Real and perceived risk: Food additives

Abstract

Food additive is any substance of known chemical composition that is not normally used as food in itself or is a typical food ingredient, regardless of nutritional value, and is added specifically for technological and organoleptic properties of food in the technological process of production, during preparation, processing, finishing, processing, shaping, packaging, transport and storage, which leads or can be expected to lead to the fact that he or his by-product directly or indirectly becomes an ingredient of that food. Food additives are a necessity in food production technology. Their use causes consumer distrust and controversy among the professional public. The negative attitude of a significant number of consumers due to the lack of awareness of the legislation that precedes the approval of food additives can be removed through open, transparent, independent, responsible / timely communication on risk. On the other hand, research on inadequate labeling, toxicity and the use of illicit food additives requires continuous monitoring, improvement of the control system and elimination of deficiencies. The safe use of food additives is a joint responsibility of the state, producers, distributors, the profession, ie laboratories, but also the consumers themselves.

Survey of harmful dyes in food color additives in Algeria

“…Food additives are usually defined as substance or a mixture of substances with or without a nutritive value which are deliberately added to the food in any of its production steps to improve some of its characteristics lost during processing [1][2][3]. Several categories of food additives, including flavoring, preservatives, stabilizers, emulsifiers, antioxidants, and food colors, can be distinguished [4][5][6][7].…”