Many of the foods consumed contain additives, but often little attention is paid to food additives. The use of these components is very special because their function is more related to the detailing, protection or transportation of the product. These ingredients are elements of many consumed products and have been used for centuries, although they are often considered a modern invention.

Food additives have many unique features. These components do not affect the nutritional properties of the food, but give consumers a more attractive appearance. While some of these improve the preservation of foods, some add properties such as smell, taste or color to foods. Some of them change the structure and physical properties of food with their stabilizing properties.

Additives are located on food packages with the letter "E" coded. The first digit after the letter “E” indicates the category to which this component belongs. For example, 1 refers to colorants, 2 to preservatives, 3 to antioxidants, 4 to stabilizers, emulsifiers, thickening agents and gelling agents, 5 denotes anti-caking agents, acid regulators and acidity regulators, 6 flavor enhancers and 7 artificial sweeteners and others.

The use of additives should provide a technological advantage and benefit to the consumer and is evaluated from this perspective in advanced laboratories. Additives should preserve the nutritional qualities of food, increase product stability, improve organoleptic properties and improve processes associated with the production, transformation or storage of food, as long as they do not hide defective parts.

The QLabel label is a proof of product quality for consumers.

Our organization draws its strength from its experienced staff and advanced technological facilities in these studies and is based on the legal regulations in force and the standards developed by domestic and foreign organizations. It also provides QLabel quality label services for additives within the scope of food products to requesting persons and organizations.