Legislation of Food Additives

Food additives are defined as substances

which are used by
being added into food or by other
methods in the process
of producing food or for the purpose
of processing or
preserving food (Branen and Haggerty,
2002; Japans
External Organization, 2010; Al-
Shammari et al., 2014).
They can be derivatives of natural
products or synthetically
produced.
Food additives are defined as substances which are used by being added into food or by other
methods in the process of producing food or for the purpose of processing or preserving food.
They can be derivatives of natural products or synthetically produced. Regulations regarding
food additive use were first reported as early as the 1930s. The European Union (EU) Regulation
No 1333/2008 defines food additives as “substances that are not normally consumed as food
itself but are added to food intentionally for a technological purpose.

Different legislative bodies and organizations use varying definitions of food additive classes.
Food additives are broadly categorized, by the EU, into “colors,” “sweeteners,” and “additives
other than colors and sweeteners.” The Codex Alimentarius, a collection of international food
standards advised upon by the Joint Food and Agriculture Organization/World Health
Organization Expert Committee on Food Additives (JECFA), categorizes food additives into
functional classes and technological purposes, which may be numerous for each functional class.

Food additive undergo safety assessments before approval for use in foods, using the same
approaches as other food additives. The responsible bodies for such safety assessments include
JECFA (international), EFSA (EU), FDA (US), and FSANZ (Australia and New Zealand).
Acceptable daily intakes (ADIs) are calculated by EFSA, FDA, and FSANZ for many approved
food additive emulsifiers, representing the quantity of the emulsifier that can be consumed daily
without presenting an appreciable risk to health. The ADI is calculated by using human
epidemiological observations, toxicity testing in animals (including long-term toxicity and
carcinogenicity studies) and in vitro mechanistic studies to perform hazard identification or
characterization

1. Stabilizers
Stabilizers are used to maintain the texture and consistency of food products. They are generally
recognized as safe (GRAS) by the FDA and are used in a wide range of products, including
margarine, milk, and ice cream. Example: Emulsifiers like lecithin are used in ice cream to
prevent the separation of cream and water

2. Emulsifiers

Emulsifiers are food additives that help mix or thicken ingredients that would normally separate,
such as water and oil. They are used in a variety of products, including salad dressings and
chocolate. Example: Mono- and diglycerides are used in salad dressings to prevent the separation
of oil and water. To create an emulsion (in the absence of a food additive emulsifier) a physical
force must be applied so the oil and water phases are agitated to encourage dispersion—for
example, whisking oil and water vigorously.

Codex Alimentarius lists 261 additives under the functional class “emulsifier”. In contrast, the
FSA lists only 63 additives as emulsifiers, stabilizers, gelling agents, and thickeners permitted in
the EU, because many additives listed by Codex are not approved for use in the EU. Meanwhile,
the FDA lists 171 approved additives as “emulsifiers or emulsifying salts.
Labelling practices for emulsifiers, like other food additives, vary around the world. In the EU,
and in common with other food additives, either the E-number or the name of the food additive
emulsifier must be listed, preceded by the technological function (e.g., emulsifier: E466 or
emulsifier: carboxymethylcellulose)

3. Anti-caking agents in flours

Anti-caking agents are food additives used to prevent clumping and improve the flow of
powdery ingredients like flour. They are used in a variety of products, including baby formula.
Example: Magnesium stearate is used in baby formula to prevent clumping and improve the flow
of the powder.

sodium
salt
aluminosilicate

4. Flavors

Flavors are food additives used to enhance the taste of food products. They are used in a variety
of products, including noodle soup packets. Example: Monosodium glutamate (MSG) is used in
noodle soup packets to enhance the umami taste.

5. Antimicrobials

Antimicrobials are food additives used to prevent the growth of microorganisms in food
products. They are used in a variety of products, including fruit juices and meat products.
Example: Sodium benzoate is used in fruit juices to prevent the growth of bacteria and mold.

https://www.britannica.com/topic/food-additive/Preservatives
Magnuson, B., Munro, I., Abbot, P., Baldwin, N., Lopez-Garcia, R., Ly, K., … Socolovsky, S.
(2013). Review of the regulation and safety assessment of food substances in various
countries and jurisdictions. Food Additives & Contaminants: Part A, 30(7), 1147–1220.
https://doi.org/10.1080/19440049.2013.795293
Legislation
European Union (EU) Legislation
 Regulation (EC) No 1333/2008: This regulation sets out the guidelines for food
additives in the EU. It details the permitted additives, their maximum levels, and
the foods on which they may be used.
 Codex Alimentarius: The Codex Alimentarius is an international body that sets
standards for food additives. Many countries take the Codex Alimentarius as a
reference when drafting their own legislation, aiming to simplify trade and
protect the health of their people.
 Joint Expert Committee on Food Additives (JECFA): JECFA is a body that
evaluates the safety of food additives. It is jointly chaired by the World Health
Organization (WHO) and the Food and Agriculture Organization (FAO).

United Kingdom (UK) Legislation

 Food Labelling Regulations 1996: These regulations require that any food
products supplied to caterers or consumers be labelled clearly with the list of
ingredients, including any additives.
 Colours in Food Regulations 1995: These regulations define which food
colouring additives may be used in the UK and specify conditions for their use.
 Food Additives Legislation UK: The UK follows EU legislation on food additives,
which sets out the levels of additives that can be used and which foods they can
be used in. The most commonly consumed ultra-processed foods in the UK
include pre-packaged meals, breakfast cereals, and industrialised bread.

Conclusion
Food additives are substances added to food to enhance their taste, texture, and shelf
life. They are regulated by various legislative bodies, including the EU and the UK, to
ensure their safe use and compliance with international standards. Understanding the
definitions and examples of different food additives and their corresponding legislation
is crucial for companies to adapt properly to the corresponding regulations and ensure
the safety of consumers.