Additives play a significant role in the food industry as they are used to improve food characteristics, extend shelf life, or add certain properties such as color, taste, or texture. Additives can be of chemical or natural origin, with some derived from fruits, vegetables, or cereals, while others are artificially produced.

European regulations strictly govern the use of additives, and each additive is labeled with an E number followed by specific numerical or chemical designations. There is a wide range of additives, such as colorants, preservatives, antioxidants, thickeners, emulsifiers, flavor enhancers, glazing agents, sweeteners, and many others.

Concerns also exist about the misuse of additives, especially due to consumers’ lack of awareness. Product labels are often illegible or hard to access, and manufacturers sometimes use various tricks to hide the presence of additives. This practice can lead to improper intake of additives, some of which can be potentially harmful to health.

Additives are also used in meat products, where colorants, preservatives, and flavor enhancers may be applied to improve the appearance of the product. However, there is a risk of misuse, such as the addition of lower-quality additives or hiding defects in raw materials.

Additionally, there are concerns about potential health risks associated with additives. Some, such as nitrites and nitrates, can be carcinogenic if improperly used. There is also debate about the harmfulness of glutamates, and certain sweeteners, such as aspartame, face criticism.

The main question is whether food additives contribute to nutrition or represent a deficiency in diet. While some additives are essential for improving food characteristics, their abuse or improper use can have serious health consequences. It is important for consumers to be informed and cautious when choosing and consuming products containing additives.