Nutrients maintain or improve the nutritional quality of food. For example, vitamins and minerals are added to many common foods like milk, flour, cereal and margarine to make up for those likely to be lacking in a person s diet or lost in food processing. Processing aids make products more pleasing by improving the consistency, providing body, adding stability, helping oil and water mix, retaining moisture, or preventing lumping. Flavors complement, magnify or modify the taste and aroma of a food. These can include spices, flavor enhancers, natural and synthetic flavors and sweeteners.
Colors give foods a desired, appetizing or characteristic color.
Using food additives enables manufacturers to produce and distribute convenience foods with increased shelf life and decreased waste. Stabilizers and preservatives make it possible to ship a wide variety of foods all over the world. Nutrient supplementation and enrichment, such as adding iodine to salt, help the nutritional status of those who might not otherwise obtain certain nutrients. Food additives increase the availability, quality and safety of food while keeping costs low. Before using a new food or color additive, a manufacturer must petition the FDA for approval.