Background: Industrial technologies (included energy production, environmental technolgies
etc.) are equally straining after the introduction and broadening of green technologies, innovating
and applying humane and health promoting/protecting procedures and technologies. There are also
eminent trends of „greening” in food processing and production technologies however it is hard to believe
to produce high quality and healthy food products without application of safe and strictly controlled
Methods: This paper highlights the three main functions of additives which help to improve the sensory
quality, the food safety and stability as well as technological aspects of food manufacturing. The
chemical and potential physiological characteristics of the most critical (so-called Top 10) food additives
are also summarized and some regulatory aspects and questions of application of additives in
food systems are submitted.
Conclusion: The main focus of the optimization in application of food additives should be a „win-win „
effect for the benefit of consumer and producers.