E-numbers often spark debate. Some people see them as a sign that an ingredient has been assessed and approved for use in food. Others prefer to avoid them whenever possible.

So what exactly are additives, and why are they used? Let’s take a closer look.

What Are Additives?

The “E” in an E-number stands for Europe. An additive is a food substance that, after assessment by EFSA (the European Food Safety Authority) and approval by the European Commission, can be used in food. In the Netherlands, the NVWA (Netherlands Food and Consumer Product Safety Authority) monitors their correct use and labelling.

The idea: clarity and control. The reality: more than 350 substances ranging from vitamin C (E300) to brightly coloured dyes and artificial sweeteners.

Why Are They Used?

Additives make products look better, last longer, or be easier to process. Think of:

• Colourings that turn soft drinks bright yellow or candy neon red.
• Preservatives that keep a sauce shelf-stable for months.
• Antioxidants like E300 (vitamin C) that prevent discolouration.
• Emulsifiers and stabilisers that make oil and water blend smoothly.
• Sweeteners and flavour enhancers that sharpen taste or replace sugar.

Convenient for the food industry, but it also raises an interesting question: how much processing is needed to achieve the desired taste, texture and shelf life?

The Downside of Additives

Yes, additives are legally approved. At the same time, consumers are increasingly interested in how their food is made and which ingredients are used. Many additives are used to maintain colour, texture, flavour or shelf life throughout production, transport and storage.

In today’s supermarket, additives can contribute to the appearance, flavour, texture and shelf life of many products. Different brands and product categories make different choices regarding their use.

Organic food takes a different approach. Organic regulations allow a much more limited number of additives and only when they serve a specific technological purpose. Organic production places a strong focus on the quality of the raw materials and on keeping recipes as simple as possible. That’s why in the organic sector only about 50 out of more than 350 additives are allowed – and only if they:

• come from natural sources (such as plants or algae),
• serve an essential function,
• and meet strict legal requirements.

Artificial colourings, flavourings, and flavour enhancers are simply forbidden.

Examples from the Organic Kitchen

Examples of permitted additives with a natural origin include:

• Agar-agar (E406) – a gelling agent made from algae.
• Carrageenan (E407) – a thickener from red seaweed.
• Locust bean gum (E410) – a thickener from the seeds of the carob tree.

At Amaizin we only add what is truly necessary. In our wraps, for instance, we use E322 (sunflower lecithin), which keeps them soft and flexible instead of breaking. A natural helper that guarantees quality.

Most of the times, additives aren’t needed at all. Our Crispy Chili Oil is made with just oil, chili and spices. A simple recipe where the ingredients provide all the flavour.