What Food Additives Are Considered Safe?

December 22, 2025 •

4 min read

According to the World Health Organization (WHO), only food additives that have undergone a rigorous safety assessment and are found to not present an appreciable health risk to consumers can be used internationally. Many consumers are concerned about the substances in their food, so understanding what food additives are considered safe is crucial for making informed dietary choices.

Quick Summary

This article explains how food additives are evaluated for safety by global authorities, identifies numerous commonly used additives with a long history of safe use, and offers guidance on how to interpret food labels.

Key Points

International Regulation: The Joint FAO/WHO Expert Committee on Food Additives (JECFA) rigorously assesses additives for internationally traded foods, determining an Acceptable Daily Intake (ADI).
National Regulation: The U.S. FDA uses its own review process and the 'Generally Recognized As Safe' (GRAS) category for many additives, though critics note potential loopholes in the self-affirmation system.
Common Safe Additives: Many everyday additives, both natural (salt, citric acid) and synthetic (calcium propionate, nisin), are widely considered safe due to extensive testing and historical use.
Reading Labels is Key: Individuals with allergies or sensitivities should always read food labels carefully, as some approved additives like sulfites can cause reactions in certain people.
Authoritative Information: For reliable information on additive safety, consumers should refer to official sources like the WHO and FDA, or science-based consumer guides like CSPI's Chemical Cuisine.
Purpose-Driven Use: Additives are not added arbitrarily; they serve specific technical functions like preservation, flavor enhancement, and coloring, which are considered during the safety assessment.

Understanding the Safety of Food Additives

Food additives are substances added to food for specific technical purposes, such as to improve safety, increase shelf life, or modify sensory properties like color and flavor. While some additives, like salt and vinegar, have been used for centuries, modern food production relies on a wider range of substances, both natural and synthetic. The key to understanding their safety lies in the stringent testing and regulatory frameworks established by authoritative bodies worldwide.

The Role of Regulatory Bodies

International and national organizations are tasked with the crucial role of assessing and approving food additives. The primary global body is the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which evaluates additives for internationally traded foods. National agencies, such as the U.S. Food and Drug Administration (FDA) and Food Standards Australia New Zealand (FSANZ), rely on JECFA's work or conduct their own assessments to authorize additive use. This process involves a comprehensive review of biochemical, toxicological, and other relevant data to determine an Acceptable Daily Intake (ADI), which is the amount of an additive that can be consumed daily over a lifetime without adverse health effects.

Generally Recognized As Safe (GRAS) Additives

In the U.S., a special regulatory category exists for substances that are "Generally Recognized As Safe" (GRAS). These are additives considered safe by qualified experts based on historical use or scientific procedures and are exempt from standard food additive regulations. However, as highlighted by organizations like the Environmental Working Group (EWG), this self-affirmation process has been criticized, as it allows some substances to bypass FDA oversight. Nevertheless, many classic ingredients like salt and citric acid fall under the GRAS category.

Common and Safe Categories of Additives

Natural and Minimally Processed Additives

Many of the safest food additives are those derived from natural sources and have been used for generations. Examples include:

Salt: Used for centuries as a preservative by dehydrating microbes.
Sugar: Similar to salt, sugar works by binding water to inhibit microbial growth, and is commonly used in jams and jellies.
Vinegar (Acetic Acid): Lowers the pH of food to create an environment where bacteria and fungi cannot thrive.
Citric Acid: A natural antioxidant found in citrus fruits, used to prevent spoilage and color changes.
Rosemary Extract: Contains powerful antioxidants that help prevent fats and oils from becoming rancid.

Synthetic Additives with Strong Safety Records

Some synthetic additives have also passed rigorous safety assessments and are considered safe for consumption at approved levels. These include:

Calcium Propionate: A mold inhibitor commonly used in baked goods.
Ascorbic Acid (Vitamin C): A potent antioxidant used to preserve the color and flavor of foods.
Lecithin: A GRAS emulsifier often derived from soy or sunflower, used to mix ingredients that normally wouldn't combine.
Nisin: A bacteriocin produced by lactic acid bacteria, used as a natural preservative in dairy and other products.

Comparison of Common Additives


Additive Type	Examples Considered Safe	Purpose	Regulatory Status	Notes
Preservatives	Salt, Citric Acid, Calcium Propionate, Nisin	Prevents spoilage, extends shelf life	GRAS, JECFA/FDA Approved	Generally well-tolerated and widely used for preserving food safely.
Sweeteners	Erythritol, Advantame, Stevia extracts	Reduces calories while maintaining sweetness	Safe (for most), JECFA/FDA Approved	Note potential digestive issues with some sugar alcohols; use in moderation.
Colorings	Beetroot Red (E162), Beta-carotene (E160a), Turmeric (E100)	Enhances food appearance	Safe, JECFA/FDA Approved	Natural colorings are often preferred, though synthetic approved colors are also regulated.
Thickeners/Emulsifiers	Xanthan Gum, Guar Gum, Lecithin, Alginate	Improves texture and consistency	GRAS, JECFA/FDA Approved	Generally considered safe, but some individuals may experience mild digestive sensitivity.
Flavorings	Vanilla, Lemon Juice, Maltodextrin	Enhances or adds specific flavor	GRAS, JECFA/FDA Approved	Includes both natural and synthetic options, with safe consumption limits defined.

Making Informed Choices

While the vast majority of regulated food additives are safe for the general population when consumed at approved levels, some individuals may have sensitivities or allergies. For example, some people with asthma may react to sulfites. Therefore, reading food labels is an essential practice for those with known sensitivities. By staying informed about which substances are considered safe by regulatory bodies and understanding the purpose of additives, consumers can make more empowered decisions about their diet.

Authoritative Sources for Further Research

For those seeking more detailed information, reliable resources are available. The World Health Organization (WHO) and the U.S. Food and Drug Administration (FDA) websites offer extensive databases and explanations of their safety assessment processes. Additionally, third-party organizations like the Center for Science in the Public Interest (CSPI) provide consumer-friendly guides, such as their Chemical Cuisine database, which reviews scientific evidence for various additives. Exploring these resources can provide deeper insights into how food additives are evaluated and help alleviate concerns based on misinformation. For example, the FDA's detailed explainer on the GRAS program is a good starting point for learning about the regulatory process.

Conclusion

In conclusion, the question of what food additives are considered safe is answered by a complex system of international and national regulations. Through scientific assessment, bodies like JECFA and the FDA determine acceptable levels of use for countless additives, ensuring they pose no appreciable health risk to the general public. While concerns exist, especially regarding the self-affirmation aspect of the GRAS process, the system is designed to provide safety assurance. Many common additives, from natural preservatives like salt and vinegar to approved synthetic compounds, have a long history of safe use. For consumers, the best approach is to stay informed, read food labels, and consult reputable sources for specific concerns, particularly regarding allergies or sensitivities. Ultimately, a balanced perspective, combining knowledge of regulatory approvals with personal dietary needs, is key to navigating the world of food additives with confidence.

Frequently Asked Questions

Food additives are tested through a rigorous process involving biochemical, toxicological, and long-term feeding studies in animals, along with observation in humans. Regulatory bodies like JECFA and the FDA review this data to determine an Acceptable Daily Intake (ADI), ensuring the additive is safe at intended levels.

GRAS is an FDA designation for substances widely recognized by qualified experts as safe under the conditions of their intended use. This can be based on a history of safe use before 1958 or on scientific procedures and allows manufacturers to use these ingredients without formal pre-market approval.

Not necessarily. Both natural and synthetic additives must undergo safety assessments. While many natural additives like salt and citric acid have a long history of safe use, synthetic additives with FDA approval have also been extensively tested and are considered safe at approved levels.

Some common and safe preservatives include salt, sugar, vinegar (acetic acid), citric acid, calcium propionate (used in baked goods), and nisin (a natural antimicrobial found in dairy).

Food colorings are assessed for safety like other additives, but some may cause reactions in sensitive individuals. Many natural colorings, like those from beetroot or turmeric, are considered safe. Reading labels is crucial for those with sensitivities.

Yes, some food additives can trigger allergic reactions or intolerances in certain people. A notable example is sulfites, which can cause issues for people with asthma. It is important for sensitive individuals to check ingredient lists carefully.

Reliable information can be found on the websites of authoritative bodies like the World Health Organization (WHO), the U.S. Food and Drug Administration (FDA), and the European Food Safety Authority (EFSA). Consumer advocacy groups such as the Center for Science in the Public Interest (CSPI) also provide helpful resources.