T oda y , consumers demand and enjo y a f ood supply that is fla v or ful, nutritious, saf e, con v enient, color ful and af f or dable. The use of appr opriat e f ood additiv es / ingredients, coupled with adv ancements in t echnology , help mak e that possible. The use of f ood ingredients in our f ood goes back man y centuries. In times past, salt w as used t o preser v e meat and fish, herbs and spices w ere added t o impr o v e fla v or , an

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