Food Additives and Ingredients Association Additives and Ingredients for Healthy Eating)
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Organic Food

In the early days of organic food there was much confusion about the precise meaning of the term but this is now legally defined within the European Union. To be labeled 'organic' 95 per cent of the inputs must be organically produced; that means without prohibited pesticides, fertilizers and additives. Moreover, when a producer has converted from conventional to organic farming, two years must have elapsed since the last non-permitted inputs (three years in the case of perennial crops). There is a second recognized category with at least 70 per cent organic content but less than 95 per cent. Such products can be labeled: 'made with x per cent organic or organically produced ingredients'.

Organic food producers have to be registered as such and inspected. These requirements are laid out in a 1991 EEC Regulation (No. 2092/91), since revised and extended many times.

Some people will be surprised at that 95 per cent. The urge to be organic is a quest for purity - so why be satisfied with 95 per cent? The reason is that some non-organic inputs, including additives, are so essential that they are permitted in organic food. Annex VI to the Regulations lists the allowed non-organic inputs allowed at up to 5 per cent of the total, under the headings: A) non-organic additives, yeasts and minerals; B) processing aids, such as releasing oils and flushing gases; C) agricultural ingredients.

In Europe, a total of 45 EC-approved additives are currently permitted in organic food under Regulation No 780/2006, which amends the organic food regulation 2092/91.

One of the most indispensable additives is sulphur dioxide (E220). All wine contains suphur dioxide as preservative, whether organic or not. Sulphur dioxide is a preservative, antioxidant and bleaching agent and no adequate substitute for it exists. Organic wine production also uses clarifying agents bentonite (E558) and kaolin (E559).

Additives approved by all EU member states at the time of writing:

E 153 - Vegetable carbon

E 160b -  Annatto, Bixin, Norbixin

E 170 - Calcium carbonate

E 220 - Sulphur dioxide or E 224 - Potassium metabisulphite

E 250 - Sodium nitrate or E 252 - Potassium nitrate

E 270 - Lactic acid

E 290 - Carbon dioxide

E 296 - Malic acid

E 300 - Ascorbic acid

E 301 - Sodium ascorbate

E 306 - Tocopherol-rich extract

E 322 - Lecithins

E 325 - Sodium lactate

E 330 - Citric acid

E 331 - Sodium citrates

E 333 - Calcium citrates

E 334 - Tartaric acid (L(+)–)

E 335 - Sodium tartrates

E 336 - Potassium tartrates

E 341(i) - Monocalcium-phosphate

E 400 - Alginic acid

E 401 - Sodium alginate

E 402 - Potassium alginate

E 406 - Agar

E 407 - Carrageenan

E 410 - Locust bean gum

E 412 - Guar gum

E 414 - Arabic gum

E 415 - Xanthan gum

E 422 - Glycerol

E 440(i) - Pectin

E 464 - Hydroxypropyl methyl

E 500 - Sodium carbonates

E 501 - Potassium carbonates

E 503 - Ammonium carbonates

E 504 - Magnesium carbonates

E 509 - Calcium chloride

E 516 - Calcium sulphate

E 524 - Sodium hydroxide

E 551 - Silicon dioxide

E 553b - Talc

E 938 - Argon

E 939 - Helium

E 941 - Nitrogen

E 948 - Oxygen

Information published within this web site is presented in good faith for consideration, investigation and verification. Whilst care has been taken to ensure accuracy, legal liability is excluded to the extent permitted in current legislation. No freedom from patent is implied.