Ingredients/Additives banned in Europe but not the United States. What is your opinion?

As a chef, every ingredient counts. I teach my students in my chocolate classes about understanding the role of every ingredient in food products they may buy or in any item the make from scratch. My French friends often criticize the United States for their “lax” approach to food additives (despite how strict we in the United States may feel the FDA or USDA can be).

What are your thoughts about our approach versus the EU when it comes to banning some items?