To improve or maintain nutritional value. Nutrients in food can either be lacking or lost during processing. Cereals, milk, margarine and other foods can be enriched or fortified by additives such as vitamins A and D, iron, ascorbic acid, calcium carbonate, niacin, riboflavin, folic acid, zinc oxide and thiamin. To maintain palatability and wholesomeness. Foods naturally lose flavor and freshness due to aging and exposure to natural elements such as mold, air, bacteria, fungi or yeast.
Leavening agents help cakes, biscuits and other goods to rise during baking.
Other additives help modify the acidity and alkalinity of foods for proper flavor, taste and color. To enhance flavor or impart desired color. Many spices and natural and synthetic flavors enhance the taste of foods. Colors, likewise, enhance the appearance of certain foods to meet consumer expectations. It also requires the manufacturer to prove an additive's safety for the ways it will be used.