Alphabetical Listing of Additives, Glossary, Cancer testing, Summary of Additives' Safety, Food Additive Cemetery: Additives That Have Been Banned. Shopping was easy when most food came from farms. Now, factory-made foods have made chemical additives a significant part of our diet. Most people may not be able to pronounce the names of many of these chemicals, but they still want to know what the chemicals do and which ones are safe and which are poorly tested or possibly dangerous.

FoodIngredientsFirst.com is a specialist international website for beverage and food product developers and the food ingredients industry. It focusses on the technical challenges of combining ingredients in the product development process. It covers key successful new product concepts from around the world with extensive illustrations and supplier informations.

NATCOL was founded in 1979 in Basle, Switzerland. It is an international body acting on behalf of the natural food colour industry. The association has the purpose of promoting the use of natural colours in food, feed, cosmetics and pharmaceutical products. NATCOL offers national and international authorities and organisations expertise regarding natural colours. It also supports the food processing industry by supplying it, through the individual members, with up-to-date technical advice about natural colours.

All food additives are carefully regulated by federal authorities and various international organizations to ensure that foods are safe to eat and are accurately labeled. The purpose of this brochure is to provide helpful background information about food additives, why they are used in foods and how regulations govern their safe use in the food supply.

IFIC.org Educational Booklets & Brochures: Food Ingredients & Colors. This document was prepared under a partnering agreement between the Food and Drug Administration (FDA) and the International Food Information Council (IFIC) Foundation to provide vital information to consumers on food safety.

Our Guide to Food Ingredients is very helpful in deciphering ingredient labels. Many of the following answers were provided by research gathered for the guide. The Guide to Food Ingredients lists the uses, sources, and definitions of 200 common food ingredients. The guide also states whether the ingredient is vegan, typically vegan, vegetarian, typically vegetarian, typically non-vegetarian, or non-vegetarian.

Food additives are substances added to food to preserve flavour 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.

First printed in 1988, Innovations in Food Technology, published by Print Workshop Publications, is a well respected international quarterly magazine providing the most up-to-date, cutting edge editorial featured in colourful glossy pages, focusing mainly on functional food ingredients, which offer added value to finished foods produced by blue-chip companies, plus information on laboratory equipment, processing, packaging, safety and legislation. With its international circulation plus further distribution from our stands at international trade shows, our magazine provides advertisers with excellent targeting for their health promoting ingredients and related products.

These web pages provide: independent information about the effects of food on behaviour, health and learning ability in both children and adults; support for families using a low-chemical elimination diet free of additives, low in salicylates, amines and flavour enhancers (FAILSAFE) for health, behaviour and learning problems.

We are dedicated to serving the Perfume, flavor, food and beverage community with information, products and services. This Web site offers information on interesting subjects related to Perfume and Flavor Chemistry...and many links for those interested in flavors, fragrance, olfaction, herbs and spices, botanical medicine, as well as organoleptic properties and molecular visualization of selected flavor & fragrance materials.