Recent additives
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E251 – Sodium nitrate
E251 sodium nitrate is a curing preservative used in some processed meats and cheeses. It is still permitted, but unresolved nitrosamine and high-intake concerns justify an ORANGE rating.
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E414 – Gum arabic
E414 gum arabic, also called acacia gum, is a plant-derived thickener and stabiliser used in drinks, sweets, and flavour coatings. It is generally considered safe at normal food-use levels, but very high intakes may cause…
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E224 – Potassium metabisulfite
E224 potassium metabisulfite is a sulfite preservative used in wine, dried fruit, and some potato products. It remains allowed, but sulfite-sensitive people, especially some asthmatics may react, so the grade is ORANGE – SOME CONCERNS.
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E392 – Extracts of rosemary
E392 extracts of rosemary are natural antioxidants used to slow fat oxidation in foods. Current evidence is broadly reassuring, though extract strength and intake limits still matter.
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E333 – Calcium citrates
E333 calcium citrates are acidity regulators and firming agents used in foods and drinks. Current evidence is broadly reassuring, though very high total calcium intake may cause digestive discomfort.
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E413 – Tragacanth
E413 tragacanth is a natural plant gum used as a thickener and stabiliser. Current evidence is broadly reassuring, though high intakes may cause temporary digestive discomfort.
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E290 – Carbon dioxide
E290 carbon dioxide is used to carbonate drinks and as a packaging gas. It is generally considered safe at normal food-use levels, but fizzy drinks can cause bloating in sensitive people.
Browse by category
Colours
Colours are additives used to restore, enhance, or standardise the appearance of food and drinks.
Preservatives
Preservatives help slow spoilage by inhibiting the growth of microorganisms and extending shelf life.
Antioxidants and acidity regulators
These additives help prevent oxidation, maintain freshness, and control the acidity or alkalinity of food.
Thickeners, stabilisers and emulsifiers
These additives improve texture, keep ingredients evenly mixed, and help foods maintain a consistent structure.
pH regulators and anti caking agents
These additives adjust acidity and help powders or granules stay free-flowing instead of clumping together.
Flavour enhancers
Flavour enhancers are used to intensify or round out existing taste without necessarily adding a distinct flavour of their own.
Antibiotics
This category includes substances historically used in limited food-related contexts to inhibit bacterial growth.
Glazing agents, gases and sweeteners
These additives provide shine, assist with packaging or processing, and add sweetness with or without sugar.
Additional additives
Additional additives include specialised substances that do not fit neatly into the main standard additive groups.
Browse by safety grade
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