Any of the various natural or chemical products added to foods for specific desirable changes are called food additives. Traditionally there are many substances used in food for flavor, color, texture, and nutrient enhancement as salt, spices, and sulfites have been used since ancient times to preserve foods and elicit their palatability. Tend to interest in the processing of foods by decades, came innovative ideas and greater varieties of food additives. Many products came in knowledge, such as low-calorie diet, lunch, brunch, snacks, and ready-to-eat convenience foods, which would not be possible without food additives. Nutritional additives, processing agents, preservatives, and sensory agents are four general categories of food additives. As many additives fall into more than one category. Nutritional additives are used for the purpose to fortify nutrients, and enriching certain foods to fulfill the dietary deficiencies in a particular food. In 1924 fortification had come to light, when iodine was added to table salt for goiter prevention. Vitamins A and D are used to fortify the dairy and cereal products, many of the B complexes are usually added in cereals, and baked food, while vitamin C is added to fruit beverages, confectioneries cereals and dairy products, Essential fatty acid linoleic acid, minerals such as calcium and iron, and dietary fiber are also included within the nutritional additives. In this chapter, a glimpse of food additives, their uses and their different forms of availability will be discussed.