The consumer preference for clean-label and naturally derived ingredients has increased in recent years. Natural antioxidants are widely used to stabilize food products, prevent oxidation, and extend shelf life without using synthetic additives. The incorporation of these antioxidant natural products needs to be subjected to strict oversight by regulatory authorities worldwide, just as any other ingredient.
This article explores the motivations for using natural antioxidants in food, outlines global regulatory frameworks, and highlights the specific guidelines issued by the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), which serve as benchmarks for food manufacturers operating across different markets.
Why Are Natural Antioxidants Used in Food Products?
Oxidation is a chemical reaction that degrades fats, oils, and other sensitive components in food, leading to rancidity, discoloration, nutrient loss, and reduced storage period. Incorporating natural antioxidants in foods helps delay these changes, preserving sensory qualities and nutritional value. These compounds are particularly relevant in products that contain high fat content or are prone to oxidative deterioration.
Natural sources of antioxidants include natural antioxidants from herbs and spices, such as polyphenols and flavonoids, which can be found in rosemary, oregano, and turmeric. From an industrial standpoint, tocopherols derived from vegetable oils, including the natural antioxidant vitamin E, are widely used in fat-rich foods to slow lipid peroxidation. These natural antioxidants can help increase the shelf life of oils, snacks, and bakery products. Including natural antioxidants in meat and poultry products is also a great choice to increase their stability and prolong their conservation.
Beyond preservation, natural antioxidants have been linked to potential health benefits. Scientific literature continues to explore the role of natural antioxidants in human health and disease, highlighting their ability to neutralize free radicals in the human body. This dual role—technological and biological—has positioned natural antioxidants as a preferred choice in food innovation, though it also raises regulatory complexities.
Global Regulations on Natural Antioxidants in Food Products
The growing global demand for natural antioxidants in food has prompted regulatory bodies to establish clear frameworks to ensure their safe use. Regulatory systems differ between regions, but they generally classify antioxidants as food additives, requiring safety evaluations, defined usage limits, and clear labeling guidelines.
Global food safety regulations on antioxidants focus primarily on origin, dosage, and intended function. The Codex Alimentarius, developed by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organisation (WHO), regulates the use of food additives, including antioxidants, to protect consumer health and ensure fair practices in the food trade. As for natural antioxidants, Codex permits their use, provided they meet certain criteria of safety and efficacy.
The General Standard for Food Additives (GSFA) Codex defines the antioxidants allowed internationally, and their maximum concentrations in different food categories. It does not make a specific distinction between natural and synthetic antioxidants from the regulatory point of view but includes in its lists several antioxidants of natural origin, such as ascorbic acid (vitamin C), tocopherol (vitamin E) or plant extracts rich in polyphenols. These compounds must be evaluated and approved according to the specifications of the Codex Committee on Food Additives (CCFA) and the recommendations of JECFA (Joint FAO/WHO Expert Committee on Food Additives), which determine their maximum limits of use by food category. Tables 1 and 2 of the GSFA list the additives permitted and their maximum use levels in different food categories, while Table 3 specifies the additives permitted in unspecified food categories, together with their use limits.
FDA and EFSA Guidelines on Natural Antioxidants in Food
In the United States, FDA regulations on food additives are governed by the Federal Food, Drug, and Cosmetic Act. The FDA requires that food additives, including antioxidants, either be approved through the food additive petition process or be recognized as Generally Recognized as Safe (GRAS). Tocopherols are considered GRAS as food additives.
The FDA also pays attention to the intended use of the antioxidant—whether it is for technological preservation, nutritional supplementation, or both. Each function must be identified, and the corresponding labeling must avoid misleading health claims unless substantiated by scientific evidence. The agency also distinguishes between food additives and dietary supplements, which affects how products are marketed and distributed.
In the European Union, the EFSA regulations on food ingredients are managed under the framework of Regulation (EC) No 1333/2008. This regulation governs the use of additives such as antioxidants in food products, focusing on consumer safety. Additives must be included in the Union list, and their use is permitted only under the conditions specified for each food category.
Each food additive is assigned an E-code, which indicates that it has been evaluated and approved for safety, and classified according to its technological purpose. EFSA also establishes the Acceptable Daily Intake (ADI) for each antioxidant, defining the maximum safe amount for daily consumption of natural antioxidants in the human body. Natural antioxidants such as tocopherols (E306–E309) are authorized, but their use must comply with specified maximum levels.
Conclusion
As demand for clean-label products grows, natural antioxidants for oils, processed meats, and functional beverages are becoming increasingly relevant. However, integrating these ingredients into food formulations must be done with close attention to regulatory compliance.
At Btsa, our commitment to transparency and quality ensures that all our antioxidant solutions meet or exceed the requirements of both the FDA and EFSA. Our portfolio includes Tocobiol®, a natural antioxidant made from tocopherols from non-GMO vegetable oil. It is ideal for protecting food and increasing its shelf life, preserving the freshness and sensory quality of the product.
With solutions like Tocobiol®, Btsa supports manufacturers seeking effective, natural alternatives aligned with global standards. Our expertise ensures regulatory compliance and product performance.