What are E-numbers?
‘E-classification’, also known as ‘E-numbers’, is a system used in the European Union to identify food additives. The “E” stands for “Europe,” and these numbers were established by the European Food Safety Authority (EFSA) and the European Commission to harmonise the use of food additives across EU member states.
E numbers are categorised as follows:
- E100s: Generally food colours
- E200s: Mainly preservatives and acids
- E300s: Mainly antioxidants and acid regulators
- E400s: Stabilisers, emulsifiers, thickeners, and gelling agents
- E500s: Acidulants, acidity correctors, and anti-caking agents
- E600s: Flavour enhancers
- E900s: Sweeteners and miscellaneous additives
The presence of an E-number on a food label indicates that the additive has passed safety controls and has been approved for use in the European Union. Food manufacturers are required to list these additives either by their specific name or by their corresponding E-number on product labels.
What are colouring foodstuffs?
Colouring foodstuffs are clean label ingredients that naturally impart colour to food, beverages, dietary supplements and nutraceuticals. They are produced from edible fruits, vegetables, flowers, algae, and spices through simple processing methods that do not involve chemical or solvent extraction of pigments. These ingredients are primarily concentrated juices made from high-quality raw materials, which are standardised for colour and carefully processed into various formats. Unlike E-classified food additives, colouring foodstuffs retain the flavour and nutritive qualities of their source due to minimal processing. They do not undergo selective extraction of colour pigments, allowing them to maintain their status as food ingredients rather than technological additives. As a result, colouring foodstuffs do not require labeling as a colour or an E-number, providing a “clean label” declaration on product ingredients lists.
Key differences between e-numbers and colouring foodstuffs
Colouring foodstuffs are distinct from E-classified food additives in several important ways. This is a table summarising the key differences:
If you would like to know more about E-numbers and colouring foodstuffs, download our free document:
Colouring Foodstuffs: Smart ingredients, clean science
Health is top of mind for savvy consumers. Now more than ever, focus on natural ingredients is of the utmost importance for new product development. This document explores natural colouring foodstuffs as alternatives to E-classification additives.
Why the shift away from E-numbers?
Recent studies have shown a significant increase in consumer attention to ingredient labels. According to a survey conducted in May 2023, 63% of consumers reported paying more attention to ingredient lists than they did 5 years ago. This trend, which doesn’t show any signs of slowing down soon, indicates a growing consumer interest in understanding what goes into their food and beverages.
Let’s take look at some of the latest studies that quantify this impact:
1. Influence on purchasing decisions:
- 63% of adults say ingredients have at least a moderate influence on their food and beverage purchases[1].
- 30% of consumers report that ingredients have a big influence on their purchasing decisions[1].
This leaves a measly 7% of people who do not care about ingredients!
2. Label usage:
- 62% of consumers review a product’s ingredient list when seeking information about ingredients[1].
- 52% use front-of-pack labeling as a source of information about ingredients[1].
3. Clean label preferences:
- Almost two-thirds of consumers try to choose foods made from clean ingredients[1].
- 22% of consumers define clean ingredients as “not artificial or synthetic”[1].
4. Avoidance of certain ingredients:
- Roughly half of consumers avoid artificial sweeteners, colours, flavours, and preservatives at least some of the time[1].
- 25% of consumers strongly agree that they are avoiding chemical-sounding ingredients in foods and beverages[1].
5. Impact on nutrient intake:
- A meta-analysis of 60 intervention studies found that food labeling reduces consumer dietary intake of selected nutrients[2].
- Specifically, labeling decreased consumer intakes of calories by 6.6%, total fat by 10.6%, and other unhealthy dietary options by 13.0%[2].
6. Willingness to pay:
- Consumers are generally willing to pay more for sustainability-labelled products, with ‘organic’ labeling often leading to the highest reported willingness to pay[3].
These stats show an increased attention to ingredient information and label detail, with consumers actively seeking clean, natural, and sustainable products.
What does this mean for the food and beverage industry?
The industry is under extreme pressure to adapt their product formulations and marketing strategies to appeal to the more discerning customer. There are several factors that will determine the success of a product in this ‘clean’ new world.
Reformulation
Companies that reformulate their products to remove artificial additives, including E-numbers, and replace them with natural alternatives will be future-proofing their lines. This often involves:
- Replacing synthetic colours with natural colouring foodstuffs
- Substituting artificial preservatives with natural options
- Finding clean label alternatives for emulsifiers and stabilisers
Transparency and Clear Labeling
It is essential that brands continue to adopt more transparent labeling practices, including:
- Using simpler, more recognisable ingredient names
- Providing detailed information about ingredient sources
- Implementing clear front-of-pack labeling
Supply Chain Adjustments
Companies that reevaluate their supply chains to source high-quality, natural ingredients, and further cement partnerships with specialised suppliers will be essential for long-term success.
Innovation in Natural Ingredients
There’s a surge in research and development focused on natural, clean label ingredients that can match the functionality of synthetic additives. Here are few that are trending in the FnB space right now:
Rosemary extract
This natural alternative is being used to replace synthetic antioxidants like BHA and BHT in foods such as potato chips, meats, and vegetable oils. It serves the same purpose of preventing oxidation and rancidity without the associated health risks.
Australian Kakadu Plum
This fruit has gained attention as a natural preservative due to its extremely high vitamin C content. Research has shown that it can extend shelf life by up to 3 months, making it a promising alternative to synthetic preservatives.
Celery juice
Some companies are using celery juice as a natural source of sodium nitrite in meat products, replacing the synthetic version. While it still contains nitrites, it allows for a cleaner label.
Spirulina-derived phycocyanin
This natural blue dye extracted from cyanobacteria is being developed as an alternative to synthetic blue colourants. It's already approved for use in the United States and Asia, though not yet in the European Union.
Essential oils
Many essential oils from herbs and spices like lemon balm, basil, clove, and thyme are being researched for their antimicrobial properties as natural alternatives to synthetic preservatives.
By partnering with inewtrition, food and beverage companies can effectively meet the growing consumer demand for cleaner, more natural products while maintaining product quality and appeal. In an industry where ingredient transparency and clean labels are becoming increasingly important, inewtrition’s expertise can be a valuable asset in driving innovation and strategic business success.