Top 10 E-numbers to Know — Uses, Risks, and Alternatives

How to Read Food Labels: Identifying E-number AdditivesUnderstanding food labels helps you make safer, healthier choices and avoid ingredients you prefer not to eat. One set of common ingredients that often confuses shoppers are E-numbers — codes used in many countries to identify processed food additives. This article explains what E-numbers are, why they’re used, how to find them on labels, which groups of additives they represent, and practical tips for interpreting them when shopping.

What are E-numbers?

E-numbers are standardized codes for food additives used primarily in the European Union and some other regions. Each E-number corresponds to a specific substance (for example, E300 is ascorbic acid, or vitamin C). The “E” stands for “Europe,” reflecting the common approval and numbering scheme developed to harmonize labeling across countries.

E-numbers cover a wide range of additives: colorants, preservatives, antioxidants, emulsifiers, stabilizers, thickeners, acidity regulators, sweeteners and more. Not all additives have E-numbers; some appear on labels by their chemical or commonly used names.

Why manufacturers use E-numbers

• Consistency: E-numbers provide a uniform, language-neutral way to list additives across different countries and languages.
• Regulation: Using E-numbers makes it easier for regulators to check whether an additive is approved and under what conditions (acceptable daily intake, permitted uses).
• Space: Short codes take up less space on packaging than long chemical names.

Where to find E-numbers on a label

• Ingredients list: E-numbers are typically listed in the ingredients list on the package, either alone (e.g., “E202”) or together with a descriptive name (e.g., “sorbic acid (E200)”).
• Additives section: Some labels separate additives into a sub-list headed “Additives” or “Contains:”.
• Allergen/additional information panel: Occasionally an additive that’s also an allergen or derived from a common allergen source will be highlighted in a separate area.
• Country-specific variations: In non-EU markets, manufacturers may list the additive name instead of the E-number; the same compound could appear as “sunset yellow” rather than “E110”.

Common E-number categories and examples

Understanding categories helps you quickly determine what role an E-number plays in a product.

• Colorants (E100–E199)

  • Example: E160a (beta-carotene) — natural coloring derived from plants.
  • Example: E102 (tartrazine) — artificial yellow dye that can cause sensitivities in some people.

• Preservatives (E200–E299)

  • Example: E200 (sorbic acid) and E202 (potassium sorbate) — prevent mold and yeast growth.
  • Example: E250 (sodium nitrite) — used in cured meats; associated with nitrosamine concerns when cooked at high temperatures.

• Antioxidants (E300–E399)

  • Example: E300 (ascorbic acid) — vitamin C, slows oxidation and browning.
  • Example: E320 (butylated hydroxyanisole, BHA) — synthetic antioxidant with disputed safety data.

• Emulsifiers, stabilizers & thickeners (E400–E499)

  • Example: E412 (guar gum) — thickener/stabilizer.
  • Example: E466 (carboxymethyl cellulose) — thickener that improves texture.

• Acidity regulators, anti-caking & raising agents (E500–E599)

  • Example: E500 (sodium bicarbonate) — baking soda.
  • Example: E551 (silicon dioxide) — anti-caking agent.

• Sweeteners (E900–E999)

  • Example: E950 (acesulfame K) and E951 (aspartame) — artificial sweeteners used in diet products.
  • Example: E955 (sucralose) — high-intensity sweetener.

• Miscellaneous (E1000+)

  • Includes other specialized additives with industrial or specific technological uses.

How to judge safety and personal risk

• Regulatory approval: E-numbers listed in EU legislation have been evaluated for safety, including acceptable daily intake (ADI) where applicable. Approval doesn’t guarantee safety for all individuals, but indicates regulatory bodies consider typical exposure safe.
• Sensitivities and allergies: Some additives (notably certain colorants, sulfites, and preservatives) can trigger reactions in sensitive people. If you have asthma, migraines, or known sensitivities, check labels carefully.
• Children: Some artificial colors and preservatives have been associated in studies with behavioral effects in sensitive children. Parents often choose to avoid certain E-numbers (e.g., E102, E110, E129) in children’s diets.
• Long-term concerns: Debate persists around some additives (e.g., BHA, sodium nitrite, certain artificial sweeteners). If you prefer to play it safe, minimize processed foods and choose products with fewer synthetic additives.

Practical shopping tips

• Read the ingredients list from highest to lowest quantity. Additives appear towards the end, but if an additive is a primary ingredient it may appear earlier.
• Learn the common E-numbers you want to avoid (e.g., E102, E110, E122, E124 for some artificial dyes; E250 for nitrites; E951/E952 for certain sweeteners).
• Look for clear labeling like “no artificial colors/preservatives” or “contains no added E-numbers,” but verify by scanning the ingredients list.
• Prefer whole, minimally processed foods when possible — they naturally contain fewer E-number additives.
• For natural alternatives, watch for additive names derived from plants or food-grade substances (e.g., beetroot red, paprika extract, citric acid) — these can still be listed as E-numbers (e.g., E162 for beetroot red).
• Use apps or online databases: Several food-scanning apps and databases let you search E-numbers to get quick summaries of function and safety.

Quick reference: examples to avoid or watch for

• Colorants linked to sensitivities: E102 (tartrazine), E110 (sunset yellow), E129 (allura red)
• Preservatives to note: E210–E219 (benzoates), E220–E228 (sulphites) — sulfites can trigger asthma attacks in sensitive individuals.
• Nitrites/nitrates: E249–E252 (nitrites/nitrates) — associated with processed meats and potential carcinogenic nitrosamines when cooked at high temperatures.
• Artificial sweeteners: E951 (aspartame), E950 (acesulfame K) — avoid if you have specific sensitivities (e.g., phenylketonuria and aspartame).

Reading non-EU labels and ingredient names

• If shopping outside the EU, manufacturers might list full additive names instead of E-numbers. Common synonyms:
  • Tartrazine = Yellow 5
  • Allura Red = Red 40
  • Sodium nitrite = nitrite curing salt
  • Sucralose = E955 (may be listed as sucralose)
• Use an E-number lookup (apps or short printed lists) if you’re unsure what a name corresponds to.

When to be especially cautious

• Packaged foods marketed to children (sweets, drinks, cereals) — often contain multiple colorants and sweeteners.
• Processed meats and smoked products — nitrites/nitrates are common.
• Diet/light products — often contain high-intensity sweeteners.
• Imported or unfamiliar brands — labeling conventions differ; check ingredient names carefully.

Final checklist for label reading

• Scan the ingredients list for E-numbers or additive names.
• Check for specific groups you want to avoid (colors, preservatives, sweeteners).
• Look at front-of-pack claims but always verify with the ingredient list.
• Prefer whole foods and minimally processed items when possible.
• If you have allergies, asthma, or sensitivities, flag sulfites, certain dyes, and preservatives.
• Use trusted apps or databases for quick E-number lookups.

Knowing how to read food labels and identify E-numbers puts control back in your hands. With a little practice you’ll quickly spot additives you want to avoid and make choices that align with your health preferences.