Food additives have been part of human history since ancient times. While the term "food additive" often brings to mind synthetic or chemical components, it actually refers to any substance not typically consumed as a food in its own right but added during the production, processing, packaging, transport, or storage of food for a technological purpose—a definition that also encompasses substances of natural origin. Salt, used since antiquity to prevent food spoilage, stands as one of the oldest known preservation methods. Over time, such practices evolved to include the use of various acids and phosphates; the ancient Egyptians, for instance, even employed substances to color their food. Similarly, the use of smoking and spices to enhance flavor and aroma continued to develop and diversify.
The advent of industrialization led to an increase in the use of food additives. The need for large-scale food production and the subsequent requirement to store these products necessitated extending their shelf life; by the 19th century, additives began to be used in industrial food production, most notably in the United States and several other nations. However, because an additive might be permitted in some countries while prohibited in others, a common regulatory framework became necessary for international trade. The safety of these additives is evaluated at the international level by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), and in Europe by scientific committees (now known as the European Food Safety Authority, or EFSA). Additives approved in Europe are compiled into standardized lists and assigned identification numbers prefixed with the letter "E"—standing for "Europe." This system has also facilitated international trade.
Food colorings were the first additives to lead to the creation of the "E" numbering system. In 1962, the European Economic Community established a common list and coding system for coloring agents; this was followed by the inclusion of preservatives in 1964, antioxidants in 1970, and emulsifiers, stabilizers, thickeners, and gelling agents in 1974.
The Codex Alimentarius Commission is an intergovernmental body established by the FAO and WHO in 1963. Its primary objective is to protect consumer health and ensure fair practices in international food trade. In 1989, the Codex published the International Numbering System (INS) for food additives. The INS is based on the European "E" numbering system, with most of the numbers being identical (for example, both INS 102 and E102 refer to tartrazine). However, not every additive included in the INS is approved for use within the European Union; the "E" prefix specifically denotes additives permitted for use in Europe. The World Trade Organization’s Agreement on the Application of Sanitary and Phytosanitary Measures (SPS Agreement), which has been in effect since 1995, recognizes Codex standards as the international reference for food safety, and these texts are used as a basis for resolving trade disputes.
In conclusion, "E" numbers do not necessarily signify artificial or chemical substances; rather, they constitute a numbering system. An "E" code alone does not indicate whether an additive is harmful. For instance, substances such as vitamin C (E300) and citric acid (E330) also carry "E" codes. Conversely, ingredients that lack an "E" code may still pose potential health risks.