The increasing use of ingredients like natural flavors, food dyes, emulsifiers, and stabilizers contributes to a proliferation of potentially problematic ingredients and ultra-processed foods.

“It seems like recently it's become this like huge proliferation around natural flavors which can be so many things. It's just this like yeah black box in some ways I have no idea what that is and the food dyes and these other ingredients and you look I don't know what these things are and so I think and maybe I'm wrong about this but in recent years what you're getting more and more I don't know if the word is processed you're just getting different type of ingredients added to foods under the guise of emulsifier or shelf stabilizer and you're seeing more and more potentially problematic ingredients.”