What is an E number, and why don’t you find them in MATR products?
You have probably turned over a food package in the supermarket and looked at an ingredient list full of terms such as E330, E300, or E250.
And perhaps you have wondered: “What do all these E numbers actually mean?”
For many consumers, E numbers have become a sign that a product is ultra processed. For others, they no longer stand out because they are found in a large number of everyday foods.
Whether you pay attention to them or not, E numbers appear in countless ingredient lists. And they serve many different purposes in the food we eat.
In this article, we explain what an E number is, what functions E numbers have, whether they are harmful, and why we do not use them in MATR products.
What is an E number, and how are E numbers categorised?
They are easy to recognise. An E number simply consists of the letter “E” followed by a number.
They are a common European designation for approved food additives.
When a substance receives an E number, it means it has been evaluated and approved for use in food products within the European Union.
It also means that if a food product contains E numbers, the manufacturer is legally required to clearly state this on the ingredient list.
However, E numbers are not all the same. Some are naturally occurring substances, while others are artificially produced. E numbers can be used for many different purposes, including:
- Extending shelf life
- Preserving colour and flavour
- Ensuring a consistent texture
- Preventing ingredients from separating
E numbers are also divided into different categories because they affect food in different ways.
This table shows the EU categorisation of E numbers.
Which E numbers should you be aware of?
As you can see, there are many different E numbers, and it can be difficult to keep track of them all.
Most approved E numbers can be used safely within the established limits. However, some additives receive more attention than others.
This may be because they are widely used in certain food categories or because they have been part of broader discussions about health and nutrition.
This is also why many people ask: “Are E numbers harmful?”. The simple answer is no.
An approved E number is not, by itself, a sign that a food product is unhealthy. It depends more on which additive is used, how much is added, and how frequently you consume it.
However, some people may be particularly sensitive to certain additives and experience reactions as a result. These consumers may choose to avoid foods containing specific E numbers.
Other consumers choose to limit E numbers because they prefer foods with fewer added ingredients and simpler ingredient lists.
They want to know exactly what they are eating and what is on their plate.
Below are some of the E numbers worth knowing.
Are there E numbers in plant-based products?
When choosing plant-based products, you may also find E numbers on the ingredient list.
These may include thickeners and stabilisers used to create a creamy texture in plant-based yoghurts, keep ingredients together in plant-based cheeses, or create a more meat-like structure in plant-based variations.
Manufacturers use additives to achieve the texture, stability or flavour experience that consumers know from traditional foods.
But this is simply not the case for MATR, as our products only consist of fermented vegetables.
You can learn more about the natural process and how we develop flavour, texture and complexity in our article about fermentation.
No E numbers in our organic MATR products
Organic foods are subject to stricter rules regarding additives than conventional foods. Only 56 E numbers are permitted in organic products.
Compared with conventional foods, organic products can therefore be said to rely more heavily on quality ingredients.
At MATR, we have chosen to take this concept even further.
Our products are made from five organic ingredients sourced from Nordic farms. Oats, split peas, lupins, beetroot and potatoes.
We develop MATR without adding E numbers and without heavy processing. Instead, we work exclusively with fermented vegetables, legumes and grains.
Fermentation allows us to develop the natural qualities of the ingredients further and create more flavour, texture and complexity.
When the ingredients are high quality and the process is carefully thought out, nature itself can provide much of what many products otherwise only achieve through additives.
Would you like to learn more about MATR’s values? Continue reading about our approach to sustainability.
Frequently asked questions
Which E numbers should you avoid?
There is no official list of E numbers that should be avoided. However, many people choose to limit additives because they prefer simpler foods with fewer ingredients.
This can include products like MATR, where you will not find unnecessary E numbers on the ingredient list. Explore our products to learn more.
Which E numbers are natural?
Not all E numbers are artificial. Some occur naturally in ingredients. For example, E300 is vitamin C, and E330 is commonly known as citric acid.
Are there E numbers in minced beef?
Pure minced beef normally does not contain added E numbers. However, some producers add E numbers to extend shelf life or improve texture.
Are E numbers bad for the body?
An approved E number is not automatically harmful to the body. At MATR, we choose to create foods with fewer ingredients and without additives. We believe in developing food where you recognise every ingredient listed on the package.
What is the problem with E numbers?
E numbers are not necessarily a problem in themselves. However, many consumers want to reduce additives and choose simpler foods. That is why we at MATR use the natural process of fermentation rather than adding unnecessary ingredients.