Declaring Food Additives by Class Name and Number

On a food label, additives are declared in the ingredient list by their class name — the word describing what the additive does, such as colour, preservative or emulsifier — followed by either the additive's specific name or its code number. For example, "Preservative (202)" or "Colour (annatto)". The class name is always required. The number is one accepted way to identify the additive itself, but some additives must be named in full instead. Key takeaways: Additives are declared in the ingredient list using a two-part system: the class name (its function) followed by either the additive's specific name or its code number.. The class name — such as colour, preservative, antioxidant, emulsifier, thickener or flavour enhancer — is always required; the code number is an optional shorthand for the additive itself.. A specific name must be used when an additive has no assigned code number, and additives that are also allergens must be declared so the allergen is clear.. Flavourings are the main exception: they are declared by the class name 'flavouring' (or 'flavour') and are not given individual code numbers.. Additive rules sit within the labelling requirements of the Australia New Zealand Food Standards Code — confirm the current detail against the Code before finalising a label.. What "class name and number" actually means Food additives are substances added to perform a technological function — to preserve, colour, thicken, emulsify, sweeten and so on. On the label they are not simply listed by their chemical name and left for the shopper to decode. Instead, the Australia New Zealand Food Standards Code sets out a structured way to declare them in the statement of ingredients so a consumer can see both what an additive does and which additive it is. The format has two parts. First comes the class name, a plain word that describes the additive's function, such as "Colour" or "Preservative". Then comes the identifier for the specific additive, given either as its name or as its code number in brackets. So the same additive might legitimately appear as "Preservative (sodium benzoate)" or "Preservative (211)". The class name is the part that is always required. It tells the reader why the substance is in the food. The number is an internationally recognised shorthand — the same numbering system used across many countries — that identifies the exact additive without spelling out a long chemical name. The class names you will see on a label Class names correspond to the job the additive is doing in the food. The Code prescribes the wording, so a business chooses the class name that matches the additive's function rather than inventing its own description. An additive that does more than one job is declared under the function it performs in that particular food. Common class names include: Colour — restores or adds colour. Preservative — extends shelf life by controlling microbial growth. Antioxidant — slows spoilage caused by oxidation, such as fats going rancid. Emulsifier — helps oil and water stay mixed. Thickener or gelling agent — changes texture and body. Acidity regulator — controls or maintains acidity. Flavour enhancer — intensifies existing flavour. Sweetener — provides sweetness, often used in place of sugar. Raising agent, anti-caking agent, humectant and stabiliser — among other functional categories. When a number can be used, and when a name is required For most additives, the business can choose to follow the class name with either the additive's specific name or its code number. Both are valid. "Antioxidant (300)" and "Antioxidant (ascorbic acid)" identify the same substance, and a business may pick whichever suits its label. Numbers keep long ingredient lists compact; names can be clearer for shoppers who do not recognise the codes. A number cannot be used, however, when the additive has not been assigned one. Some permitted additives simply do not carry a code number, and in that case the specific name must be given after the class name. Relying on a number that does not exist for that additive is a labelling error. The specific name also matters when the number alone would hide something a consumer needs to know — most importantly, an allergen. Declaring an additive purely by a code number is not acceptable if doing so would obscure the presence of a declared allergen, which must still be made clear on the label. Additives that are also allergens Some additives are derived from, or themselves are, foods on the declared allergen list. When that is the case, the additive labelling rules and the allergen labelling rules both apply, and the allergen must be declared clearly regardless of how the additive itself is shown. Australia's Plain English Allergen Labelling (PEAL) requirements sit under Standard 1.2.3 of the Code. PEAL requires certain allergens to be declared using specified plain-English terms, in a consistent place and format, so they are easy to find. A code number on its own does not satisfy this — if an additive brings a declared allergen into the food, that allergen has to be spelled out in the way PEAL requires. In practice this means the additive declaration and the allergen declaration work together. You may still show the additive by class name and number in the ingredient list, but the underlying allergen must also appear in plain English so no reader can miss it. Flavourings: the main exception to the number system Flavourings are handled differently from most additives. Rather than being given individual code numbers, they are generally declared using the class name "flavouring" or "flavour" on its own. A label might simply read "flavouring" or "natural flavouring" in the ingredient list without an accompanying number. This reflects the fact that a single flavour can be a complex mixture of many components, and assigning a code number to each would be impractical and unhelpful to consumers. The class-name approach keeps the declaration meaningful without an unmanageable string of numbers. Even so, the allergen rules still apply. If a flavouring is derived from or contains a declared allergen, that allergen must be declared in plain English under PEAL. The convenience of the "flavouring" class name never removes the obligation to make an allergen clear. Getting the ingredient list right Accurate additive declarations start with knowing exactly what is in your product, including additives carried in through compound ingredients — an additive that came in with a pre-made sauce or seasoning still has to be accounted for on your finished label. Work from reliable supplier documentation. Product specifications and supplier declarations should tell you each additive present, its function in the food and, where relevant, whether it is or contains a declared allergen. Guessing at a class name or a code number from memory is where errors creep in. Because labelling rules are updated over time, the safest approach is to check your declarations against the current Food Standards Code and its guidance rather than relying on an old label as a template. Additive permissions, class names and allergen requirements can change, and a label that was compliant years ago may not be today. Checklist: Every additive in the food is identified, including those carried in through compound ingredients. Each additive is confirmed as permitted for that food under the Food Standards Code. Each additive is declared with the correct class name for its function in the food. The class name is followed by a valid specific name or code number. Additives with no assigned number are declared by their specific name. Any additive that is or contains a declared allergen is shown in plain English under PEAL. Flavourings are declared by class name, with allergens still disclosed where relevant. Declarations have been checked against the current Food Standards Code, not an old label. Common mistakes: Leaving off the class name and listing an additive by its code number alone, so the reader cannot tell what function it performs. Using a code number for an additive that has not been assigned one, instead of giving its specific name. Assuming a code number is enough when the additive is or contains a declared allergen, which must still be shown in plain English. Overlooking additives carried into the food through compound ingredients such as pre-made sauces or seasonings. Choosing the wrong class name because the additive's function in that specific food was not checked. Copying declarations from an old label without confirming them against the current Food Standards Code.