There are two driving factors behind ultra-processed food tech: shelf life and addictive potential. Shelf life extension is easier to understand:

Preservatives targeting mold/bacteria growth: potassium sorbate, sodium benzoate, calcium propionate, sodium nitrite, sodium nitrate, sulfites.

Antioxidants targeting oil and fat rancidness: BHA, BHT, TBHQ, propyl gallate, tocopherols, ascorbic acid.

Water/activity texture systems (practically restricting water availability for chemical and biological processes): glycerin, sorbitol, corn syrup, maltodextrin, modified starch, gums, polyols.

Acidity systems (also flavor, but restricts some microbial growth): citric acid, phosphoric acid, lactic acid, malic acid, fumaric acid, sodium citrate.

Stabilizer/emulsifier systems(physical appearance, prevents oil separation): mono- and diglycerides, polysorbates, lecithin, DATEM, SSL, carrageenan, xanthan gum, cellulose gum, modified food starch.

As far as modern scientific medical knowledge, this impacts your gut microbiome negatively, puts added burdens on your liver and kidneys, and that’s just the obvious immediate effects. This is just the shelf life component - the synthetic flavor/texture modification chemistry designed to enhance addictive potential is equally complicated.

Suggested warning label: “‘Food’ corporations will happily shorten your life and ruin your health if it means more profits.”