Food additives play a key role in maintaining the food qualities and characteristics that consumers demand, keeping food safe, wholesome and appealing from farm to fork. They carry out a variety of useful functions which we often take for granted. Foods are subjected to many environmental conditions, such as temperature changes, oxidation and exposure to microbes, which can change their original composition.


Aspartame is a low-calorie, intensive sweetener which is approximately 200 times sweeter than sucrose (table sugar). It is used in a variety of food and beverages including drinks, desserts, sweets, chewing gum, yogurt, energy-reduced and weight control products and as a tabletop sweetener.  Aspartame is an effective and safe tool for consumers to manage their individual calorie intake in their overall diet, in function of their own individual lifestyle. 


Colour is one of the first and most important sensory qualities and it helps us to accept or reject particular foods.  The addition of colour may appear to be purely cosmetic, but colour in fact plays an important role in consumers' perception of food and drink.  Often colour is associated with a specific flavour and intensity of flavour.
Colours and Non-Alcoholic Beverages

Colours are used to add or restore colour in food and drink in order to enhance its visual appeal and to match consumer expectations.


Preservatives are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by microorganisms. The preservatives are one of the 26 major additives categories that are used in the food processing and have been evaluated many times and confirmed to be safe by the Scientific Committee on Food (SCF) and the European Food Safety Authority (EFSA).