Text When we buy canned or bottled food products at the grocery or the supermarket, we will find out that there are some additives added to the main nutrient

Text When we buy canned or bottled food products at the grocery or the supermarket, we will find out that there are some additives added to the main nutrients. An additive is a non-nutritive substance intentionally added to food generally in small quantities, to improve appearance, flavor, storage properties, etc. Most governments issue lists of permitted additives stating the highest acceptable concentration, defining food products in which they may be used and sometimes recommending the maximum daily consumption. Such legislation is revised periodically, and product may be added to or deleted from permitted lists because of additional scientific knowledge and experience of their use. A group of food additives includes vitamins, amino acids, and minerals which are added to foodstuffs to compensate for losses occurring during processing or to provide additional sources in diet that might otherwise be deficient in such nutrients. Examples of their use include enrichment of margarine with the addition of vitamin A, and niacin amide to flour or bread. Salt often has a small amount of iodine to it to avoid a diet deficiency that can cause goiter development. Appearance is an important factor in food appeal, and legislation in most countries permits the addition of both natural and synthetic coloring matter based on the coloring standards issued by the Food and Agriculture Organization (FAO) and World Health Organization (WHO). Flavoring materials are added to basic food stuff to provide a characteristic product flavor or to supplement or modify the original flavor. Most flavoring materials are still of natural origin, but progress in organic chemistry has made it possible to analyze flavoring materials and to synthesize product similar with those found in nature. Flavor can also be influenced by the addition of the flavor enhancer such as monosodium glutamate which intensifies perception of flavoring. The best title for the above text is ...