Additives may be  Natural - beetroot juice as a red colouring  Chemical –made by scientists such as aspartame  Synthetic-have the same chemical structure as a natural additive but made in a laboratory.

 The E number indicates that an additive has passed the European Community Safety Standards.  The E number is a code used instead of a long chemical name so for example pentasodium triphosphate is known as E451.

 Colours  E100s such as drinks icings

 Preservatives  E200s which extends shelf life, in sausages and canned meats

Emsulsifiers and stabilisers E400s such as lecithin which lets oil and water mix such as in an ice cream. Stabilisers stop ingredients separating such as in sauces.

 Antioxidants  E300s prevent oxidation of fats and slow down the enzymic browning of fruit and vegetables.

 Are used to set jams and change the consistency of some sweets.

 Flavour enhancers  E600s make natural flavours stronger often used in soups and snacks.

 Which include herbs and spices such as parsley, cinnamon and vanilla are natural flavourings  Flavourings which do not have an E number. They are shown as flavouring such as strawberry flavouring in a cold dessert.

 These have fewer calories than natural sugar. Some are intense sweetners such as aspartame. Used in fizzy drinks.

 Used to thicken liquids

 Used to prevent dry ingredients sticking together

 Some consumers do not eat food with chemical and synthetic additives as a life choice. Hyperactivity in children has been linked to food colouring. Such as tartrazine.