When you look at the packaging, you can usually find them: E-numbers together with their areas of application. Their use is not limited to toxic green candies and pink marzipan pigs. But what exactly is behind these food additives? Overview of areas of use The yogurt should be aromatic, fluffy and creamy, the fruit in … Food Additives: E Numbers
In principle, additives and flavorings produced directly from genetically modified organisms are subject to labeling. Lecithin (E 322), for example, which serves as an emulsifier in ice cream or chocolate to stabilize fat in water mixtures, is often produced from soybeans. Soy, in turn, is now often genetically modified to make the plant resistant to … Food Additives: Labeling
Some additives – despite being approved – are known to have potentially unpleasant or even harmful effects: For the many sulfur dioxide and sulfite compounds (E 220-228) – very commonly used in canned vegetables, candied fruits, potato products, horseradish preserves, wine and dried fruit – asthma, headaches, irritation of the gastrointestinal tract or nausea may … Food Additives: Potential Problems
