Colour · Colours
Yellow-orange pigment extracted from turmeric root.
The free E-Number Decoder looks up the 85+ EU food additive codes listed in Annex II of Regulation (EC) No 1333/2008. Search by E-number or name to see each additive's function, origin and vegan, halal and kosher flags, with notes on allergens and additives that are restricted in some countries.
Colour · Colours
Yellow-orange pigment extracted from turmeric root.
Colour · Colours
Yellow. Produced by fermentation; some grades from animal sources.
Colour · Colours
Bright yellow azo dye. EU requires warning label re: attention deficit in children.
Colour · Colours
Yellow-green. Banned in food in US, permitted in EU with hyperactivity warning.
Colour · Colours
Orange azo dye. FDA name: FD&C Yellow No. 6. Requires EU hyperactivity warning.
Colour · Colours
Crimson red extracted from cochineal insects. Not vegan.
Colour · Colours
Red azo dye. Banned in food in US, permitted in EU.
Colour · Colours
Bright red azo dye. Banned in US, permitted in EU.
Colour · Colours
Cherry-pink dye. FDA name: FD&C Red No. 3. FDA revoked food use Jan 2025.
Colour · Colours
Red azo dye. FDA name: FD&C Red No. 40.
Colour · Colours
Deep blue. Banned in US.
Colour · Colours
Blue. FDA name: FD&C Blue No. 2.
Colour · Colours
Blue. FDA name: FD&C Blue No. 1.
Colour · Colours
Green pigment from plants.
Colour · Colours
Brown. Made by heating carbohydrates.
Colour · Colours
Dark brown. Used in cola drinks. Contains 4-MEI byproduct (California Prop 65).
Colour · Colours
Orange-yellow. Also Vitamin A precursor.
Colour · Colours
Orange-red from achiote seeds.
Colour · Colours
Red-orange from paprika peppers.
Colour · Colours
Deep red from beetroot.
Colour · Colours
Purple/red/blue from berries, grapes, red cabbage.
Colour · Colours
White. Also used as calcium supplement.
Colour · Colours
White. Banned in food in EU since Aug 2022.
Colour · Colours
Yellow, red, black.
Preservative · Preservatives
Anti-mould, anti-yeast.
Preservative · Preservatives
Widely used in baked goods, dairy, cured meats.
Preservative · Preservatives
Acid, low-pH foods. May form benzene with Vitamin C in beverages.
Preservative · Preservatives
Common in soft drinks and pickles.
Preservative · Preservatives
Wine, dried fruit. Sulphite allergen; must be declared in EU/US above 10 ppm.
Preservative · Preservatives
Sulphite allergen. Dried fruit, wine, seafood.
Preservative · Preservatives
Cured meats. Forms N-nitroso compounds under heat.
Preservative · Preservatives
Cured meats: bacon, ham, hot dogs.
Preservative · Preservatives
Cured meats, cheeses.
Preservative · Preservatives
Vinegar. Also flavouring.
Preservative · Preservatives
Fermentation-derived; some from dairy but most industrial from beet or corn.
Preservative · Preservatives
Bread anti-mould.
Antioxidant · Antioxidants
Vitamin C. Anti-browning in foods.
Antioxidant · Antioxidants
Sodium salt of Vitamin C. Cured meats.
Antioxidant · Antioxidants
Natural Vitamin E from vegetable oils.
Antioxidant · Antioxidants
Butylated hydroxyanisole. NIH lists as "reasonably anticipated to be a human carcinogen".
Antioxidant · Antioxidants
Butylated hydroxytoluene. Used in fats and cereals.
Emulsifier · Emulsifiers
Commercial lecithin is usually soy or sunflower (vegan). Egg lecithin exists but is rare.
Acidity Regulator · Acidity Regulators
Made from Aspergillus niger fermentation.
Acidity Regulator · Acidity Regulators
Buffering agent: dairy, meat products.
Acidity Regulator · Acidity Regulators
Cola drinks, cheese.
Gelling Agent · Emulsifiers
From red seaweed. Vegan alternative to gelatine.
Thickener · Emulsifiers
From red seaweed. Dairy alternatives, deli meats.
Thickener · Emulsifiers
From carob seeds.
Thickener · Emulsifiers
From guar bean.
Stabiliser · Emulsifiers
From acacia tree sap.
Thickener · Emulsifiers
Bacterial fermentation. Feedstock may be corn, soy, wheat, or dairy.
Sweetener · Sweeteners
Sugar alcohol. Laxative effect over ~20 g/day.
Gelling Agent · Emulsifiers
From citrus peel or apple pomace. Jams, jellies.
Gelling Agent · Emulsifiers
From animal bones/hides. Not vegan. Halal/kosher only if source-certified.
Thickener · Emulsifiers
CMC. Ice cream, low-fat foods.
Emulsifier · Emulsifiers
From plant or animal fats; supplier disclosure required.
Emulsifier · Emulsifiers
Diacetyl tartaric acid esters. Common in bread.
Acidity Regulator · Acidity Regulators
Baking soda (E500ii) is sodium bicarbonate.
Raising Agent · Acidity Regulators
Baker's ammonia: traditional gingerbread, cookies.
Acidity Regulator · Acidity Regulators
pH adjuster in gelatin production, corn syrup.
Acidity Regulator · Acidity Regulators
Lye. Pretzels, olives.
Anti-Caking · Acidity Regulators
Table salt anti-caking.
Flavour Enhancer · Flavour Enhancers
Naturally in tomatoes, cheese, meat.
Flavour Enhancer · Flavour Enhancers
Fermented from starch, sugar beet, or molasses. FDA GRAS.
Flavour Enhancer · Flavour Enhancers
Often derived from fish or yeast. Supplier disclosure needed.
Flavour Enhancer · Flavour Enhancers
Often derived from fish, sometimes bacterial fermentation.
Flavour Enhancer · Flavour Enhancers
Mixture of E627 + E631.
Glazing Agent · Glazing / Waxes
Coating for confectionery, fruit.
Glazing Agent · Glazing / Waxes
From Candelilla shrub.
Glazing Agent · Glazing / Waxes
From Brazilian palm leaves.
Glazing Agent · Glazing / Waxes
From lac insects. Not vegan.
Sweetener · Sweeteners
~200× sweeter than sugar. Zero calorie.
Sweetener · Sweeteners
~200× sweeter than sugar. Contains phenylalanine; PKU warning required.
Sweetener · Sweeteners
Banned in US since 1969. Permitted in EU.
Sweetener · Sweeteners
~300× sweeter than sugar.
Sweetener · Sweeteners
~600× sweeter than sugar.
Sweetener · Sweeteners
From Stevia rebaudiana leaves.
Sweetener · Sweeteners
Sugar alcohol. Laxative effect.
Sweetener · Sweeteners
Sugar alcohol from birch/corn. Toxic to dogs.
Sweetener · Sweeteners
Sugar alcohol from fermented glucose.
Bulking Agent · Other
Soluble fibre. Low-calorie bulking.
Thickener · Other
Modified starch.
Thickener · Other
Modified starch for freeze-thaw stability.
Thickener · Other
Modified starch for shelf-stable products.
Thickener · Other
Very common in processed foods.
Data source: EU Regulation (EC) 1333/2008 Annex II · Codex Alimentarius GSFA · JECFA specifications.
Dietary flags reflect default sourcing. Halal / kosher / vegan certification always depends on the specific supplier.
An E number identifies a food additive that has been assessed and permitted for use in the EU. The letter is the approval; the number identifies the substance. E300 is ascorbic acid - vitamin C. E330 is citric acid.
The common assumption that an E number signals something synthetic or suspect is simply wrong, and it is worth knowing when a customer asks why your label has one.
Additives are declared by their category function followed by either the specific name or the E number - "preservative (E202)" or "preservative: potassium sorbate". Both forms are acceptable; the function has to be there either way.
The category matters as much as the identity. An ingredient list that names the substance without saying what it does is incomplete.
An additive being approved does not mean it is approved for your product. Permissions are granted per food category and often with a maximum level, so the same additive can be permitted in a soft drink and prohibited in a bread.
Checking that an additive has an E number is the easy half. Checking that it is permitted in your category at your level is the half that matters.
Six colours - tartrazine (E102), quinoline yellow (E104), sunset yellow (E110), carmoisine (E122), ponceau 4R (E124) and allura red (E129) - require an additional statement on the label: that the colour "may have an adverse effect on activity and attention in children".
This catches confectionery, soft drink and dessert producers regularly. The additive is permitted, the declaration is correct, and the extra warning is still missing.
A US ingredient statement names the substance directly - "potassium sorbate", not "E202". The UK retained EU additive numbering in assimilated law after Brexit, so a UK label still uses E numbers.
Same additive, three conventions. If you sell into all three, the ingredient statement is not a copy-paste.
For the EU rules on ingredients and additives, see EU 1169/2011 explained and the EU nutrition declaration page; check allergens with the Allergen Detector.
Reference information, not legal advice. Requirements change and turn on facts specific to your product - confirm against the current regulation before relying on it.
The identifier for a food additive approved for use in the European Union. The list and the conditions of use are set out in Regulation (EC) No 1333/2008 and its annexes. The number is a permission, not a rating: it says the additive is approved for specified uses at specified levels, nothing more.
In the EU an additive is declared by its functional class followed by either its name or its E number, so either form is acceptable. Outside the EU the convention differs: a US label uses the common or usual name and E numbers are not used, so the same product needs a different ingredient statement.
No. E300 is ascorbic acid, which is vitamin C. E160a is carotene. E440 is pectin. The numbering system covers naturally derived and synthesised additives alike, and it says nothing about origin or processing. It is a common misreading and it drives a lot of avoidable reformulation.
No. Approvals, permitted levels and permitted categories differ by jurisdiction, and an additive cleared in the EU may be restricted or prohibited in another market, or permitted at a different level. Check the destination market before assuming a formulation travels.
Every one is cited to the paragraph it comes from.