What are E-numbers?

We are led to believe that food products containing ‘e-numbers’ are bad for us or they send children hyperactive, but is this true?

E-numbers are so named because they consist of the letter E and a three or four-digit number. The system was developed by the European Union as a standardised way of identifying food additives that have been evaluated and approved for use across member states. The ‘E’, therefore, stands for Europe. Each number corresponds to a specific substance with a specific function with different numerical ranges assigned to different categories of additive.

Although consumers may see it as an obscure system or consider every E-number to denote unhealthy food, it is designed to help identification of additives across different languages.

For example, E300 denotes ascorbic acid, commonly known as vitamin C. So, rather than thinking that your vitamin supplement or fortified food is ‘full of e-numbers’, consider it as conforming to European food safety standards.

For an additive to be assigned an E number, it must pass a rigorous safety assessment conducted by the European Food Safety Authority (EFSA). The presence of an E number on a label is, in effect, a record of that approval.

Colours (E100–E199)

Food colouring is used to restore colour lost in processing, standardise the appearance of products that may vary, and effectively make the product look more visually appealing.

Some E-numbered food colours are derived entirely from natural sources. Curcumin (E100), extracted from turmeric, provides a deep yellow. Beetroot red (E162) comes from, as the name suggests, beetroot. Caramel (E150), produced by heating sugar, is one of the most widely used colourings in the world, found in cola, brown sauces, and some baked goods.

Others are synthetic dyes, and it is these that have attracted the most scrutiny. A 2007 study published in The Lancet found an association between a group of six synthetic dyes and increased hyperactivity in children. The findings led the European Food Safety Authority to conclude that a causal link could not be excluded, and products containing those specific dyes now carry a mandatory warning that they ‘may have an adverse effect on activity and attention in children.’ Many manufacturers have decided to reformulate their products in response rather than carry the warning.

Preservatives (E200–E299)

Preservatives extend the shelf life of food and facilitate long distribution chains and extended storage cycles. Consumers demand products that can be kept for days or months and still be safe to eat. Many of our foods travel significant distances from production to consumption, and this supply chain would be far less viable without additives, heat treatment and refrigeration.

Sulphur dioxide (E220) and its related sulphites have been used to preserve wine, beer, and dried fruits for centuries, long before the E number system existed. Sodium benzoate (E211) is antimicrobial and very common in soft drinks. Sorbic acid (E200) is widely used in cheeses, baked goods, and fruit products.

Antioxidants (E300–E399)

Fats and oils oxidise when exposed to air, which can produce rancid flavours and odours, and degrade the nutritional quality of food. Antioxidants interrupt this process, extending palatability and shelf life.

Ascorbic acid (E300) is one of the most commonly used antioxidants in food production. Tocopherols (E306–E309), forms of vitamin E, are widely used in products containing vegetable oils. Butylated hydroxytoluene (E321) and butylated hydroxyanisole (E320) are synthetic antioxidants with greater potency, used where longer shelf lives are required.

Sweeteners (E420–E421, E950–E969)

Sweeteners are used as partial or complete replacements for sugar.

In 2023, the International Agency for Research on Cancer classified Aspartame (E951) as ‘possibly carcinogenic to humans’, although safe at levels typically consumed. Aspartame is commonly found in fizzy drinks and is around 200 times sweeter than sugar. As well as helping a product reduce its calorific profile, it can offer significant cost savings in manufacturing.

Saccharin (E954), one of the oldest artificial sweeteners, and is likely to be the main ingredient in that packet of sweetener you have in the kitchen cupboard.

Emulsifiers and stabilisers (E400–E499)

Oils and water need to be bound together, as they would ordinarily not mix without some sort of emulsifier. Without emulsifiers, mayonnaise would separate and ice cream would become lumpy and grainy. Lecithin (E322), derived from egg yolk, soy, or sunflower, is among the most versatile and widely used emulsifiers in food production. Mono- and diglycerides of fatty acids (E471) sit towards the ultra-processed end of the scale, and are very common in baked goods and snacks.

Pectin (E440), extracted from fruit peel, has been used to set jams and preserves for generations. Carrageenan (E407) is derived from red seaweed, and is widely used in dairy products and plant-based alternatives. Xanthan gum (E415) is produced by the fermentation of sugar by a bacterium, and has become a staple ingredient in gluten-free baking, where it provides the structural qualities that gluten would otherwise supply.

List of e-numbers

The Food Standards Agency maintains a detailed database of every approved additive, including its function, its approval status, and any conditions or restrictions on its use.