Please note that the IFST Office is solely administrative, and cannot deal with any enquiries for technical information or advice. However, bona fide journalists seeking information on a food science topic may phone the Institute office to ask to be put in touch with an appropriate expert. There are four Parts. See also links to some other food information sources near the foot of this page. Many foods depend on additives for safety, stability or preservation.
Preservatives inhibit growth of microbes that cause food poisoning.
Ham and bacon would be highly dangerous without the preservative that also gives them their characteristic colour. Freedom from separation, or a smooth creamy texture, depends on emulsifiers. Without other kinds of additives many foods would look less pleasant, or taste less pleasant, or go off more quickly, or cost more. All additives in the UK and Europe are controlled by law, and only those are permitted that have undergone stringent tests for need and for safety in use, and have been found satisfactory by independent committees of scientists and medical experts. A similar situation applies in most other countries.