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Food additives, food enzymes and food flavourings are also known as "food improvement agents".

Why add food additives, enzymes and flavourings to food?

• Among others, food additives preserve, colour and stabilise food during its production, packaging or storage.

• Enzymes have specific biochemical actions which serve technological purposes at any stage of the food chain

• Flavourings give or change the odour or taste to food

EU database on Food Additives
This database can serve as a tool to inform about the food additives approved for use in food in the EU and their conditions of use. It is based on the Union list of food. This list is in Annex II of Regulation (EC) No 1333/2008.

The Substances Added to Food inventory includes the following types of ingredients regulated by the U.S. Food and Drug Administration (FDA):

• Food additives and color additives that are listed in FDA regulations (21 CFR Parts 172, 173 and Parts 73, 74 respectively), and flavoring substances evaluated by FEMA* and JECFA*.
• Generally Recognized as Safe (“GRAS”) substances that are listed in FDA regulations (21 CFR Parts 182 and 184).
• Substances approved for specific uses in foods prior to September 6, 1958, known as prior-sanctioned substances (21 CFR Part 181).
• Substances formerly used:
  • Prohibited substances that are listed in FDA regulations (21 CFR Part 189) as prohibited from use in food (labeled as "PROHIBITED" or "PROHIBITED WITH EXCEPTIONS").
  • Delisted color additives in FDA regulations (21 CFR 81.10 and/or 81.30) (labeled as "DELISTED").
  • Some substances "no longer FEMA GRAS"