Preservatives are not bad for your health. Preservatives are categorised as food additives. In many people's minds all additives are harmful chemicals, but despite their modern-day associations, food additives have been used for centuries. The preservation of food has been a necessity throughout the ages. Salt, saltpetre (potassium nitrate) and smoke were used to preserve meat, and vinegar to pickle vegetables. Without preservatives our food would be not be as safe as it is today. For example, sulphites help prevent colour changes in dried fruits and vegetables and inhibit bacterial growth in wine, fermented foods, some snack foods and baked goods. Sulphites also have antioxidant properties.

Today, food additives are strictly regulated and go through an authorisation procedure. Authorised food additives are clearly defined substances which have to fulfil strict purity criteria and maximum levels are fixed to protect the consumer. Above all there must be a technological need for their use and a clear benefit to the consumer.

The use of food additives is harmonised across the EU, and all approved additives are given an E number. Each has a specific name and number and their use is limited to particular foods. Permitted food additives are broadly classified into several categories according to the functions they perform.

The main uses of additives in foods are to: