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Your definitive guide to understanding food additives and E-numbers. Learn which are safe, which to avoid, and why.
Colors & Colorants
Preservatives
Antioxidants & Acidity Regulators
Thickeners, Stabilizers, Emulsifiers
Acidity Regulators & Anti-caking Agents
Flavor Enhancers
Artificial and natural dyes used to enhance the appearance of food products
Synthetic lemon yellow dye commonly used in soft drinks, candy, and baked goods.
Natural yellow-orange color derived from turmeric root.
Synthetic orange-yellow dye found in cereals, desserts, and snacks.
Synthetic red dye, the most widely used food colorant in the US.
Natural orange pigment found in carrots, sweet potatoes, and other vegetables.
Dark brown color produced by heating sugars with ammonia and sulfites. Common in colas.
Chemicals added to prevent spoilage and extend shelf life
Preservative used in acidic foods, soft drinks, pickles, and salad dressings.
Preservative and color fixative used in processed meats (bacon, ham, hot dogs).
Natural antioxidant and preservative, also used as a vitamin supplement.
Preservative used in dried fruits, wine, and processed foods.
Preservatives used in cosmetics and some foods.
Natural acid produced during fermentation, used as preservative and acidity regulator.
Substances that enhance the taste and aroma of food
Widely used flavor enhancer that provides umami taste. Common in Asian cuisine, snacks, and processed foods.
Flavor enhancer often used with MSG to amplify savory taste.
Flavor enhancer used in combination with MSG. Derived from meat or fish.
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