Additives

Flavor enhancers are ingredients that have little or no taste of smell on its own in a standard dose, but which can complement, enhance, or otherwise modify the flavors of a food. The most well-known are, beside salt, glutamic acid (E620) and sodium glutamates (E621-E625), as well as disodium inosinate (E631) and dinatrium guanylat (E627), salts of der ribonucleic acid.
These widely used additives are extracts from a particular sea weed or sugar beets. They are ingredients of soups, sauces, mixed herbs, convenience meals, meat products, tinned vegetables, beverages, etc.

Preservatives retard spoilage, whether from microbial growth, or undesirable chemical changes. A certain type of food preservation can not be avoided for hygienic and healthy conditions in canteen kitchens. We use preservatives to prevent our clients from health-related hazards. Of course we try to minimize the use of preservatives and prefer to reduce or exchange additives if the food quality is not affected.