Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Specialty food ingredients typically preserve, texture, emulsify, colour, help processing and in some cases add an extra health dimension to produced food. These ingredients are essential in providing today's consumer with a wide range of processed foods. They range from micro-ingredients like vitamins, minerals and enzymes to macro-ingredients like specific proteins, fats, carbohydrates, fibres and other substances. With their technological, nutritional and health related functions they make food tasty, pleasant to eat, safe, healthy and affordable.