Why use additives and food ingredients?

Food additives and food ingredients are an essential part of many of the food products we take for granted. Preservatives prevent them from deteriorating too rapidly. Low-calorie, low-carb and diabetic products would not be possible without sweeteners. Additives are an important part of the convenience foods that form a staple part of the busy modern lifestyle.

Additives and food ingredients have been used for thousands of years, to preserve food from one harvest to the next, and make it taste and look nicer. In recent years, additives ranging from emulsifiers to colours to raising and gelling agents have been developed that are essential components of many products on the shelves of our food stores. Additives come from various sources - many are derived from plants and others are produced by synthesis or fermentation.

Without additives and food ingredients, consumers would have to shop for food every day which, as well as being inconvenient, has an environmental impact. Many of the food products we buy would be blander, less appetising and spoil more quickly. Additives mean that the food industry is able to meet consumers’ growing demands for taste, variety and convenience.

This site has been produced by ELC to provide information for consumers, manufacturers, regulatory bodies, journalists, academia, government and consumer groups, so everyone can gain a better understanding of food safety and the use of food additives.

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