Safe Use and Testing of Food Additives

Are natural food additives safer than synthetic ones?

Regardless of whether they are natural or synthetic, the safety of food additives must be scientifically tested using risk assessment. As long as they are approved and used according to regulations after passing risk assessment, there is no difference in their safety. Manufacturers choose natural sources or synthetic sources mainly based on cost, as both can achieve the same purpose. The label "purely natural" has nothing to do with safety and is just a marketing tactic, similar to "zero additives".

Why are there many food additives without detection methods?

The main types of food additives without detection methods are edible flavors, acidity regulators, emulsifiers, thickeners, etc.

There are roughly two reasons for this:

One is flavors, which are used in very small amounts and can disrupt the sensory and taste of food if overused. Therefore, there is no need to develop detection methods, which is also an international practice.

The other type includes acidity regulators, emulsifiers, thickeners, etc. They are safe and do not require quantity restrictions, so there is no need to develop detection methods. Moreover, most emulsifiers, thickeners, and other food additives cannot be tested after entering complex food matrices.

Will the improper use of food additives harm the human body?

Whether it is the improper use of food additives or illegal addition of additives, it is illegal and should be punished regardless of whether it poses a health hazard or not.

The safety evaluation of food additives has already considered lifelong, daily, and large intake amounts. Therefore, for food additives used according to standard regulations, the premise of "long-term excessive intake" does not even exist. Improper use of food additives usually has a significant distance from causing health hazards, as we cannot eat excessively high amounts of food every day for a lifetime.

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