As a Chemical Engineering student whose goal is to work in the food industry, this information is more than useful.

However, not every "hidden chemical" is a synonym of bad consequences. For example most of canned food have tin traces that boost flavor and color and causes no harm. Other chemicals such as surfactants (responsibles of texture in emulsions like mayo) might not appear in the ingredient label just because they're patents and companies don't want other manufacturers to know their secret ingredients.

But this is a great post, of course there are harmful chemicals that one's got to be aware of. I talked a little about it in my last post, if you'd like to check it out.