In the ever-evolving food industry, ensuring food safety is not only a regulatory obligation but a public health priority. One of the most widely discussed topics of food safety is the use of food additives – chemical substances intentionally added to food to improve shelf life, texture, taste, or appearance. While additives can significantly enhance product quality, their usage must be carefully monitored and regulated.

At Georgian Certification Organization, we understand the importance of raising awareness about food additives and their role within ISO 22000-compliant food safety management systems. In this article, we explore how food additives are classified, regulated, and controlled to ensure consumer safety and confidence.

What Are Food Additives?
Food additives are chemicals or natural substances added to food during production or processing to achieve specific technological functions. These include:

• Preserving freshness and preventing spoilage
• Enhancing taste, color, and aroma
• Improving consistency and texture
• Extending shelf life and maintaining product quality

To ensure transparency and standardization, food additives are categorized using the European E-number system, which classifies additives by function.

Food Additive Categories (E Numbers)
The E-number system helps consumers, manufacturers, and regulators identify the type and function of each additive. Below is a functional breakdown:

• E100–E182: Colorants – Add or restore color in food
• E200 and above: Preservatives – Prevent microbial spoilage
• E300–E399: Antioxidants and Acidity Regulators – Protect against oxidation and maintain pH balance
• E400–E430: Stabilizers and Thickeners – Improve texture and uniformity
• E430–E500: Emulsifiers and Additional Preservatives – Help mix ingredients and extend shelf life
• E501–E585: Raising Agents – Used in baking to produce volume
• E620–E642: Flavor Enhancers – Intensify existing taste or aroma
• E643–E899: Miscellaneous and Auxiliary Additives
• E900–E1521: Sweeteners, Foaming Agents, and Others

Each group plays a unique role in the production process and is used in precise, regulated quantities.

Are Food Additives Safe?
Yes – when used correctly and within regulated limits, food additives are considered safe. They are subject to strict scientific evaluations by international regulatory authorities such as Codex Alimentarius; European Food Safety Authority (EFSA); and U.S. Food and Drug Administration (FDA).

Before any additive is approved for use, it must meet the following safety criteria:

• Functional necessity: It must serve a technological purpose (e.g., preserving freshness, stabilizing pH).
• Toxicological safety: It must demonstrate very low acute and sub-chronic toxicity, and pose no risk of cancer, genetic mutations, or developmental harm.
• Regulatory compliance: Use levels must comply with national and international maximum allowable limits.
• Transparency: All additives must be clearly labeled by their name or E number on packaging.

Food Additives in the Context of ISO 22000
ISO 22000:2018, the international standard for food safety management systems, emphasizes the identification and control of chemical hazards, including food additives. Organizations operating under ISO 22000 are required to:

• Assess the risks associated with each additive
• Document the justification for their use
• Ensure compliance with local and international food regulations
• Maintain traceability and control through procurement and production stages

Through Hazard Analysis and Critical Control Points (HACCP), companies can identify where and how additives are used and ensure they do not pose risks to consumer health.

Growing Demand for Clean Labels and Natural Additives
Consumers today are increasingly conscious of what’s in their food. The demand for “clean label” products – those made with minimal, natural, or recognizable ingredients – is growing. In response, many food manufacturers are turning to natural additives, such as beet juice (E162) for coloring or ascorbic acid (E300) as an antioxidant.

However, whether synthetic or natural, all additives must meet the same safety and functional standards to be approved for use.

At Georgian Certification Organization, we support businesses in implementing robust food safety systems in line with ISO 22000 and other global standards. Whether you’re looking to improve product labeling, evaluate additive risks, or gain certification, our experts are here to help.