• The hidden dangers in your food

In today’s modern food industry, the quest for convenience, preservation, attraction and taste often leads to the inclusion of various substances in the food that we consume daily. While some of these ingredients are carefully regulated to ensure safety, others can pose serious risks to our health. Understanding the term ‘food additives’ is crucial for consumers who wish to make informed decisions about the food that they eat.

What are food additives?

Food additive means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, that is however intentionally added to food to preserve flavour or to enhance its taste, appearance, or other qualities. These can include preservatives that extend the shelf life, colourants that make food visually appealing, and flavour enhancers that boost the taste, and artificial sweeteners that are made with reduced or zero calories. For instance, the bright red colour of candy may come from artificial food colours, while the tangy flavour of processed cheese is often enhanced by sodium citrate.

Food flavours & enhancers 

An artificial flavouring substance means a substance that is not prohibited under local regulations and accepted as safe to be used in food, as indicated by one or more of the following, and may contain natural flavouring substances or nature identical flavouring substances: (a) United States Food and Drug Administration (FDA) as listed in the Code of Federal Register; (b) ‘generally recognised as safe (GRAS)’ as determined by the independent experts of the Flavour and Extract Manufacturers Association (FEMA); and (c) accepted by the Codex Alimentarius Commission, evaluated by the Joint Food and Agriculture Organisation / World Health Organisation Expert Committee on Food Additives (JEFCA) to present no safety problems when used as a flavouring substance in food. Monosodium glutamate – International Numbering System for Food Additives (INS) 621, Disodium 5’–guanylate – INS 627, and Disodium 5’–inosinate – INS 631 are the permitted flavour enhancers which can be used in foods in Sri Lanka. The amount is controlled by good manufacturing practices (GMPs). As per the country’s regulations, the label of the food shall declare the presence of flavours or flavour enhancers in the food product. There are scientific methods to identify and quantify these flavours and flavour enhancers. 

Food preservatives

Preservatives are substances or chemicals added to food, beverages and other food products to prevent spoilage, extend shelf life, and maintain quality. They work by inhibiting the growth of microorganisms like bacteria, mould, and yeast, or by slowing down chemical reactions such as oxidation, which can lead to the degradation of products. Sorbic acid (INS 200) or its alternative forms such as sodium sorbate (INS 201), potassium sorbate (INS 202), calcium sorbate (INS 203), benzoic acid (INS 210) and its alternative forms such as sodium benzoate (INS 211), potassium benzoate (INS 212), calcium benzoate (INS 213), sulphur dioxide (INS 220), sulphites and hydrogen sulphites of sodium and potassium, and propionic acid and its alternative forms are examples for commonly used food preservatives found in our day-to-day meals. The identification and quantification of these preservatives are carried out mainly with liquid chromatographic techniques (high-performance liquid chromatography [HPLC]) by the food technologists or analysts.

Food colours

Food colours are substances added to food and beverages to enhance or alter their appearance, making them more appealing or visually consistent. They can be either natural or artificial, and are used in a variety of products, ranging from candies and drinks to processed foods, dairy products and baked goods. Medical researchers have found that the excessive consumption of synthetic food colours can cause allergic reactions in some individuals to certain food colouring substances with symptoms like hives, itching, swelling, or difficulty breathing. Common food dyes, such as Tartrazine (INS 102), have been known to trigger allergic responses in sensitive individuals, especially those with asthma or aspirin intolerance. In addition, hyperactivity and behavioural issues, cancer risk, and gastrointestinal issues can arise in some sensitive individuals due to prolonged use in excessive amounts. Hence, food scientists may quantify the amount of these permitted colourants presence in each and every food item. Green S (green), rhodamine B (red) and metanil yellow (textile dye) are non-permitted colouring substances in Sri Lanka. Chromatographic techniques including high-end instrumental analysis can be used for these identifications.

Artificial sweeteners

Artificial sweeteners are synthetic sugar substitutes that are often used in place of sugar to provide sweetness with fewer calories. They are many times sweeter than sugar, so only small amounts are needed to achieve the same level of sweetness. While they are widely used in carbonated beverages, flavoured drinks, sugar-free gum, processed foods, and other ‘sugar-free’ or ‘low-calorie’ products, there has been ongoing debate about their safety and potential long-term health effects. Aspartame, sucralose, saccharin, acesulfame K and steviol glucoside are examples of the permitted artificial sweeteners in common use in Sri Lanka. Most of them are 200-times sweeter than sugar and when considering the safety aspects of those sweeteners, phenylketonuria (PKU) patients – a rare genetic disorder – must avoid aspartame because, their bodies cannot break down phenylalanine, a byproduct of aspartame. Elevated phenylalanine levels can cause brain damage. Hence, the label of the product needs to clearly display these warnings along with the other requirements mentioned in the food regulations. Sucralose is not absorbed by the body, and some people experience bloating, gas, or other gastrointestinal discomfort. All above mentioned artificial sweeteners are GRAS for use in food and beverages, meaning that they are considered safe when consumed in normal amounts. Hence, the duty of food scientists is to identify whether the sweeteners are present or not and in how much quantity if present. 

Safety concerns 

While many food additives are considered safe in regulated amounts, concerns have been raised over long-term health effects. The safety of additives such as aspartame, monosodium glutamate (MSG), and artificial colourants is often debated, particularly in high quantities. As consumers become more health-conscious, there is a growing demand for ‘clean label’ foods with fewer additives.

Based on the scientific analytical data on food additives, regulators can determine whether they are safe for consumption. As a consumer, it is essential to be aware of what goes into your food. Reading ingredient labels carefully is one of the simplest ways to avoid unnecessary additives. Look out for artificial colours, preservatives, and unfamiliar chemicals. In recent years, food labelling laws have become stricter, requiring more transparency about what is inside packaged foods.

The world of food additives is complex, with both benefits and risks. While food additives are often used for practical purposes like preservation and flavour enhancement, by staying informed and being proactive about reading food labels, consumers can make healthier choices and demand better practices from food producers. Ultimately, a better understanding of food additives and adulterants can help ensure that what is on your plate is safe, nutritious, and truly what it claims to be.

(The writer is a Senior Assistant Government Analyst attached to the Government Analyst’s Department)

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The views and opinions expressed in this article are those of the author, and do not necessarily reflect those of this publication