Additives
Additives aren't a recent invention. Saltpetre was used in the Middle Ages to preserve meat. Nowadays, nitrite, the active ingredient in saltpetre, is used. It avoids meat becoming contaminated with the organism that causes botulism.
Why are additives given E numbers?
European Union (EU) legislation requires most additives used in foods to be labelled clearly in the list of ingredients, either by name or by an E number.
This allows you to avoid foods containing specific additives if you wish.
Giving an additive an E number means that it has passed safety tests and has been approved for use here and in the rest of the EU.
What does the Agency do about additives and food safety?
We carry out work on additives to ensure that their presence in food does not compromise food safety. We also ensure that both the science and law on additives are strictly reviewed, and action is taken where problems are found. We investigate any information that casts reasonable doubt on the safety of an additive.
We negotiate controls on additives at European level to help protect consumers. Additives must be tested for safety before they can be used in food. Otherwise, they would not be allowed here or in any other part of the European Union. It is illegal in the UK to put anything into food that will injure health. We carry out scientific work to make sure that controls on additives are enforced. We publish information about our work on additives so you can give us your views.
What are the different types of additives?
Food additives are grouped by what they do. The additives that you are most likely to come across on food labels are:
- antioxidants
- colours
- emulsifiers, stabilisers, gelling agents and thickeners
- flavour enhancers
- preservatives
- sweeteners
How can I find out more?
We are happy to answer enquiries – whether they are sent via foodadditives@foodstandards.gsi.gov.uk or by post. We hope you find this information helpful. Please do contact us – we're here to help. The people to contact if you require further information are:
- artificial sweeteners, enzymes and flavourings: donna.griffith-sackey@foodstandards.gsi.gov.uk tel: 020 7276 8581
- other additives: clifford.gedling@foodstandards.gsi.gov.uk tel: 020 7276 8570
More advice from our eatwell website
Find out more
Preservatives
Preservatives are used to help keep food safe for longer. Any processed food with a long shelf-life is likely to include preservatives, unless another way of keeping it has been used, such as freezing, canning, and drying.
Antioxidants
Any food prepared with fats or oils - from meat pies to salad creams - is likely to contain antioxidants.
Sweeteners
As we aim to eat less sugar, many of us are turning more and more to alternative sweeteners.
Emulsifiers, stabilisers, thickeners and gelling agents
Emulsifiers help mix ingredients together that would normally separate - oil and water, for example.
Flavour enhancers
Flavour enhancers are used to bring out the flavour in a wide range of foods without adding a flavour of their own.
Current EU approved additives and their E Numbers
The additives are listed in groups for ease of reference.
Food Additives Legislation Guidance Notes
The Sweeteners in Food Regulations 1995 (as amended), the Colours in Food Regulations 1995 (as amended), and the Miscellaneous Food Additives Regulations 1995 (as amended)
Colours
Food is coloured to make it more attractive. Some think this is unnecessary and misleading. Others like their yoghurt to look pinker or their drinks more orange.