Additives
Allow smooth mixing of ingredients, prevent separation
Emulsifiers
Shelf-life is greatly extended for processed foods versus their natural counterparts...
Preservation
Sodium Bicarbonate
Baking Soda
Method of preservation often used for fruits and vegetables that go on a shelf
Canning
Flavors, the number one factor of foods
Taste
Prevent food spoilage from bacteria, molds, fungi, or yeast (antimicrobials); slow or prevent changes in color, flavor, or texture and delay rancidity (antioxidants); maintain freshness
Preservatives
Whether using bagged, prewashed lettuce and other salad greens, baby carrots, packaged grains, meats, cheeses and sauces, or fully pre-prepared meals that only require reheating...
Convenience
Potassium Bitartrate
Cream of Tartar
A food that has extra nutrients added to it or has nutrients added that are not normally there
Fortified
Enables transportation of culturally specific foods
Freshness
Replace vitamins and minerals lost in processing (enrichment), add nutrients that may be lacking in the diet (fortification)
Nutrients
Canned and frozen fruits and vegetables—picked and processed at the peak of ripeness and highest nutrient content—are available year-round...
Seasonal Availability
Pyridoxine
Vitamin B6
Preserving food by removing all its water
Drying
Reduces incidence of food-borne disease
Safety
Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in color; enhance colors that occur naturally; provide color to colorless and "fun" foods
Color Additives
Often, nutrients are added to, or taken away from, foods to improve their nutritional profile...
Nutrition
Octanoate Esters
Fat
One of the oldest methods of preserving food
Salting
Cost
Control acidity and alkalinity, prevent spoilage
pH Control Agents and acidulants
Saves $$$
Cost
Tocopherols
Vitamin E
Bringing food to cold enough temperatures to stop bacteria growth
Freezing
Efficiency to the consumer
Value