Not all E numbers are created Equal –  what they do and why they are in our Butchery mixes.

Posted on February 24, 2024 Tags:
Peking Glaze

In recent years, the term “E numbers” has become synonymous with artificial additives in food, sparking concerns about their potential health effects. However, it’s crucial to recognize that not all E numbers are created equal, and some, like those associated with natural colours such as beetroot, carmine or paprika, can be a boon rather than a bane.

E numbers, or food additives, are substances that enhance the taste, colour, texture, or shelf life of processed foods. While the idea of consuming additives might raise eyebrows for your customers, not all E numbers are harmful. In fact, many are derived from natural sources and play a vital role in creating visually appealing and palatable food products.

Take beetroot, for instance, a vibrant and nutritious root vegetable known for its deep red hue. The natural colour extracted from beetroot, is also known as E162. It is commonly used in the food industry to add a red colour. This ingredient is essential for us to get an excellent colour in our Peking Glaze for example.It’s essential to distinguish between naturally derived E numbers, like those from beetroot, and synthetic additives, as the former often come with added health benefits.

Beetroot lends a beautiful colour to foods but also brings along a wealth of nutrients. The red colour in beetroot comes from Betacyanins, known to have high antioxidant scavenging potential. Embracing such natural sources of colour not only adds vibrancy to our mixes and meat glazes but also shouldn’t be a concern for your customers

We do use certain synthetic E numbers, such as E221 or sodium sulphite, in our mixes, but these play a crucial role in ensuring food safety and longevity. E221& E223 are commonly used as a preservative, effectively inhibiting the growth of bacteria, thus extending the shelf life of your sausages & Burgers. By preventing spoilage, E221 contributes to reducing food waste and enhancing the overall safety of your stock.

In conclusion, not all E numbers deserve the apprehension they often receive. Natural additives derived from sources like beetroot and well-regulated synthetic additives, such as E221, can contribute positively to the appearance, nutritional value, and safety of our food. So, the next time you come across an E number, don’t write it off straight away, it may just be a natural colour. And if you do desperately want a mix or seasoning that is free from e-number, just give our Development Team a call….