E number lookup

Yellow colour taken from turmeric root.

Turns up in: Mustard, curry powder, margarine, cheese, soft drinks.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Yellow-orange colour that is also a vitamin.

Turns up in: Cereals, sauces, dairy drinks, supplements.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Usually made by fermentation now, but can be produced from other routes.

Bright lemon-yellow azo dye.

Turns up in: Soft drinks, sweets, sauces, snack foods.

Origin: Chemically manufactured rather than extracted from a plant or animal.

In the EU and UK, packs must carry a warning that it may affect activity and attention in children.

Dull greenish-yellow colour.

Turns up in: Sweets, smoked fish, sauces.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Carries the EU and UK children's activity and attention warning.

Orange azo dye.

Turns up in: Squash, sweets, desserts, snack foods.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Carries the EU and UK children's activity and attention warning.

Deep red colour extracted from cochineal insects.

Turns up in: Yoghurt, sweets, drinks, processed meat, lipstick.

Origin: Comes from insects, so it does not suit vegan diets and many vegetarians avoid it.

Must be named on US labels rather than hidden under a general colour term.

Red azo dye.

Turns up in: Sweets, jams, desserts.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Carries the EU and UK children's activity and attention warning.

Strawberry-red azo dye.

Turns up in: Sweets, desserts, tinned fruit.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Carries the EU and UK children's activity and attention warning.

Cherry-pink colour.

Turns up in: Cocktail cherries, tinned fruit.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Red azo dye, called Red 40 in the United States.

Turns up in: Soft drinks, sweets, cereals, sauces.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Carries the EU and UK children's activity and attention warning.

Deep blue colour.

Turns up in: Sweets, ice cream, decorations.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Bright blue colour, called Blue 1 in the United States.

Turns up in: Ice cream, sweets, drinks, tinned peas.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Green colour taken from plant material.

Turns up in: Sauces, ice cream, sweets.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

More stable green colour made by adding copper to chlorophyll.

Turns up in: Sweets, drinks, pickles.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Brown colour made by heating sugar.

Turns up in: Sauces, spirits, baked goods.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Dark brown colour used at low levels for strong colouring.

Turns up in: Cola drinks, soy sauce, sauces.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Black colour made from charred plant material.

Turns up in: Cheese rind, sweets, novelty bakery.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Yellow-orange colour, the pigment family found in carrots.

Turns up in: Margarine, cheese, drinks, cereals.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Can be plant extracted, made by fermentation, or synthesised.

Yellow to orange colour from achiote seeds.

Turns up in: Cheddar, butter, snacks, smoked fish.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Red-orange colour and mild flavour from paprika.

Turns up in: Crisps, sausages, sauces, cheese.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Often shown on packs as oleoresin paprika or coloured with paprika.

Red colour, the pigment that makes tomatoes red.

Turns up in: Sauces, drinks, desserts.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Yellow colour from marigold and other plants.

Turns up in: Drinks, dairy, supplements.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Pink to red colour from beetroot.

Turns up in: Ice cream, sweets, yoghurt.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Red, purple, or blue colour from berries, grapes, and vegetables.

Turns up in: Drinks, jams, confectionery.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

White colour and anti-caking agent, also used as a calcium source.

Turns up in: Bread flour, supplements, confectionery.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Bright white colour and opacifier.

Turns up in: Icing, chewing gum, sauces.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

No longer permitted as a food additive in the EU. Rules differ in other markets, so check the local pack.

Yellow, red, and black colours.

Turns up in: Cake decorations, olives, confectionery.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Silver surface colour for decoration.

Turns up in: Cake decoration, sugar coatings.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Silver surface decoration.

Turns up in: Confectionery, liqueurs, cake decoration.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Gold surface decoration.

Turns up in: Confectionery, liqueurs, cake decoration.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Holds back mould and yeast growth.

Turns up in: Cheese, baked goods, drinks, dried fruit.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Mould and yeast preservative, the most common form of sorbate.

Turns up in: Cheese, wine, dips, baked goods, dried fruit.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Preservative that works best in acidic foods.

Turns up in: Soft drinks, pickles, sauces.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Very common preservative for acidic products.

Turns up in: Soft drinks, sauces, pickles, dressings.

Origin: Chemically manufactured rather than extracted from a plant or animal.

With ascorbic acid present, small amounts of benzene can form, so makers control the combination.

Preservative and antioxidant that also stops browning.

Turns up in: Dried fruit, wine, fruit juice, sausages.

Origin: Chemically manufactured rather than extracted from a plant or animal.

A declared allergen in the EU and UK above 10 mg/kg, because it can trigger asthma symptoms.

Sulphite preservative and antioxidant.

Turns up in: Wine, dried products, processed potato.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Falls under the same sulphite allergen labelling rule as E220.

Sulphite preservative and browning inhibitor.

Turns up in: Dried fruit, shrimp, wine, fruit products.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Falls under the same sulphite allergen labelling rule as E220.

Curing salt that controls botulism risk and fixes pink colour.

Turns up in: Cured meat, bacon, sausages.

Origin: Chemically manufactured rather than extracted from a plant or animal.

The main curing salt in processed meat.

Turns up in: Bacon, ham, hot dogs, salami.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Slow-acting curing salt that converts to nitrite.

Turns up in: Dry-cured meat, some cheeses.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

The acid in vinegar, used for preserving and sourness.

Turns up in: Pickles, sauces, bread, dressings.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Mild acid and preservative made by fermentation.

Turns up in: Dairy, dressings, confectionery, drinks.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

The name mentions lactic, but commercial lactic acid is normally made by fermenting sugars, not from milk.

Mould inhibitor used mainly in bakery.

Turns up in: Packaged bread, tortillas, baked goods.

Origin: Chemically manufactured rather than extracted from a plant or animal.

The usual bread mould inhibitor.

Turns up in: Sliced bread, rolls, baked goods.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Antioxidant that stops browning and protects flavour.

Turns up in: Juice, cured meat, bread, fruit products.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Usually made by fermentation from glucose.

Salt form of vitamin C used as an antioxidant.

Turns up in: Cured meat, drinks, supplements.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Natural antioxidant that stops fats going rancid.

Turns up in: Oils, snacks, spreads, infant formula.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Vitamin E antioxidant, plant extracted or synthesised.

Turns up in: Oils, margarine, supplements.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Synthetic antioxidant for fats and oils.

Turns up in: Chewing gum, snacks, fats, cereals.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Synthetic antioxidant for fats and oils.

Turns up in: Cereals, snacks, fats, chewing gum.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Emulsifier that keeps fat and water mixed.

Turns up in: Chocolate, margarine, bakery, infant formula.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Usually soya or sunflower lecithin, but egg lecithin exists, so allergy readers should check the ingredient wording.

Acidity regulator and humectant.

Turns up in: Meat products, confectionery.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

The most common food acid, used for sourness and preservation.

Turns up in: Drinks, sweets, sauces, tinned goods, jams.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Commercial citric acid is made by fermenting sugars with Aspergillus niger, not squeezed from citrus.

Acidity regulator and emulsifying salt.

Turns up in: Processed cheese, drinks, jams.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Sharp acid used mainly in cola drinks.

Turns up in: Cola, processed cheese, baking products.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Raising agent, anti-caking agent, and firming agent.

Turns up in: Baking powder, cereals, dairy drinks.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Plant antioxidant used instead of synthetic ones.

Turns up in: Oils, meat products, snacks, sauces.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Setting agent from seaweed, a plant alternative to gelatine.

Turns up in: Desserts, confectionery, icing.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Thickener and stabiliser from red seaweed.

Turns up in: Dairy drinks, plant milks, desserts, processed meat.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Thickener from carob seeds.

Turns up in: Ice cream, sauces, dairy, gluten-free bakery.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Thickener from guar beans.

Turns up in: Ice cream, sauces, gluten-free bakery, dairy.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Stabiliser and glazing agent from acacia tree sap.

Turns up in: Soft drinks, confectionery, icing, supplements.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Acacia gum and gum arabic are two names for the same ingredient.

Thickener made by bacterial fermentation.

Turns up in: Gluten-free bakery, sauces, dressings, drinks.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Sugar alcohol used as a sweetener and humectant.

Turns up in: Sugar-free gum, sweets, baked goods.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Above set amounts, packs must warn that excessive consumption may produce laxative effects.

Humectant that keeps products soft.

Turns up in: Cake, confectionery, bars, icing.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Can be made from plant oils or from animal fats, so the source is not fixed by the code alone.

Gelling agent from citrus peel and apple pomace.

Turns up in: Jam, fruit fillings, yoghurt, confectionery.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Gelling agent made from animal collagen.

Turns up in: Sweets, desserts, capsules, marshmallows.

Origin: Comes from an animal, so it does not suit vegan diets and needs certification checks.

Made from pig or cattle hides and bones, so it needs species and certification checks.

Bulking agent and anti-caking agent from plant fibre.

Turns up in: Grated cheese, bakery, supplements.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Thickener and stabiliser made from plant cellulose.

Turns up in: Ice cream, sauces, gluten-free bakery, drinks.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

The most widely used emulsifier, keeping fat and water together.

Turns up in: Bread, cake, ice cream, margarine, peanut butter.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Made from either plant oils or animal fats. The code alone does not tell you which, so vegan and halal readers need the maker to confirm.

Dough strengthener used in bread making.

Turns up in: Packaged bread, rolls, baked goods.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Built on the same fatty acid base as E471, so the same source question applies.

Emulsifier that makes chocolate flow better.

Turns up in: Chocolate, coatings, spreads.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Dough conditioner and emulsifier.

Turns up in: Bread, cakes, coffee whiteners.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Stearic acid can be plant or animal derived, so the source varies by maker.

Emulsifier used in fats and icing.

Turns up in: Cake icing, yeast, coffee whiteners.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Raising agent, includes bicarbonate of soda.

Turns up in: Baked goods, noodles, confectionery.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Raising agent for thin baked goods.

Turns up in: Biscuits, crackers, flatbread.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Firming agent and cheese-making salt.

Turns up in: Tinned vegetables, cheese, bottled water, tofu.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Acidity regulator, used to make pretzels their colour.

Turns up in: Pretzels, olives, cocoa products.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Anti-caking agent that keeps powders free flowing.

Turns up in: Powdered drinks, spices, supplements, salt.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Anti-caking and release agent.

Turns up in: Rice coating, confectionery, chewing gum.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Anti-caking agent and colour carrier.

Turns up in: Confectionery decoration, powdered products.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

The savoury amino acid behind umami taste.

Turns up in: Savoury snacks, sauces, stocks.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

The best known savoury flavour enhancer.

Turns up in: Instant noodles, crisps, stock cubes, sauces, ready meals.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Made by fermenting starch or molasses. A no added MSG claim does not mean the product has no glutamate, because ingredients like yeast extract carry it naturally.

Savoury enhancer, almost always paired with MSG.

Turns up in: Instant noodles, crisps, seasoning mixes.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Can be produced from yeast or from fish or meat material, so the source varies.

Savoury enhancer used alongside MSG.

Turns up in: Crisps, instant noodles, seasoning.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Historically made from sardines or meat, and now often from fermentation. The source is a common halal and vegetarian question.

Blend of E627 and E631 used to boost savoury taste.

Turns up in: Snacks, noodles, stock, ready meals.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Carries the same source question as E631.

Anti-foaming agent used in frying oil.

Turns up in: Fried foods, oils, syrups.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Glazing agent that gives a shine.

Turns up in: Confectionery, fruit coatings, supplements.

Origin: Comes from an animal, so it does not suit vegan diets and needs certification checks.

Comes from bees, so it is not vegan.

Glazing agent from palm leaves.

Turns up in: Sweets, chewing gum, fruit coating.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Glazing agent that gives a hard shine.

Turns up in: Sweets, chocolate coatings, fruit, tablets.

Origin: Comes from insects, so it does not suit vegan diets and many vegetarians avoid it.

Secreted by the lac insect, so it is not vegan.

Intense sweetener, usually blended with others.

Turns up in: Diet drinks, sugar-free gum, desserts.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Intense sweetener about 200 times sweeter than sugar.

Turns up in: Diet drinks, sugar-free gum, yoghurt, tabletop sweetener.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Packs must carry a source of phenylalanine statement, which matters for people with phenylketonuria.

Intense sweetener used in blends.

Turns up in: Soft drinks, tabletop sweetener.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Permitted in the EU and UK, but not permitted as a food additive in the United States.

The oldest intense sweetener.

Turns up in: Tabletop sweetener, drinks, pickles.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Intense sweetener made by modifying sugar.

Turns up in: Diet drinks, protein products, sauces, baked goods.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Intense sweetener taken from stevia leaves.

Turns up in: Drinks, yoghurt, confectionery, tabletop sweetener.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Sugar alcohol used in sugar-free chocolate.

Turns up in: Sugar-free chocolate, sweets, biscuits.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Above set amounts, packs must warn that excessive consumption may produce laxative effects.

Sugar alcohol with a cooling taste.

Turns up in: Chewing gum, mints, sugar-free sweets.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Carries the same laxative warning rule, and is dangerous to dogs.

Sugar alcohol made by fermentation, better tolerated than most.

Turns up in: Sugar-free drinks, stevia blends, sweets.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Deep blue colour, called Blue 2 in the United States.

Turns up in: Sweets, ice cream, baked goods, pet food.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Green colour, often blended with yellows.

Turns up in: Tinned peas, mint sauce, sweets.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Not permitted as a food colour in the United States or Canada.

Brown colour made by heating sugar with sulphite.

Turns up in: Spirits, sauces, vinegar.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Brown colour made by heating sugar with ammonia.

Turns up in: Beer, sauces, baked goods, gravy.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Black colour used in small amounts.

Turns up in: Sweets, sauces, fish roe.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Not permitted as a food colour in the United States.

Brown colour used in chocolate-flavoured products.

Turns up in: Chocolate cake, sweets.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Not permitted as a food colour in the United States.

Orange-red carotenoid colour.

Turns up in: Drinks, sauces, cheese, confectionery.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Orange-pink carotenoid, mainly used in animal feed.

Turns up in: Farmed salmon feed, some sausage casings.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Very restricted in food. High supplement doses have caused retinal crystal deposits.

Benzoate preservative for acidic products.

Turns up in: Soft drinks, sauces, pickles.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Carries the same benzene-with-vitamin-C consideration as E211.

Sulphite preservative and antioxidant.

Turns up in: Wine, dried fruit, processed potato.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Falls under the sulphite allergen labelling rule above 10 mg/kg.

Bacteriocin that stops spore-forming bacteria.

Turns up in: Processed cheese, canned foods, some dairy.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Produced by fermentation, though the growth medium is often milk-based, which matters for strict vegan certification.

Antifungal surface treatment.

Turns up in: Cheese rind, dried sausage casing.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Cold-sterilises drinks, then breaks down.

Turns up in: Soft drinks, flavoured water, wine.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Breaks down into methanol and carbon dioxide, so it is not present in the finished drink.

Slow-acting curing salt, historically saltpetre.

Turns up in: Dry-cured meat, some cheeses.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Acidity regulator giving salt-and-vinegar tang.

Turns up in: Crisps, bread, sauces.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Carbonation and modified-atmosphere packaging.

Turns up in: Fizzy drinks, packaged salad and meat.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Sharp acid used where a slow-dissolving sourness is wanted.

Turns up in: Sweets, drinks powders, tortillas.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Fat-soluble form of vitamin C for oils and fats.

Turns up in: Oils, infant formula, bakery.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

The palmitic acid can be plant or animal derived, so the origin varies by maker.

Synthetic antioxidant for fats and oils.

Turns up in: Oils, chewing gum, snacks, meat products.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Antioxidant related to vitamin C without the vitamin activity.

Turns up in: Cured meat, drinks, canned goods.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Suppresses nitrosamine formation in cured meat.

Turns up in: Bacon, ham, sausage.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Sour acid, a by-product of winemaking.

Turns up in: Baking powder, sweets, drinks, jam.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Commercially recovered from wine lees, so a small number of shoppers avoid it for that reason.

Cream of tartar, stabilises egg foams and stops sugar crystallising.

Turns up in: Baking powder, meringue, confectionery.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Acidity regulator, emulsifying salt, and water binder.

Turns up in: Processed cheese, cured meat, cola, baked goods.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Acidity regulator and mineral source.

Turns up in: Coffee whiteners, sports drinks, processed cheese.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Acid that dissolves slowly, giving a delayed sourness.

Turns up in: Drink powders, jellies, baking.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Acid and flavour modifier.

Turns up in: Drinks, sweets, seasoning.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Thickener from brown seaweed.

Turns up in: Ice cream, sauces, dressings.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Seaweed thickener that gels with calcium.

Turns up in: Ice cream, reformed foods, sauces.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Seaweed thickener modified to survive acid.

Turns up in: Beer foam, salad dressings, drinks.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Less-refined relative of carrageenan.

Turns up in: Dairy drinks, plant milks, desserts.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Gum from Astragalus shrub sap.

Turns up in: Icing, sauces, cake decoration.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Thickener from tara tree seeds.

Turns up in: Dairy, sauces, ice cream.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Bacterial gum that suspends particles in clear liquids.

Turns up in: Plant milks, jellies, drinks.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Very strong gelling fibre from konjac root.

Turns up in: Jelly sweets, noodles, meat substitutes.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Konjac jelly cups have caused choking deaths in children and are restricted in several markets.

Emulsifier used in chocolate as a lecithin alternative.

Turns up in: Chocolate and chocolate coatings.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Made from rapeseed or other oils; the fatty acid source can vary.

Raising agent and water binder.

Turns up in: Baking powder, processed meat, potato products.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Binds water in meat and fish.

Turns up in: Cured meat, prawns, processed fish.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Cellulose gum that gels when heated and melts when cooled.

Turns up in: Meat substitutes, sauces, bakery.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

The reverse-gelling behaviour is why it holds plant-based burgers together during cooking.

Cellulose derivative used as a thickener and capsule shell.

Turns up in: Gluten-free bakery, sauces, vegetarian capsules.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Anti-caking and emulsifying agent.

Turns up in: Powdered products, confectionery, bakery.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Built on fatty acids that can be plant or animal derived, like E471.

Emulsifier and coating agent.

Turns up in: Bakery, whipped toppings, meat products.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Same fatty acid source question as E471.

Emulsifier and antioxidant synergist.

Turns up in: Bakery, sausage, fat spreads.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Same fatty acid source question as E471.

Emulsifier made from sugar and fatty acids.

Turns up in: Drinks, bakery, dairy, fruit coatings.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

The fatty acid can be plant or animal derived.

Emulsifier used in cake and aerated products.

Turns up in: Cakes, whipped toppings, fat spreads.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Same fatty acid source question as E471.

Dough strengthener and whipping agent.

Turns up in: Bread, cake mixes, coffee whiteners.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Stearic acid can be plant or animal derived.

Emulsifier that stops chocolate blooming.

Turns up in: Chocolate, icing, fat spreads.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Stearic acid source varies by maker.

Alkali used in noodles, cocoa and dried fruit.

Turns up in: Ramen noodles, Dutch-process cocoa, dried grapes.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Anti-caking agent and acidity regulator.

Turns up in: Table salt, powdered products, cheese.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Salt substitute and gelling salt.

Turns up in: Low-sodium salt, sports drinks, canned foods.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Tastes bitter at higher levels, which limits how far it can replace sodium.

Firming agent and tofu coagulant, sold as nigari.

Turns up in: Tofu, canned vegetables, bottled water.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Firming agent, tofu coagulant, and flour treatment.

Turns up in: Tofu, bread, brewing.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Alkali used in nixtamalising maize.

Turns up in: Tortillas, masa, some sweets.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Anti-caking agent in salt.

Turns up in: Table salt, road salt.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

The cyanide is locked in a stable iron complex and is not released in the body at these levels.

Raising agent for self-raising flour and cake mix.

Turns up in: Baking powder, cake mixes, processed cheese.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

A meaningful contributor to total dietary aluminium.

Anti-caking agent for powders.

Turns up in: Table salt, spice blends, baking powder.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Anti-caking and glazing agent.

Turns up in: Confectionery, bakery, supplements.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Plant or animal derived depending on the maker, the same question as E471.

Slow-release acid and tofu coagulant.

Turns up in: Silken tofu, cured meat, baking powder.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Iron source and colour fixer for black olives.

Turns up in: Black olives, supplements.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Stops prawns and shellfish going black.

Turns up in: Prawns, shrimp, crustaceans.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Savoury enhancer without added sodium.

Turns up in: Reduced-salt savoury products.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Amino acid used as a mild sweetener and masking agent.

Turns up in: Drinks, seasoning, supplements.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Can be synthesised or produced from animal-derived gelatine hydrolysate, so the source varies.

Glazing agent from candelilla shrub.

Turns up in: Chewing gum, confectionery coatings.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Dough conditioner that relaxes gluten so bread machines can handle it.

Turns up in: Packaged bread, bagels, pizza dough.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Historically extracted from duck feathers, hog bristle, or human hair. Most production is now bacterial fermentation or synthesis, but the source is not stated on the label and is a recurring halal, kosher, and vegan question.

Packaging gas that displaces oxygen.

Turns up in: Wine preservation, packaged foods.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Packaging gas and the bubbles in nitro coffee.

Turns up in: Crisp packets, nitro drinks, packaged salad.

Origin: Mined or produced from inorganic material, with no animal or plant origin.

Propellant for aerosol cream.

Turns up in: Squirty cream, aerosol toppings.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Sugar alcohol made from beet sugar, used for hard sweets.

Turns up in: Sugar-free hard sweets, lozenges, decorations.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Carries the polyol laxative-effect warning above set amounts.

Intensely sweet protein from katemfe fruit.

Turns up in: Chewing gum, dairy, flavour blends.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Sweetness builds slowly and lingers, so it is used to modify flavour more than to sweeten.

Intense sweetener roughly 8,000 times sweeter than sugar.

Turns up in: Diet drinks, chewing gum, baked goods.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Related to aspartame but does not require the phenylalanine warning, because the amounts used are far smaller.

A single salt combining both sweeteners.

Turns up in: Diet drinks, tabletop sweetener.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Carries the phenylalanine warning because it releases aspartame.

Sugar alcohol made from lactose.

Turns up in: Sugar-free confectionery, baked goods.

Origin: Comes from an animal, so it does not suit vegan diets and needs certification checks.

Made from milk-derived lactose, so it is not vegan and matters for dairy avoidance.

The most intense approved sweetener, around 20,000 times sugar.

Turns up in: Diet drinks, confectionery, dairy.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Enzyme that stops late blowing in hard cheese.

Turns up in: Hard cheese, wine.

Origin: Comes from an animal, so it does not suit vegan diets and needs certification checks.

Extracted from hen egg white, so it is an egg allergen and is not vegan.

Edible film made by fermentation.

Turns up in: Breath strips, capsule shells, coatings.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Modified starch used for bulk and texture.

Turns up in: Sauces, soups, bakery, coatings.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Modified starch that survives heat and acid.

Turns up in: Tinned soups, sauces, ready meals.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Modified starch stable to freezing and reheating.

Turns up in: Frozen ready meals, sauces, desserts.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Modified starch for freeze-thaw stability.

Turns up in: Frozen foods, sauces, dairy desserts.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Modified starch giving a smooth clear texture.

Turns up in: Sauces, dressings, yoghurt, ready meals.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Modified starch that works as an emulsifier.

Turns up in: Drink emulsions, dressings, encapsulated flavours.

Origin: Normally made from plant material, so it usually suits vegetarian and vegan diets.

Carrier solvent and foam stabiliser.

Turns up in: Egg white products, flavourings, coatings.

Origin: Grown by fermentation using bacteria, yeast, or fungi.

Humectant and flavour carrier.

Turns up in: Chewing gum, flavourings.

Origin: Made from either plant or animal starting material depending on the manufacturer, so the same code can differ between packs.

Built on glycerol, which can be plant or animal derived.

Humectant and flavour carrier.

Turns up in: Flavourings, icing, baked goods.

Origin: Chemically manufactured rather than extracted from a plant or animal.

Permitted in the EU only as a carrier, at far lower levels than in the United States.