some considerable risks to the environment and possibly to human health.
Controversy exists over whether or not pesticides have negative chemical effects, but options to eat chemical-free are expanding.
While grass-fed beef costs considerably more, it does come with additional nutrients, fewer calories, and reduced fat.
Buying locally produced food comes with a number of advantages, from better-tasting produce to reduced environmental impact.
Hydroponic farming has a number of benefits, from potentially reducing the amount of water and land used for agriculture, to greater resilience.
The use of sub-therapeutic antibiotics in the meat industry may have contributed to growing antibacterial resistance in the United States.
Cage-free chickens provide a number of health benefits to consumers, including producing more nutritious eggs.