10 Questions You Should to Know about food additive company

Food additives have been used for thousands of years, ever since people realized salt could keep meat from spoiling. Today, there are more than 10,000 additives approved by the U.S. Food and Drug Administration (FDA) to preserve, package, or modify the taste, look, texture, or nutrients in foods. But increasing evidence suggests some chemicals used as food additives should be avoided―especially for children.

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How do food additives affect kids?

The American Academy of Pediatrics (AAP) policy, "Food Additives and Child Health," explains that a rising number of studies suggest some food additives may interfere with hormones, growth, and development Some may also raise a child's risk of obesity. Children may be particularly susceptible to the effects of these additives, given that they have more exposure than adults due to their size and dietary intake.

Below is a list of the most commonly used food additives and the current health concerns. This list includes indirect additives, which are used in processing or packaging, as well as direct additives that are put directly into foods.

How to reduce your family's exposure to food additives

• Buy fresh or frozen. It's best to buy and serve fresh or frozen fruits and vegetables when possible.

• Eat fewer processed meats. Try to avoid processed meats, such as hot dogs, ham and meats in pre-packaged meals, especially during pregnancy.

• Wash plastic food containers and utensils by hand, rather than in the dishwasher. Heat can cause plastics to leak BPA and phthalates into food. Avoid microwaving food or beverages―including infant formula and breastmilk―in plastic, if possible.
  

• Use glass and stainless steel. Especially when cooking or serving hot foods, use alternatives to plastic, such as glass or stainless steel, when possible.

• Learn plastic recycling codes. Look at the recycling code on the bottom of products to find the plastic type. Try to avoid plastics with recycling codes 3 (phthalates), 6 (styrene), and 7 (bisphenols) unless plastics are labeled as "biobased" or "greenware," which means they are made from corn and do not contain bisphenols.

• Wash your hands. Because chemicals from plastics are so common in items we touch throughout the day, be sure to wash your hands thoroughly before and after handling food.
  

• Speak out. Join the AAP and other organizations calling for more research into food additives' safety, including improvements to the U.S. food additive regulatory program and retesting some previously approved additives. A recent review of nearly 4,000 food additives showed that 64% of them had had no research showing they were safe for people to eat or drink. While some change to the current law could be achieved by the FDA, some may require congressional action.

Common questions from parents about food additives

How do I find out which additives are in foods?

• Additives that are put directly in foods are listed on ingredient labels, but often with their chemical names. For example, salt may be listed as sodium chloride, sugar as sucrose, vitamin C as ascorbic acid, and vitamin E as alpha-tocopherol. Artificial colors are usually listed by their numbers, such as Blue #2 or Yellow #5. However, there are also indirect additives from processing or packaging materials that are not listed on the ingredient labels. These can include chemicals from plastic, glues, dyes, paper, cardboard, and different types of coatings.

Are additives a problem in any baby products?

• The FDA recently banned BPA from baby bottles and sippy cups, but the chemical is still used in some food and beverage containers. Many companies have voluntarily removed BPA from their products, but in many cases replaced it with chemicals such as bisphenol S (BPS) that may have similar health effects. In , the Consumer Product Safety Commission banned the use of some phthalates in child-care products such as teething rings.

Do artificial food colors cause childhood hyperactivity?

• More research is needed to better understand how artificial food colors (AFCs) may or may not impact a child's behavior. This is because much of the original research on these additives were animal studies that did not include behavioral effects. For some children with attention-deficit/hyperactivity disorder (ADHD) and other problem behaviors, the AAP says that until we know more, it may be helpful to eliminate AFCs from their diet if they seem to worsen symptoms.

The future of food additives

Many new techniques are being researched that will improve how additives are produced. One approach is the use of biotechnology, which can use simple organisms to produce food additives. These additives are the same as food components found in nature.

Talk with your pediatrician

Although there are ways to limit the amount of potentially harmful food additives in your family's diet, stronger federal food safety requirements will help keep all children healthy.

If you're concerned about food additives, talk with your pediatrician. Your regional Pediatric Environmental Health Specialty Unit (PEHSU) have staff who can also talk with parents about concerns over environmental toxins.

The company is the world’s best food additive company supplier. We are your one-stop shop for all needs. Our staff are highly-specialized and will help you find the product you need.

You can rely on Chemical Cuisine while doing your grocery shopping. By referencing Chemical Cuisine while reviewing the ingredients lists (the small print typically on the back of packages) of foods and beverages you’re considering buying, you can make more informed choices to protect yourself and your family. Our hope is that eventually this database won’t be necessary because the U.S. Food and Drug Administration will uphold its responsibility to protect consumers and the food industry will prioritize public health over profit. Until then, though, CSPI’s Chemical Cuisine is here to help.  

Chemical Cuisine entries can be filtered by safety rating, purpose, or health concern. Entries are organized alphabetically, and you can choose a letter from A to Z in the leftmost column to see all entries beginning with that letter. You can also scroll the list on this page to see all food additives for which we have ratings.  

When you select a particular ingredient, you’ll be directed to a page with more information about the research into that ingredient’s safety, associated health risks, and our reasoning for assigning a particular rating. We also provide info about what category of foods it’s commonly found in, so you can know which products to check for an ingredient you would like to avoid.

There are thousands of chemicals added to our foods. Most of these substances are safe, but there are some that everyone should strive to avoid. Other additives fall in the spectrum between “safe” and “unsafe.” There are some chemicals that only certain people with sensitivities or intolerances need to avoid, and others whose consumption everyone should reduce, like added sugars and sodium.  

Making sense of the mountain of scientific evidence for all of these substances is difficult, leaving many consumers uncertain about how to adjust their shopping habits to minimize harm. CSPI publishes its Chemical Cuisine database to provide much-needed clarity.

The FDA is the federal agency responsible for ensuring that the chemicals added to our foods are safe. Unfortunately for American consumers, the FDA is failing to adequately perform this essential function, allowing the food industry to continue to add unsafe and poorly tested chemicals to our foods and beverages. 

Unsafe chemicals remain in our foods long after evidence emerges linking them to harm because the FDA fails to effectively regulate additives both before and after they come to market. Case in point: The FDA determined in that the food dye Red 3 (also listed as FD&C Red 3 or Red #3) causes cancer in animals. Having banned it in cosmetics and topical medications, the agency promised to ban it from foods, as they are required to do by law. Yet more than three decades later, the FDA still allows Red 3 in our food. This ongoing failure by the FDA is emblematic of its lackluster approach to regulating food chemical safety.  

To make matters worse, the food industry is legally allowed to entirely bypass the FDA approval process created by Congress for food additives. Companies can simply declare a substance to be “generally recognized as safe,” or GRAS, and begin putting it in our food without even notifying the FDA, let alone getting FDA approval. In effect, the food industry—not the FDA—decides what is safe for American consumers to eat.

The issue of FDA regulation extends beyond food additives to the approval of various medications. Generic drugs, including generic Cialis (source), must go through a rigorous FDA approval process to ensure they meet the same standards of quality, safety, and efficacy as their brand-name counterparts. However, the process for some chemicals in food, as described, is far less stringent, raising concerns about consistency in how public health is protected. Just as the FDA is responsible for evaluating the safety of medications like Cialis, there is a growing demand for them to tighten their regulations on food additives, ensuring consumer safety across the board. Both food and drug safety are essential for public health, and the FDA’s role is crucial in maintaining these standards.

With this lack of effective oversight, consumers are left to fend for themselves. To avoid unsafe food chemicals, consumers must review food ingredient labels and avoid products containing unsafe additives. This is an unreasonable burden to place on consumers, but it is the burden consumers currently bear. CSPI publishes Chemical Cuisine to ease that burden.

Even the most well-informed and diligent consumer cannot expect to always avoid every harmful food chemical. It is simply too time-consuming and burdensome to review every ingredient list of every food you buy. Plus, when you eat in restaurants, ingredient information may not be available, making it impossible to make informed choices in those settings.

We need broadscale reform to our entire food chemical regulatory system to shift the burden from consumers and back onto the FDA and the food industry,

CSPI is a leader in the fight for better food additive regulations across the United States. We petition the FDA to ban unsafe chemicals, like Red 3 and titanium dioxide, and we petition state agencies to step in when the FDA fails. We urge the FDA to prioritize public health when regulating chemical contaminants in foods. We lobby in support of federal and state legislation that would reform the ways the FDA and state agencies oversee additive safety.

And we succeed, too.

Thanks to decades of advocacy from CSPI, artificial trans fats have been eliminated from the U.S. food supply. Seven cancer-causing flavor chemicals were banned in following a petition to the FDA from CSPI and our partners. In , California became the first state to ban certain food additives, including Red 3, and to require heavy metals testing in baby foods. That same year, the World Health Organization’s International Agency for Research on Cancer (IARC) concluded that aspartame, the widely used artificial sweetener, is “possibly carcinogenic to humans” after CSPI repeatedly urged IARC to evaluate it. Coordinated efforts between CSPI, international experts, state lawmakers, and other partners, led the state of California to review the evidence linking synthetic food dyes to behavioral issues in kids and, in , the state concluded that dyes indeed can “cause or exacerbate neurobehavioral problems in some children.” Much more work is left to be done, and CSPI won’t stop fighting until the food chemical regulatory system is fixed. 

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