An “E-number” means that a substance has been assessed for safety and approved for use in the EU. Some of them are simply vitamins or natural compounds found in everyday foods (for example, Vitamin C = E300, turmeric’s curcumin = E100). When new scientific evidence arises, the rules change-some additives are withdrawn, others are limited. All approvals and re-evaluations are carried out by the European Food Safety Authority (EFSA) under Regulation (EC) No 1333/2008.

How E-Numbers Are Organized

E-numbers are grouped by function. Here’s a quick guide:
E100-E199: Colours
E200-E299: Preservatives
E300-E399: Antioxidants & acidity regulators
E400-E499: Thickeners, stabilisers, emulsifiers
E500-E599: Acidity regulators, raising agents, anti-caking agents
E600-E699: Flavour enhancers
E900-E999: Glazing agents, gases, sweeteners
E1000+: Miscellaneous

“Absolutely Banned” vs. “Not Permitted”

The EU operates on a positive list: if an additive is not listed, it cannot be used. Some substances that were once allowed have since been withdrawn. Examples include:
E171 (titanium dioxide) - authorisation withdrawn in 2022; banned in food.
E128 (Red 2G) - removed due to safety concerns.
E924a/b (potassium and calcium bromate) - not authorised in the EU.
E216/E217 (propylparaben and its sodium salt) - no longer permitted.

In practice, all of the above are illegal in foods and drinks.

Approved (and Sometimes Beneficial) E-Numbers

Not all additives are “bad”-some even have health benefits:
E300 (ascorbic acid, Vitamin C) - antioxidant; protects fats from rancidity.
E306-E309 (tocopherols, Vitamin E) - antioxidants.
E100 (curcumin) - natural yellow colour, antioxidant.
E101 (riboflavin, Vitamin B2) - colour/vitamin.
E322 (lecithins) - emulsifiers from egg/soy/sunflower.
E406 (agar), E410 (locust bean gum), E440 (pectins), E415 (xanthan gum) - natural fibres and gelling agents.

Mini Glossary - Common E-Numbers

E100 - Curcumin (colour from turmeric)
E101 - Riboflavin (Vitamin B2)
E160a - Beta-carotene (provitamin A)
E200-E203 - Sorbic acid and salts (preservatives)
E220-E228 - Sulphur dioxide/sulphites (preservatives; allergens above 10 mg/kg or l must be declared)
E249-E250 - Nitrites (preservatives in cured meats, tightly restricted)
E260-E263 - Acetic acid and acetates (preservatives, acidity regulators)
E322 - Lecithins (emulsifier)
E406/E410/E412/E415 - Agar, locust bean gum, guar gum, xanthan gum (thickening agents)
E500 - Sodium carbonates (raising agents)
E901-E904 - Beeswax, shellac etc. (glazing agents)

Practical Tips for Reading Labels

1. Look for both the function and the name/E-number - e.g. “Preservative: potassium sorbate (E202)”.

2. Watch for sulphites - above 10 mg/kg or l, they must be labelled as allergens.

3. Context matters - nitrites are strictly limited; they prevent botulism in cured meats but are closely regulated.

4. Understand QS/ADI - “quantum satis” means “as much as necessary,” not “unlimited.”

5. Don’t demonise automatically - vitamin C (E300), beta-carotene (E160a), and pectin (E440) are all “E-numbers,” yet they’re beneficial.

An E-number isn’t a warning sign-it’s a mark of transparency. The EU maintains a dynamic list, backed by science, with strict safety limits and regular re-evaluations. To make smarter food choices, always check: the function, the name, the E-number, and any special warnings. That way, you’ll make informed-not fearful-decisions about what you eat.