Natural Colourants

These are pigments derived from plants, minerals, or other natural sources. They are used to restore or enhance the visual appeal of foods that may lose color during processing.

Preservatives

Preservatives extend the shelf life of foods by inhibiting the growth of spoilage-causing microorganisms like bacteria, yeast, and mold. Common examples include sodium benzoate in acidic drinks and potassium sorbate in baked goods.

Thickeners

Thickeners improve the texture, consistency, and mouthfeel of foods by increasing their viscosity. They can create a gel-like structure, provide creaminess, or prevent ingredient separation.

Sweeteners

Sweeteners provide sweetness with little to no calories. They are divided into two main categories: high-intensity sweeteners like sucralose and stevia (used in minute amounts), and bulk sweeteners like erythritol and xylitol.
They enable the production of reduced-sugar and sugar-free products for health-conscious consumers and diabetics.

Flavor Enhancers

Flavor enhancers amplify, modify, or round out the existing taste and aroma of food without contributing a strong flavor of their own. The most famous is monosodium glutamate (MSG).