Rules that will make food safer and the list of additives simpler to decipher will be introduced in 2013 across the European Union.

These rules represent a landmark- John Dalli

The rules, announced yesterday by EU Health and Consumer Affairs Commissioner John Dalli, will clarify which additives are to be permitted in the production of certain categories of food.

For example, in some food categories, like unflavoured yoghurt, butter, pasta, simple bread, honey, water and fruit juice, the authorised additives are very limited or not allowed.

In other categories, usually those concerning highly processed foodstuffs such as confectionery, snacks, sauces and flavoured drinks, a large number of additives are authorised.

“These rules represent a landmark in our efforts to strengthen food safety in the EU,” Mr Dalli said.

“The adoption of two regulations on additives will further empower citizens and industry alike as they will make it easier for everyone concerned to know exactly what additives are allowed in foodstuffs.

“In a nutshell, this means a better informed citizen and, at the same, an EU food industry properly equipped to come up with new innovative and safe products,” Mr Dalli added.

The EU already has rules on the use of additives in food. However, the new legislation will improve this by making it clearer and more transparent to both industry and consumers.

Until now, the authorised use of thousands of food additives is dispersed over several pieces of EU legislation which is almost impossible to follow if not by experts.

The new legislation also provides for well-determined conditions under which additives may be added to food, a programme for the full re-evaluation of the safety of all authorised additives, and clear guidelines and instructions for the applicants requesting new uses of food additives.

What are food additives?

Additives are chemicals added to food for technological purposes in its manufacture, processing, preparation, treatment, packaging, transport or storage and are considered an important component of the food we eat.

The main categories include:

• Sweeteners to sweeten foods or tabletop sweeteners.
• Colours that add or restore colour in a food.
• Preservatives to prolong shelf-life of foods and protect them against deterioration by micro-organisms.
• Antioxidants to prolonging shelf-life of foods and protect them against oxidation e.g. fat rancidity, colour changes, etc...
• Stabilisers to maintain the physico-chemical state of a foodstuff.
• Emulsifiers to maintain the mixture of oil and water in a foodstuff.