Press Release

Basel, 24 October 2005

Why do (our) food additives have E-numbers?

Basel, October 24, 2005 – Jungbunzlauer specialises in producing natural, biodegradable ingredients which are manufactured by fermentation of natural carbohydrate sources. These food additives such as citric acid, xanthan gum and glucono-delta-lactone are all classified within the European E-numbers system.

With the growing awareness of today's consumers, the pros and cons of food additives are often being discussed. Unfortunately, sometimes also unproven or false information is spread to provoke unnecessary fear of E-numbers. Generally, E-numbers are numerical designations which have been developed within the European Community for declaration of foodstuff additives.

E-numbers stand for safe ingredients

The good news is that if a food additive has an E-number this shows it has passed safety tests and been approved for use throughout the European Union. This approval is monitored, reviewed and amended in the light of new scientific data. Thus, the Jungbunzlauer additives which are labelled with an E-number are approved food additives according to European legislation and purity criteria.

Additives with E-numbers must serve a purpose

Food additives came into being because large-scale, specialized food production has different requirements to those of the household kitchen. Problems of keeping qualities became acute in foodstuffs produced a long way from their point of consumption. Food additives came into use to satisfy these requirements for processed foods. In some products additives are so essential that they are retained even in organic foods. Their use and dosage in foodstuff must be justified according to good manufacturing practice (GMP).

Further information

For further information on Jungbunzlauer food additives and E-numbers, please consult our production information pages or contact our technical service team. For more general information on this topic, please visit the website of ELC (Federation of European Food Additives, Food Enzymes and Food Cultures Industries).