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Food Additives – why do we need them?

09 Oct 2022

Food Additives – why do we need them?

Social changes in this century have caused a rapid evolution of the food supply throughout the world. While a shrinking percentage of the population is engaged in primary food production, we demand more variety than ever before in the food we eat. With, a growing population numbers, the demand for convenience foods has never been greater.Meeting consumer demands for variety and convenience with food products that are at the same time wholesome, safe and affordable can be achieved using modern food processing technology including a variety of food additives proven useful and safe through long use and rigorous testing.

Food Additives in History

Food additives have been used since man first learned to preserve food from one harvest to the next to improve the presentation and nutritional value of food. The use of salt and smoke for preservation dates back thousands of years. The Egyptians used colours and flavourings to enhance the appeal of certain foods, while the Romans used saltpetre, spices and colours for preservation and improvement.

Since the first half of this century, new substances have been discovered which fulfill these beneficial functions and are now readily available. Examples include emulsifiers in margarine, baking powder in cake mixes and gelling agents in jams. In the past 60 years, developments in food science and technology as well as changes in consumer demand have led to a substantial increase in the use of food additives. This has given consumers a large variety of foodstuffs of high and uniform quality at reasonable prices.

The preparation of foods such as margarine containing poly-unsaturated fats and many low-calorie products would be impossible without using food additives.

 

What Are Food Additives? Why Are They Used?

Additives are ingredients with a purpose; they are added to food products Intentionally to enhance safety, nutritional value and/or appeal. The role of additives can be summarised as follows:

To improve the keeping quality of a food e.g. preventing microbial spoilage which can cause food-borne illness and retarding oxidisation which can cause fats and oils to become rancid.

To maintain the nutritional quality of a food – e.g. by avoiding degradation of vitamins, essential amino acids and unsaturated fats.

To provide ingredients for consumers with specific nutritional requirements e.g., sweeteners in tooth friendly confectionary or bulking agents for those seeking to reduce caloric intake.

To enhance the appeal of foods and food products by maintaining or improving the consistency, texture and other sensory properties such as taste and colour. Examples include emulsifiers, thickeners and stabilisers that maintain consistent texture and prevent the separation of ingredients In such products as margarine, ice cream, jams and jellies and salad dressings. Additives such as colours enhance the appeal of many food products while baking powder makes baked products rise and acidulants modify acidity and alkalinity to enhance flavour as well as to preserve food products.

The purpose for which food additives may be used have been categorised by the Codox Alimentarius Commission (1), which operates under the auspices of the Food and Agriculture Organisation (FAO) and the World Health Organisation (WHO). This list of additive functions is widely used to guide national food legislation throughout Europe and the rest of the world. In the European Union, the specific levels of additives in foods and beverages are regulated by the three food additives Directives (2).

Sources of Additives

Food additives are derived from a number of different sources:

• Products of vegetable origin – thickening agents extracted from seeds, fruit and seaweeds – colours isolated from seeds, fruit and vegetables – acidulants such as tartaric acid from fruit
• Nature-identical products produced by synthesis or biosynthesis – antioxidants such as ascorbic acid in fruit and tocopherol in vegetable oils colours such as carotenoids, the colouring matter in many fruits and vegetables. – acidulants such as citric acid present in citrus fruit
• Products obtained by modifying natural substances – emulsifiers derived from edible oils and organic acids – thickening agents such as modified starches and modified cellulose – bulk sweeteners such as sorbitol and maltitol
• Man-made products antioxidants such as butylated hydroxyanisole (BHA) – colours, such as indigotin and quinoline yellow – intense sweeteners such as saccharin

 

Conclusion

Food additives have been used for centuries, and have gained added importance over the last few decades. Food additives help assure a food supply with the safety, variety, appeal, wholesomeness and affordability we have become accustomed to.

Thanks to strict regulation and thorough testing, food additives are safe elements of our diet. Importantly, clear labelling adds to consumers’ ability to make informed choices about the food and beverages they eat and drink. 

 

 

 

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