Food Additives and Labeling
Food additives are substances that are included in food to maintain or enhance its freshness, safety, flavour, texture, or appearance. Some food additives, such as salt (found in meats like bacon or dried fish) or sugar (found in marmalade), as well as sulphur dioxide, have been used to preserve foods for hundreds of years (in wine). A product's fundamental information, including any substances that are known to cause allergic responses, is provided on the food label.
Related Conference of Food Additives and Labeling
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
Food Additives and Labeling Conference Speakers
Recommended Sessions
- Dairy Technology & Safety
- Food Additives and Labeling
- Food Adulteration
- Food Allergens
- Food Borne Diseases and Prevention
- Food Fraud and Authenticity
- Food Hazards and HACCP
- Food Microbiology
- Food Safety in Retail Foods
- Food Safety Modernization Act
- Food Sampling
- Food Toxicology
- Genetically Modified Foods
- Good Manufacturing Practices (GMP)
- Medical Foods and Dietary Supplements
- Metabolic, molecular, and genetic mechanisms of nutrients
- Nutritional Deficiencies and Disorders
- Poultry Hygiene Management
- Quality assurance of food products
- Seafood Conservation
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