These are used in the production, processing, treatment, packaging, transportation or storage of food. Additives may be direct or indirect. Direct additives are those the manufacturer intentionally adds to foods such as sugar, salt, citric acid, and more. Indirect additives are those that have accidently entered the food such as pesticides, lead, and from packaging materials.
Manufactures use food additives generally recognized as safe.
For other additives of concern the FDA conducts rigorous testing to determine acceptable levels. If approved, the FDA issues regulations that typically includes the types of foods in which it can be used, the maximum amounts to be used, and how it should be identified on food labels. To improve or maintain nutritional value by adding vitamins and minerals to enrich or fortify products. To maintain palatability and wholesomeness by adding preservatives to retard spoilage, antioxidants to prevent fats from becoming rancid and to prevent fresh cut fruits and vegetables from browning. To provide leavening or control ph with leavening agents added to help dough and mixes rise during baking.