E number

<p>E numbers, short for Europe numbers, are codes for substances used as <a href="/facts/Food_additive/jGk8zjn8">food additives</a>, including those found naturally in many foods, such as <a href="/facts/Vitamin_C/IA2f1fTm">vitamin C</a>, for use within the <a href="/facts/European_Union/6GYcR8qM">European Union</a> (EU): 27  and <a href="/facts/European_Free_Trade_Association/m8yeTInz">European Free Trade Association</a> (EFTA). Commonly found on <a href="/facts/Food_label/q7tQ3zLk">food labels</a>, their safety assessment and approval are the responsibility of the <a href="/facts/European_Food_Safety_Authority/wooppnvX">European Food Safety Authority</a> (EFSA). The fact that an additive has an E number implies that its use was at one time permitted in products for sale in the <a href="/facts/European_Single_Market/wJDK3gK8">European Single Market</a>; some of these additives are no longer allowed today.
</p><p>Having a single unified list for food additives was first agreed upon in 1962 with <a href="/facts/Food_colouring/ueFCSxvC">food colouring</a>. In 1964, the directives for preservatives were added, in 1970 antioxidants were added, in 1974 emulsifiers, stabilisers, thickeners and gelling agents were added as well.
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E number open-in-new

E number