"The problem," Arnold says, "is these [additives] have been used for decades to make products with a longer shelf life, to reduce the fat, to make something that you can freeze, to make something that ships farther, to make something that´s cheaper. And these are all things that, in the end, reduce quality. Chefs have started looking at these ingredients as a quality enhancer, something to be proud of. Most of the top people are using these products, because they make food better. Hardly any of them talk about it, because it sounds gross. There are a couple of people who, like Wylie, they talk about using these things because they love the products and they´re trying to rehabilitate their image. So there´s use of these products for economy, and there´s use for effect, and these chefs are using it for effect."