Additives in food may be present intentionally or indirectly. Most intentional ones confer benefits on foods like reducing the risk of foodborne illness, enhancing nutrient quality, or helping prevent spoilage. Indirect or incidental additives find their way into foods during harvesting, production, processing, storage, or packaging. Match each description below with the name of the additive being described. Description: • Additive Antioxidants that prevent oxidation in many processed foods and alcoholic beverages
• Salts added to food to preserve meats
• A hormone produced naturally in a cow's pituitary gland that promotes growth and milk production
• Preservatives commonly used to slow the development of off-flavors, odors, and color changes caused by oxidation • A sodium salt of an amino acid commonly used as a flavor enhancer • A compound formed when carbohydrate-rich foods containing sugars and the amino acid asparagine are cooked at high temperatures; potentially carcinogenic • A chemical that can leach from hard plastic bottles and coatings of some food cans into food and beverages