I agree that ingredients should be simpler. Especially since that looks to be a "sugar free" creamer, I'm assuming based on the use of sucralose. I prefer not sugar free because of the fake sugary taste. Anyway, I feel like those additional ingredients and chemicals are probably to do with shelf life and our grocery store model. 

There was probably a time when you could get just milk creamer with some sugar in it. But I'm guessing it would go bad pretty quickly? And with how "streamlined" the manufacturing is, I bet that gets expensive quickly.

So I think that's the trade off? We'll add some preservatives and you get it for cheaper and it'll go bad less rapidly. But I think folks should have the option for it if they choose to! I'm no food expert but I'm guessing it goes something like that.