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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.
Indirect Food Additives include packaging materials such as paper, plastic, cardboard and glue that come into contact with food. Direct Food Additives include preservatives, nutritional supplements, flavors and texturizers that are added to food. Color Additives are used to alter color.ommon flavor additives such as sweeteners, fruit flavors, and butter or cheese flavors are found in both natural and artificial forms. The difference between the two depends on the source of the flavor and way it was derived.