Food Additives
Food additives are substances added to food to improve or maintain its safety, freshness, flavor, texture, or appearance. Historically, certain additives have been used for preservation, such as vinegar for pickling, salt for curing (e.g., bacon), and sulfur dioxide in drinks or desserts. Food additives should only be used when there is a clear technical need, and they must not mislead consumers. They must serve a well-defined purpose, such as preserving the nutritional value of food or enhancing its stability. Flavoring agents are also commonly used to enhance the taste of foods, but their use is subject to strict regulations and must adhere to established guidelines. Many researchers and organizations have adopted a standardized numbering system to identify and classify all food additives, whether or not they are approved for use.
Related Conference of Food Additives
April 17-18, 2025
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Food Additives Conference Speakers
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