Which of the following would be classified as an intentional or direct additive?

Intentional or direct additives are substances that are deliberately added to food products to achieve specific effects, such as improving flavor, enhancing appearance, or extending shelf life. Preservatives are used to prevent spoilage and prolong freshness. Flavoring agents enhance or impart taste, making food more enjoyable, while coloring agents provide visual appeal or uniform color to the food product.

Given this understanding, all three options—preservatives, flavoring agents, and coloring agents—are indeed examples of intentional additives. They are added for specific purposes and are essential in the formulation of various food products. Therefore, the classification of these additives as "all the above" accurately reflects their role and function in food processing and preparation.