Certain chemical substances have been recognized and used for centuries through different cultures and civilizations either to enhance or preserve flavor, freshness, appearance, taste, texture or keeping quality attributes of foods. Many of these substances are of little or no nutritive value, but are added in small quantities during food processing, seasoning, packaging, storage, or display of both human and animal foods for a specific desired effect. Food additives provide an opportunity to feed the world through sustaining availability of convenient nutritious and affordable food for human consumption, while also providing an avenue to minimize food loss and waste. Sustained research innovations and advancement in food technology that began in the 20th century have led to introduction of over 3000 natural and artificially made substances that are added to food during preparation or processing to impart specific desirable characteristics. However, although use of food additives has contributed to the rapid growth of the food industry, this has also brought other unwanted health consequences that are of public health concern. This chapter explores the important role of food additives in the food industry, recent developments and trends and in the food sector to uncover some health risks associated with certain food additives to promote safe use and minimize negative health consequences.