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Please find below some general information about food additives and why we all need to know what’s really in the food we eat.
Additive Evolution - Natural to Nasty
Food additives are nothing new. People have been adding things to food for centuries to improve the taste and appearance of food and to make food last longer. The original food additives were natural substances such as salt, sugar, spice, vinegar, smoke etc, and these substances are still used as food additives. Over time however, and with the proliferation of highly refined and processed foods, the number of food additives and the nature of things which are used as food additives has changed dramatically.
Today in Australia there are over 300 substances which are approved for use as food additives. The good news is that most of these are considered quite safe. However, our approved additives are no longer only natural substances such as salt, spice and sugar – manufacturers can now add a variety of artificial chemicals to our food in their quest to create the perfect product.
Many of the now permitted food additives are extremely unnatural and, in some cases, considered extremely unsafe. These questionable additives include things like coal tar dyes and other petrol derivatives, as well as many chemicals which often have industrial applications and which are widely regarded as hazardous.
Additive Numbers
Every food additive is identified by its name and a number. These names and numbers are the same world wide, but in some countries they place an E in front of the number. In Australia we use the same names and numbers, but we do not use the E prefix.
For example, in Australia, Monosodium Glutamate is 621. In Europe it would be identified as E621.
Additive Functions
Many additives are necessary and beneficial in that they stop food from decaying, prevent bacteria and other contaminants, or they genuinely improve the food in a beneficial way.
Other additives, however, are added purely for cosmetic purposes and, in some cases, to fool the consumer. For example:
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Vibrant colours are added to appeal to children.
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Flavour enhancers are used to give extra taste to otherwise tasteless products.
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Thickeners are added to make watered-down products seem more substantial.
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These types of additives aren’t necessary but are used at the manufacturers’ discretion, and are often just a means of disguising substandard foods that would otherwise not taste or look appealing.
The various functions that food additives perform, beneficial or cosmetic, are as follows:
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Colours
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100 – 199
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Preservatives and Food Acids
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200 – 299
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Antioxidants, Mineral Salts and Food Acids
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300 – 399
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Emulsifiers, Humectants, Vegetable Gums and Processing Aids
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400 – 499
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Anti Caking Agents, Firming Agents, Stabilisers and Processing Aids
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500 – 599
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Flavour Enhancers
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600 - 899
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Sweetening Agents, Bleaching Agents, Propellants, Antifoaming Agents
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900 - 1201
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Thickeners
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1400 – 1450
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Sequestrants and Solvents
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1505 – 1521
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Avoid These Additives
This list includes the worst additives that most people want to avoid. These are the additives that are widely regarded as suspected carcinogens, are banned in other countries, or are linked to other serious adverse health problems. If you have asthma or other specific health concerns, or if you have young children, there may be other additives you wish to include on your list.
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102
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104
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110
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120
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122
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123
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124
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127
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129
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131
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132
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133
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151
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153
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155
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160b
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173
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174
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175
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249
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250
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251
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252
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280
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281
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282
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283
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310
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311
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312
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319
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320
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321
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385
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407
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407a
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431
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433
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435
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436
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466
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530
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553
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621
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627
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631
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635
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900
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914
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943a
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950
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951
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952
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954
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967
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1201
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1520
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1521
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For more information about which additives to avoid and why, please refer to Additive Alert – Your Guide to Safer Shopping.
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