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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.
By the most traditional definition of the term, almost all food is organic. According to Websterâs Dictionary, organic simply means: âof, relating to, or derived from living organisms.â. When you see the word âorganicâ on food labels in the grocery store, it has a different meaning. It means food has been grown without the aid of synthetic pesticides or chemical fertilizers, and was produced without the use of genetically modified organisms or chemical food additives.