Fruity Sparkles syrup

What it is. A synthetic red dye, sometimes labelled Red 40 in the US.

Why it is used. Colours sweets, drinks, cereals and baked goods.

What the evidence says. Another Southampton Six colour. Beyond the hyperactivity signal, some newer animal research on gut inflammation has renewed interest, though that is early and not settled in humans.

Children's activity warning in the UK and EU. In the US it remains permitted, though several states have moved to restrict synthetic dyes in school food.

Assessed against UK FSA, EFSA, US FDA. Full entry for E129

What it is. A bright white pigment used to make sweets, icing, sauces and coatings look opaque and white.

Why it is used. Purely cosmetic. It changes appearance, not taste or safety of the food.

What the evidence says. In 2021 the EU food safety body EFSA concluded it could no longer be considered safe as a food additive, mainly because possible genetic damage from the tiny particles could not be ruled out. That is a precautionary call rather than proof of harm in people.

Banned as a food additive in the EU since 2022. Still permitted in the UK and the US, which reached different conclusions on the same evidence. A clear case of the same additive, different rules.

Assessed against EFSA, UK FSA, US FDA. Full entry for E171

What it is. The potassium salt of sorbic acid, which stops mould and yeast growth.

Why it is used. Used in cheese, baked goods, dried fruit, wine and dressings.

What the evidence says. Widely used and long regarded as one of the gentler preservatives. EFSA's 2015 re-evaluation lowered the acceptable daily intake and noted gaps in the genotoxicity data, asking for more work, while finding no evidence of harm at the levels actually used.

Permitted with maximum levels. EFSA has asked for further data rather than restricted it.

Assessed against EFSA. Full entry for E202

What it is. A preservative that stops yeasts, moulds and some bacteria growing in acidic foods.

Why it is used. Used in soft drinks, sauces, pickles and dressings.

What the evidence says. EFSA re-evaluated it in 2016 and kept an acceptable daily intake, with normal exposure below it. The known issue is specific: in acidic drinks that also contain vitamin C, benzoate can form small amounts of benzene, so manufacturers reformulated to avoid the combination. It was also present in the drink mixes used in the Southampton hyperactivity study, though the warning requirement that followed applies to the colours rather than to benzoate.

Permitted with maximum levels in the foods where it is allowed.

Assessed against EFSA, UK FSA. Full entry for E211

What it is. A modified plant fibre used to thicken and stabilise.

Why it is used. Common in ice cream, low fat products, gluten free bakery and sauces.

What the evidence says. Falls in the same emulsifier and gut research bucket as polysorbate 80, with early human work hinting at effects on the microbiome. Interesting, not conclusive.

Permitted with limits.

Assessed against EFSA. Full entry for E466

What it is. A mild acid found naturally in citrus fruit, made commercially by fermentation.

Why it is used. Adds tartness, balances flavour and helps preserve. One of the most used additives in food.

What the evidence says. Safe at food levels. No credible health concern for the additive itself.

Permitted freely.

Assessed against EFSA, JECFA. Full entry for E330