Is there a meaningful difference between natural and synthetic additives?


 Is allergy a problem with additives?


 How is the ADI for an additive determined?

 Is there intolerance to food additives?


 Interactive site map.

Dear visitor,

This site is momentarily being updated due to changes within ELC (see About Us) – the European association that provides you with information about specialty food ingredients.

If you are a regular visitor to this page you will continue to find all information as before. Step by step this site will be filled with more interesting information.

ELC – the voice of specialty food ingredients producers in Europe

Putting the consumer first

Today’s European consumers expect food they buy to be safe as well as convenient, tasty and pleasant to eat. Increasingly they want food to be healthy and sustainable. This requires specialty ingredients that can preserve, texturize, flavour, emulsify – and even add an additional healthy dimension. Just think about preservatives preventing food from deteriorating too rapidly, enjoying an increased choice of low-calorie products and many more.

ELC is producing this site to provide information for consumers, manufacturers, regulatory bodies, journalists, academia, government and consumer groups – so everyone can gain a better understanding of the qualitative and healthy dimension of food. With a unique framework the ELC is able to draw on the exceptional knowledge of our members, bringing together expertise and science.

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