Glossary
An acidity regulator controls the pH level in food to balance flavor, preserve freshness or ensure safety.
“Acceptable daily intake” (ADI) is the amount of a substance that can be consumed daily over a lifetime considered to be safe for intended uses. It’s usually measured in milligrams per kilogram of body weight, per day.
An anticaking agent prevents powders (like salt or spices) from clumping.
A food additive that prevents or reduces foaming.
An antioxidant protects food from damage caused by oxygen to help prevent spoilage and extend shelf life.
An antioxidant nutrient content claim for an ingredient requires the ingredient to have an established reference daily intake with scientific evidence showing that after the ingredient is consumed and absorbed from the gastrointestinal tract, the substance participates in physiological, biochemical or cellular processes that inactivate free radicals or prevent free radical-initiated chemical reactions.
Artificial flavors are flavorings that don’t meet the definition of natural flavor. There isn’t much difference in the chemical compositions of natural and artificial flavorings. What is different is the source. For example, an artificial strawberry flavor may contain the same individual substances as a natural one, but the ingredients come from a source other than a strawberry.
An authorization status shows whether a food additive or ingredient is authorized for use in a particular market.
A food additive (non-flour use) used to decolorize food. Bleaching agents do not include pigments.
A bulking agent adds volume or weight to food without adding much calories.
A food additive used to provide carbonation in food or beverages.
A carrier helps to evenly distribute or deliver another substance, like a flavor or color, throughout a food or beverage product.
Codex Alimentarius, or “Food Code,” is a global food standards programme created by the United Nations (UN) and operates under the auspices of the United Nations’ Food and Agriculture Organization (FAO) and the World Health Organization (WHO). It provides countries with a set of global food standards, guidelines and codes of practice should they choose to use them, to ensure food is safe and promote fair trade. The food standards, guidelines and codes of practice are informed by scientific assessments from the Joint (FAO/WHO) Expert bodies such as the Joint (FAO/WHO) Expert Committee on Food Additives (JECFA). Learn more about Codex Alimentarius.
Adds or restores color to food to make it more visually appealing or consistent without changing the nature, substance or quality of the food.
A color retention agent helps maintain or enhance the color in a food or beverage over time.
EFSA is the European Union’s agency that provides impartial scientific advice to regulators to inform European regulations and protect consumers from risks in the food chain. EFSA evaluates the safety of food ingredients including additives, vitamins, minerals and other substances to underpin decisions on the authorization of such ingredients. Learn more about EFSA.
Electrolytes are substances, typically minerals like sodium, potassium and calcium, dissolved in water or beverages.
An emulsifier helps mix ingredients that normally don’t blend well, like oil and water, into a smooth mixture.
An emulsifying salt interacts with proteins in foods to keep fats and liquids blended and stable.
The European Commission is the executive branch of the European Union (EU). It proposes and administrates laws, including those that set food safety rules across EU countries. It works with experts and agencies to help keep food safe for people in Europe.
The FAO is a United Nations agency that leads international efforts to defeat hunger. Its goal is to achieve food security for all and ensure that people have regular access to enough high-quality food to lead active and healthy lives.
The FDA is the federal agency that promotes and protects public health by overseeing in part food safety, approving food additives and ensuring food products are safe and properly labeled. Learn more about FDA.
“FDA Approved” in the context of this registry means the agency has reviewed the scientific evidence of a food additive or a color additive and determined that it is safe for its intended uses.
“FEMA GRAS” refers to the Flavor and Extract Manufacturers Association (FEMA) Expert Panel’s conclusions that the flavor ingredient is Generally Recognized As Safe (GRAS). This independent group of expert scientists reviews the scientific evidence, determines whether the ingredients are safe and shares its findings with the FDA. This process is recognized by over 100 countries globally.
A firming agent helps foods keep their shape and crispness during processing or cooking.
A flavor enhancer boosts the natural taste of food without adding a distinct flavor of its own.
A flour treatment agent improves baking quality or texture by modifying how flour behaves.
A foaming agent helps create or maintain foam in foods like whipped cream or marshmallows.
A gelling agent helps foods set into a gel-like texture, such as in jelly or pudding.
A glazing agent adds a shiny or protective coating to food surfaces (like on candy or fruit).
Good Manufacturing Practice means:
- The quantity of the additive added to food shall be limited to the lowest possible level necessary to accomplish its desired effect;
- The quantity of the additive that becomes a component of food as a result of its use in the manufacturing, processing or packaging of a food – and which is not intended to accomplish any physical, or other technical effect in the food itself – is reduced to the extent reasonably possible; and
- The additive is of appropriate food grade quality and is prepared and handled in the same way as a food ingredient.
GRAS stands for “Generally Recognized as Safe.” These ingredients have a long history of safe use or scientific evidence that is generally recognized to support their safety for intended uses. There are numerous GRAS designations including GRAS FDA-Affirmed, GRAS, GRAS FDA-Notified, FEMA GRAS and GRAS Self-Determined.
“GRAS (Generally Recognized as Safe) FDA-Affirmed” refers to FDA’s review and formal affirmation that the ingredient is generally recognized or widely accepted as safe for consumption, informed by scientific evidence.
“GRAS FDA-Notified” refers to FDA being notified of and issuing a “no objection” letter in response to a GRAS notice prepared by qualified scientific experts that shows a food ingredient is generally recognized as safe (GRAS) for its intended uses.
GRAS Notices are formal documents that companies submit to the FDA to show that an ingredient is GRAS (Generally Recognized as Safe) for its intended uses. The notice includes detailed scientific research to support the safety of the ingredient.
“GRAS Self-Determined” refers to a determination by qualified scientific experts that an ingredient is generally recognized as safe (GRAS) for its intended uses based on available scientific evidence, yet this determination is not provided to the FDA.
Health Canada is the Department of the Canadian government that reviews scientific evidence to make sure food, drugs and other products are safe. The Department sets rules for food and other consumer products to protect the health of people living in Canada. Learn more about Health Canada.
A humectant helps retain moisture in food and beverages.
JECFA is an international scientific committee that evaluates the safety of food additives used around the world and is run by the United Nations’ Food and Agriculture Organization (FAO) and World Health Organization (WHO).
Natural complex substances or natural flavoring complexes are preparations that contain flavoring substances obtained by any number of acceptable processes applied to materials from plant or animal origin. Natural complex substances or natural flavoring complexes include essential oil, essence or extractive, protein hydrolysate, distillate or any product of roasting, heating or enzymolysis.
Natural flavors are ingredients that come from natural sources such as a spices, fruits or vegetables, herbs, barks, roots or similar plant materials, meat, seafood, poultry, eggs and dairy products. Flavors are only used to add taste to foods; they are not nutritional. Natural flavors meet very specific FDA requirements, such as what natural source they come from and how they are produced.
In the EU, “novel food” refers to foods or food ingredients that weren’t common or eaten in Europe before May 15, 1997. This can include foods or food ingredients that are new or innovative, made using new processes or traditionally consumed in other parts of the world. These foods must undergo a safety assessment and be determined safe for consumption, clearly labeled and not nutritionally worse than the food they’re replacing. They also need official approval before being sold in the EU.
In Canada, “novel food” is any food or food ingredient that’s new or significantly changed compared to a food or food ingredient that existed before 1999. This could include substances without a history of safe use, foods made using a new process or foods from genetically modified plants or animals. Health Canada checks these foods to make sure they’re safe before they can be sold.
Gases (like nitrogen or carbon dioxide) used in sealed packaging to keep food and beverages fresh.
Preservatives help prevent food and beverage spoilage by stopping the growth of bacteria, mold or yeast.
A propellant is used to push food out of spray cans, like in whipped cream or cooking sprays.
A raising agent makes dough rise by producing gas bubbles, like baking soda or yeast.
A sequestrant prevents spoilage and color changes in food and beverages.
A stabilizer keeps mixtures smooth and consistent by preventing ingredients from separating.
Supplemental ingredients are added to supplemented foods in Canada to provide extra nutrients or other substances, like vitamins or taurine. Health Canada sets rules for what Supplemented Food categories they can be added to, how much of each ingredient can be used and what additional on-product statements may be needed.
Supplemented foods are prepackaged foods with added supplemental ingredients. They carry a Supplemented Food Facts Table and may require a Supplemented Foods Caution Identifier.
Sweeteners add sweetness to food or beverages; can be sugar, sugar alternatives that have fewer calories (e.g., sugar alcohols, non-digestible sugars such as allulose) or low- or no-calorie sweeteners including sugar substitutes such as aspartame, sucralose, acesulfame potassium, steviol glycosides and monk fruit extract.
Thickeners are used to thicken food and add texture and mouthfeel.
The WHO is a United Nations agency dedicated to improving global health and safety. One part of its mission is to provide scientific guidance on food and nutrition.