processing aid
A substance which is added during food processing to confer particular characteristics; for example, yeast added to bread
In food safety, a processing aid is a substance that is intentionally used during the manufacturing or processing of food to achieve a technical effect, such as filtering, cleaning, clarifying, or facilitating processing, but which is not intended to be present in the final food or is present only as unavoidable traces.
EFSA assesses processing aids to ensure they do not pose a risk to consumers. Even though they are not meant to remain in food, EFSA evaluates their toxicological profile, possible residues, and consumer exposure when relevant. EFSA’s scientific opinions help determine whether a processing aid can be used safely under specific conditions and whether any residual levels could affect health. This advice supports the European Commission and Member States in deciding how processing aids should be regulated and used within the EU food safety framework.