Globalization has transformed the world, promising to improve lives and benefit all countries. The idea was that each nation would focus on its strongest industries: the U.S. would lead in technology, Canada in resource extraction, and China in labor-intensive manufacturing. Free trade agreements allowed companies to sell goods worldwide without restrictions, and major corporations found ways to relocate production to countries with cheaper labor. This dramatically reduced costs and increased profits. Mass production lowered prices, flooding markets with inexpensive goods, including food products.
The U.S. and Europe played a significant role in promoting globalization, strengthening their economic influence. However, as corporations gained control over global markets, they began dictating conditions, often at the expense of local industries in other countries. Advancements in logistics made it possible to order products from China and have them delivered anywhere in the world within days. Many local businesses struggled to compete under these conditions and were eventually forced to shut down.
The food industry has been one of the most vulnerable sectors. Unlike electronics or clothing, the origin of food products is critically important. This raises several concerns: the decline of local farming, the surge in container shipping, increased carbon emissions (despite global efforts to reduce them), and weakened food security. If any part of this complex system fails or if a key player decides to withdraw, entire regions could face food shortages.
In this article, we will examine the quality of food products and explain why supporting local food production is essential for everyone. Globalization in the food industry not only undermines food security but also contributes to rising healthcare costs. Mass production and long-distance transportation require increased use of preservatives, which, in the long run, can negatively impact public health.
Key Methods of Food Preservation During Transportation
Cooling and Freezing are essential methods for maintaining the freshness of food. Refrigerated containers maintain temperatures between -30°C and +5°C, preventing spoilage of meat, fish, dairy products, and fruits. Shock freezing at -40°C helps preserve tissue structure and slows bacterial growth. For particularly perishable goods, such as ice cream, dry ice and liquid nitrogen are used. While this method is generally safe, there is a risk of products being thawed and refrozen during transport, which can degrade their quality, alter texture, and lead to flavor loss.
Vacuum Packaging and Modified Atmosphere Packaging (MAP) extend the shelf life of food without the use of chemical preservatives. Vacuum packaging removes oxygen, slowing oxidation and bacterial growth. MAP replaces the air inside packaging with a mixture of gases (such as nitrogen and carbon dioxide), reducing the risk of mold and microorganism development, which is particularly important for meat, cheese, and bread. However, these packages are made of plastic, and if exposed to heat during transportation, microplastic particles may migrate into the food.
Sterilization, Preservation, and the Use of Preservatives include thermal processing methods such as pasteurization of milk and juices or sterilization of canned meats. These techniques significantly extend the shelf life of products without refrigeration. Preservatives such as benzoates, nitrites, and others are also used to prevent bacterial growth in foods transported without cooling. However, sterilization may not always be complete, and in rare cases, improper storage conditions can lead to the risk of botulinum toxin development.
Containerization and Quality Control provide additional protection for food during transport. Airtight containers prevent moisture exposure, pest infestations, and contamination. Port inspections ensure compliance with safety standards, while temperature sensors and tracking systems monitor storage conditions throughout the journey. All these measures increase the final cost of the product. Surprisingly, despite the logistical expenses, imported food products are often cheaper than locally produced ones, raising questions about the actual economic feasibility of this system and the quality of such food products.
The Use of Preservatives in Food Products
We previously mentioned preservatives as one of the methods for extending the shelf life of food. Now, let’s take a closer look at this topic. What exactly are preservatives, and how are they connected to globalization? Why do local products require fewer preservatives? And most importantly, why are local food products almost always a better choice than imported or long-distance transported food?
Preservatives are substances added to food to prevent spoilage and extend shelf life. They inhibit the growth of bacteria, fungi, and mold, as well as slow down the oxidation of fats, which is particularly important for processed foods. Without preservatives, many products would have extremely short shelf lives, leading to significant food industry losses and an increase in food waste. Additionally, long-distance food transportation would not be possible without preservatives.
There is a common belief that all preservatives are harmful. In reality, preservatives vary widely. Some are natural and pose no risk, while others can be highly dangerous to human health.
Classification of Preservatives
- Antimicrobial Preservatives – Inhibit the growth of bacteria, yeasts, and molds:
- Sodium benzoate (E211) – Used in soft drinks, sauces, and marinades.
- Potassium sorbate (E202) – Effective against mold and yeast, commonly found in dairy products, bread, and confectionery.
- Sodium nitrite (E250) and sodium nitrate (E251) – Used in the meat industry to prevent the growth of Clostridium botulinum.
- Antioxidants – Prevent the oxidation of fats and vitamins:
- Ascorbic acid (E300, Vitamin C) – A natural antioxidant found in juices and meat products.
- Tocopherols (E306-E309, Vitamin E) – Protect fats from rancidity.
- Butylated hydroxyanisole (BHA, E320) and butylated hydroxytoluene (BHT, E321) – Synthetic antioxidants used in oils and confectionery.
- Chelating Agents (Complexing Agents) – Prevent fruit browning and metal oxidation:
- Ethylenediaminetetraacetic acid (EDTA, E385) – Binds metal ions to prevent color and flavor changes in preserved foods.
Natural Alternatives to Preservatives
There are natural alternatives that have been historically used worldwide, long before globalization. These were commonly utilized by sailors for long voyages and by households for food preservation during the winter.
- Salt and sugar – Traditional preservatives that inhibit microbial growth through osmotic effects.
- Vinegar and citric acid – Natural acids used in marinades.
- Essential oils (rosemary, thyme, oregano, cinnamon) – Possess antimicrobial and antioxidant properties.
- Fermented foods – Examples include sauerkraut and yogurt, which contain beneficial bacteria that help prevent the growth of harmful microorganisms.
Preservatives Recognized as Harmful in Various Countries
When discussing health risks, it is important to examine a group of preservatives and flavor enhancers that have already developed a negative reputation in several countries.
| Preservative | Used in | Health Risks | Restrictions |
| Sodium Nitrite (E250) & Sodium Nitrate (E251) | Meat industry (prevention of botulism) | Nitrites and nitrates can form nitrosamines under certain conditions (e.g., when heated in an acidic stomach environment). Nitrosamines are known carcinogens, making strict control of nitrite and nitrate levels in food essential. | Regulated in the EU and US, banned in fresh products in Australia and New Zealand, limited in Canada. |
| Sulfur Dioxide (E220) & Sulfites (E221–E228) | Dried fruits, wine, potatoes (prevents oxidation and mold growth) | May cause allergic reactions and destroy vitamin B1. Sulfites can also trigger asthma attacks in sensitive individuals. | Strictly regulated in the EU and US, banned in fresh products in Australia and New Zealand, limited in Canada. |
| Butylated Hydroxyanisole (BHA, E320) & Butylated Hydroxytoluene (BHT, E321) | Oils, confectionery, chips (antioxidants) | Suspected of carcinogenic effects and endocrine disruption. | BHA is banned in the EU, under review for a ban in California (US), under monitoring in Canada. |
| Azodicarbonamide (ADA) | Flour bleaching agent and dough conditioner | Causes respiratory irritation and is suspected of being a carcinogen. | Banned in the EU, Australia, and Singapore; still permitted in the US, banned in Canada. |
| Potassium Bromate (E924) | Baked goods (improves dough structure) | Classified as a carcinogen (linked to kidney and thyroid cancer). | Fully banned in the EU, Canada, China, and Brazil; permitted in the US with an FDA warning. |
| Propylparaben (E216) | Confectionery, sauces (preservative) | Disrupts hormonal balance and may affect fertility. | Fully banned in the EU and Canada; permitted in the US. |
| Propyl Gallate | Chewing gum, meat products, vegetable oils (antioxidant) | Potential endocrine disruptor, suspected carcinogen. | Strictly regulated in the EU, permitted under control in the US and Canada. |
| Sodium Benzoate (E211) | Carbonated drinks, juices, sauces (preservative) | Can form benzene, a known carcinogen linked to leukemia, when combined with ascorbic acid. | Strictly regulated in the EU, permitted with limitations in the US and Canada. |
| Potassium Bromate (E924) | Baked goods, pastries (flour improver) | Recognized carcinogen, linked to thyroid tumors. | Fully banned in the EU, Canada, Brazil, and China; permitted in the US. |
As you can see, globalization has not resulted in uniform food safety standards across countries. Nations with stricter regulations tend to have higher food prices, but they also report lower rates of food-related health issues. This highlights the direct impact that regulatory differences can have on public health outcomes.
Comparison of Food Preservative Regulations in Canada and the U.S.
Let’s take a closer look at the regulatory differences between Canada and the U.S. Despite existing challenges in Canada’s healthcare system, the country statistically managed the COVID-19 pandemic better than the U.S. Could stricter food quality control be one of the contributing factors to this difference?
While it’s difficult to make a direct correlation, a comparison of food preservative regulations between Canada and the U.S. speaks for itself. And this is just the tip of the iceberg. The most striking aspect is that a country that publicly promotes improving public health is simultaneously pressuring Canada to lower its food quality standards, making way for lower-quality American products to enter the Canadian market.
This process is already underway, and it lies at the heart of ongoing trade disputes. The next time you consider purchasing cheaper food products in the U.S., ask yourself: is the cost savings worth the potential impact on your health?
Food products manufactured in the U.S. for the Canadian market must comply with Canadian standards. However, they can differ significantly from identical products sold in the U.S., even if the packaging looks the same and comes from the same manufacturer.
| Criterion | Canada (Health Canada) | U.S. (FDA) |
| Approval of new preservatives | Requires extensive scientific data; the process takes years | Allows companies to self-determine safety under GRAS (Generally Recognized as Safe), making approval much faster |
| Banned substances | ADA, propylparaben, potassium bromate, and others are prohibited | Some are banned, but many remain approved |
| Limits on preservative content | Strict limits on nitrites and sulfites; fresh meat bans | Higher limits, with less strict regulations on usage |
| Labeling requirements | Mandatory detailed disclosure of all preservatives | Can be listed simply as “preservatives” without further specification |
| Monitoring and oversight | Regularly updates the list of approved additives | Updates are less frequent, and many substances were approved decades ago |
As evident from the table, regulatory standards for food preservatives vary significantly between the two countries. Canada generally enforces stricter controls, while the U.S. allows more flexibility in food industry practices.
Why Local Food Products Are the Better Choice
Now, let’s return to the core question: Why are local products almost always the better choice? And why does our health—and the reduction of healthcare costs per capita—depend directly on the development of local food production?
Quality and Freshness of Products
Local products are typically fresher because they do not undergo long-distance transportation and do not require chemical treatments to extend shelf life. Fruits and vegetables, for example, can be harvested at peak ripeness rather than picked unripe, as is often the case with imported produce.
Problems with Imported Products:
- Long transportation times – Fruits and vegetables are often harvested unripe and treated with preservatives to “ripen” during transit.
- Use of chemicals – Imported products are frequently treated with pesticides and antibacterial agents to prevent mold, fungi, and insect damage.
- Loss of nutritional value – Food that is stored for long periods loses essential vitamins and micronutrients.
Safety and Fewer Additives
Local products are less likely to contain harmful preservatives and chemicals, which are often used in imported and long-distance transported goods to prolong shelf life.
Economic Benefits and Support for Local Farmers
By purchasing local products, we support local farmers and producers, which contributes to the economic development of the region. This leads to:
- Job creation.
- Strengthened food security (less reliance on imports).
- Increased tax revenue for local budgets.
Environmental Advantages
Importing food involves enormous logistical costs and CO₂ emissions. Transporting food over long distances requires:
- Container shipping, trucks, and air transport, which increase the carbon footprint.
- Additional packaging to prevent spoilage during transit.
- More aggressive storage and refrigeration methods, consuming large amounts of energy.
Local production reduces the need for such transportation, making it a more environmentally sustainable option.
Resilience to Crises
Recent events, such as the COVID-19 pandemic, have demonstrated that global supply chains are fragile. When logistics are disrupted, it leads to food shortages and sharp price increases. Local farmers help maintain a stable food supply even in challenging times.
Conclusion
Globalization has changed our lives, making goods more accessible, but at the same time, it has led to a decline in food quality, increased use of preservatives, and the weakening of local agricultural industries. We have become accustomed to seeing food from all over the world on store shelves, yet we rarely consider the true cost of such convenience.
Local products are not just a trend or a passing movement—they are a conscious choice for better health, food security, and sustainable development. They are fresher, contain fewer harmful additives, support local producers, and reduce environmental impact. The more we support local production, the less we rely on global supply chains, and the higher the quality of the food we consume.
Next time you choose between imported and local products, ask yourself: is saving a few dollars worth compromising your health? In the end, quality food is not just about taste—it’s an investment in your health and longevity.