Food additives

Background Information

Food additives

Despite modern-day associations food additives have been used for centuries. Food preservation began when man first learned to safeguard food from one harvest to the next and by the salting and smoking of meat and fish. The Egyptians used colours and flavourings, and the Romans used saltpetre (potassium nitrate), spices and colours for preservation and to improve the appearance of foods. Cooks regularly used baking powder as a raising agent, thickeners ...

Latest Science

Independent expert panel confirms safety of Monosodium Glutamate (MSG)

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FAQ

Which additives in ice-creams are allowed in Europe?

When on labels "no additives or artificial colouring" is written, is this true or are there certain concentrations?

What is the difference between natural and artificial emulsifiers?

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Food Today

Hyperactivity and artificial food colours

Over 30 years ago, it was proposed that much of the hyperactivity involved with learning disabilities could be attributed to artificial food colours (AFCs) as well as certain fruits and vegetables containing salicylates and sugar. Ever since, dozens of scientists have put these theories to the test but the evidence remains controversial.

Add oil to water and the two liquids will never mix. At least not until an emulsifier is added. Emulsifiers are molecules with one water-loving (hydrophilic) and one oil-loving (hydrophobic) end. They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogenous, smooth emulsion.

One food ingredient that is commonly on the receiving end of bad press is monosodium glutamate, or MSG. However this is unfounded. Monosodium glutamate can be safely used to add flavour and appeal to foods, and even to reduce sodium levels in foods.

All food additives must have not only a demonstrated useful purpose but also a thorough and rigorous safety evaluation before they can be approved for use. In the European Union, all additives have to be evaluated by the EU Scientific Committee on Food (SCF) before they can be used in food products.

Why is it that in many people's minds all additives are harmful chemicals with nasty E-numbers? And why is it that the roles of food additives have been so badly misunderstood?

Consumer demand and developments in food science and technology have led to a more widespread and varied use of food additives. As a result, we enjoy an affordable, high quality, and wholesome food supply.

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Energy Balance

With only some basic data, the energy balance calculator defines your Body Mass Index (BMI), your daily energy requirements and if you are at risk for certain diseases.

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Food additives

Hyperactivity and artificial food colours

The perfect mixture: emulsifiers make our food enjoyable

The Facts on Monosodium Glutamate

The Safety Evaluation of Food Additives in the European Union

What are Food Additives?

Additives, do we need them?