The main motivation is to make the finished product more aesthetically pleasing, which essentially serves as a marketing tactic to draw in more customers. Additionally, it is appealing to eat because of how attractive it seems after being coloured. To conserve for a longer period of time is another motive. Because the food we consume today may not remain fresh for very long. Several businesses have developed preservatives as a way to increase the profit from food that will soon expire. Again, this is beneficial to businesses who sell food since it extends the shelf life. The obvious arguments above show that businesses, not consumers, stand to gain the most from this situation. Even though studies have indicated that these additional preservatives are safe to consume, they often act as a gradual poison. Additionally, because they are carried out by entities that sell food or by those affiliated with them, such studies may be prejudiced. Additionally, the nation's regional food quality committee has occasionally banned businesses for using dangerous chemicals. Because of the toxic preservatives used in its production, Nestle Maggie, for instance, was banned in India. In conclusion, even though adding chemicals to food can help it last longer and provide customers a clearer perspective of the product. I think it mostly benefits businesses rather than consumers and increases public risk. In order for people to eat food without worrying about negative consequences, it is unlikely that this practice should be stopped.

It not only has a taste that is comparable to freshly prepared food but also allows for long-term storage. For instance, there are pre-made sausage packets that may be prepared quickly and with good flavour. There are other comparable goods on the market that taste virtually as good as freshly prepared meals made with all-fresh ingredients. For instance, roasting chicken wings at home with all fresh ingredients may take 4-5 hours to make. However, packets from the Gits producer may be prepared in just one hour with wonderful results. On the other side, chemically treated food has many detrimental impacts on society. Without a doubt, this type of production entailed numerous procedures on fresh food to improve some qualities like long life and better flavour. To give an example, the grocery store offers Italian pasta that is ready to cook and has the same flavour as freshly prepared pasta. The production sector was able to accomplish this with the use of several chemical components. This kind of cuisine can lead to a number of health concerns, including obesity, high cholesterol, and several digestive system-related difficulties. To summarise, preserved and chemically treated foods can save time and effort. It is more important to consider that they can be harmful to our health and cause irreversible damage to our body organs.

Some food products undergo technical processing, storage, and packaging, which alters their initial appearance. Therefore, food products are made to look more appetising, enticing to consume, and encouraging to purchase using colorings and flavours. If the finished product—say, sausages—is distributed without the application of a dye, consumers may be put off by its appearance and not purchase it. Food preservation is another justification for employing artificial chemicals. Preservatives can help vendors keep their goods out on the counter for longer. For instance, some natural items, like dairy products, cannot be preserved for an extended period of time without additions. Hence, allowing them to remain in shops and supermarkets for a longer period of time. All of the aforementioned advantages, meanwhile, apply to businesses rather than to consumers. Suppliers assert that food containing chemical additions is safe, and they provide scientific support for their claims. However, because the research was carried out by their own companies or by individuals associated with those companies, it is possible that the evidence is skewed. In addition, it is frequently reported in the media that certain artificial additives have hazardous and dangerous effects on the human body. Medical authorities frequently discuss potential connections between chemicals and tumours. And as well as potential side effects including allergic responses or other health problems. Some of those chemicals, according to scientific studies, have a cancerous effect. In conclusion, even if adding chemicals to food has advantages, I am certain that doing so is beneficial to businesses but potentially risky for consumers. The disadvantages outweigh all the negative impacts on people, and sadly, this practice.