Sugar levels too. I've noticed pizza is a sweet desert now, whereas when I was a kid, pizza was herbal/savory. I've made homemade pizza that is herbal/savory and it was interesting, you can't buy pizza either frozen or delivery that doesn't have sickly sweet dough and sauce.

Some of the sauces are totally gross corn syrup ketchup level sweet.

Maximal processed food profit does occur when everything sold is a glazed donut, but when everything tastes like that, flavor and interest is lost.

There was a BBC documentary about sugar a couple of months back. The WHO recommended limit for a daily dose of unbound sugar (that is, sugar that isn't bound in fibrous material in fruit and vegetables) is 6 teaspoons a day, and they had a single fizzy drink that had 18 spoons on its own, a ready meal with 12 tsps or a portion of noodles with 9 tsps.

https://youtu.be/_dqKmOLpofo?t=25m40s

The original poster on this comment thread is really wrong when he says that being able to trace back your food to standard ingredients will not help your health. It's extremely unlikely that someone cooking their own food would put 60g of sugar into their evening meal. Imagine cooking for a family of five, and putting a quarter of a kilo of sugar into the recipe!