通过查看配料表，可以避免包装食品中使用特定的添加剂。
添加剂必须通过其功能，其名称（例如，防腐剂：二氧化硫）或其编号（例如，防腐剂220）来标识。
但是列出名称或代号的事实意味着很难比较不同产品中的哪些添加剂。还有一些例外：
调味料
不管是天然的，自然相同的还是人造的，调味剂都没有代码编号，就以简单地标记为“调味剂”或“调味料”。根据FSANZ的说法，食品中允许使用的调味剂种类繁多，这意味着要求单独列出名称是不实际的。
5％的漏洞
如果某成分中存在添加剂，而该成分占整个食品的5％以下-并且该添加剂不被认为在最终食品中具有技术功能-则不必列出。
加工助剂
即使食品中可能存在痕迹，也无需将其列出。酶就是一个例子-酶在食品生产中有多种用途，包括增加面包的体积，帮助去除骨骼中的肉蛋白质和分解水果以释放更多的果汁。
冰结构蛋白（ISP）是另一种用于冰淇淋中，控制冰晶的大小和生长的转基因鱼蛋白。
我们的判决
我们希望有一个清晰的添加剂标签系统，这样可以更轻松地避免添加添加剂并比较不同食品中的成分。
食品标签也应扩展到包括所有添加剂，包括加工助剂，即使它们的含量很小。
如何调节添加剂
在澳大利亚，食品添加剂的使用受食品标准法规的约束，并由FSANZ监管。在申请使用新添加剂时，制造商必须向FSANZ提供有关其安全性以及使用理由的证据。 FSANZ在批准使用添加剂之前会审查安全证据，并会在有可用添加剂时审查新研究，但不会自行进行安全性测试。
最重要的是，如果允许使用食品添加剂，则暴露评估可以估算可能消耗的量。将该量与科学专家建议的每日可接受摄入量（ADI）进行比较，该摄入量是您每天可以食用而不损害健康的摄入量。然后，FSANZ根据技术需要并在安全范围内，建议在特定食品中允许的最大食品添加剂含量。
You can avoid specific additives in packaged foods by looking at the ingredients list.
Additives must be identified by their function, then by their name (for example, preservative: sulphur dioxide), or by their code number (for example, preservative 220).
But the fact that either the name or code number is listed means it can be hard to compare which additives are in different products. And there are some exceptions:
Flavourings
Whether natural, nature-identical or artificial, flavourings don’t have code numbers and maybe labelled simply as ‘flavouring’ or ‘flavour’. According to FSANZ, the vast number of flavouring substances permitted in food means it wouldn’t be realistic to require the names to be listed individually.
The 5% loophole
If an additive is present in an ingredient and that ingredient makes up less than 5% of the complete food product – and the additive isn’t considered to perform a technological function in the final food – it doesn’t have to be listed.
Processing aids
These aren’t required to be listed, even though traces may be present in the food. Enzymes are an example – they have multiple uses in food production, including pumping up bread loaf volume, assisting with the removal of meat protein from bones and breaking down the fruit to release more juice.
Ice structuring protein (ISP), a genetically modified fish protein used in ice cream to control the size and growth of ice crystals, is another.
Our verdict
We want one clear labelling system for additives so it’s easier to avoid them and to compare what’s in different foods.
Food labelling should also be extended to include all additives, including processing aids, even if they’re present in very small amounts.
How additives are regulated
The use of food additives in Australia is governed by the Food Standards Code and regulated by FSANZ. When applying to use a new additive, a manufacturer must provide evidence to FSANZ of its safety, as well as the technological reason for its use. FSANZ reviews the safety evidence before an additive is approved for use and reviews new research as it becomes available, but doesn’t undertake safety testing of its own.
On top of that, an exposure assessment estimates the likely amount that would be consumed if the food additive were permitted for use. This amount is compared to the acceptable daily intake (ADI) recommended by scientific experts, which is the amount you can consume every day without damaging your health. FSANZ then recommends a maximum level of the food additive permitted in particular foods, based on technological need and providing it’s within safe limits.
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