The control of food additives is a key component of European food safety policies. Regulation (EC) No 1333/2008 establishes the list of authorised additives in the European Union, together with the permitted doses and the categories of products in which they may be used. Periodic assessments carried out by EFSA update the usage limits based on toxicological and consumption data.

In 2024, EFSA published new assessments for colourants, preservatives, and emulsifiers, with adjustments to the acceptable daily intakes for certain substances. For nitrites and nitrates used in meat processing, EFSA confirmed strict limits on maximum concentrations, maintaining the requirement for continuous monitoring in processing facilities.

For the food industry, compliance with these limits requires strict recipe control, the use of automated dosing systems, and periodic verification through laboratory analysis. According to the European Commission, operators must demonstrate that the levels of additives used do not exceed the established thresholds and do not encourage the formation of undesirable compounds such as nitrosamines.

In Romania, official controls coordinated by ANSVSA confirm compliance with the European framework in most inspected facilities. Processors are adopting reformulation strategies by reducing salt content, replacing synthetic preservatives with natural extracts, and using modern pasteurisation and packaging techniques to maintain microbiological safety.

For consumers, clear labelling in accordance with Regulation (EU) 1169/2011 remains essential for understanding the role of additives in products. Additives authorised in the EU are subject to continuous evaluation, and their use is permitted only if it improves the safety, stability, or quality of the product.

The European direction for 2025–2030 aims to reduce the use of non-essential additives and promote alternative processing technologies with lower impacts on health and the environment.

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