American Versus European Food: Which is Better? Part 2

 American Versus European Food: Which is Better? Part 2

Disclaimer: I love the USA—seriously, I wouldn’t have spent over $30,000 on my O1 visa and green card if I didn’t! Now, let me start by saying I’m not suggesting there aren’t healthy people in the UK. Really, there are loads! I mean, I live in California, one of the most bodylicious states in the world, So I know healthy lifestyles when I see them—whether it’s through natural choices, store-bought solutions, or even real versus questionable supplements. This is not about bashing anyone’s habits; it’s just about pointing out some of the fascinating food differences between these two regions. No offense intended—let’s keep it fun!

Welcome back, dear readers of What’s in the Middle! In this part of our exploration, we’re venturing beyond ketchup and fries to look at some lesser discussed (but equally intriguing) differences between American and European food. And yes, let’s settle the vegetarian sausage debate once and for all!

Vegetarian Sausage Showdown: USA vs. UK

Being a vegetarian for years, I’ve had my fair share of veggie sausages, both stateside and across the pond. Let me tell you—there’s a world of difference. In the UK, vegetarian sausages are typically simple and hearty. Brands like Linda McCartney’s use recognizable ingredients like vegetables, lentils, and spices. The texture? Firm, flavorful, and satisfying enough to rival the real thing.

Now, enter the American veggie sausage. While there are great options here (Beyond Meat and Impossible Foods come to mind), some brands seem to rely heavily on processing. Many are loaded with soy isolates, pea proteins, and additives to mimic the texture of meat. Sure, it’s impressive from a culinary science perspective, but sometimes I just want a sausage that tastes like, well, vegetables—not an overzealous attempt to trick my taste buds into thinking I’m eating meat.

Oh, and the salt. American veggie sausages can pack a sodium punch that makes you want to down an entire bottle of water afterward. In comparison, the UK versions tend to be less salty and more natural-tasting.

Why Is the Texture So Different?

The answer lies in how vegetarianism is approached. In the UK, it’s often about celebrating vegetables in their own right. The focus is on natural flavors and textures. In the US, there’s a bigger push to make plant-based options indistinguishable from meat. While it’s great for those transitioning to a vegetarian diet, it can feel a bit too engineered for someone who just wants a wholesome veggie sausage on their plate.

Fun Fact: Did you know that some US veggie sausages even include ingredients like titanium dioxide (used for whitening) and methylcellulose (a thickener)? Yum... or maybe not.

Additives: A Tale of Two Standards

Let’s get into food additives—a key area where the US and Europe diverge. The European Union takes a better safe than sorry approach, banning substances linked to potential health risks. The US? It leans more toward “innocent until proven guilty,” which is why additives like potassium bromate (a possible carcinogen) are commonly used in bread here but banned in the EU.

Even beloved snacks like Doritos are different. In Europe, they’re made without artificial dyes, using natural colorings like paprika extract. In the US, they’re sprinkled with Yellow 6 and Red 40, which have faced scrutiny for potential health impacts.

Hormones and Antibiotics in Meat

Another fascinating difference lies in how livestock is raised. In the US, growth hormones and antibiotics are widely used to speed up production and reduce costs. In contrast, the EU bans the use of growth hormones entirely and severely limits antibiotics to avoid risks to human health. As a result, European meat tends to be less "pumped up" and closer to what nature intended.

This difference hit home when I explored vegetarian options in the US compared to my experience in the UK. Even dairy and eggs are impacted by these practices, which can make a noticeable difference in taste and quality.

The GMO Divide

Genetically modified organisms (GMOs) are another point of contention. While the US embraces GMOs in everything from corn to soybeans, Europe takes a more cautious stance, requiring clear labeling and banning certain GM crops altogether.

This divide is especially noticeable in packaged foods. A simple granola bar in the US might contain genetically modified corn syrup, soy lecithin, or oils. In Europe, the ingredient list is often cleaner, with stricter regulations ensuring transparency.

Cooking Methods and Taste

In the UK, veggie sausages often fry up beautifully in a pan or crisp up in the oven, giving that satisfying snap when you cut into them. In the US, some veggie sausages can feel a bit too soft or rubbery, with a slight aftertaste that hints at their processed origins. Again, this comes down to the goal: are we trying to replicate meat, or are we just making a lovely veggie option?

When I first tried a popular American veggie sausage, I was impressed by its meat-like qualities. But after a few bites, I longed for something simpler—something where the vegetables and spices took center stage, not the science behind it.

The Bread Debate

Let’s talk bread—a staple of diets worldwide. In Europe, bread tends to be simple, with basic ingredients like flour, water, yeast, and salt. It’s baked fresh and has a shorter shelf life. In the US, bread often includes preservatives to keep it soft for weeks, along with added sugars and emulsifiers for texture.

A French baguette is a thing of beauty: crusty, fragrant, and made with just four ingredients. Compare that to American sandwich bread, which might contain 15+ ingredients, including calcium propionate (to prevent mold) and monoglycerides (to improve softness). Both serve their purpose, but one certainly feels closer to the earth.

Dining Culture: Slow vs. Fast

Beyond ingredients, the way people eat also reflects cultural differences. Europeans tend to approach meals as a leisurely, communal experience, with courses served over hours and plenty of conversation. Americans, meanwhile, often eat on the go, with fast food and drive-thrus catering to a busy lifestyle.

For example, in Italy, coffee is savored in tiny cups at a café. In the US, coffee is a venti-sized commitment you take with you everywhere. Both approaches have their charm, but the contrast is striking.

Final Thoughts on the Great Sausage Debate

Both the US and UK have their strengths when it comes to veggie sausages. If you’re looking for something hearty, natural, and reminiscent of traditional veggie cooking, the UK takes the crown. But if you want a plant-based option that could fool even the staunchest meat-eater, the US is leading the charge.

In Part 3, we’ll dive even deeper into the cultural and regulatory forces behind these food differences. From GMOs to government standards, we’ll unpack why food systems in the US and Europe diverge so much and what it means for the future of our plates. Thanks for reading, and as always, stay tuned to What’s in the Middle!

Cheers!