Food additives are substances not normally consumed as food in themselves, nor are they used as characteristic ingredients of a food. They are added for technological purposes; specifically, they perform various functions such as maintaining freshness, taste, and appearance, or improving the product’s safety.[1]
Several hundred food additives are used, and they can be of plant, animal, mineral, or artificial origin.[1]
Their use varies from food to food.
Only a limited number have been authorized for use in unprocessed foods. On the other hand, the more processed a food is, the greater the number of authorized and used additives.[2]
Additives present in a food are, in all respects, components of the food itself. They are identified by the E-numbering system, where “E” stands for Europe, and are listed in the ingredients according to the rules established by Directive 2000/13/EC.[3]
Most food additives are considered safe. However, attention should be paid to nitrates and nitrites, molecules with potential adverse health effects.[4][5]
Summary: Key Points
- Definition and functions: food additives are substances added during preparation for technological purposes, such as maintaining freshness, taste, appearance, or improving product safety.
- Presence in foods: their number increases proportionally with the level of food processing; in Europe, they are identified by the “E” numbering system.
- Categories and varieties: hundreds exist, divided into twenty-six regulatory categories, and can be of natural or synthetic origin.
- Safety assessment: most additives are considered safe and undergo rigorous controls before being authorized.
- Exceptions and risks: the use of nitrates and nitrites in processed meats requires caution as they can convert into nitrosamines, molecules associated with an increased risk of gastric and esophageal cancers.
Contents
- Examples of additives
- Are additives added to all foods?
- Natural and artificial additives
- Health effects
- References
Examples of additives
Food additives can be grouped into classes or categories based on the technological purpose for which they are used.[6] For example, according to European legislation, twenty-six categories have been defined, and nine of them are summarized in the table below.
| Functional category | Primary technological function | E-Number range/Common examples |
|---|---|---|
| Acidity regulators | Used to modify or stabilize the pH levels of foods.[7] | E325–E385 (e.g., citric acid, sodium citrates) |
| Anti-caking agents | Used in the production of powdered or dried foods to prevent aggregation and, therefore, the formation of lumps.[8] | E535–E559 (e.g., potassium ferrocyanide) |
| Antioxidants | Protect foods from oxidation, which could alter their color or, in the case of fats, cause rancidity, thereby increasing their shelf life.[9] | E300–E321 (e.g., ascorbic acid or vitamin C, α-tocopherol) |
| Colours | Used to restore or enhance the food’s color and make it more visually appealing.[10] | E100–E180 (e.g., curcumin, anthocyanins) |
| Emulsifiers | Improve the stability, consistency, or shelf life of foods.[11] | E322, E400–E495 (e.g., lecithins, pectins) |
| Flavour enhancers | Used to enhance the taste or aroma of food without imparting any of their own.[12] | E620–E635 (e.g., monosodium glutamate) |
| Glazing agents | Used to coat the surface of foods, giving them a glossy appearance and/or providing a protective layer that extends their shelf life.[13] | E901–E914 (e.g., beeswax, carnauba wax) |
| Preservatives | Protect foods from microbial spoilage, ensuring their safety and prolonging their shelf life.[14] | E200–E252 (e.g., sodium nitrite, sorbic acid) |
| Sweeteners | Used as substitutes for sucrose to impart a sweet taste.[15] | E950–E969 (e.g., aspartame, sucralose) |
Are additives added to all foods?
Some foods do not require additives at all. Examples include homemade foods, which are usually consumed immediately and where appearance may be less important than in industrial foods.
In others, such as unprocessed foods like water, fruit, vegetables, milk, and fresh meat, only a limited number are authorized. Finally, considering industrially prepared foods, not all of them require additives. Some examples include yogurt and certain types of bread.[2]
On the other hand, many foods naturally contain substances also used as additives, such as carotenoids, polyphenols (such as anthocyanins (E163), and vitamin C (E300).[1]
Natural and artificial additives
Additives used in the food industry can be of animal, plant, mineral, or artificial origin. However, the distinction between “natural” and “artificial” has become blurred, as laboratory-made compounds can be identical to those extracted from natural sources. An example is vitamin C and alpha-tocopherol (E307), two antioxidants that can be obtained from natural sources but whose high market demand cannot be met solely through these means.[9]
Health effects
Most food additives used by the food industry are not harmful to human health and do not increase the risk of developing cancer.[5]
Safety is ensured by rigorous evaluation processes that candidate molecules must undergo before they can be approved for use. In Europe, these assessments are conducted by the European Food Safety Authority (EFSA), while internationally, other reference bodies for additive evaluation include the Joint Expert Committee on Food Additives (JECFA), established by the FAO and the WHO. Moreover, the lists of permitted additives are updated regularly, taking into account the most recent scientific evidence.[14]
However, a significant exception is represented by nitrates and nitrites, used mainly in the preservation of processed meats. These substances, although not dangerous in themselves, can undergo chemical changes leading to the formation of nitrosamines, carcinogenic compounds that can increase the risk of gastric and esophageal cancers when consumed in large amounts.[4]
| Compound | Primary dietary source | Evaluating body | Safety threshold/Limit | Health implications and risks |
|---|---|---|---|---|
| Nitrates (NO3–) | Green leafy vegetables, cured meats (as preservative/additive) | EFSA/JECFA | ADI: 3.7 mg/kg bw/day | Precursors to nitrites; low toxicity per se, but endogenous conversion can occur. |
| Nitrites (NO2–) | Cured meats, processed sausages (added as preservatives) | EFSA/IARC | ADI: 0.07 mg/kg bw/day | React with amines in the stomach to form carcinogenic nitrosamines. |
| Nitrosamines | Endogenous formation in the stomach/Formed in heat-processed cured meats | IARC (Monograph Working Group) | No direct ADI (Classified as probable/known carcinogens) | Strongly associated with an increased risk of gastric and esophageal cancers. |
| Ascorbic acid | Fruits, vegetables, and added as an antioxidant/additive | EFSA/JECFA | Not specified (generally recognized as safe) | Acts synergistically as an inhibitor, effectively blocking nitrosamine formation. |
For this reason, it is advisable to reduce the consumption of foods that contain nitrates and nitrites by choosing fresh meats and adopting a balanced diet rich in fruit and vegetables, which contain antioxidants and vitamins that help counteract the formation of nitrosamines.[16]
References
- a b c EFSA. Food additives. Last reviewed date: 28 April 2025.
- a b Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. https://eur-lex.europa.eu/eli/reg/2011/1129/2013-11-21
- ^ Food Standards Agency. Approved additives and E Numbers. Last updated: 3 April 2025.
- a b Grosse Y., Baan R., Straif K., Secretan B., El Ghissassi F., Cogliano V.; WHO International Agency for Research on Cancer Monograph Working Group. Carcinogenicity of nitrate, nitrite, and cyanobacterial peptide toxins. Lancet Oncol 2006;7(8):628-9. doi:10.1016/s1470-2045(06)70789-6
- a b AIRC. Gli additivi e i conservanti alimentari aumentano il rischio di tumori? Ultimo aggiornamento: 22 marzo 2023. https://www.airc.it/cancro/informazioni-tumori/corretta-informazione/additivi-conservanti-alimentari
- ^ Food Standards Agency. Food additives. Last updated: 13 December 2024. https://www.food.gov.uk/safety-hygiene/food-additives
- ^ EUFIC. What are acidity regulators and why are they added to food. Last Updated: 01 December 2021. https://www.eufic.org/en/whats-in-food/article/acidity-regulators-the-multi-task-players
- ^ Belitz H.-D., Grosch W., Schieberle P. Food Chemistry. 4th Edition. Springer, 2009.
- a b EUFIC. The importance of antioxidants in food. Last updated: 01 July 2004. https://www.eufic.org/en/whats-in-food/article/food-should-also-look-good-why-antioxidants-are-so-important
- ^ EFSA. Food colours. Last reviewed date: 29 April 2025.
- ^ Hasenhuettl G.L., Hartel R.W. (Eds.). Food emulsifiers and their applications. 3rd Edition New York: Springer, 2008.
- ^ European Union. Guidance notes on the classification of a flavouring substance with modifying properties and a flavour enhancer. 27 May 2014. https://food.ec.europa.eu/system/files/2016-10/fs_food-improvement-agents_flavourings-guidance_modifying_properties.pdf
- ^ Martins F.C.O.L., Sentanin M.A., De Souza D. Chapter 6 – Categories of food additives and analytical techniques for their determination. Editor(s): Galanakis C.M. Innovative Food Analysis. Academic Press. 2021;123-156. doi:10.1016/B978-0-12-819493-5.00006-6
- ^ European Commission. Food safety. Additives. https://food.ec.europa.eu/food-safety/food-improvement-agents/additives_en
- ^ EFSA. Sweeteners. Last reviewed date: 30 April 2025.
- ^ Tannenbaum S.R., Wishnok J.S., Leaf C.D. Inhibition of nitrosamine formation by ascorbic acid. Am J Clin Nutr 1991;53(1 Suppl):247S-250S. doi:10.1093/ajcn/53.1.247S
Domande Frequenti
What are food additives and what is their purpose?
Food additives are substances intentionally added to foods for technological purposes. They perform essential functions such as maintaining freshness, preserving taste, enhancing visual appearance, or ensuring the safety and hygiene of manufactured products.
How can food additives be identified on product labels?
In Europe, food additives are identified by an E prefix followed by a specific numerical code. They must be clearly listed within the product's ingredient list in compliance with current European Union labeling regulations.
Are food additives used in everyday products dangerous to health?
Most food additives are safe. Before receiving authorization from EFSA or international bodies like JECFA, they undergo rigorous safety evaluations. Exceptions include certain compounds like nitrites, which require careful consumption moderation.
What is the difference between natural and synthetic additives?
Natural additives originate from plant, animal, or mineral sources, whereas synthetic ones are chemically produced in laboratories. Often the resulting molecule is identical, and the distinction relies purely on its original sourcing method.