Food additives

Food additives are substances intentionally added to food products during manufacturing to perform specific technological functions such as preserving freshness, improving texture, enhancing flavor, or maintaining color. They are regulated by national and international authorities and are assigned E-numbers in Europe or listed in the FDA’s GRAS database in the United States. Common categories include preservatives, emulsifiers, stabilizers, colorants, sweeteners, acidifiers, and antioxidants.

Every processed food on the shelf relies on some form of additive to meet quality, safety, and shelf-life requirements. For example, lecithin keeps chocolate smooth, citric acid preserves canned fruit, and ascorbic acid strengthens bread dough. While the word “additive” sometimes raises consumer concerns, the vast majority are thoroughly tested and used in very small amounts. Understanding what each additive does and why it is needed helps food technologists make better formulation decisions and helps consumers read labels with confidence.

Explore more about food additives — including types, functions, regulations, and practical usage — in the articles below.