Abstract
Additives are added to food in order to stabilize or increase the nutritional quality and quality and/or safety of the food matrix. Moreover, additives have a technological function and could improve the sensory properties of food. For a long time, synthetic food additives are largely applied in food industries. Since the last year, there has been a decrease in chemical additives which are less welcome by consumers who prefer the use of additives from a natural source. In this chapter, several groups of additives are described such as antimicrobials, antioxidants and antibrowning agents, with colouring and flavouring agents.