Tag: Sensory quality

According to the World Health Organization (WHO), food additives are substances intentionally added to food for technological purposes during processing. The use of food additives serves three primary purposes: preservation, nutritional enhancement, and improvement of sensory properties like appearance and texture.

According to the Food and Agriculture Organization (FAO), agrifood quality includes all characteristics that define its value and satisfy needs. This comprehensive guide will answer the question, "Which of the following is not a type of food quality?" by clarifying the legitimate components of food quality and identifying what falls outside that definition.