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Additives - what do food manufacturers have to consider?
Katharina Rösner
Safe food is essential for consumers. This also includes added substances. They are regulated within the Food and Feed Code as well as the EC 1333/2008 in what quantities additives such as colorants and preservatives are approved and harmless. Manufacturers must take these E numbers into account. Based on product labels, consumers can see how processed a food is. We explain what you can or must pay attention to.
The approved additives are marked in the EU with 'E' for 'Europe' so that they can be uniquely identified regardless of the local language. They are generally prohibited unless they are explicitly permitted. This will be called ”prohibition principle subject to permission“. A total of 320 substances are approved, which you find at food association.
They are regulated in Food and Feed Code (LFGB), that since 1996 is in force, as well as in the EC 1333/2008. Annex I to the regulation describes and defines the functional class, for example whether it involves colorants, sweeteners or preservatives. 2008 dyes were re-evaluated and the approvals were therefore partially adjusted.
The regulation also regulates how the substances must be manufactured. There are maximum admissible quantities of approved substances, but manufacturers are required to: to use only the technologically required quantity. For use, it must also be proven that the use of the substance is technologically necessary and that it was tested on safety. In addition, that it meets EU purity requirements and is not misleading for consumers. You read more about this at the Federal Office of Consumer Protection and Food Safety.
Substances include dyes, sweeteners, antioxidants, flavor enhancers and preservatives. In addition, fillers, thickeners, separating agents, stabilizers, acidity regulators, gelling agents, leavening agents and strengthening agents. And carriers, acidifiers, antifoaming agents, molten salts, emulsifiers, foaming agents, packing gases, coating agents, modified starches, complexing agents, flour treatment agents and contrast enhancers. You can find a list at BVL. They are listed in Annex II to the Regulation EC 1333/2008.
Since foods often only get their consistency, color and shelf life from dyes, preservatives and other additives, it is hardly possible to omit them — except for fresh foods, of course. Dyes are not bad per se, but they give consumers the impression that the food is fresher or more natural than it actually is. That it contains more fruit, for example, which is often not the case with yoghurt, juice or smoothies.
As a result, colorants, but also preservatives, often influence purchasing decisions. Because without the additives, the product would look completely different, perhaps less appealing. The consistency is also often due to this and would be different without the additives.
They are approved following a test procedure to ensure that they are harmless to health. For this purpose, studies are being carried out to check on their metabolism and accumulation in the body, as well as the body's response to this substance. In addition, it must be possible to rule out interactions with other active substances and nutritional components. Toxicological tests determine how high the tolerable value is when the respective substance is taken for life. This iss also called ADI, the Acceptable Daily Intake. Note that the value is set to a normal intake.
Natural dyes are derived from nature. They are therefore harmless, but also more expensive than artificial ones. You can read more about this at the consumer advice center.
Artificial colorants on the other hand, are controversial because they are synthetic, for example, dyes such as azo dyes. If these are broken down in the body, Amine are produced, which can damage the genetic material and are therefore also suspected of being carcinogenic. Some are even suspected of causing hyperactivity and attention disorders. Synthetic dyes such as tartrazine (E102) are not only used for food, but also for wood or textiles because they are heat-stable.
However, as some substances have suffered an image loss, manufacturers are also trying to replace them with natural dyes. The study situation however, is ambiguous because outdated and not exhaustive with regard to interactions with other substances contained in it. Manufacturers are therefore cautioned to be careful. Amaranth, for example, is banned in the USA because it is considered a carcinogen there - but not in the EU.
If you bring food to the market or produce it yourself, it may only contain the approved additives. When you market your own products directly, you must pay attention to the ingredients or, in the case of additives, whether they are approved.
For your customers the best quality To deliver, it is even better to refrain from doing so altogether. Denn natural ingredients Can also a Incentive to buy Set.
If on the other hand, you additionally buy products for your farm shop, you must also comply with the admissibility, even though the food may only contain permitted substances anyway. When buying, however, you can make sure that the list of ingredients is as short as possibles or that it is organic food. Consumers certainly pay attention to what is in their food.
This continues to be shown by the trend towards organic products. One reason to buy bread in bakeries or from regional direct marketing and not in the supermarket is the expectation to the foods to be more natural, less processed and be therefore better. Therefore, fresh or only slightly processed products can be well received by your customers at your market stand, your sales huts or in your farm shop.
This may also be relevant if you make your own ice cream or add ice cream to your regional direct marketing range. Here you need many ingredients, such as stabilizers, for the right consistency.
Seen in this way, organic products have the advantage that fewer e-substances are approved for them, so that you can automatically eat a bit healthier there. This can also be done on the recognition of a shorter list of ingredients, as it indicates that a product is not as heavily processed. It is therefore always worth taking a look at the label.
Additives influence the appearance, taste and consistency of a foodthat you get used to. This may result in eating more processed products. However, the additives are not harmful to health, but rather the increased fat and sugar content and the high energy content with fewer nutrients. You can find out more about this at the AOK. This is because these are often lost during the processing process. Additives are technologically necessary and, among other things, ensure a longer shelf life. There are also coloring foods such as beetroot juice, but they are not additives, but on labels be listed in the ingredients.
additives are generally prohibited; their approval in the EU is only possible after an examination procedure. They are technically necessary and harmless to health. Food manufacturer must pay attention to which substances are approved for food. This also applies to food from your own production in regional direct marketing. Even when buying groceries for sale in farm shop, online shop or market stand etc. you should pay attention to this.
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