· Its use is justified only if it adds an advantage, does not entail a threat to health and does not mislead consumers.
· It must be used to achieve objectives that cannot be achieved by other economic or technological means.
· It must preserve the nutritional quality of the food to which it is applied: this is cheese rind and sausage skin in the specific case of natamycin in the European Union.
· It must help preserve or stabilise the food, or improve its sensory qualities at the time of consumption.
· It must help the preparation, packaging, transport or storage of food, provided it is not used to conceal the use of unfit raw materials or unhygienic and undesirable practices in general during any of these activities.