Today, there is a full development of the food industry. It is characterized by the widest mechanization and automation of production and transport processes, the use of artificial cold and vacuum technology, the latest physical methods, chemical and biological preparations to accelerate technological processes. There are a huge variety of new products. New ways of long-term preservation of products in hermetic airtight packaging are promising. Now it is possible to deliver products from almost any industry to anywhere in the world. But the main problem for the modern consumer is that today's food industry is moving by leaps and bounds in the application and addition of chemical food additives: preservatives, flavors, dyes, stabilizers, antioxidants and substitutes for raw materials. To correctly answer the question of how to treat the use of food with food additives, it is necessary to understand and weigh the main disadvantages and advantages of using them. Advantages are that the product is better preserved, has an attractive appearance. Disadvantages are that the human body wears out, processing various chemicals, it is harmful to health. And with certain doses of use it becomes dangerous. Everyone has their own attitude to their health and their own priorities in life. Many people have come to terms with the daily use of products with additives, but others consciously refuse almost everything in the store. But the fact that no one wants to be poisoned from an overdose of various chemicals or starve to death. Therefore, the main advice is to carefully study the composition indicated on the label of food products and know the measure of their consumption. It is also impossible to believe blindly that the label was written with the truth. Manufacturers often use additives literally visually, which can lead to the production of a product with a dangerously higher concentration. It also happens that the manufacturer intentionally exceeds the norm in order to hide the shortcomings of the product (stale, poor quality of raw materials) and increase the yield of the finished product. The food additives added to many foods (usually designated by the code E) are predominantly harmful to the body. With moderate consumption, the use of products with E-supplements is not too harmful to the body (for example, several times a month). The situation is dangerous when a person consumes products with a large number of food additives daily or even several times a day when using various products. Nowadays, there are several hundred food additives with the code E (from E100 to E1521).