Collection Overview
Scientific Reports has launched a Guest-Edited Collection on Food additives.
Food additives are components added to food products to enhance flavour, appearance, texture, or shelf life. Food standards agencies regulate the usage of additives, regularly reviewing advice in order to keep pace with updated scientific evidence and safety assessments. The rising intake of food additives in recent years raises questions about their safety and long-term sustainability, particularly the use of colorants, preservatives, and artificial sweeteners.
This will be a Collection of original research papers and will be open for submissions from all authors – on the condition that the manuscripts fall within the scope of the Collection and of Scientific Reports more generally. We are welcoming submissions until 25th March 2026.
Why are you excited about this Collection?
“Food additives play a crucial role in ensuring safety, quality, and innovation in food systems, making this collection highly relevant to both research and industry. With growing consumer demand for healthier, natural, and sustainable options, exploring novel and functional additives can transform how we design and process food. I am excited about this Collection because it brings together diverse perspectives, from safety assessments to innovative applications. Its impact could shape regulatory standards, inspire new product development, and foster global collaboration. Researchers should submit to this collection to contribute to advancing knowledge and shaping the future of safer, sustainable, and value-added foods.” - Dr. Deepika Kohli
“Food additives serve a key function in food security by preventing spoilage while improving their sensory characteristics. With rising public interest in less processed, healthier, and sustainable foods, this topic remains relevant. I am excited about this Collection because it encourages innovative research on natural, functional, and safe additives that can transform the food industry. The impact of this collection lies in bridging science, industry, and consumer needs. The future of food safety, quality, and public health demand these advancements. Researchers are encouraged to submit their works to this collection in order to showcase the new developments that are shaping the food industry.” - Dr. Chathuri Senanayake
Why submit to a Collection?
Collections like this one help promote high-quality science. They are led by Guest Editors, who are experts in their fields, and In-House Editors and are supported by a dedicated team of Commissioning Editors and Managing Editors at Springer Nature. Collection manuscripts typically see higher citations, downloads, and Altmetric scores, and provide a one-stop-shop on a cutting-edge topic of interest.
Who is involved?
Guest Editors:
- Deepika Kohli, GITAM (Deemed to be University), India
- Chathuri Senanayake, University of Sri Jayewardenepura, Sri Lanka
- Mohammed Wasim Siddiqui, Bihar Agricultural University, India
- Reggie Surya, Binus University, Indonesia
Internal Team:
- In-House Editor: Jessica Luo, Scientific Reports, China
- Commissioning Editor: Emily Sharpe, Fully OA Brands, Springer Nature, UK
- Managing Editor: Amy Irving, Fully OA Brands, Springer Nature, UK
How can I submit my paper?
Visit the Collection Page to find out more about this Collection and how to submit your article.