ABSTRACT
Food additives are the backbone of the food industry, and among them, the role of food preservatives is paramount for safe and sane food to fill store shelves and to be served daily across the world. Dairy products, due not only to their cultural heritage and traditional production, but also to their popularity, have specific requirements and limitations in terms of food additives, especially within Europe, which limit or extend the preservatives added to them. A full overview of the allowed preservatives in dairy products is provided, along with information about their use in Europe and the United States. Differences between the two biggest food authorities in the world, the European Food Safety Authority and the United States Food and Drug Administration, are also compared in relation to the categorization of their preservatives and food classes. Current and recent research on improving dairy preservatives is also reported, along with some insights for the future of dairy additives.
