Food additive origins
Explore where food additives come from. Each origin entry summarises the source and lists how many additives share it.
SyntheticLab-made duplicates of natural molecules (e.g., vanillin, ascorbic acid, sorbic acid) that match natural functionality while improving cost, consistency, and supply. Some consumers still prefer naturally sourced versions, so labeling and marketing matter.
423 additives have this origin.
PlantDerived from fruits, seeds, leaves, roots, or bark (e.g., pectin, guar gum, starches, soy lecithin, turmeric/annatto/beet colors, essential oils) and favored by consumers seeking natural ingredients. Renewable but can vary by harvest and be less standardized for mass production.
273 additives have this origin.
MicrobiologicalProduced by microbes via fermentation or biotechnology (e.g., citric acid, xanthan gum, enzymes like amylases and proteases) to deliver reliable, large-scale outputs. Often viewed as closer to natural and widely accepted in clean-label formulations.
147 additives have this origin.
MineralExtracted from inorganic sources (e.g., calcium carbonate, sodium chloride, magnesium sulfate, iron salts) to improve texture, stability, acidity control, or prevent clumping. Also used for nutrient fortification (such as iron or iodine), with sourcing and purity tightly regulated.
130 additives have this origin.
AnimalMade from animal tissues or secretions (e.g., gelatin, rennet, carmine, shellac) and prized for textures, colors, and functional properties that are hard to mimic. They can conflict with vegetarian/vegan or religious diets, driving interest in plant-based or synthetic substitutes.
117 additives have this origin.