Great progress has been achieved in the last three decades in the field of food additives legislation, evaluation, identity and specifications as well as the food groups that additives can be added to. Many books and huge number of papers regarding this subject have been published. Pc disks containing information about food additives are available and being marketed in the developed countries. On the contrary, papers or books in Arabic dealing with food additives are scanty. As a result, this article is given as a partial participation in this field. It covers many aspects including causes behind the growing importance of food additives, advantages and disadvantages of food additives, classification and evaluation of food additives, comparison between the food additives practice in developed and developing countries.