> Everyone here seems to be avoiding the point that ultra processed foods contain ingredients that home bakers would never use: preservatives, anti-caking agents, flavor enhancers, artificial colors and flavors. Ingredients that are not food and add little to no nutritional value.

Precisely what is wrong with flavor enhancers? A common flavor enhancer is MSG, and using that in homemade dishes would not be that unusual. I frequently use it in many home preparations that could use more savory flavor.

Likewise with thickeners or emulsifiers such as cornstarch, xanthum gum, guar gum, etc: these are often used in many preparations at home. Just because something has 'no nutritional value' doesn't mean it doesn't have culinary value. By this same logic, spices have no nutritional value and are just flavors, which clearly doesn't pass the sniff test.