Recent additives
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E917 – Potassium iodate
E917, potassium iodate, is an old flour improver that is not approved as an EU food additive, even though the U.S. still allows limited bread use. Because it adds physiologically active iodine through a staple…
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E469 – Enzymatically hydrolysed carboxymethyl cellulose
E469 is a lower-viscosity cellulose derivative used when manufacturers want stability and mouthfeel without a heavy, gummy texture. Current evidence still supports a GREEN – SAFE rating, while newer CMC-family gut studies justify a narrow…
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E460 – Cellulose
E460 covers microcrystalline cellulose and powdered cellulose. Current EFSA and JECFA evaluations support a GREEN – SAFE rating, with no numerical ADI needed and only mild digestive effects possible at high intakes.
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E160b – Annatto (bixin, norbixin)
E160b (annatto, bixin, norbixin) is a natural orange-yellow colour used mainly in cheeses, spreads, and snacks. It is legally permitted in the EU and US, but rare allergic reactions and a lower ADI for norbixin…
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E325 – Sodium lactate
E325 (sodium lactate) is a lactate salt used mainly as an acidity regulator and antimicrobial support, especially in processed meats. It is generally considered low risk for most people. Main practical concern is added sodium…
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E450 – Diphosphates
Diphosphates (E450) are phosphate salts used in baking, processed meats and cheese to control acidity, improve texture and retain moisture. They are permitted in the EU and US, but high cumulative phosphate intake from additive-heavy…
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E466 – Carboxymethyl Cellulose (Cellulose Gum)
E466 (carboxymethyl cellulose, also called cellulose gum) is a cellulose-derived thickener and stabiliser. Regulators consider it safe for general use, but controlled human studies suggest it can alter the gut microbiome and cause mild gastrointestinal…
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E316 – Sodium erythorbate
E316 (sodium erythorbate) is an antioxidant used mainly in cured and processed meats to stabilise colour and slow oxidation. It remains legally permitted, but a new large cohort study reported a small association with cancer…
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E101 – Riboflavin (Vitamin B2) (i, ii)
E101 (riboflavins) is a yellow food colour based on riboflavin, also known as vitamin B2. It is widely permitted and well studied, with very low toxicity at typical food-use levels.
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E260 – Acetic acid
E260 (acetic acid) is the acid that gives vinegar its sharp taste and preservative power. It is widely permitted as a food additive and is generally considered safe at typical food-use levels, with irritation risks…
