There are certainly certain categories of chemical that might be of interest. For instance you don't normally find emulsification agents in non-processed food but you do in industrial food, whether the particular chemical is made in a lab or extracted from some plant or other. But many, many other ways that we industrially manufacture food are obviously no worse than making our own noodles at home.

E.g. agar-agar is an emulsifying agent. It's ground seaweed. As is chickpea wash. Both used for at least centuries.

Even the more exotic sounding stuff like xanthan gum are often stuff like fermentation byproducts. Totally organic!

Xanthan on the other hand is a bacterial wash, isn’t it? And we use it because guar got priced up by fracking.

I was excited when I found that I could actually buy xanthan gum in the grocery store; now I can make delicious foods at home!

It's not a about the chemical it's about the quantity. If there is sorbitol in each food I eat, I will feel unwell all the time without knowing why. That's a terrible life experience.

Sorbitol is known to cause GI issues. Some chemicals are actually just bad, but most aren't.