While consumers are somewhat wary of food additives, it is important to recognize that additives are used to help food maintain safety and quality over its durable life. Regulations govern the levels of additives and the specific foods to which each can be added. These are strictly regulated and are established at levels proven to be safe for consumption. They are not used to mask inferior quality but are used to maintain quality over the life of the food. All additives must appear in the list of ingredients on the label.
Food Additives fall into a range of classes listed below, depending on their specific function.
Examples in each class are provided for your information but are in no way comprehensive. Consultation with supplier companies, Health Protection Branch officers, or with qualified food scientists can help you to identify the pros and cons of using additives and how to use them correctly. Anticaking Agents - to prevent caking of dry products eg. Bleaching, maturing and dough conditioning Agents - to provide better functional properties to doughs eg. Food Enzymes - for a variety of changes, such as meat tenderization, cheese curd formation eg.