Additives: how to read labels

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Here is a list of the most common food additives and what they do:

• anti-caking agents: stop ingredients from sticking together in lumps
• antioxidants: prevent foods from reacting to oxygen, which can make them rancid
• artificial sweeteners: make food sweeter
• colours: enhance or add colour
• emulsifiers: stop fats from clotting together, keep foods smooth
• flavour enhancers (like MSG): make flavour stronger
• flavours: add flavour
• flour treatment: improve baking quality
• food acids: make food less alkaline
• glazing agents: make food look attractive and to protect food
• humectants: keep foods moist
• mineral salts: improve texture
• preservatives: stop bacteria from multiplying and spoiling the food
• propellants: help propel food from a container (used in things like whipped cream and spray-on cheese)
• stabilisers: maintain uniformity of food dispersion
• thickeners: make food thicker.

Food Standards Australia New Zealand (FSANZ) regulates the use of food additives. It checks they are safe, that there are good reasons for their use, and that consumers are notified of their presence. Use of a food additive is approved only if it can be proved that it will cause no harmful effects to somebody without sensitivities to that additive.

Each food additive has a function, name and number (such as 220), and the ingredients list on food packaging will tell you which are present in any particular food. The website of FSANZ provides a list of all additives by name and by number.

Generally, food additives do not cause harmful effects. If somebody in your family is sensitive to one or more food additives, speak to your doctor before your child comes into contact with food additives.

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