Recent additives
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E331 – Sodium citrates
E331 sodium citrates are used as acidity regulators, buffers, and emulsifying salts. They are generally safe at normal food-use levels, with caution mainly for high supplemental intake or sodium restriction.
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E261 – Potassium acetate
E261 potassium acetate is an acidity regulator and preservative from the acetate family. It is generally considered low risk at normal food-use levels, though very high intake may irritate the stomach and matters more for…
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E213 – Calcium benzoate
E213 calcium benzoate is a benzoate preservative used in acidic foods and drinks. It remains allowed, but indirect behaviour, sensitivity, and benzene-formation concerns support an ORANGE rating.
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E481 – Sodium stearoyl lactylate
E481 sodium stearoyl lactylate is a bread and bakery emulsifier that remains allowed, but exposure and newer gut microbiome concerns support an ORANGE rating.
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E433 – Polysorbate 80
E433 polysorbate 80 is an emulsifier used to keep fat and water mixed in foods such as ice cream and sauces. It remains permitted, but recurring gut and microbiome concerns justify an ORANGE rating.
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E336 – Potassium tartrates
E336 potassium tartrates, including monopotassium tartrate and dipotassium tartrate, are acidity regulators generally considered safe at normal food-use levels.
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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.
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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