Dairypak

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. Fat derived emulsifiers, closely related to ordinary dietary fats.

Why it is used. One of the most used additives in food: bread, margarine, ice cream, cakes and sauces.

What the evidence says. The body handles these much as it handles other fats, and EFSA's re-evaluation raised no safety concern at the levels used. They sit in the same broad emulsifier and gut microbiome research question as the others, which remains unsettled.

Permitted without a numerical limit. The fat source is not always stated, which matters for some diets rather than for safety.

Assessed against EFSA. Full entry for E471

What it is. The yellow pigment from turmeric root.

Why it is used. Colours mustards, sauces, dairy, confectionery and savoury snacks.

What the evidence says. A plant pigment people have eaten as a spice for a very long time, and regulators treat it as safe with an acceptable daily intake. EFSA noted that children who eat a lot of the foods it is used in could approach that intake, which is a reason to watch total use rather than a sign of harm.

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

Assessed against EFSA, JECFA. Full entry for E100