A Scientific Understanding Of Food Additives

The history of human use of food additives is as long as the history of human civilization itself. In my country, the history of food additive usage dates back 6,000 years to the Dawenkou Culture period; at that time, the invertase found in the yeast used for brewing alcohol served as a food additive-specifically, a food-grade enzyme preparation. Over 2,000 years ago, the practice of using "brine to curdle tofu" essentially involved the use of a food additive-specifically, a food-grade coagulant. Recently, food additives have once again garnered significant attention. To assist consumers in gaining a scientifically accurate understanding of food additives, the following scientific interpretation is provided.
I. What Are Food Additives?
Food additives are synthetic or natural substances intentionally added to food to improve its quality, color, aroma, and flavor, as well as to facilitate preservation, freshness retention, and processing requirements. Food additives can be manufactured using various methods, including chemical synthesis, biological fermentation, or natural extraction. Globally, approximately 15,000 types of food additives have been approved for use; in my country, over 2,300 types are currently permitted. These are categorized into 22 functional classes, with common examples including antioxidants, leavening agents, coloring agents, preservatives, sweeteners, and food flavorings. The use of food additives enhances product quality, enriches the variety of available foods, and satisfies consumers' diverse dietary demands; indeed, without food additives, the modern food industry as we know it would not exist. Food additives primarily serve the following functions: (1) maintaining or enhancing the nutritional content inherent in food products; (2) serving as essential ingredients or components in foods intended for specific dietary uses (e.g., special medical diets); (3) improving the quality and stability of food products while enhancing their sensory characteristics; and (4) facilitating the manufacturing, processing, packaging, transportation, or storage of food. Examples include adding antioxidants to edible oils to delay or inhibit lipid oxidation, or adding coloring agents to confectionery to impart appealing colors.
II. The Prudent Use of Food Additives Poses No Risk to Human Health
To safeguard consumer health, the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) have established a Joint Expert Committee on Food Additives. This committee is tasked with formulating globally harmonized principles and methodologies for assessing the food safety risks associated with food additives, and with conducting food safety risk assessments for these substances at an international level. Furthermore, the Codex Alimentarius Commission has established international standards governing the use of food additives (though these standards are non-binding). As the host country of the International Code of Practice for Flavourings, my country aligns itself with international standards and conducts food safety risk assessments for flavourings by integrating actual domestic production, manufacturing, and usage practices with reports on residents' food consumption.
III. Flavourings Are Not Synonymous with Illicit Additives
In accordance with the Food Safety Law, my country has established a comprehensive regulatory framework for flavourings. Prior to market entry, flavourings are subject to a rigorous approval system; during production, manufacturing enterprises are required to obtain production licenses; and regarding usage, a food safety risk assessment system has been established. Furthermore, the country has formulated over 700 mandatory food safety standards covering various aspects, including usage regulations, product requirements, manufacturing specifications, labeling, and testing methods for flavourings. Additionally, regulatory systems have been implemented to govern the production, distribution, and usage requirements of flavourings, as well as the administration of their import and export trade.