ABSTRACT
Food additives are substances that are intentionally added to food to maintain or improve its appearance, texture, flavor, and nutritional value, as well as to prevent microbial spoilage. The definition of food additives has evolved considerably between the time of the first deliberations of a joint FAO/WHO committee of nutrition experts in 1955 and the present. Initially, the FAO/WHO Joint Expert Committee for Food Additives (JECFA) defined a food additive as “non-nutritive substances added intentionally to food, generally in small quantities, to improve its appearance, flavor, texture, or storage properties” (Davis, 1967). This definition was rather narrow and did not include flavorings and added nutrients.
