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This week, California passed legislation banning ultra-processed school meals
(www.theguardian.com)
this post was submitted on 16 Sep 2025
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Does the law go into more detail than that? Because thickeners can come from things that are really no big deal. Most jams and jellies have pectin, which is derived from fruit. Without it, I'm pretty sure we'd just have chunky fruit juice.
Gravy is almost certainly thickened with flour or corn starch or similar. So do many stews and stuff.
Mustard powder is a common emulsifier in things like mac and cheese. For those not aware, an emulsifier just keeps a sauce or whatever together
Flavoring agents? Like... If I add literally any ingredient for flavor would that be a flavoring agent? And flavor enhancers, would a little bit of salt qualify?
I don't think so, which is why its hard to define. Of the definition, I think most of the last part is agreeable. but like you said, the part I have a problem with is thickeners, and flavor enhancers as theyre kinda too broad. MSG for example is a naturally occurring flavor enhancer. And you can debate on adding more of it is a potentially bad thing or not (hard to get hard scientific evidence that its fully bad).
additive colors are already banned in most states so that definition is mostly redundant.