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food adÂ·diÂ·tives. Natural and chemical agents added to prepared foods to enhance some aspect of the food (e.g., shelf life, appearance, nutrition levels). food additives. Substances, numbered in thousands, added to food for purposes of preservation, appearance, flavour, texture or nutritional value. Without additives, much food would soon be spoiled and wasted. Common additives include vitamins, minerals and trace elements in bread, cereals, milk, margarine, table salt, fruit drinks and baby foods. Flavouring and colourings include sugar, salt, mustard, pepper, monosodium glutamate and tartrazine.
Any food that contains an unsafe food additive is adulterated under section 402(a)(2)(C) of the FFDCA. Similarly, any substance that is added to food and imparts color to the food is a color additive (see color additive definition in Â§201(t) of the FFDCA and 21 CFR 70.3(f)). Any color additive in food is deemed unsafe unless its use is either permitted by regulation or exempt by regulation. Unlike the definition for food additive, there is no GRAS exemption for color additives. Any food that contains an unsafe color additive is adulterated under section 402(c) of the FFDCA. The decision tree below will help in determining the regulatory status of a food ingredient.