Food Additives and Flavouring Testing

Additives are only permitted in foodstuffs if they have been tested fully and deemed to be safe. Food additives and flavouring testing identifies any short- or long-term effects from exposure to substances added to food fit for human consumption. Additives are defined as any substances not normally consumed as a food by themselves and not usually a characteristic ingredient of food. They are useful because they preserve flavour of ingredients; enhance taste or appearance; extend the shelf life; or to maintain the right mixture of oil and water in a foodstuff, for instance. Types of additive needing to be tested for safety include sweeteners, colours, preservatives, antioxidants, stabilisers and/ or emulsifiers. Tests must be carried out by independent specialists with no commercial or other interest in the additive industry. These food additives tests, as well as flavouring tests, also calculate levels of safe intake for humans (the Acceptable Daily Intake or ADI). Standards are set by global regulatory bodies such as the European Community and the World Health Organisation. Food additives and flavouring testing carried out by experts is extensively used in the food manufacturing, processing and supply industries to manage risk and gives assurances of safety.