Food Additives


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Food additives are often added to foods, which undergo further processing before sale to the consumer. The proposal requires the grower of the article of food be identified, if known at the time of submission of the prior notice.[1] Food additives are substances used to increase nutritional value, retard spoilage, change consistency and enhance flavor. The compounds food processors use as food additives are substances nature has provided and are usually of plant or microbial origin, such as xanthan gum and guar gum, which are produced by microbes.[2] Food additives are largely present in processed and packaged foods, candy, soda and other "junk" food, so if you limit those foods, you?ll cut down considerably. [3]

Food additives are getting more and more importance among the consumers? food safety concerns. In this research attitudes towards food additives were analyzed in three focus groups: common consumers, doctors and food industry experts by qualitative market research methods.[4] Food additives are not natural nutrition for humans or their pets. Children are suffering the most from food additives because they are exposed to food chemicals from infancy, and human bodies were not meant to be exposed to the degree of chemicals and food additives that we are currently.[5]

Food additives are very tightly regulated. Food, Drug and Cosmetic Act, implemented in 1958, assigned proof for additive safety to the food industry.[6]

Food additives are often a source of controversy and there is a wide spectrum of opinion about their safety. While food additives don't cause an allergic reaction involving the immune system, many people find they have adverse reactions which can be severe.[7] Food additives are used to make food appear fresher, more delectable, and longer lasting. In the US, about 3,000 substances can be added by manufacturers to their products in order to help enhance food flavor, increase shelf life, and improve the texture and color of their food products.[8] Food additives are added for a particular purpose whether it is to ensure food safety, to add nutritional value or to improve food quality. For example, antioxidants prevent fats and oils from becoming rancid while emulsifiers stop peanut butter from separating into solid and liquid fractions.[9]