According to food additives statistics, due to technological advancements, there are several thousand more food additives today than there were centuries ago. They are found in almost every food we eat and a massive industry has been built up around them.
Since additives in food statistics clearly show just how large of an impact the introduction of a new additive can have on the health of the consumers, these substances are rigorously tested by international bodies before being approved for use.
This article contains relevant statistics and facts on food additives, their use, safety, the food additives market, and so much more! But first, here are some statistics and facts we cherry-picked from the article!
Top 10 Food Additives Statistics and Facts
- Some food additives are used to improve or maintain the safety and freshness of food.
- Flavoring agents are the most commonly used food additive.
- Preservatives can maintain the quality of food by slowing decomposition.
- Nutritional additives are used to replace the nutrients lost during food production.
- Monosodium glutamate (MSG) is used to enhance the flavor of savory foods.
- Trans fats are unsaturated fats that can increase the shelf life of food products.
- Certain food colorings and preservatives might increase hyperactivity in children with ADHD.
- Consuming large amounts of calcium sulfate can cause intestinal blockage.
- The global food additives market was valued at $37.91 billion in 2020.
- North America has the largest market share in the global food additives industry.
General Food Additives Facts and Statistics
1. Food additives are used to improve or maintain the safety and freshness of foods.
(WHO)
These substances can also alter the taste, appearance, or texture of foods. They can be synthetic or derived from minerals, plants, or animals.
2. Certain food additives have been in use as preservatives for centuries.
(WHO)
Salt, a popular additive, has been used for years to preserve meats and dried fish. Likewise, sugar has been used in marmalade and sulfur dioxide in wine.
3. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) oversees the safety of food additives.
(WHO)
Additives in food statistics show that all food additives must be evaluated for possible harmful effects before they are used. Only food additives approved by JECFA and the CODEX Alimentarius Commission can be used in foods traded internationally.
4. The acceptable daily intake was established by JECFA to determine food safety and aid international food trade.
(EUFIC)
The estimated amount of common food additives that can be consumed daily over an individual’s lifetime without causing a severe health risk is referred to as the acceptable daily intake (ADI). The ADI is expressed as a range of milligrams per kilogram of an individual’s body weight per day.
5. Toxicological tests are carried out on animals to determine the amounts of additives that are safe for human consumption.
(Better Health Channel)
The quantity considered to be safe for humans is usually 100 times lower than the maximum daily dosage at which the animal shows no observable effects throughout its lifetime.
6. The oldest artificial sweetener was created in 1879.
(Alimentarium)
Food additives statistics show that saccharin is the oldest artificial sweetener on the market, and it doesn’t contain calories. Popular sweeteners like saccharin, aspartame, and acesulfame potassium are 200 to 500 times sweeter than table sugar.
7. Flavoring agents are the most commonly used type of food additives.
(WHO)
Flavoring agents are substances used to enhance the aroma or taste of food. Natural flavoring agents may be derived from wine and vegetables. They also include spice, nut, and fruit blends.
8. Enzyme preparations used in food production may or may not appear in the final product.
(WHO)
The benefits of food additives like these enzyme preparations include boosting yields in fruit juice manufacturing, supporting fermentation in brewing and winemaking, facilitating curd formation in cheese manufacturing, and improving the baking dough.
9. FDA certified colors are synthetic and do not add unintended flavors to food.
(FDA)
The FDA has nine certified colors approved for use in the US. Compared to those from natural sources, these colors are more uniform and solid, blend more efficiently, and are cheaper. Also, natural coloring additives tend to add unintended flavors.
Food Additives Use—Types of Food Additives and Their Benefits
10. Preservatives can maintain the quality of food by slowing decomposition.
(WHO)
Food additives used for preservation can slow decomposition caused by air, bacteria, mold, and yeast. They also control contamination and protect us from foodborne illnesses.
11. Antioxidants reduce the chances of oils and fats in foods changing color or turning rancid.
(British Nutrition Foundation)
When the oils and fats present in foods combine with oxygen, they may turn rancid, developing an appalling taste and smell. Antioxidants are used as additives in vegetables, fruits, and juice to extend their shelf life.
12. Coloring is used to enhance the appearance of food.
(WHO)
Some food loses its color during preparation. Colorings are additives that can make up for the lost color and make the food look more appealing.
13. Non-sugar sweeteners add little to no calories when added to food.
(WHO)
These sweeteners are used as a healthier alternative to sugar. They help with weight loss and they don’t contribute to tooth decay. Non-sugar sweeteners can be found in sugar-free candy and ice cream.
Since, according to the World Health Organization, there were 650 million obese adults in 2016, research into low-calorie alternatives to sugar may just be able to help us deal with a serious global health issue.
14. Flavor enhancers drastically improve the flavor of food products.
(British Nutrition Foundation)
Monosodium glutamate is one of the most popular examples of flavor enhancers. Food additives for taste like flavor enhancers are generally used in savory foods to improve their existing flavor.
15. Emulsifiers help in mixing ingredients during food processing and manufacturing.
(British Nutrition Foundation)
Then it’s up to a different type of food additive, stabilizers, to prevent these ingredients from separating. Next up on the list of food additives that can change the structure or the texture of food, we have gelling agents, which provide it with a gel-like consistency, and thickeners, which enhance the viscosity of foods they’re added to.
16. Humectants are used to keep food moist, while mineral salts improve its flavor and texture.
(Better Health Channel)
Foaming agents are responsible for maintaining the uniform aeration of gases in foods, while firming agents are used to maintain uniform food dispersion.
17. Nutritional additives are supposed to replace nutrients that were lost during food production.
(Britannica)
Since some nutrients are lost or degraded during food production, nutritional additives are added to fortify these foods and fight dietary deficiencies. For instance, food additives vitamins like vitamins A and D are usually added to cereals and dairy products.
Naturally, since the doses added to food are usually rather low, you can’t count on them to provide you with sufficient quantities of the necessary nutrients. That’s why you have to take care of the basics on your own, starting from finding the best vitamin C supplement and moving on to sorting out any other nutritional deficiency you might be dealing with.
18. Raising agents release gases to boost the volume of batter or dough.
(Better Health Channel)
On the other hand, bulking agents increase the volume of food without causing any significant changes to its taste and available energy levels. Flour treatments enhance baking quality, while propellants are the gases used to propel liquid or foamy food from aerosol containers.
Common Additives in Food, Statistics and Facts
- Monosodium glutamate
- Sodium benzoate
- Sodium caseinate
- Sodium nitrite
- Guar gum
- Lecithin
- Carrageenan
- Pectin
- Trans fats
- Artificial sweeteners
- High-fructose corn syrup
- Artificial flavoring
19. Monosodium glutamate (MSG) is commonly used to enhance and intensify the flavor of savory foods.
(Healthline)
MSG is mostly found in fast-food restaurants, canned soups, salty foods, and frozen dinners. Some studies say that monosodium glutamate consumption is linked to weight gain and metabolic syndrome.
Since 80% of people in the United States eat fast food at least once a month, MSG has been under heavy scrutiny, but the FDA declared it safe for consumption.
20. Sodium benzoate is a common preservative in carbonated drinks and acidic foods.
(Healthline)
Sodium benzoate is also often found in fruit juices, condiments, and salad dressings. One of the food additives vitamins facts that you might want to know is that when this preservative is combined with vitamin C, it can be converted to benzene, a compound with potential links to cancer development.
21. Sodium caseinate is used to improve the nutritional value and flavor of food.
(Whisk)
Sodium caseinate is used as a flavor enhancer in processed cheese and cereals, coffee whiteners, meat products, and baked goods. According to recent dairy statistics dealing with foods high in additives, it might pose some health risks to people with milk allergies.
22. Sodium nitrite gives food a reddish-pink color and adds a salty flavor.
(Healthline)
Sodium nitrate is a common additive, often found in processed meat like hot dogs and sausages. It acts as a preservative, preventing the growth of bacteria.
When exposed to amino acids and high heat, nitrites may turn to nitrosamine and increase the risk of stomach cancer.
23. Lecithin is a natural additive that aids in stabilizing water/oil emulsions.
(Alimentarium)
One of the natural additives to food that are used as emulsifiers, lecithin is usually derived from soybeans or egg yolks and used to provide consistency to mayonnaise, spreads, ice creams, chocolates, etc.
24. Guar gum is a carbohydrate that is widely used as a thickener.
(Healthline)
Guar gum is commonly employed in thickening and binding foods like soups and ice cream. Reports indicate that guar gum can help with bloating and constipation but may also cause the obstruction of the small intestine or esophagus.
25. Carrageenan is a natural thickener and emulsifier.
(Healthline)
Carrageenan is derived from red seaweed. It also acts as a preservative commonly found in cheese, ice cream, and coffee creamers. Despite being one of the food additives from natural sources, carrageenan may negatively affect digestive health and cause intestinal ulcers.
26. Pectin, a polysaccharide, is used as a gelling agent.
(Alimentarium)
Pectin is a naturally occurring additive that is found in plant cell walls. Thanks to its gelatinizing properties, it is often used in the production of jam, but it can also act as a sugar replacer or a stabilizer.
27. Trans fats are unsaturated fats that can increase the shelf life of food products.
(Healthline)
These fats have undergone hydrogenation and are often used to enhance the consistency of products. They are commonly found in biscuits, margarine, and baked foods. However, several studies show that consuming trans fats heightens the risk of heart disease.
28. Artificial sweeteners are added to many beverages and diet foods to increase sweetness.
(Healthline)
Commonly used sweeteners include aspartame, saccharin, and sucralose. Food additives and diabetes studies show that these artificial sweeteners help manage blood sugar levels but may cause headaches in some people.
29. High-fructose corn syrup is a natural sweetener derived from corn.
(Healthline)
This sweetener is rich in fructose and is commonly found in candy, sodas, and juices. When consumed in large amounts, high-fructose corn syrup can cause significant weight gain and diabetes, which affected 34.2 million Americans in 2018.
30. Artificial flavors are supposed to imitate the taste of other ingredients.
(Healthline)
Artificial flavors are chemicals that imitate different flavors such as grapes, strawberries, caramel, popcorn, biscuit, etc. Some animal studies show that these synthetic additives may be toxic to bone marrow.
Essential Food Additives Side Effect Statistics You Should Know
31. Reactions to colorings like carmine occur in 1 or 2 people per 10,000.
(EUFIC)
While it may be rare, some people may get hives, nasal congestion, or skin rashes after consuming certain food colorings. Additionally, reports also show that carmine may induce allergy reactions, while tartrazine, another coloring additive, may cause asthma.
32. Certain food colorings and preservatives may increase hyperactivity in children with attention deficit hyperactivity disorder (ADHD).
(Unlock Food)
Reports show that some food colorings, like tartrazine, and preservatives, such as benzoic acid, may raise hyperactivity in children with ADHD. Parents are advised to give their kids additive-free foods and keep a food diary to track what they eat.
33. Monosodium glutamate, a flavor enhancer, has been associated with numbness.
(ABC Health & Wellbeing)
Monosodium glutamate is regularly used in the Asian cuisine. However, in some people, MSG may cause headaches, tingling, and numbness when large amounts are consumed in a single meal.
34. Some preservatives may trigger asthmatic episodes.
(ABC Health & Wellbeing)
Sulfites such as sodium bisulfite, present in dried fruit and beer, may cause asthma attacks and migraines in some people. Additionally, studies researching the relationship between food additives and cancer show that sodium nitrite and sodium nitrate used to preserve processed meats may be carcinogenic to humans.
35. Studies show that consuming large amounts of calcium sulfate can cause intestinal blockage.
(Cigna)
Calcium sulfate is an additive used for hardening foods like pasta, cheese, and tofu. Aside from constipation, too much calcium in the blood can lead to the development of kidney stones, but it’s difficult to reach the critical amounts just through regular food intake.
36. Perchlorate can affect early brain development.
(Harvard Health Publishing)
Perchlorate can be found in drinking water and dry food packaging. Aside from its influence on brain development, demonstrated by various studies of interactions between food additives and the brain, this chemical can also interfere with thyroid function.
37. Bisphenols may behave like estrogen, especially in children, affecting puberty and fertility.
(Harvard Health Publishing)
Bisphenols are indirect food additives found in the lining of food and soda cans. Bisphenols can affect the immune and nervous systems and increase body fat.
This makes them somewhat similar to phthalates, another additive that sometimes acts like a hormone and heightens the risk of obesity and cardiovascular disease in children.
Food Additives Market Value—Statistics and Facts
38. In 2020, the global food additives market was valued at $37.91 billion.
(Market Data Forecast)
Growing at a compound annual growth rate (CAGR) of 6%, the global food additives market is expected to reach $55.53 billion by the end of 2025. Canada, Mexico, and the United States are projected to reach $28 billion by 2024.
39. Bulk sweeteners are the most significant segment of the global sweeteners market.
(Mordor Intelligence)
The bulk sweeteners segment is further divided into fructose, sucrose, lactose, high-fructose corn syrup, etc. Bulk sweeteners hold a market share of 56.66%, and sucrose accounts for 13% of this market.
40. In 2019, 141.7 million US consumers used sugar substitutes.
(Mordor Intelligence)
Usage of non-sugar sweeteners in the country is projected to rise at a steady pace in the coming years. Food additives consumption statistics show that by 2023, 145.9 million US residents are expected to be using sugar substitutes.
41. North America has the largest market share in the global food additives industry.
(Market Data Forecast)
The North American food additives market was valued at $14.95 billion in 2020. By 2023, it is projected to grow with a CAGR of 5.3%, reaching $19.36 billion.
42. The Asia-Pacific food additives market is expected to reach $13.91 billion by 2025.
(Market Data Forecast)
The Asia-Pacific food additives market was valued at $9.96 billion in 2020. Due to increased food additives sales, the market is projected to grow at a CAGR of 6.9% between 2020 and 2025.
43. In 2020, the Latin American food additives market was valued at $4.53 billion.
(Market Data Forecast)
The Latin American food additives market is projected to reach $6.21 billion by 2025, registering a CAGR of 6.5% between 2020 and 2025.
44. The Middle East and Africa food additives market is projected to grow at a CAGR of 5.57% between 2018 and 2023.
(Market Data Forecast)
The Middle East and Africa food additives market was valued at $3.61 billion in 2018 and is expected to reach $4.74 billion by 2023. The dominant food additives on the market are flavor enhancers and non-sugar sweeteners.
45. The European food additives market was valued at $12.23 billion in 2018.
(CBI)
The European food additives market has experienced significant growth in the last couple of years and is expected to reach $25 billion in 2024.
FAQs
Are food additives dangerous, and how?
Thanks to the work of JECFA, food additives are generally used in quantities that are safe to consume. However, some of them do have potentially harmful side effects.
Sodium bisulfite may trigger asthmatic episodes, and sodium nitrite may be carcinogenic. Monosodium glutamate (MSG) has been linked to headaches, tingling, and numbness. Calcium sulfite may lead to intestinal blockages, while aspartame can cause headaches.
Food colorings like tartrazine and preservatives like benzoic acid may increase hyperactivity in children with ADHD. Likewise, indirect food additives like bisphenols may interfere with puberty, and perchlorate can disrupt early brain development.
How much food additives should I take daily?
JECFA determines the acceptable daily intake for every food additive before approving it for public consumption. ADI is expressed as a range of milligrams per kilogram of body weight per day.
Thanks to the ADI, the quantities of additives in foods are low enough to be consumed daily without posing any risk to human health. However, sensitive individuals should keep a food diary to monitor what they’re eating and avoid health complications.
What vitamins are food additives?
Vitamins are widely used to restore nutrients that may have been lost during food preparation.
For instance:
- Vitamins A and D are used as nutritional additives and are added to cereals and dairy products. As a matter of fact, since the onset of the pandemic, many people have been looking for the best vitamin D supplement to add to their diet.
- Vitamin B is used as an additive in cereals, pasta, flour, and baked goods.
- Vitamin B2 or riboflavin can also be used as a dye for yellow pigmentation in soups and dairy products.
- Vitamin C or ascorbic acid is also added to cereals, fruit beverages, confections, and dairy products.
- Vitamin E or tocopherol can be used as an antioxidant to stop fats from going rancid and to prevent the degradation of aromatic substances.
What do food additives do?
Food additives are natural or synthetic substances that are added to food to maintain or enhance its taste, appearance, texture, or freshness.
Some of them can extend the shelf life of fruits, juice, and vegetables, while others are used to boost yields during fruit juice manufacturing, improve dough for baking, and assist fermentation during brewing and winemaking.
Finally, some additives act as emulsifiers for oil and water mixtures, or thickeners meant to ensure the desired consistency of food products. Without additives, most foods we eat would have a short shelf life and wouldn’t taste nearly as good.
What are the food additives that we are most frequently exposed to?
Some of the most commonly used food additives include monosodium glutamate, sodium caseinate, sodium nitrate, sodium benzoate, guar gum, lecithin, carrageenan, pectin, trans fats, high-fructose corn syrup, artificial sweeteners, artificial flavoring, yeast, ascorbic acid, calcium sorbate, calcium nitrite, gelatin, mono- and diglycerides, etc.
What foods are high in food additives?
Food additives are present in most foods we eat today. They are particularly common in ice creams, sodas, juices, candies, chocolates, biscuits, baked foods, microwave popcorn, cereals, salty snacks, condiments, margarine, processed meats, salad dressings, spreads, sauces, soups, syrups, soy sauce, processed cheeses, almond milk, and coffee creamers.
How many food additives are there?
According to the World Health Organization, there are thousands of food additives used in making the food we eat. However, every single one of them has been tested for safety before being approved for consumption.
Whenever a new scientific study proves that an approved additive may be harmful, it gets blacklisted and, when possible, replaced with a safer alternative. Based on their function, WHO grouped food additives into three broad categories—flavoring agents, enzyme preparations, and other additives (e.g., preservatives, coloring, sweeteners).
Why are food additives important?
Food additives are important because they extend the shelf life of foods by slowing decomposition. For instance, antioxidants prevent fats and oils from turning rancid.
Flavor enhancers improve the taste of the food, and nutritional additives restore nutrients that may have been lost during food processing. Food additives also improve the appearance of food and make it sweeter without adding calories.
Conclusion
As these food additives statistics and facts show, these substances are essential in today’s world. They are present in almost everything we eat, ensuring our food is safe and enhancing its taste.
North America currently dominates the rapidly expanding global food additives market, but the Asia-Pacific region is recording the fastest growth.
To protect the public from the adverse food additives effects, JECFA tests them extensively before determining their ADI. However, sensitive individuals and children may still experience some side effects, making it the responsibility of us as consumers to stay informed on what these effects are and which groups are especially vulnerable to them.
Sources:
- ABC Health & Wellbeing
- Alimentarium
- Better Health Channel
- Britannica
- British Nutrition Foundation
- CBI
- Cigna
- EUFIC
- EUFIC
- FDA
- Harvard Health Publishing
- Healthline
- Market Data Forecast
- Market Data Forecast
- Market Data Forecast
- Market Data Forecast
- Market Data Forecast
- Mordor Intelligence
- Mordor Intelligence
- Unlock Food
- Whisk
- WHO
