Look at the ingredients list on a packet of biscuits, sauce or pickle and you’ll see entries like “Acidity regulator (INS 330)” or “Preservative (INS 211).” Many people find these codes worrying and may raise questions about safety. This article explains what food additives are, how they are regulated in India and how consumers can interpret information on packaged-food labels.

Illustrative representation of a packaged-food label; actual declarations vary according to the product and applicable regulations.

What Are Food Additives?

Food additives are substances intentionally added to food for a technological purpose during manufacturing, processing, preparation, treatment, packaging, transport or storage. Depending on the additive, its function may be to preserve food, maintain colour, improve texture, prevent oxidation, control acidity or help ingredients remain evenly mixed.

For example, acidity regulators help control a product’s pH; emulsifiers help ingredients such as oil and water remain mixed; stabilisers help maintain texture; antioxidants slow oxidation; and preservatives help inhibit spoilage caused by certain microorganisms. Salt, sugar, vinegar and oil have also been used traditionally in Indian food preservation, including pickles and chutneys. Their regulatory classification is not necessarily the same as that of additives listed as preservatives in food regulations.

How the FSSAI Regulates Additives

In India, food additives are regulated under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, together with subsequent amendments and applicable directions. The key principles are:

• Permitted use: An additive may be used only where it is authorised for the relevant food category and purpose.

• Usage conditions: The applicable provision may prescribe a numerical maximum level or conditions such as use in accordance with good manufacturing practice.

• Technological purpose: Additives should serve a legitimate technological function and must not be used to mislead consumers or disguise a food’s true nature.

• Declaration: Additives must be declared on the label in accordance with the applicable labelling requirements.

Class I and Class II Preservatives

FSSAI regulations distinguish between Class I and Class II preservatives.

Class I covers familiar kitchen ingredients such as common salt, sugar, dextrose, glucose syrup, spices, vinegar or acetic acid, honey and edible vegetable oils. Their use is not restricted in the same manner as Class II preservatives. However, this does not mean they can be used without regard to applicable food standards and good manufacturing practices.

Class II covers chemical preservatives such as benzoic acid and its salts, sulphurous acid and its salts, nitrates and nitrites, nisin, sodium diacetate and parahydroxybenzoates. These are tightly controlled. They are allowed only in certain foods and up to set maximum amounts, must be declared on the pack, and a food generally cannot contain more than one Class II preservative unless the rules specify otherwise.

What Does “Safe” Mean? The ADI Explained

Safety limits for additives rely on the Acceptable Daily Intake (ADI). The ADI is an estimate, made by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), of the amount of an additive that can be consumed daily over a lifetime without appreciable health risk. JECFA has evaluated more than 2,600 food additives.

The ADI incorporates a safety margin. It is commonly derived from toxicological studies by applying an uncertainty or safety factor, often 100, to a dose at which no adverse effects were observed. It is a health-based guidance value for average daily intake over a lifetime, not a precise limit that must be met every single day. Regulatory authorities use exposure assessments when setting permitted levels for particular food categories. An occasional intake above the ADI does not automatically mean harm, but consistently high exposure is a reason for regulators to reassess overall intake. 

“Permitted” is not a licence to eat unlimited amounts of packaged food. Limits are set per food category, so a diet built heavily on processed products raises total intake of additives, and also of sugar, salt and refined fat.

How to Read an Indian Food Label

The Food Safety and Standards (Labelling and Display) Regulations, 2020, together with subsequent amendments and applicable directions, set out requirements for information on packaged foods. The precise declaration can depend on the food and additive. These practical steps can help consumers:

1. Check the ingredients list. Ingredients appear in descending order by weight, so the first few items make up most of the product.

2. Decode additive entries. Under the FSSAI Labelling and Display Regulations, 2020, which replaced the 2011 Packaging and Labelling Regulations, additives are declared using the applicable class name along with the additive’s specific name or identification number, as required. Examples include “Acidity regulator (INS 330)” and “Colour (sunset yellow FCF).” INS stands for International Numbering System. An INS number identifies an additive; it is not a safety rating.

3. Look for the Class II preservative statement. Labels commonly carry the phrase “Contains permitted Class II preservative.”

4. Look for the colour statement. Where colours are added, a statement in capital letters below the ingredients list must read, for example, “CONTAINS PERMITTED SYNTHETIC FOOD COLOUR(S)” (or the natural, or natural and synthetic, version).

5. Check the FSSAI logo and licence number. These are mandatory on packaged food labels.

6. Read the whole label. Compare sugar, salt, saturated fat and fibre across brands. These usually matter more for health than a single additive code.

Who Should Take Extra Care?

Most people can consume foods containing additives authorised for the relevant food category when they are used in accordance with applicable requirements. However, some individuals may need to pay particular attention to labels:

• People with a known sensitivity to sulphites should check labels carefully. Sulphites can trigger reactions in susceptible individuals, including some people with asthma.

• People with food allergies should read the full ingredient list and allergen declaration. Additives and allergens are not the same thing, so both sections may be relevant.

• Anyone who repeatedly experiences symptoms after eating a particular product should seek advice from a qualified healthcare professional rather than attempting to diagnose the cause independently.

Common Myths

“Chemical means harmful, natural means safe.” Safety depends on the substance and the dose, not on whether it is natural or synthetic. Additives allowed in food go through a safety evaluation before approval.

“Preservatives are the main problem with packaged food.” In many products, excess sugar, salt and refined fat are the bigger nutritional concerns.

“No preservative is always better.” Preservation exists to keep food safe. Unpreserved perishable food needs correct storage and handling to avoid spoilage and foodborne illness.

Practical Tips

• Build meals around fresh, minimally processed foods: dal, vegetables, fruit, whole grains and home-cooked dishes.

• Treat packaged snacks, soft drinks and instant foods as occasional items.

• Compare brands by ingredients, sugar and salt, not by additive codes alone.

• Buy from licensed sellers and check the FSSAI licence number and expiry date.

• Store food as directed on the pack, including any refrigeration instructions after opening.

Conclusion

Additives are neither villains nor miracle ingredients. They perform specific technological functions, and their use in India is governed by food safety regulations that identify permitted additives, food categories and applicable conditions or limits. Understanding an additive’s purpose and reading the full food label can help consumers make informed choices. Rather than fearing every unfamiliar code, focus on the product as a whole, the quality of the overall diet and safe storage and handling.

Disclaimer: This article is for general education and is not a substitute for personalised medical or dietary advice. Regulations are updated from time to time, so check fssai.gov.in for current standards.

References

• Food Safety and Standards Authority of India (FSSAI). Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, as amended. Official amendments page: https://fssai.gov.in/food-law/regulations/amendments/food-products-standards

• FSSAI. Compendium on Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. The Authority notes that the compendium is a ready-reference document and that original notifications/amendments prevail in case of discrepancies: https://fssai.gov.in/food-law/regulations/compendium/food-products-standards

• FSSAI. Food Safety and Standards (Labelling and Display) Regulations, 2020, as amended. Official amendments page: https://www.fssai.gov.in/food-law/regulations/amendments/labelling-display

• Codex Alimentarius Commission. General Standard for Food Additives (CXS 192-1995), as amended: https://www.fao.org/fao-who-codexalimentarius/

• Joint FAO/WHO Expert Committee on Food Additives (JECFA). Evaluations of food additives and toxicological information: https://www.who.int/groups/joint-fao-who-expert-committee-on-food-additives-(jecfa)

• World Health Organization (WHO). Food additives: https://www.who.int/news-room/fact-sheets/detail/food-additives