The 1970s gave us some unique food trends that reflected the spirit of the times. Many of these foods were widely enjoyed and considered safe back then, but food safety standards have changed a lot since.
We’re taking a look at five popular ’70s foods that wouldn’t meet today’s regulations because of updated health and safety concerns. It’s interesting to see how our tastes and rules around food have evolved over the years.
Pink Slime in Ground Beef
Pink slime, or lean finely textured beef, made headlines in the early 2010s. It’s a meat by-product created by processing beef trimmings to remove fat.
The USDA now allows pink slime to be labeled simply as ground beef. Many of us might have eaten it unknowingly since it’s used as a filler in ground beef products.
While some stores avoid it in their premium brands, pink slime is still common in many types of processed meat. Knowing what’s in our food helps us make better choices.
FD&C Red No. 2 Food Dye
Back in the ’70s, FD&C Red No. 2 was a popular synthetic food dye. It gave a bright red color to candies and processed foods we all enjoyed.
However, concerns started to grow after studies suggested a possible link between this dye and health issues in lab animals. Although the evidence wasn’t conclusive, the FDA decided to ban it in foods by the early 1970s.
Today, we wouldn’t see Red No. 2 used because it no longer meets safety standards. Our food colors have shifted to those with stronger regulations and clearer safety data.
Chlorofluorocarbon Canned Drinks
Back in the ’70s, some canned drinks used chlorofluorocarbons (CFCs) as a propellant. CFCs helped push the drink out of the can, making soda and other beverages fizzy and refreshing.
We now know that CFCs damage the ozone layer, which protects us from harmful UV radiation. Because of this, these chemicals were banned, and canned drinks had to switch to safer alternatives.
Today, we enjoy our fizzy drinks without worrying about ozone depletion, thanks to changes in regulations and better technology.
Ortolan Bunting Dish
One wildly controversial dish from the ’70s is the ortolan bunting. It’s a tiny European songbird that was considered a rare French delicacy. The preparation involves cooking the bird whole, often with a ritual that includes covering one’s head with a napkin while eating.
This dish is now illegal because the bird is protected and nearly extinct in parts of Europe. The European Union banned hunting the ortolan in 1979 due to conservation concerns. Despite this, the dish still holds a place in French culinary history as a symbol of extravagant dining from that era.
Artificially Colored Candy
Back in the ’70s, brightly colored candy was everywhere. We loved the vibrant hues that made sweets look extra fun and appealing.
However, many of those colors came from coal tar derivatives, which later studies showed could carry health risks. Today, food regulations require safer, non-toxic dyes.
That means some of our favorite neon candies from that era wouldn’t be allowed on the shelves now. We still enjoy colorful treats, but with ingredients that are better for us.
