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Photo credit: FDA.gov

According to the FDA, an additive is "any substance the intended use of which results or may reasonably be expected to result -- directly or indirectly -- in its becoming a component or otherwise affecting the characteristics of any food." This includes any substance used in the production, processing, treatment, packaging, transportation or storage of food. It is a legal definition, the purpose of which is to impose a premarket approval requirement, excluding ingredients which are generally recognized as safe, thereby not requiring FDA or USDA approval. Food additives, color additives, and pesticides require such approval so fall within the definition.

Direct food additives include xanthan gum, used in salad dressings, chocolate milk, puddings and other foods to add texture. Most such additives are listed as ingredients on food labels. Indirect additives are those that become part of the food in trace amounts due to packaging, storage or other handling. Manufacturers must prove to the FDA that material which came into contact with the food are safe.

Food additives include foaming agents, antioxidants such as vitamin C, bulking agents such as starch, preservatives, sweeteners, and thickeners. They may be added to preserve flavor or improve food's appearance and some have been used for centuries. With the advent of processed foods, more natural and artificial additives have been introduced. In order to regulate these additives and keep consumers informed, each additive is assigned a unique number. Initially these were the "E numbers" used in Europe and later adopted by the Codex Alimentarius Commission to internationally identify all additives, regardless of whether they are approved for use. 

Some artificial additives have been linked with cancer, digestive problems and neurological conditions such as ADD, heart disease or obesity. Even "natural" additives may be harmful, be it due to overuse (as with table salt) or because of natural toxicity. 

In 1948, The Federal Food, Drug and Cosmetic Act was enacted, stating that no carcinogenic substances may be used as food additives, and it has been amended several times as new dangers with additives have been discovered.

Color additives or artificial colors are are used to enhance the visual appeal of food and personal care products. Further information on color additives can be found here.