FOOD N° 10 07/2011
NEST LÉ PROFESSIONAL
E 950
ADDITIVES SIMPLIFIED CONTENTS
d 0 6 E1
The Buzz on E Numbers
3
Are Additives Safe?
4
What is Acceptable Daily Intake?
5
Are Additives Bad News?
6
Natural E Numbers?
8
Questions & Answers FOOD Additives Simplified
1
10
NESTLÉ PROFESSIONAL Nutrition Magazine
EDITORIAL Dear Reader, As we are increasingly confronted with the issue of safety in our food supply and the Internet allowing any and all messages available, the topic of “food and nutrition” has become more confusing than ever. With this plethora of information available to us, how do we sort through it and decide what is best for our customers and their consumers? Trust in manufacturers has been severley tested, while sceptisism concerning shelf-stable foods versus garden-fresh foods has increased. Many globally sourced ingredients need simple preservation to protect the food safety during transport. When a rosemary extract becomes an E number, a natural food loses its identity. This NutriPro edition focuses on E numbers and additives to help all of us – manufacturers, chefs, sales people and communication teams to address the issue, inform and diminish concerns that all additives are bad for us. I hope it helps and wish you good reading and open discussions about the “news” on what E numbers really are – a European code for food ingredients.
Dieter Hemmer Head of GLOBAL BRANDED FOOD
Dear All, This being my first edition of the NutriPro magazine, I am very excited about continuing its great history. Since I began my new role at NESTLÉ earlier this year, I have learned a great deal about the ingredients in our food supply. I have been working in the food industry for 25 years and times are definitely changing. Previously, we could rely on our strong science to support all our initiatives. While this is still true, there are other major influences that determine how food and nutrition decisions are made, often without scientific backing. This is in part due to the fact that information flows more freely and rapidly. This information is not, however, always substantiated. We at NESTLÉ PROFESSIONAL continue to rely on our strong scientific expertise to bring you the most up to date and relevant information while taking advantage of the technologies available to us. Please check out all NutriPro editions and our training toolkit. I look forward to hearing from you.
Tricia Siwajek / Patricia.Siwajek@nestle.com Nutrition, Health and Wellness Champion, NESTLÉ PROFESSIONAL
NutriPro Food 07/2011
2
What are Additives? They are ingredients added in small quantities during the processing of foods. They can prevent spoilage, enhance flavour or colour, improve nutritional values or aid the processing. The most common types of additives include preservatives, colourings, sweeteners, flavour enhancers, emulsifiers, thickeners and stabilisers. According to the EU, food additives are defined as “any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food”, regardless of its nutritive value, or if it’s been added to help make the food, increase its shelf-life or transport. (EC Regulation No. 1333/2008 on Food Additives).
E 100 The Buzz on E Numbers
9 9 1 E
We’ve all heard of them before, they are in many of the foods we eat and some of us try our best to avoid them at all cost. Certain E numbers are banned in some countries, being blamed for hyperactivity in children, allergies and food intolerance. Let us help you out with some of the facts. Whatever you may have heard about E numbers, it’s hard to get around them. So why not learn a little more about them instead of running scared? The idea of the E number system to simplify food product labels was initiated by Maurice Hanssen. Approved by the European Union (EU), hence the “E”, they are used to simplify the ingredient statement on product labels of additives in almost all foods. Most packaged foods contain additives, be it to:
• make them taste fresher longer • make them look more appealing • increase their availability • facilitate their preparation
E100 to E199, while numbers E950 to E967 are assigned to sweeteners. The system, implemented by the EU after the Food Labelling Regulations were put in place in 1984, allows for a simple and convenient way to label permitted additives in foods.
This magazine is dedicated to E numbers, and we hope to reduce the confusion surrounding them.
E number classification A range of E numbers is assigned to each food additive group based on the functions of the various food additives. Colour additives, for example, carry numbers from
It is used not only in the EU, but also in Australia, New Zealand, the Cooperation Council for the Arab States in the Gulf, Israel and on European food products exported to North America, especially to Canada.
Emulsifiers/Stabilisers/ Gelling Agents/Thickeners
0 5 9 E Colours
Antioxidants
Preservatives Sweeteners
Flavour Enhancers
FOOD Additives Simplified
3
NESTLÉ PROFESSIONAL Nutrition Magazine
Are Additives Safe?
Food additives must fulfil strict criteria before they are approved for use in the EU. Not only must they be safe and beneficial for the consumer, they must also be proven to be a technological necessity, according to the European Food Safety Authority (EFSA). The use of additives can actually make foods safer to eat. Before any of these substances are added to the prepared foods we eat, they undergo careful testing for any adverse effects that may occur in the short or long term.
Food safety around the globe There are many organisations working together to ensure a safe food supply around the world. One example is the European Food Safety Authority (EFSA), which, among other tasks, is in charge of the safety evaluation of new food additives for use in the EU. The United Nations Food and Agricultural Organisation (FAO) and the World Health Organisation (WHO) have joined forces through the Joint FAO/ WHO Expert Committee on Food Additives (JECFA) to address food safety assessments around the world. JECFA formulates general principles for the justifiable use of food additives. It has been meeting since 1956 to evaluate the safety of food additives. WHO headquarters, Geneva Copyright: WHO/P. Virot
NutriPro Food 07/2011
EFSA and JECFA are independent, internationally recognised expert committees. For each additive they evaluate the toxicological database and determine the highest safe intake level per day, termed “Acceptable Daily Intake” (ADI).
pose of providing a standardised system naming food additives. This provides an alternative when declaring ingredients, as very often these substances are long, complex chemical formulae. It has been based on the E number system introduced within the EU.
The Codex Alimentarius Commission - established in 1963 by the Food and Agriculture Organisation (FAO) and the World Health Organisation (WHO) - adopted in 1995 the “Codex General Standard for Food Additives”, with the aim to create a harmonised, international standard for food additives and fair trade. Only the additives which have been evaluated as safe by the JECFA and which have been assigned an ADI as well as an international number are included in this standard. The International Numbering System for Food Additives (INS) was prepared by the Codex Committee on Food Additives and Contaminants (CCFAC) for the pur-
Regulatory authorities (e.g. the European Commission or the US Food and Drug Administration FDA, national governments) establish for each additive maximum levels in different foodstuffs which must ensure that consumers do not exceed the “Acceptable Daily Intake”.
4
While each country has its own body regulating food safety - the Food and Drug Administration in the United States or the Food and Drug Act in Canada, for example these countries do not implement the E numbers for labelling, but do share similarities in how all the ingredients are labelled. Only ingredients that are proven to be safe are allowed in the foods we eat.
What is Acceptable Daily Intake? Acceptable Daily Intake (ADI) is defined as “...the amount of a food additive that can be ingested daily over a lifetime without appreciable health risk.” While the term “appreciable” health risk may sound a bit scary, there’s really no reason to ban foods containing E numbers
FOOD Additives Simplified
from your kitchen. It means that to our knowledge, based on current research, strict testing and close screening, no adverse health effects will result even after a lifetime of consuming foods with this additive, according to the EFSA. The ADI concept was first used
5
in 1961 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The ADI is now internationally accepted as the basis for safety assessments of food additives. www.who.int www.fao.org www.efsa.europa.eu www.codexalimentarius.net
NESTLÉ PROFESSIONAL Nutrition Magazine
Are Additives Bad News? E numbers continue to make some consumers uneasy, being linked to disorders such as hyperactivity, allergies and food intolerance. These assertations, however, lack scientific basis. Despite their rigorous assessment before they are allowed to be added to the processed foods we eat, some consumers are sceptical regarding their use. Here are answers to some of your frequently asked questions on three types of additives which have people talking most – flavour enhancers, colours and sweeteners: Flavour Enhancers: Monosodium glutamate, better known as MSG (E621) is one additive some consumers choose to avoid. Commonly found in takeout food and seasonings, it has been made responsible for the so-called Chinese Restaurant Syndrome (CRS) and other adverse reactions. MSG is the sodium salt of a common amino acid, glutamic acid, which is found in proteins, many foods and in the human body. It is one of the first things many of us taste – as infants drinking breast milk*. Other examples of food sources are dairy, meat, fish mushrooms and tomatoes. The reason it is used widely is because it gives an umami taste to foods and enhances flavours. Umami comes from the Japanese word meaning delicious taste, and describes a savoury, meaty or broth-like, mouth-watering sensation. It is the fifth basic taste after sweet, sour, bitter and salty.
Pure MSG has undergone rigorous safety evaluation by international scientific safety authorities. Both the JECFA and the FDA have affirmed that MSG is safe when added in normal amounts to food. * (http://www.ncbi.nlm.nih.gov/pubmed/10963461)
NutriPro Food 07/2011
6
None of the many studies carried out over the past 30 years could substantiate a link between MSG intake and adverse reactions such as CRS (its symptoms include chest pain, flushing, headache, numbness or burning around the mouth). Children metabolise glutamate in the same way adults do.
the EFSA re-assessed six colour additives and reduced the ADI for three of the colours tested (E104, E110 and E124). The following colours, used in soft drinks, sweets and ice creams, are some which have been named in connection with possible intolerance reactions: • E102 (Tartrazine) • E104 (Quinoline yellow) • E124 (Ponceau 4R) • E110 (Sunset yellow)
Sweeteners:
There is, however, a perception that a number of people are sensitive to MSG and can suffer from the above named symptoms after eating foods containing this additive. Some manufacturers have removed MSG from their products in response to consumer demand and not because scientific evidence has deemed them unsafe for consumption.
Colour Additives: Food colour additives have also made headlines, being connected to hyperactivity or Attention Deficit Hyperactivity Disorder (ADHD) in children. Even though the observed effects were limited and studies did not provide a clear link between the consumption and the behavioural effects,
Non-nutritive sweeteners, also known as artificial sweeteners are food additives that attempt to duplicate the effects of sugar in taste, without any or most of the calories. Sugar substitutes have been widely used across the food industry for the past 30 years, especially for the development of “diet” and “low calorie” products. Their increased use has also been particularly important for diabetics and for dental health. Aspartame is perhaps the most thoroughly investigated additive. Its safety has been consistently demonstrated. Nevertheless adverse effects ranging from rash to cancer continue to be attributed to aspartame. Serious scientific evaluation could not substantiate any of these claims. While many different artificial sweeteners are available, the
following are permitted in the European Union: • E950 (Acesulfame Potassium) • E951 (Aspartame) • E952 (Cyclamate) • E954 (Saccharin) • E955 (Sucralose) • E959 (Neohesperidine) • E961 (Neotame) (as flavour enhancer only) In the U.S., acesulfame potassium, sucralose, neotame, saccharine and aspartame are approved for use. While cyclamate is approved in 55 countries around the world, it was banned in the U.S. in 1969 and has not yet been reapproved. For more information: JECFA reference http://whqlibdoc.who.int/trs/ WHO_TRS_759.pdf
FOOD Additives Simplified
7
NESTLÉ PROFESSIONAL Nutrition Magazine
Natural E Numbers? Are all additives artificial? No, they aren’t. In fact, a large number of additives are made from natural sources or found in the foods that grow in our backyards. Apples, for example, contain pectin (E440) which is used as a gelling agent in jams and other foods, while beetroot
extract (E162) is used to tinge foods such as pasta or candies anything from pink to purple. Perhaps one of the most well known natural additives is E300, otherwise known as asorbic acid or vitamin C.
There is also the category of “nature identical additives”, which are, as the name suggests, just like the substances found in nature, but prepared or extracted using chemical methods.
What’s in an untreated, natural tomato? Natural colourants:
• Water
• Carotenoid (E160ai) • Lycopene (E160d) • Lactoflavin, Riboflavin (E101)
• Sugar • Cellulose
Natural antioxidants:
• Glutamate
• Ascorbic Acid (E300)
• Pectin • Natural flavours
Natural acidifying agents: • Malic Acid (E296) • Citric Acid (E330)
Other naturally occuring additives:
E 406 Agar: found naturally in seaweed.
E 322 Lecithin: is natural and used in many foods.
NutriPro Food 07/2011
8
E 162 E 160ai
Betanin: from beet roots.
Carotenoids: found naturally in carrots and other yellow/ orange fruits and vegetables.
E 160d Lycopene: found naturally in tomatoes and pink grapefruit. A natural colourant.
E 410 Locust bean gum
E 161b Lutein: yellow colour found naturally in plants, egg yolks.
E 300 Ascorbic acid: found in fruits (citrus) and vegetables, the same molecule as vitamin C.
E 100 Curcuma (Tumeric): a root belonging to the ginger family, native to South Asia.
E 440 E 163
Pectin: Occurs naturally in fruits (e.g. apples) and other plants.
FOOD Additives Simplified
Anthocyanins: from various red fruits and vegetables such as berries.
9
NESTLÉ PROFESSIONAL Nutrition Magazine
1.
How do I know if an additive is good/bad for me?
Additives are used in our food supply for many reasons. And most governments throughout the world approve the ingredients for use in their food supply. This is done to ensure its safety.
2.
What are the symptoms of an additive allergy?
Allergies from food or ingredients are most common found in the top eight allergenic foods (wheat, eggs, cow’s milk, shellfish and fish, soy, tree nuts, peanuts).
These foods can trigger a response by the immune system with specific symptoms. Some will disappear with time and some allergies will remain throughout one’s lifetime. These immune responses are different than a reaction you might experience from a food intolerance. These symptoms may occur from any food. It is extremely difficult to identify and determine if a reaction is caused by a colour or flavour defined as an additive because these ingredients are used in such small amounts. Also there is no scientific evidence that these additives cause such intolerances.
NutriPro Food 07/2011
10
4.
Questions & Answers
3.
Can’t the industry make food without additives?
There isn’t a one size fits all response. Some foods are preserved using salt, sugar or are frozen so they travel safely from the farm to your kitchen. Why are they added? • Maintain food safety and freshness • Improve nutritional value • Improve taste, colour, texture • Improve convenience and speed of cooking
5.
With so much propaganda and unreliable information on the Internet where can I find more information that I can trust?
Is it possible to avoid additives completely? They could possibly be eliminated if we grew and raised all our own foods in our backyards and spent many hours each day processing the food, so it can be eaten. Imagine having to grind your own grains before baking your own bread. These additives have made it simpler to enjoy the other things we love to do.
FOOD Additives Simplified
One suggestion is to visit your government’s websites or refer to the International Food Information Council website. www.foodinsight.org
11
NESTLÉ PROFESSIONAL Nutrition Magazine
NutriPro Food No. 1 Carbohydrates
NutriPro Food No. 2 Cooking Methods
NutriPro Food No. 3 Fat, Oil and Cholesterols
NutriPro Food No. 7 Meals For Kids
NutriPro Food No. 8 Food Allergies
NutriPro Food No. 9 Minerals
NutriPro Food No. 4 Menu Planning
NutriPro Food No. 6 Dietary Fibre – and Its Various Health Benefits
NutriPro Food No. 5 Vitamins: The Orchestra For The Body
NutriPro Food No. 10 Additives Simplified
NutriPro Beverages current magazines
NutriPro Beverages No. 1 Coffee: Wherever, Whenever, However
NutriPro Beverages No. 2 The Added Value of Milk
NutriPro Beverages No. 3 Cocoa and Malt
NutriPro Beverages No. 4 Tea - a global beverage
NutriPro Beverages No. 5 Beverages - A key to a healthy life
Nestlé Professional Nestec S.A. Avenue Reller 14 CH-1800 Vevey Switzerland NutriPro Food 07/2011
12
Photographs copyright © 2011: istockphoto.com, nestléprofessional
NutriPro Food current magazines