Is rosemary extract a safe food additive? A comprehensive nutrition diet guide

October 29, 2025 •

3 min read

According to the Food and Drug Administration (FDA), rosemary extracts are classified as Generally Recognized as Safe (GRAS) for use as a flavor and antioxidant. However, many consumers still question, is rosemary extract a safe food additive in various food products? This article explores the scientific consensus, regulatory status, and dietary considerations to provide a comprehensive answer.

Quick Summary

Rosemary extract is a widely approved food additive valued for its natural antioxidant properties. Backed by rigorous safety evaluations from bodies like the FDA and EFSA, it is considered safe for consumption within prescribed levels. It serves as a popular replacement for synthetic preservatives, helping to extend the shelf life of various foods.

Key Points

Generally Recognized as Safe (GRAS): The US FDA lists rosemary extract as GRAS when used as a flavoring or antioxidant in foods.
EU Approval (E392): The European Food Safety Authority (EFSA) has authorized rosemary extract as a food additive under the code E392.
Natural Antioxidant : The extract contains potent antioxidant compounds, like carnosic acid and carnosol, which help prevent food spoilage.
Clean Label Alternative : It serves as a popular and effective natural replacement for synthetic preservatives like BHA and BHT.
Minimal Risk at Normal Doses : Side effects are only associated with extremely high, concentrated doses, not the low levels present in standard commercial food products.
Extends Shelf Life : By inhibiting oxidation in fats and oils, rosemary extract helps to maintain the freshness, flavor, and color of various foods.

What is rosemary extract and why is it used in food?

Rosemary extract is derived from the leaves of the Rosmarinus officinalis plant and contains powerful antioxidant compounds, mainly carnosic acid and carnosol. While rosemary is a common culinary herb, its extracts are used as food additives to prevent oxidation and inhibit microbial growth.

Oxidation can spoil food by causing rancid flavors, unpleasant odors, and color changes. Rosemary extract stabilizes fats and oils, extending the shelf life of products like processed meats, snacks, and oils. It is also popular in "clean label" products as a natural alternative to synthetic additives like BHA and BHT.

The scientific consensus on safety

Regulatory bodies globally have assessed the safety of rosemary extract. They generally conclude that it is safe for public health when used within specified maximum permitted levels (MPLs). Safety evaluations distinguish between concentrated extracts used as additives and the whole herb.

Evaluation by major food safety authorities

US Food and Drug Administration (FDA): Lists rosemary (and its extract) as Generally Recognized as Safe (GRAS) for use as a flavoring and antioxidant.
European Food Safety Authority (EFSA): Approved rosemary extract as food additive E392 after a safety evaluation concluding no concern at proposed levels.
Joint FAO/WHO Expert Committee on Food Additives (JECFA): Established a temporary acceptable daily intake (ADI) for rosemary extract. Subsequent studies found no adverse reproductive or developmental effects.

These conclusions are based on extensive toxicological studies, indicating safety at approved dosages and no risk from chronic exposure at normal dietary levels.

Potential side effects and warnings

While safe at food additive levels, high or undiluted dosages of rosemary extract can potentially cause issues.

Adverse effects from excessive intake

Gastrointestinal issues: Large amounts may cause stomach upset, irritation, vomiting, or diarrhea.
Allergic reactions: Some individuals may be allergic to rosemary or other Lamiaceae herbs, though it is not a common sensitizer.
Drug interactions: High doses may interact with blood-thinning medications.
Seizures: Extremely high doses have been linked to seizures in susceptible individuals.

These effects are not expected from the small amounts present in commercial food products.

What foods contain rosemary extract as an additive?

Rosemary extract is used as an antioxidant in many food categories, particularly those containing fats or oils.

Common food applications

Processed meats: Used to prevent rancidity and spoilage.
Oils and fats: Increases shelf life and maintains freshness.
Snack foods: Stabilizes flavor and texture in items like chips and baked goods.
Sauces and dressings: Prevents oxidative degradation.
Beverages: Used in some beverages to maintain color and prevent degradation.

Regulatory landscape: A comparison of global standards

Major regulatory bodies consistently deem rosemary extract safe for use as an antioxidant within controlled limits, though approaches differ slightly.


Regulatory Body	Designation / Status	Usage Conditions	Primary Function
United States (FDA)	Generally Recognized as Safe (GRAS)	Use levels must be consistent with Good Manufacturing Practices.	Flavoring and antioxidant.
European Union (EFSA)	Approved Food Additive (E392)	Maximum permitted levels (MPLs) are specified for different food categories.	Antioxidant.
Joint FAO/WHO (JECFA)	Temporary Acceptable Daily Intake (ADI)	Based on extensive evaluation of toxicological data.	Antioxidant.
Food Standards Australia New Zealand (FSANZ)	Permitted Food Additive	Used within specified MPLs for approved food categories.	Antioxidant.

Conclusion: Navigating dietary safety with rosemary extract

Based on comprehensive evaluations by global food safety authorities, is rosemary extract a safe food additive? The scientific consensus and regulatory approvals confirm it is safe when used within established limits. It serves as an effective, natural antioxidant that helps maintain food quality and aligns with consumer demand for 'clean label' products. While concentrated, high doses can pose risks, the levels in commercial foods are far below those considered toxic and are not a safety concern for the general population. For detailed information on EFSA's safety assessments, refer to their journal publication.

Frequently Asked Questions

Rosemary extract is used primarily as a natural antioxidant to prevent the degradation of fats and oils in food products. This helps extend the shelf life of food items by protecting their flavor, color, and freshness from oxidation.

For consumers seeking 'clean label' products, rosemary extract is often preferred as a natural alternative to synthetic preservatives like BHA and BHT. It provides similar antioxidant functions while aligning with demands for fewer artificial ingredients.

Carnosic acid and carnosol are the two main phenolic diterpene compounds responsible for the powerful antioxidant properties of rosemary extract. These compounds are key to the extract's effectiveness in preventing oxidation in foods.

While uncommon, some individuals can have allergic reactions to rosemary, especially if they have sensitivities to other herbs in the mint family. Allergic reactions are a potential risk with any plant-based ingredient, though not generally considered a widespread concern for most people.

Individuals with certain medical conditions, such as epilepsy, or those taking blood-thinning medication should use caution, particularly with concentrated supplements, and should consult a doctor. However, the low levels found in food additives are not generally considered a risk.

Rosemary herb is the whole leaf used for flavoring in cooking, while rosemary extract is a concentrated form of specific antioxidant compounds extracted from the leaves. The extraction process isolates the beneficial antioxidant properties for use as a food additive.

Regulatory bodies conduct rigorous safety assessments based on toxicological studies, exposure estimates, and long-term data. They establish maximum permitted levels (MPLs) or issue classifications like GRAS to ensure that the additive is safe for consumption at its intended usage rates.