Countries around the world have different definitions of food additives. The Joint Food Regulation Committee of the United Nations Food and Agriculture Organization (FAO) and World Health Organization (WHO) defines food additives as: Food additives are consciously added to foods in small amounts in order to improve the food. Non-nutrient substances of appearance, flavor and organizational structure or storage properties. According to this definition, food fortifiers for the purpose of enhancing the nutritional content of food should not be included in the scope of food additives.
Joint Food Regulation Committee of the United Nations Food and Agriculture Organization (FAO) and World Health Organization (WHO):
Food additives are non-nutritional substances that are intentionally added to foods in small amounts to improve the appearance, flavor, tissue structure, or storage properties of the food.
EU:
Food additives refer to any substances that are artificially added to food for technical purposes during the production, processing, preparation, processing, packaging, transportation or storage of food.
United States:
Food additives refer to substances that are intentionally used, cause or expect to cause them to directly or indirectly become food ingredients or affect food characteristics.
China:
In accordance with Article 54 of the Food Hygiene Law of the People’s Republic of China and Article 28 of the Sanitary Management Measures for Food Additives, and Article 2 of the Hygienic Management Measures for Food Nutrition Enhancers and Article 99 of the Food Safety Law of the People’s Republic of China Article, China defines food additives as: food additives, which refer to artificial or natural substances added to food for the purpose of improving food quality and color, aroma and taste, and for the needs of antiseptic, fresh-keeping and processing techniques.
According to GB2760-2011 "National Food Safety Standards for Food Additives", food additives are defined as "artificially synthesized or added to food for the purpose of improving food quality and color, aroma and taste, and for the needs of antiseptic, freshness and processing technology. Natural substances. Nutrient fortifiers, food flavors, basic agent substances in gum-based confectionery, and processing aids for the food industry are also included."
