How is food quality maintained, why are additives used, and what must food labels tell us?
Food quality, additives and labelling: maintaining sensory and nutritional quality, the types and functions of food additives (preservatives, colourings, flavourings, antioxidants, emulsifiers and sweeteners), the legal requirements for food labelling, allergen information and date marking.
A CCEA A-Level Nutrition and Food Science answer on food quality, additives and labelling: maintaining sensory and nutritional quality, the types and functions of food additives, the legal requirements for food labelling, allergen information and date marking.
Reviewed by: AI editorial process; not yet individually human-reviewed
Have a quick question? Jump to the Q&A page
Jump to a section
What this dot point is asking
CCEA wants you to explain how food quality is maintained, the types and functions of food additives (preservatives, colourings, flavourings, antioxidants, emulsifiers and sweeteners), and the legal requirements for food labelling, including allergen information and date marking.
Maintaining quality and the functions of additives
A food additive is a substance added to food to perform a function. Preservatives extend shelf life by inhibiting microbial growth, improving safety and reducing waste. Antioxidants prevent fats from going rancid and prevent the browning of cut surfaces. Colourings restore or add colour for appeal; flavourings and flavour enhancers improve or restore taste. Emulsifiers and stabilisers keep ingredients such as oil and water mixed and give a smooth, stable texture; sweeteners provide sweetness, sometimes with few or no calories.
Food labelling, allergens and date marks
CCEA expects you to distinguish use by (a safety date, not to be eaten after) from best before (a quality date, safe but possibly past its best), and to explain why allergen labelling is vital: people with allergies or intolerances must be able to identify and avoid foods that could cause a serious or life-threatening reaction. Labelling thus supports both safety and informed choice.
Examples in context
Example 1. Antioxidant in a fatty food. Adding an antioxidant to a high-fat product such as crisps or a spread slows the oxidation that makes fats go rancid, keeping the food acceptable for longer and reducing waste. This shows an additive maintaining sensory and keeping quality, and why manufacturers use them.
Example 2. Front-of-pack labelling guiding choice. A shopper comparing two ready meals uses the nutrition panel and traffic-light colours to pick the one lower in saturated fat, salt and sugar. The label turns the dietary guidelines into a quick decision at the shelf, linking labelling to the healthy-eating content and to informed consumer choice.
Try this
Q1. State the function of a preservative and of an emulsifier as food additives. [2 marks]
- Cue. A preservative extends shelf life by inhibiting microbial growth; an emulsifier keeps ingredients such as oil and water mixed for a stable texture.
Q2. Explain the difference between a "use by" and a "best before" date. [2 marks]
- Cue. "Use by" is a safety date (do not eat after); "best before" is a quality date (safe but may be past its best).
Q3. Explain why allergen labelling is a legal requirement. [2 marks]
- Cue. So people with allergies or intolerances can identify and avoid foods that could cause a serious or life-threatening reaction.
Exam-style practice questions
Practice questions written in the style of CCEA exam questions on this dot point, with worked answer explainers. The year tag is the paper they imitate, not the source.
CCEA A2 20186 marksExplain the functions of food additives, and discuss the reasons for and against their use.Show worked answer →
A 6-mark answer needs the functions of additives and a balanced discussion.
Food additives are substances added to food to perform a function. Preservatives extend shelf life by inhibiting the growth of microorganisms, reducing waste and improving safety. Antioxidants prevent fats from going rancid and prevent browning, keeping quality. Colourings restore or add colour to make food look appealing, and flavourings and flavour enhancers improve or restore taste. Emulsifiers and stabilisers keep ingredients such as oil and water mixed and give a smooth, stable texture, and sweeteners provide sweetness, sometimes with few or no calories.
Arguments for their use: they make food safer and longer-lasting, reduce waste, improve appearance, flavour and texture, and can allow lower-sugar or lower-fat products. Arguments against: some people have sensitivities or concerns about certain additives, they may make poor-quality food seem better than it is, and consumers may prefer fewer or more natural ingredients. All permitted additives are tested for safety and carry an E number when approved.
Markers reward several functions with examples and a balanced discussion of reasons for and against, ideally noting that approved additives are safety-tested.
CCEA A2 20204 marksState the information that must by law appear on the label of a pre-packed food, and explain why allergen labelling is important.Show worked answer →
A 4-mark answer needs the required label information and the reason allergen labelling matters.
A pre-packed food label must by law show the name of the food, a list of ingredients in descending order of weight with allergens emphasised, the quantity of certain ingredients, the net weight or volume, a date mark (use by or best before), storage and any preparation or cooking instructions, the name and address of the manufacturer or seller, the country of origin where required, and usually nutrition information per 100 grams.
Allergen labelling is important because foods containing any of the legally listed allergens (such as nuts, milk, eggs, fish, gluten and others) must make them clear, so that people with allergies or intolerances can avoid foods that could cause a serious or even life-threatening reaction.
Markers reward several required items (name, ingredients with allergens, weight, date mark, storage, manufacturer) and the clear reason that allergen labelling protects people at risk of serious reactions.
Related dot points
- Food preservation and processing: the principles of preservation (removing the conditions microorganisms need), methods using temperature (chilling, freezing, heat treatment, pasteurisation, UHT, canning), drying, salting and sugaring, chemical preservatives and modified-atmosphere packaging, and their effects on safety, quality and nutrients.
A CCEA A-Level Nutrition and Food Science answer on food preservation and processing: the principles of preservation, methods using temperature, drying, salting and sugaring, chemical preservatives and modified-atmosphere packaging, and their effects on safety, quality and nutrients.
- The microbiology of food spoilage and food poisoning: bacteria, yeasts and moulds, the conditions needed for microbial growth, signs of spoilage, the main food-poisoning bacteria and their sources, symptoms and high-risk foods.
A CCEA A-Level Nutrition and Food Science answer on the microbiology of food spoilage and food poisoning: bacteria, yeasts and moulds, the conditions for microbial growth, signs of spoilage, and the main food-poisoning bacteria with their sources, symptoms and high-risk foods.
- Food safety and hygiene: preventing cross-contamination, personal, kitchen and storage hygiene, safe temperatures for cooking, chilling and reheating, the HACCP system of hazard control, and the role of food-safety legislation and enforcement.
A CCEA A-Level Nutrition and Food Science answer on food safety and hygiene: preventing cross-contamination, personal, kitchen and storage hygiene, safe temperatures for cooking, chilling and reheating, the HACCP system, and food-safety legislation and enforcement.
- Food provenance and traceability: the origin of food and the supply chain from primary producer to consumer, the importance of traceability and food labelling of origin, assurance schemes and the issues of food fraud and authenticity.
A CCEA A-Level Nutrition and Food Science answer on food provenance and traceability: the origin of food and the supply chain, the importance of traceability and origin labelling, assurance schemes, and the issues of food fraud and authenticity.
- Current dietary guidelines and government strategy: the Eatwell Guide and the 8 tips for healthy eating, the role of bodies such as Public Health England and SACN, reference intakes and food labelling, and public-health initiatives to improve diet.
A CCEA A-Level Nutrition and Food Science answer on current dietary guidelines and government strategy: the Eatwell Guide and 8 tips for healthy eating, the role of SACN and public-health bodies, reference intakes and food labelling, and initiatives to improve the nation's diet.
- Factors affecting consumer food choice: physiological, economic, social, cultural, religious, ethical, environmental and psychological influences, and the role of marketing, availability and lifestyle in food purchasing decisions.
A CCEA A-Level Nutrition and Food Science answer on the factors affecting consumer food choice: physiological, economic, social, cultural, religious, ethical, environmental and psychological influences, and the role of marketing, availability and lifestyle.
Sources & how we know this
- CCEA GCE Nutrition and Food Science specification — CCEA (2016)
- Food labelling and packaging guidance — Food Standards Agency (2023)