Main characteristics and trends in the development of food additives

The article pays special attention to the history of the emergence of food additives and the development of the relevant industry in subsequent years; the general characteristics of food additives are considered, the basic principles of their classification are revealed, while the most harmless and potentially dangerous components contained in food are identified. The paper touches on the main trends in the food industry in different regions of the world; the characteristic change of nomenclature over the last decades is noted. The study reflects the peculiarities of the transformation of the geography of food ingredients production, during which Europe and the United States of America are losing ground to China; the domestic market of food additives is also subject to separate study. In addition, an important issue was considered concerning the activities of competent international organizations, such as the World Health Organization and the Food and Agriculture Organization of the United Nations, as well as bodies of the Russian Federation exercising state control over compliance with certain standards of the domestic food industry. When studying the historically determined features of the development of the food industry in the Russian Federation, the relative backwardness of the sector in comparison with global indicators was revealed, and prospects for the development of food additives were also outlined.