Chemicals play an important role in food production and distribution and are therefore continually subject to study, evaluations and regulatory actions. Their typology is very varied.

Some substances are in fact voluntarily added to foods as additives and flavorings, to prolong their duration or to make them more pleasant and their presence is indicated in the labels of the products.

Traces of substances may result in food from contact with objects and materials used in production and packaging.

Other substances, such as veterinary drugs or plant protection products, are used for the defense against diseases of animals or plants intended for food and can give rise to residues in food.

Contaminants can instead be present in food raw materials, even if not intentionally added. They derive from the environment and are not always avoidable.

Food legislation when it provides for the voluntary addition of chemicals to foods is aimed at achieving the most favorable result in the assessment of the risk-benefit relationship related to the use of the substance itself
Similarly, when dealing with environmental contaminants, the provisions are designed to eliminate or reasonably reduce exposure through preventive measures.

The existing regulatory framework ensures that foods on the market are safe and do not contain chemicals and contaminants at levels that pose a health risk.