I did. I was asking you what you were defining it is, since “artificial” as used in the article is often not artificial, but has natural sources. Or, in some cases, are chemically identical to the natural source and thus has no meaningful biological difference.
I don’t exactly expect news articles to understand anything about organic chemistry or biochemistry.
But there are distinctions to be made even then in regards to colorants and preservatives, right? Since plenty of both of those are from naturally occurring sources. Like, do you have a problem with Red 4 or Red 26? There’s a ton of others that are just letter numbers too, like E161g or E161e. What’s funny is, even then, a lot of them have disparate approvals around the world, being banned in the EU, but allowed in Australia and New Zealand or vice versa.