Assessment of Food Additive Practices and Quality Standards in the Tomato Processing Industry in Kaduna State

Food additives including preservatives, acidity regulators, and colourings are routinely used in processed tomato products to extend shelf life and enhance consumer appeal, but their application requires rigorous quality management to ensure safety compliance. This study assesses food additive usage practices, quality control infrastructure, and regulatory compliance in the tomato processing industry in Kaduna State, North West Nigeria, which hosts some of the largest tomato processing factories in the country. A survey instrument targeting quality assurance and production managers was administered across six processing facilities. Factory visits were conducted to assess laboratory capabilities, additive weighing and dosing systems, documentation, and finished product testing protocols. Selected tomato paste samples were collected and tested for sodium benzoate, sulphur dioxide, and pH using validated analytical methods and compared against NAFDAC and Codex Alimentarius limits. Results show that four of six facilities used automated dosing systems for preservatives, though calibration records were not consistently maintained. Sodium benzoate levels in two product samples exceeded the Codex maximum of 200 milligrams per kilogram. Sulphur dioxide was within limits in all samples. Smaller facilities lacked in-house analytical laboratories and relied entirely on external testing, resulting in delayed quality assurance feedback. The study recommends standardised quality management training, investment in in-house analytical capability, and strengthened NAFDAC inspection frequency for processed tomato facilities. Keywords: food additives, tomato processing, quality control, Kaduna State, regulatory compliance