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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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
Food additives scanner mobile application
- Designed to quickly scan product labels in any language.
- Automatic detection of additives and E-numbers.
- Instantly provide a safety analysis based on the additives detected.
- Clear results without complex chemistry.
- Science-based safety approach.
