Common Foods That Contain Sulphites and How to Identify Them

December 18, 2025 •

4 min read

According to the Food and Drug Administration (FDA), an estimated 5% of people with asthma may experience adverse reactions to sulphites. Identifying which foods commonly contain sulphites is crucial for those with sensitivities, as these preservatives are widespread in many processed and packaged products.

Quick Summary

A guide detailing the most common food and drink products containing sulphites. It explains why these preservatives are used and provides specific examples across various food groups, aiding in identification for those with sensitivities.

Key Points

Dried Fruits: Dried apricots, raisins, and prunes are very common sources of sulphites, which are used to prevent browning and spoilage.
Wine and Beer: Sulphites are used as antioxidants and preservatives in the production of most wines, beers, and ciders.
Processed Potatoes: Dehydrated and processed potato products, like instant mashed potatoes and frozen fries, often contain sulphites to maintain their color.
Read Labels: Look for sulphite compounds listed on ingredient labels, which may be identified by names like 'sulphur dioxide' or E-numbers from E220 to E228.
Condiments and Sauces: Many bottled dressings, gravies, and sauces utilize sulphites for preservation and extended shelf life.
Restaurants: Be cautious when dining out, as the use of sulphites in restaurant food, including some salads and prepared fruits, may not be clearly labeled.
Processed Meats: Deli meats, sausages, and hot dogs may contain sulphites, so checking the label is important.

What Are Sulphites and Why Are They in Food?

Sulphites are a group of sulphur-based compounds used widely in the food industry as preservatives, antioxidants, and anti-browning agents. They extend shelf life, maintain the color of foods, and prevent the growth of bacteria and other microorganisms. While harmless to most people, sulphites can trigger adverse reactions in individuals with sensitivity, particularly those with asthma. Understanding their function and common food sources is the first step towards managing a sulphite sensitivity.

Where to Find Sulphites in Dried and Processed Foods

Sulphites are commonly used in the preservation of dried fruits to maintain their bright color and prevent spoilage. Examples include dried apricots, raisins, and prunes. Beyond dried fruits, many other processed foods contain sulphites:

Dried and processed potatoes: Products like instant mashed potatoes, frozen French fries, and dehydrated potato flakes often contain sulphites to prevent discoloration.
Pickled and canned vegetables: Pickles, sauerkraut, and canned fruits and vegetables frequently use sulphites for preservation.
Condiments and Sauces: Many bottled sauces, dressings, mustards, and gravies include sulphites to prolong their freshness.
Baked Goods: Some biscuits, pies, and pizza dough contain sulphites to improve the dough's quality and texture.
Processed Meats: Deli meats, sausages, and hot dogs may have added sulphites as a preservative. Note that some regions may ban the use of sulphites in raw meats.

Beverages and Alcoholic Drinks with Sulphites

Sulphites are naturally occurring byproducts of the fermentation process, but they are also intentionally added to many beverages.

Wine and Beer: Sulphites act as both an antioxidant and antimicrobial agent in wine production, protecting the wine's flavor and color. Beer and cider also contain sulphites. Boxed wines generally have higher sulphite levels than bottled ones.
Fruit Juices: Bottled lemon and lime juices, grape juice, and various fruit juice concentrates use sulphites as a preservative.
Soft Drinks and Cordials: Many soft drinks and cordials contain sulphites to extend their shelf life and prevent bacterial growth.

Deciphering Food Labels for Sulphite Content

For those managing a sulphite sensitivity, reading food labels is essential. Regulations require sulphites to be declared on ingredient lists if they are present above a certain concentration, typically 10 parts per million. However, they can be listed under various names.

Preservative Codes and Names for Sulphites

Sulphur dioxide (E220)
Sodium sulphite (E221)
Sodium hydrogen sulphite or Sodium bisulfite (E222)
Sodium metabisulphite (E223)
Potassium metabisulphite (E224)
Calcium sulphite (E226)
Calcium hydrogen sulphite or Calcium bisulfite (E227)
Potassium hydrogen sulphite or Potassium bisulfite (E228)

Reading for Hidden Sulphites

Some products may contain trace amounts of sulphites from ingredients where they were used as a bleaching agent, such as in white flour, and might not be explicitly listed. Always read the label thoroughly and, if you have severe sensitivity, be cautious with unlabelled items such as bulk foods or restaurant dishes. Some foods like grapes, shrimp, and even some starches like cornmeal, can have sulphites used in their processing.

Comparison of Sulphite Content by Food Category


Food Category	Common Sulphite Use	Examples	Common Sulphite Level	Risk for Sensitive Individuals
Dried Fruits	Preservative, anti-browning	Apricots, raisins, prunes, glaced cherries	High	High
Wine	Antioxidant, microbial control	All wines, especially white wine	Moderate to High	High
Processed Meats	Preservative	Sausages, deli meats, hot dogs	Moderate	Moderate to High
Condiments	Preservative, antioxidant	Mustard, ketchup, dressings, gravies	Low to Moderate	Moderate
Processed Potatoes	Anti-browning	Frozen fries, instant mashed potatoes	Moderate	Moderate
Beverages	Preservative	Fruit juices, soft drinks, cordials	Low to Moderate	Moderate

Navigating Sulphite Sensitivity

For individuals with a sensitivity, avoiding foods and drinks containing sulphites is the most effective management strategy. This involves vigilant label reading and being cautious when dining out, where the use of sulphites may not be explicitly disclosed. Asthma sufferers, in particular, should be aware of the connection between sulphite ingestion and potential breathing difficulties. It is important to note that a sulphite sensitivity is different from a true allergy and does not involve the same immune system reaction, but can still cause serious allergy-like symptoms.

Conclusion

Sulphites are common food additives found in a wide variety of processed foods and beverages, from dried fruits and wine to condiments and processed meats. By understanding why and where sulphites are used, and by carefully reading food labels for specific preservative codes and names, individuals with sensitivities can effectively manage their exposure. Maintaining awareness of both common and hidden sources empowers a more informed and safer dietary approach. Consulting a healthcare professional or allergist for specific concerns is always recommended.

Optional outbound link

For more information on food allergies and intolerances, refer to the Food Allergy Canada website.

Frequently Asked Questions

Sulphites are primarily used as preservatives to extend the shelf life of food, prevent browning or discoloration, and inhibit the growth of bacteria and other microorganisms.

Yes, sulphites are a natural byproduct of fermentation, which is why they are found in products like wine and beer. They also occur naturally in some foods at very low levels.

Almost all wines contain sulphites, either naturally from fermentation or from being added as a preservative and antioxidant. Labels are required for wines with sulphite concentrations above a certain threshold.

Hidden sources of sulphites can include dried ingredients used in other products (like dried fruits in granola bars), bulk foods without clear labeling, and certain restaurant dishes, particularly salads and prepared fruits.

No, sulphite sensitivity is different from a true allergy. While both can cause allergy-like symptoms, sulphite sensitivity does not involve the immune system in the same way as an IgE-mediated allergic reaction.

Check the ingredients list for the word "sulphites" or for specific sulphite chemical names like 'sulphur dioxide', 'sodium metabisulphite', or E-numbers (E220-E228).

Many dried fruits are preserved with sulphites, so it is best to avoid them or look specifically for varieties that are labeled as 'unsulphured'.