The food industry's push for shelf-stable products led to the widespread use of new ingredients.

“In the 70s, 80s, 90s, even before that, there was a huge push for food security, to to add preservatives, to extend shelf life, to create products that were shelf stable. And again, like that wasn't done with ill intent. You know, we were doing it from a food safety perspective, a food security perspective, right? All these new ingredients, these preservatives, emulsifiers, additives were put into the food supply and they were largely done through the grass process, right?”