Food additives have played and still play an essential role in the food industry. Additives span a great range from simple materials like sodium bicarbonate, essential in the kitchen for making cakes, to mono- and diglycerides of fatty acids, essential emulsifiers in low fat spreads and in bread. It has been popular to criticise food additives, and in so doing, to lump them all together, but this approach ignores their diversity of history, source and use. While the pace of change in legislation and application of food additives has slowed, there have been a number of changes since the fourth edition was published in 2013. The book will include food additives and why they are used, safety of food additives in Europe, additive legislation within the EU and outside Europe and the complete listing of all additives permitted in the EU. Bringing the literature up to date, it will include a new chapter on clean labelling and comment on the impact of the departure of the UK from the EU. Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses.