Food additives have been in use since prehistoric times. Early additives included salt, honey, wine and spices, all used largely for preservative or flavouring purposes. Later methods of preserving food included salting and smoke-curing of meats to enable an all round year's supply. In recent times there has been a considerable increase in the number and nature of additives available; they are ...

The purpose of the Food Additives Intake Model (FAIM) template is to provide a screening tool for estimating chronic exposure to food additives. It allows the user to estimate the mean and high level exposure to food additives for different population groups throughout several European countries. According to the ‘Guidance for submission for food additive evaluations’, published on July 2012 on...

Journal of Food and Drug Research is an open access, peer review Journal focuses on Food and Drug Science and Technology in relation to all the topics interest to public health. Therefore, the journal covers a broad spectrum of topics including food and drug analysis, technology, development and design, production and processing, biotechnology, safety and toxicology, digestion, metabolism, bioa...

Introduction A food additive is any substance not commonly regarded or used as food, which is added to, or used in or on, food at any stage to affect its keeping quality, texture, consistency, taste, colour, alkalinity or acidity, or to serve any other technological function in relation to food, and includes processing aids in so far as they are added to or used in or on food. Food additives in...

A national telephone survey of a representative sample of 1200 Australian adults was conducted in March 2002 in order to identify the factors of greatest concern to consumers in relation to the safety and quality of food, to measure recent trends in views about hazards in the food supply, to explore beliefs about the safety of additives and to discover whether consumers use food labels to check...

The April 2013 News article “Secret Ingredients: Who Knows What’s in Your Food?” [Environ Health Perspect 121:A126–A133 (2013] included a simplified version of Figure 1B from Neltner et al. [Navigating the U.S. food additive regulatory program. Compr Rev Food Sci Food Saf 10(6):342–368 (2011)]. In simplifying the figure, EHP introduced errors. We furthermore later determined that Figure 2 from ...

This review compares the regulations, definitions and approval processes for substances intentionally added to or unintentionally present in human food in the following specific countries/jurisdictions: Argentina, Australia, Brazil, Canada, China, the European Union, Japan, Mexico, New Zealand, and the United States. This includes direct food additives, food ingredients, flavouring agents, food...