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Table of food additive permissions in the US and Europe

Table of food additive permissions in the US and Europe The table below provides information on the most often cited examples of additives banned in the United States or Europe. All the food additives listed in the tables below have been allocated a codex Alimentarius food additive name and number (INS stands for International Numbering System) as listed in the Australia New Zealand Food Standards Code. In cases where manufacturers have never sought permission to use an additive this is noted as “no permission sought”. Colours INS Number Name (Food Standards Code) US name US permission1 EU permission2 102 Tartrazine FD+C Yellow No 5 CFR §74.705 Regulation (EC) No 1333/2008 104 Quinoline yellow FCF D+C Yellow No 10 X food Regulation (EC) No 1333/2008 110 Sunset yellow FD+C…

Published 22 March 2013

Steviol glycosides (960) (intense sweetener) (stevia)

Steviol glycosides (960) (intense sweetener) (stevia) Steviol glycosides are a type of intense sweetener usually made from the leaves of the Stevia plant (Stevia rebaudiana Bertoni) but they can also be produced using other methods. Steviol glycosides are around 150-300 times sweeter than sugar, and only a small amount is needed to match the sweetness of regular sugar. The Food Standards Code allows steviol glycosides to be added to certain foods as a food additive. There are three approved ways to produce steviol glycosides in Australia and New Zealand:

  1. Extraction directly from the leaves of the stevia plant, followed by concentration and purification.
  2. Use of enzymes to convert stevia leaf extract into different types of…

    Published 7 August 2023

What do food additives do?

What do food additives do? Some food additives have more than one use. Food additives are listed in the statement of ingredients according to the most appropriate class name for the purpose of the food additive in that food. Examples of the most common class names are:

  • Acids/Acidity regulators/Alkalis help to maintain a constant acid level in food. This is important for taste, as well as to influence how other substances in the food function. For example, an acidified food can retard the growth of some micro-organisms.
  • Anti-caking agents reduce the tendency of individual food particles to adhere and improve flow characteristics. For example, seasoning with an added anti-caking agent flows freely and doesn't clump together.…

    Published 26 May 2016

Food from cloned animals

Food from cloned animals Animal cloning is a type of reproductive technology. It creates an animal that is an exact genetic copy of another animal. The commercial use of cloned animals in agriculture has so far mainly been confined to the meat and dairy industries. The most common cloning method involves removing the genetic material from an unfertilised egg and replacing it with the complete genetic material from the animal to be cloned (the donor animal). The egg is then implanted into a surrogate mother who gives birth to an animal that is a clone of the donor animal. The cloned animal is then bred with other animals to pass on its desirable characteristics. Cloning is different to genetic modification. Genetic modification involves adding, taking away, or modifying genes. Cloning does not introduce any…

Published 8 September 2021

Nitrates and nitrites

Nitrates and nitrites Nitrates and nitrites occur naturally in plant foods as part of the nitrogen cycle between air, land and water environments. Most of our dietary exposure to nitrates and nitrites is through fruit and vegetables. Eating fruit and vegetables is widely recommended due to the strong evidence of beneficial health effects against a range of diseases. Nitrates and nitrites have also been used as food additives in cured meats and some cheeses for many years, primarily to prevent the growth of Clostridium botulinum. Adding nitrites or nitrates improves the microbiological safety of these foods and extends their safe shelf life. In the past, some concerns have been raised about possible health risks associated with nitrates and nitrites in foods. To estimate Australians' dietary exposure…

Published 10 May 2018

Colours and food additives reported as banned

Colours and food additives reported as banned Sometimes colours and other food additives are reported as “banned” in some countries but permitted in Australia and New Zealand. A lack of permission in a country is not the same thing as a ban. It may mean manufacturers have never sought permission to use the additive, usually because alternatives are approved. Sometimes additives are not approved because of circumstances unique to a country (e.g. different dietary exposure). Different countries also have their own food regulatory systems and legislation. This can mean an additive may have been banned many years ago, however scientific evidence since then has proven it is safe. For example, there is legislation in the US that prevents permission of…

Published 15 September 2021

International engagement

International engagement Collaborating internationally is increasingly important as the global food supply expands. FSANZ leads and supports international food safety and regulatory activities and is internationally recognised for high quality scientific work. Sharing expertise, information and intelligence is critical to our regulatory standard setting processes, ensuring they are modern and consistent with global best practice. This allows FSANZ to be well informed of current scientific data, assessment methodologies, best practices, emerging scientific issues and helps facilitate Australian Government broader policy objectives. International engagement activities  FSANZ undertakes a broad range of international engagement, on behalf of FSANZ, on behalf of the…

Published 30 March 2022

Classification system development

Classification system development ADG Five Food Groups and sub-food groups The ADG's are accompanied by the Australian Guide to Healthy Eating (AGHE) (Figure 1) (NHMRC, 2013). The ADG classification system is based on the Five Food Groups identified in the AGHE. Figure 1. The Australian Guide to Healthy Eating   Source: Eat for Health - Australian Dietary Guidelines Summary (NHMRC, 2013). The Five Food Groups are:

  • Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  • Vegetables and legumes/beans
  • Fruit
  • Milk, yoghurt, cheese and/or other alternatives, mostly reduced fat
  • Lean meats and poultry, fish, eggs, tofu, nuts…

    Published 11 May 2016

Additives

Additives Food additives play an important part in our food supply ensuring our food is safe and meets the needs of consumers. How to find out about a food additive If you want to know more about a food additive look at the ingredient list on the food label for the additive's function and name or number, e.g. acidity regulator (260). You can use this information to gain a better understanding of what is in the food you eat. The lists below can help you identify food additives as you shop.

Food colours

Food colours Food colours are either produced naturally or derived synthetically. Like all food additives, colours must undergo a safety assessment by FSANZ before they can be used in food or drinks sold in Australia or New Zealand. This process sets a safety limit for food additives to try and ensure no one would eat an unsafe level, even if they ate a large amount of foods containing the colour over a lifetime. The food colours currently approved have been used safely for decades and FSANZ reviews all new evidence about the safety of food colours. Surveys undertaken by FSANZ have found that Australian children consume low levels of food colours. Food intolerance Some people notice a reaction to either natural or synthetic additives. Reported reactions…

Published 14 May 2021