Additives are added to food in order to stabilize or increase the nutritional
quality and quality and/or safety of the food matrix. Moreover, additives have a
technological function and could improve the sensory properties of food.
For a long time, synthetic food additives are largely applied in food industries. Since
the last year, there has been a decrease in chemical additives which are less welcome
by consumers who prefer the use of additives from a natural source. In this chapter,
several groups of additives are described such as antimicrobials, antioxidants and
antibrowning agents, with colouring and flavouring agents.
Keywords: Additives, Colorants, Flavouring, Health, Nutrition, Preservatives.
