Safety of Food Additives

Safety of Food Additives
Concern regarding the safety of food additives has declined in the United States since the enactment of the saccharin moratorium. The study indicates that only 21% of the supermarket shoppers were concern about additives and preservatives, a significant decline from the earlier study. Reduced consumer concerns plus a changing political environment away from consumerism and a move toward more responsible use of additives by manufacturers have lessened the controversy over additive use. The potential risks of additives are well recognized, but the beneficial role these additives play in food production, processing, and utilization are also felt to be essential to the maintenance of our current food systems. With the convenient, tasty and nutritious foods demanded, or at least, desired, by consumers and the increasing overall demand for foods as population increase, food additive will continue to play an important and essential role in food production.

New technology is likely to have a profound impact on the use of food additives in the future. Of these, recombinant DNA technology may have the greatest effect on the future development and use of food additives. Recombinant DNA technology is already routinely used for production of additives through bioprocessing, including organic acids, bacteriocin preservative, enzymes microorganisms, vitamins and minerals. Biotechnology may also decrease the need for food additives, plants have been produced through recombinant DNA worth increased shelf life and nutritional value, thus decreasing the need for a variety of additive. Although it is expected these recombinant DNA method will be accepted in the future, there are currently several questions being raised regarding the risks and benefits of these products as well.
Safety of Food Additives