Under FDA regulations, food additives, as common and important ingredients in food, play a variety of roles, from enhancing aesthetics to maintaining food quality. The following is an overview of the various types of additives regulated by the FDA, including their uses in food and labeling requirements:
🔖 Direct Additive
[Definition]: A substance added directly to food to achieve a specific effect.
Application: Carrageenan as a preservative or thickener.
[Function]: Extend shelf life, improve taste and aesthetics, or increase nutritional value.
[Labeling Requirements]: All direct additives must be clearly listed on the product label in order of content.
🔖 Chemical preservatives
[Definition]: Chemical substances (other than salt and sugar) that prevent or retard deterioration of food.
[Regulatory reference]: 21 CFR 101.22(a)(5).
[Labeling Standards]: Generic names and descriptive words such as "preservative" must be used.
🔖 Occasional additives
[Definition]: A substance that is not potent and is present in trace amounts in a finished product.
[Source]: Possibly from the treatment process or as a production aid.
[Regulatory reference]: 21 CFR 101.100(a)(3).
[Labeling]: Those who meet certain conditions are exempted from labeling.
🔖 Color Additives
[Definition]: A substance that adds or changes color in food.
[Function]: Compensate for processing loss of color, correct natural color change or enhance color.
[Category]: Certified colors are batch certified; non-certified colors are from natural sources.
[Labeling Requirements]: Exempt colors should be specified; allergenic colors should be clearly indicated; certified colors should be labeled with "FD&C" plus color code.
With this detailed guide, businesses and consumers alike can gain a better understanding of the types of additives in food and the related FDA labeling regulations to ensure food safety and accurate labeling.
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