E-numbers explained: which food additives to watch
E-numbers explained: what the number ranges mean, which additives are harmless and which to watch, from nitrites (E250) to E171 and emulsifiers.
By the Green Point editorial teamUpdated 6 min readKey takeaways
- An E-number is the code of a food additive authorized in the European Union; the number range hints at what the additive does.
- Many E-numbers are harmless or even familiar nutrients, such as E300 (vitamin C) and E330 (citric acid).
- The ones people ask about most are nitrites in cured meats, six colors that need a warning label, some emulsifiers and E171 (titanium dioxide), banned in EU food since 2022.
- Authorized does not mean every additive is equal: research keeps evolving and regulators re-evaluate additives over time.
- Green Point lists every additive in a food with its risk level, from no risk to high risk.
On this page
E-numbers are codes for food additives that have been assessed and authorized for use in the European Union, such as preservatives, colors, emulsifiers and sweeteners. "E" stands for Europe. Most are considered safe at the levels used, and many are harmless (E300 is vitamin C). A few deserve attention: nitrites (E249 to E250), some colors and certain emulsifiers.
What are E-numbers?
A food additive is a substance added on purpose for a technical reason: to preserve food, change its color or texture, sweeten it or keep it stable. In the EU, an additive can only be used if it is on an approved list, for specific foods and usually up to a maximum level. Approved additives get an E-number, which works across all EU languages.
On the label, additives appear in the ingredient list with their function followed by their name or E-number, for example "emulsifier: lecithins" or "preservative: E202". The UK uses the same system. In the US, additives are regulated by the FDA and listed by name, without E-numbers.
E-numbers list: what the number ranges mean
| Range | Main function | Examples |
|---|---|---|
| E100 to E199 | Colors | E100 curcumin, E160a carotenes, E129 allura red |
| E200 to E299 | Preservatives | E202 potassium sorbate, E211 sodium benzoate, E250 sodium nitrite |
| E300 to E399 | Antioxidants, acidity regulators and some emulsifiers | E300 ascorbic acid (vitamin C), E322 lecithins, E330 citric acid |
| E400 to E499 | Thickeners, stabilizers, gelling agents and emulsifiers | E407 carrageenan, E440 pectin, E466 cellulose gum, E471 mono- and diglycerides |
| E500 to E599 | Acidity regulators and anti-caking agents | E500 sodium carbonates (baking soda), E551 silicon dioxide |
| E600 to E699 | Flavor enhancers | E621 monosodium glutamate (MSG) |
| E900 to E999 | Glazing agents, gases and sweeteners | E901 beeswax, E951 aspartame, E955 sucralose |
| E1000 and up | Other additives, such as modified starches | E1422 acetylated distarch adipate |
Are E-numbers bad for you?
Not as a group. Several E-numbers are vitamins, plant extracts or substances found naturally in food: E300 is vitamin C, E330 is the citric acid in lemons, E440 is pectin from fruit and E948 is plain oxygen. An E-number simply means an additive has been assessed and authorized.
That said, authorization reflects the evidence at a given time. The European Food Safety Authority (EFSA) has been re-evaluating additives approved before 2009, and some have had their acceptable daily intake lowered or their authorization removed. A food with many additives is also often an ultra-processed food, which is worth knowing for reasons beyond any single additive.
Food additives people ask about most
Nitrites and nitrates (E249 to E252)
Sodium nitrite (E250) and its relatives are used in bacon, ham, salami and other cured meats. They protect against dangerous bacteria such as the one that causes botulism and give cured meat its pink color. The downside is that they can lead to the formation of nitrosamines, some of which cause cancer.
The World Health Organization's cancer agency classifies processed meat as carcinogenic to humans, and nitrites are one of the reasons studied. The EU lowered the maximum levels of nitrites and nitrates allowed in meat and fish products, with the new limits applying from 9 October 2025. Eating processed meat less often is the most effective step you can take.
E171 titanium dioxide
E171 was used to make sweets, icing, chewing gum and sauces bright white. In 2021, EFSA concluded it could no longer be considered safe as a food additive, because concerns that it could damage DNA (genotoxicity) could not be ruled out. It has been banned as a food additive in the EU since 2022. Some countries outside the EU, including the US, still allowed it at the time of writing.
Colors that need a warning label
Six artificial colors have been linked to hyperactivity in some children: E102 tartrazine, E104 quinoline yellow, E110 sunset yellow, E122 carmoisine, E124 ponceau 4R and E129 allura red. In the EU and UK, foods and drinks that contain them must say they "may have an adverse effect on activity and attention in children". Many manufacturers have replaced them, but they still appear in some sweets, drinks and desserts.
In the US, the FDA revoked the authorization of Red No. 3 (erythrosine, E127 in Europe) in food in January 2025, giving manufacturers until 2027 to reformulate.
Emulsifiers
Emulsifiers and thickeners such as carrageenan (E407), cellulose gum (E466) and mono- and diglycerides (E471) keep sauces smooth and ice cream creamy. Laboratory and animal studies suggest some of them may disturb gut bacteria, and observational studies from a large French cohort have linked higher intake of certain emulsifiers to higher rates of heart disease, some cancers and type 2 diabetes. These findings do not prove that emulsifiers cause disease, and research is ongoing.
Sweeteners are additives too. They have their own guide: artificial sweeteners explained.
How Green Point rates additive risk
Each additive in a scanned food is listed with a risk level: no risk, limited risk, moderate risk or high risk, so you can see at a glance which ones are worth a closer look.
Additives count toward the A to E grade together with nutrition, so a low-sugar drink full of questionable additives does not end up looking like a top choice.
Frequently asked questions
Are natural additives safer than synthetic ones?
Not automatically. Some natural additives, like pectin or vitamin C, are very well tolerated, while some natural colors have caused allergic reactions in sensitive people. Some synthetic ones are well studied and harmless at permitted levels. Safety depends on the substance and the dose, not on whether it comes from a plant or a lab.
Is MSG (E621) bad for you?
Monosodium glutamate is a flavor enhancer made from glutamate, which is also naturally present in tomatoes, cheese and broth. Regulators consider it safe at normal intakes, and studies have not confirmed the "MSG symptom complex" in most people. It does add sodium, though, and it is common in salty processed foods worth limiting anyway.
Why do some labels say "flavouring" instead of an E-number?
Flavorings are regulated separately from additives and do not get E-numbers. A label may just say "flavouring", "natural flavouring" or name the source. They are a common marker of ultra-processed foods, but most are used in tiny amounts. If you react to a specific flavoring, contacting the manufacturer is the most reliable way to find out what it contains.
Do organic foods contain E-numbers?
Yes, but far fewer. EU organic rules allow only a short list of additives, such as citric acid, pectin and certain natural thickeners, and they exclude synthetic colors, sweeteners and flavor enhancers. An organic label therefore usually means a shorter additive list, though not always a healthier nutritional profile.
Sources
- Titanium dioxide: E171 no longer considered safe when used as a food additiveEuropean Food Safety Authority
- Food additivesFood Standards Agency (GOV.UK)
- Maximum levels of nitrites and nitrates loweredAGRINFO
This guide is for general information and is not medical advice. If you have a skin, allergy or health concern, talk to a doctor, dermatologist or dietitian. Green Point scores and Skin Scan results are informational and are not a diagnosis.
