a substance or mixture of substances, other than basic foodstuffs, present in food as a result of any aspect of production, processing, storage, or packaging

a substance or mixture of substances purposely added to food by the manufacturer to perform a specific, beneficial function

Chemical added to food to enhance flavour, colour and prevent spoiling, but which might cause adverse reaction. Example is Monosodium Glutamate (MSG). See E numbers.

Any substance added to a feed to improve it nutritionally, to prevent deterioration or to incorporate medications.

A substance which is added to a food to add flavour, aroma or colour, alter the texture or nutritional content, or preserve the food. A food additive is not normally eaten or drunk by itself. All food additives are tested for safety before they can legally be used.

Food additives are those substances deliberately added to food by the manufacturer to facilitate processing or to improve the appearance, texture, flavour, keeping quality or nutritional value of foods.

Any substance listed in Part B, Division 16 of the Food and Drug Regulations. Generally, food additives are substances that, when added to food, can become part of the food or alter its characteristics, with the exception of mineral nutrients and vitamins (which are added to enhance the nutritional value of food), spices, seasonings, flavourings, agricultural chemicals, and substances added to the packaging material.

Substance added to food to increase its flavor, storage characteristics, color, aroma, nutritional content, or other qualities.

Anything added to food to enhance aroma, color, flavor, texture, storage capacity, or nutritional value.

Substances added to enhance the flavor and appearance of food as well as to prolong shelf-life.

Any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result (directly or indirectly) in it or its byproducts becoming a component of or otherwise affecting the characteristics of such foods. The term does not include "contaminants" or substances added to food for maintaining or improving nutritional qualities. Codex Alimentarius Commission, 1983

Any substance or mixture of substances other than the basic foodstuff present in a food as a result of any phase of production, processing, packaging, storage, transport or handling. USDA allows food additives in meat, poultry and egg products only after they have received Food and Drug Administration safety approval. Food additives are regulated under the authority of the Federal Food Drug and Cosmetic Act and are subject to the Delaney Clause.

Food additives are substances added to food to preserve flavor or improve its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin.