This guide to additives and supplements used in food manufacturing is presented in six parts. Part one focuses on general questions regarding additives and technological supplements, with chapters covering: definitions and classification of additives; the role of food additives in food technology; substances added to foods and consumer interests; estimating the consumption of food additives; assessing the toxicological and nutritional risks associated with use of manufacturing additives and supplements; relevant French and European legislation, and international work of the FAO/WHO and Codex Alimentarius; and legal procedures for authorizing the use of food additives, technological supplements and food contact materials. Part two focuses on additives with a nutritional purpose, in particular vitamins, oligoelements and other supplements. Part three is devoted to preservatives, with chapters covering: antibacterial and antifungal agents; antioxidants; water activity reducing agents; and anti-hardening additives. Part four focuses on additives that improve the sensory properties of foods, including flavourings, polyols, sweeteners, food colourings, carbohydrate-based thickeners and gelling agents, and emulsifiers. Part five considers technological supplements, with chapters covering: the use of enzymes in food technology; agents used for clarification and stabilization of drinks; and anti-foaming agents. Part six provides an overview of the use of additives in the main sectors of the food industry. Sectors considered in this part include: meat and meat products; bakery and cereal products; milk products; fats and oils; wine and beer; seafoods; and animal feeds.