Food additives, enzymes and flavourings

Why are food additives, enzymes and flavourings added to food?

• Among other things, food additives retain, colour and stabilise food during production, packaging or storage.
• Enzymes have specific biochemical processes that serve technological purposes at any stage in the food chain.
• Flavourings add or change the odour or taste of food.

By adding additives, certain characteristics of the food change. Additives contribute to the consistent quality of products, make food supply season-independent and allow for cheaper food production and long-term storage.

However, some types of food additives are associated with health risks, especially in sensitive persons, children and patients. It is therefore important that consumers have complete insight into the food’s raw material composition, including all additives.

Food additives are indicated by the letter E and the corresponding number. On the original product packaging (pack, label) added additives must be labelled with the name of the group (e.g. colorant, preservative etc.) and the name of the additive or E-number. For example, if a product is preserved with sorbic acid (E200), the packaging must contain the label “preservative sorbic acid” or “preservative E200”.

Additives are active substances that are added to a product in very small quantities. Since raw material information contained on product packaging is listed according to percentage, additives are usually found at the end of the ingredient list.