Application and challenges of food additives in prepared foods

ObjectiveTo explore the current application status and identify critical challenges of food additives in prepared foods， and provide a reference for the healthy and sustainable development of this industry.MethodsTo systematically analyze the key role， current application status and existing problems of food additives in prepared foods using labeling databases， combined with literature research.ResultsThe study found that the primary challenges in the application of food additives in prepared foods include： difficulties in accurately classifying some prepared foods within the GB 2760—2024 food categorization system； novel processing technologies generating demand for specific functional additives； shifts in consumer dietary consumption patterns driven by the growth of prepared foods； and consumers’ cognitive biases towards prepared foods and food additives.ConclusionThis study systematically analyzes the key challenges in the application of food additives in prepared foods and proposes strategies to： scientifically define the conceptual scope of prepared foods and clarify the applicability of relevant national food safety standards； encourage technological innovations and strengthen corporate accountability； and strengthen consumer education to enhance their awareness and trust toward food additives. Through the concerted efforts by the government， enterprises and consumers， the healthy development of the industry will be promoted.