(In Europe at least in Denmark, we also have shelf stable bread, with a ton of additives. It’s not necessarily bad because it lasts longer, while the artisan bread gets stale in a day or two, potentially causing more food waste unless you have a freezer. Both types of bread have their place.)
(One post I saw someone reacting to was a comparison between the kind of bread you’d make at home, and shelf stable bread you’d buy in American supermarkets. The first obviously has fewer ingredients, but most of the “chemicals,” the YouTuber complained about in the other one, are added vitamins.)