Additives in the food industry are substances that are added to food during the technological process of production, processing, packaging, transportation and storage. They primarily serve to improve the organoleptic properties of food (colour, taste, smell and consistency), as well as its conservation and preservation. Additives ensure the durability of the food and its good appearance from the factory to the warehouse, stores and finally, to the consumer. People have been using them for years, from salt to preserve meat and fish, sugar in jams to sulphur dioxide in wine. Some of the additives are colours, sweeteners, preservatives, antioxidants and emulsifiers. Countries around the world have regulations on the use of food additives, but there are also global governing bodies authorized to protect and improve human health, which control the use of additives. This paper provides an overview of frequently used additives in the food industry, their categorization, the possible harmful effects of certain additives on human health, and the ways in which they are analysed.