This detailed book mainly focuses on food additives and provides valuable information. A food additive is any substance which is neither usually consumed as food nor used as a food ingredient, whether or not it has nutritive value. The main role of food additives, both natural and manufactured, is to bring back the colors of food lost during processing. These are also used as sweetening materials, as guards against food poisoning and preventive agents against degradation of food during storage. This book gives an insight into traditional and modern food preservation avenues and provides review on food preservatives and additives. Furthermore, it gives a detailed description about assessment of agro-industrial waste based on their considerable capacity to produce industry-relative food additives. In addition to this, it also covers the appraisal of efficient reproductive and upgraded toxic context of some recently synthesized food additives in market. At last, more aspects related to the identification and research of materials used in food additives have been discussed with emphasis on the need for more knowledge in the contemporary scenario for the development of new materials as food additives.