European Journal of Nutrition & Food Safety

The consumption of processed foods has increased significantly due to modern, fast-paced lifestyles. These foods typically contain a higher concentration of additives compared to fresh foods. Although most additives are used within prescribed safety limits, certain preservatives may undergo chemical changes during processing or interact with other components, potentially leading to adverse health effects. Several hypotheses, including interactions between multiple additives, chemical transformations during processing, and prolonged consumption, have been proposed to explain these negative outcomes. Reported health concerns associated with additive intake include neurological alterations, hyperactivity, and other physiological disorders. In response to these concerns, plant-based extracts have emerged as promising natural alternatives to synthetic additives, demonstrating comparable efficacy in preserving and enhancing food quality. This review examines both the individual and combined (“cocktail”) effects of food additives, while also highlighting the potential of natural plant extracts and strategies to improve their stability and effectiveness. Furthermore, it discusses current challenges and future directions for integrating natural additives into modern food systems to ensure both safety and sustainability.