This paper presented the French scientific approach to the monitoring of food additive consumption. This method consists of two steps: a first level for the detection of the risk; and a second level for a more refined estimation of additive consumption. The first step, referred to as the ‘crude method’ consists of using food consumption by real consumers, and a maximal authorized level for additives in each category of food. This observed mean is multiplied by a factor of 3 to evaluate the intake of high consumers. Then, when a problem is indicated, a precise evaluation is necessary. For this second step, information from food manufacturers about the real level of the utilization of additives would be useful.