Food Additives

Abstract

Abstract Food additives include substances that are directly added to food with the intention of having a particular technical effect on food (known as “direct food additives”), as well as components of materials used in manufacturing, packing, packaging, transporting, or holding food such that their use is not intended to have a technical effect on food but may result in those components migrating to food (known as “indirect food additives” or “food contact substances”). So far, thousands of food additives have been developed to meet the increasing demand for safe, convenient, and nutritious food. With the widespread use of food additives in the food industry, ensuring the safety of food additives is extremely important to protect public health. This chapter provides an overview of both direct and indirect food additives in terms of their definitions, intended uses, regulatory background, and methods for assessing their safety. Additionally, workplace safety considerations related to the production and handling of food additives in occupational settings are briefly discussed. Furthermore, some examples of both types of food additives are given at the end of the chapter, together with related resources available for further information.