A food additive can be described as any natural or synthetic material other than the basic raw ingredients, used in the production of a food item to enhance the final product.

The use of food additives in the production of foodstuffs are steadily on the increase due to a growing demand for convenience foods among consumers.

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Food additives have a myriad of functions. Some serve to add taste, others to preserve the food item's expiry date, while certain additives are used to enhance the colour of a food product or to make the product safer by preserving it.

Food additives seldom have nutritional value (although some are added purely with the goal to improve the nutritional value of the food), other than serving to enrich the quality of the food by boosting its natural colour or by extending the product's shelf life, for example.

It's important to note that additives are only allowed if it serves a definite purpose and if the additives don't pose a health risk in the amounts used in food products.

(References: Krause's Food, Nutrition, & Diet Therapy (2000); The European Food Information Council – www.eufic.org)
 

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