Catherine Saxelby's Foodwatch | Q. Why do food companies have to use additives? And how many are there?

Q. Why do food companies have to use additives? And how many are there?

 

A. Additives are used to extend shelf life or make a food more convenient or attractive or to be lower in kilojoules/calories.  There are around 300 additives permitted for use in Australia and you can group them into 20 different categories based on what function they perform.

On food labels, you will find additives often listed under this functional name plus a code number e.g. sulphur dioxide is used to prolong the life of wine and will be listed as on the bottle as PRESERVATIVE (220).

Here's the list of these functions.

• anti-caking agents
• anti-foaming agents
• antioxidants
• colour retention agents/colour fixatives
• colours
• emulsifiers
• flavour enhancers
• flavours
• flour treatment agents
• food acids
• glazing agents
• humectants
• mineral salts
• modified starches
• preservatives
• propellants
• stabilisers
• sweeteners
• thickeners
• vegetable gums/gelling agents

For the complete list of all additives and their code numbers, go to www.foodstandards.gov.au