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What are food additives?
The phrase “food additives” came into use after the Second World War.
Definition of food additives
Article 4, Paragraph 2 of the Food Sanitation Act defines the term “additives” as “substances which are used by being added, mixed or infiltrated into food or by other methods in the process of producing food or for the purpose of processing or preserving food.”
Roles of food additives
- Production agents necessary for the production and processing of food
- Sweeteners, colorings, and flavorings, etc., for improving the taste or appearance of food
- Preservatives and antioxidants, etc., for improving food preservation
- Enrichments to fortify the nutritional content of food
As of July 29, 2015, there are 448 designated additives, 365 items included in the List of Existing Food Additives, and 612 natural flavoring agents.
Regardless of whether the food additive is a chemically synthesized compound or natural additive, only those designated by the Minister of Health, Labour and Welfare may be used. However, items included in the List of Existing Food Additives released in 1996 of items recognized as having been used as natural food additives as well as items used as additives which are natural flavoring agents or which are generally provided as foods (termed “general food and drink additives”) are exempted from this designation and are made use of in food.
Food Sanitation Act Article 10
Additives (excluding natural flavoring agents and articles that have generally been served for human consumption and that are used as additives) and preparations and food containing additives shall not be sold, or be produced, imported, processed, used, stored, or displayed for the purpose of marketing, except for cases that the Minister of Health, Labour and Welfare specifies as having no risk to human health by hearing the opinions of the Pharmaceutical Affairs and Food Sanitation Council.