Food additives database

Is It Safe? Side Effects & Regulation

What does the food additives database provide?

Each entry explains what the additive is, where it is used, and its safety profile. There are also details about possible side effects and how regulators in the EU, US, and other markets classify it. Simple grading system shows whether an additive is GREEN (Safe), ORANGE (Some Concerns), or RED (Unsafe/Banned).

Recent additives

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…
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…
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…
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.
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…

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.

Icon for thickeners stabilisers and emulsifiers additive category.

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

Green grain dots symbol for safe food additive (E number classification – GREEN level).

GREEN

Generally recognized as safe, widely accepted without controversy.

Orange grain dots symbol for food additive with some concerns (E number classification – ORANGE level).

ORANGE

Additives still legally allowed in the EU/US but controversial, restricted in some contexts, or under scientific debate.

Red grain dots symbol for unsafe food additive (E number classification – RED level).

RED

Only for additives that are banned or clearly unsafe based on strong scientific consensus.

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.

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