Tag: Synthetic additives

According to the European Food Safety Authority (EFSA), dietary exposure to synthetic gallates varies across age groups, raising questions about their role in consumer products. This begs the question: what are gallates in food, and what function do these common chemical additives serve? This article will clarify the science behind these preservatives.

According to the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), there are several thousand food additives used worldwide, all of which are designed to serve a specific purpose in food production. This raises the question for many consumers: how many additives are there in food, and what are their functions?

A 2019 BBC article highlighted that a single tomato can contain seven different e-numbers, including naturally occurring compounds like lycopene (E160d) and riboflavin (E101). This fact challenges the common misconception that all e-numbers are artificial and harmful, and begs the question: are some e-numbers okay?

Did you know that there are several thousand food additives used globally, each serving a specific technological purpose? Understanding the difference is crucial for consumers, as the answer to 'Is additive the same as preservatives?' is no, they are not the same; preservatives are actually a specific type of food additive.

According to the World Health Organization, thousands of food additives, including artificial flavors, are used to meet the demands of large-scale food processing. However, growing research and consumer awareness raise questions about whether or not artificial flavor is bad for your health.

While citric acid is found naturally in abundance in citrus fruits like lemons and limes, the sodium citrate most commonly used in commercial food production is synthetic. This dual nature of its origin is a key factor in understanding this versatile ingredient, which serves as a crucial emulsifier and pH regulator in countless products.

According to the European Food Safety Authority (EFSA), an E-number is assigned to a food additive only after it has undergone rigorous safety tests and has been approved for use within the European Union. These codes, commonly found on ingredient lists, are not an indication of a substance's inherent danger, as many occur naturally, but rather a universal identifier for a food additive's function.

According to the FDA, many food manufacturers have received warnings for improperly labeling products containing sodium pyrophosphate as "all natural". So, is sodium pyrophosphate a natural ingredient? Despite its origins from mineral resources, the substance itself is a synthetically produced food additive.

Did you know that a common tomato contains several E-numbers naturally, including the colourant carotene (E160a)? The widespread assumption that all E-numbers are synthetic chemicals added to food is a significant misconception, and the answer to whether e-numbers can be natural is a resounding 'yes'.

The 'E' in E numbers stands for 'Europe', signifying that the food additive has been safety-tested and approved for use by the European Food Safety Authority (EFSA). This system of codes was developed to create a single, standardized list for food additives across the European Union.