Using food additives can make your products safer, tastier, and last longer—but only when used correctly. At Synergy Healthcare, we’ve worked with food producers across Australia, and we’ve seen it all: incorrect labelling, overuse, and even additives used for the wrong purpose.
In this blog, we’ll walk you through the most common mistakes Aussie food businesses make when using food additives—and how to avoid them.
Not Understanding What Counts as a Food Additive
This is where many businesses slip up. Food additives include more than just preservatives. They also cover:
- Emulsifiers
- Stabilizers
- Sweeteners
- Thickeners
- Colourants
- Anti-caking agents
According to FSANZ (Food Standards Australia New Zealand), any substance added to food to achieve a technological function is considered an additive. This includes natural options like citric acid or lecithin, and synthetic ones like sodium benzoate.
Using Non-FSANZ Approved Additives
In Australia, only additives listed in Standard 1.3.1 of the Food Standards Code are permitted. If you use an unapproved substance—even by accident—you risk:
- Legal penalties
- Product recalls
- Losing consumer trust
💡 Tip: Always source your ingredients from verified food additives suppliers in Australia like Synergy Healthcare. We ensure all our products meet FSANZ standards.
Incorrect Labelling of Food Additives
One of the most common compliance issues in Australia is improper labelling of additives.
You must:
- List additive class (e.g., preservative)
- Include either its name or code number (e.g., E202 for potassium sorbate)
- Be transparent on allergens or sensitivities
Inaccurate labels can lead to enforcement actions or fines from state food regulators and cause trust issues with consumers.
Overusing Food Additives
Just because an additive is allowed doesn’t mean “the more, the better.”
Each additive has a maximum permitted level (MPL) based on Acceptable Daily Intake (ADI). Overuse can lead to:
- Taste alterations
- Texture issues
- Health risks like gut imbalances or allergic reactions
📊 Did you know? FSANZ studies show sulphites (E220–228) can trigger asthma in 3–10% of sensitive individuals.
Using Additives for the Wrong Purpose
We often see food businesses using additives interchangeably—like using a thickener when an emulsifier is actually needed.
- Thickeners like guar gum improve consistency
- Emulsifiers like lecithin help mix oil and water
- Preservatives extend shelf life, but don’t stabilise texture
🚫 Mistake Example: Using starch-based thickeners in acidic products like tomato sauce, which breaks them down—use pectin instead.
Ignoring Additive Interactions
When multiple additives are combined, they can either cancel each other out or trigger unwanted reactions.
- Acids may reduce the efficacy of some preservatives
- Certain emulsifiers lose their effect in high-fat content products
- Some gums thicken too much when paired with others
🧪 Always test your formulation before full-scale production.
Not Considering Allergens and Sensitivities
Some additives, even natural ones, can trigger allergic reactions or sensitivities. Common culprits include:
- Sulphites (preservatives)
- Monosodium glutamate (MSG)
- Artificial colours (e.g., E102, E110)
Australia has strict mandatory labelling rules for allergens. Failing to declare these risks product recalls.
✅ Choose clean-label or natural alternatives where possible—these are increasingly preferred by health-conscious Aussie consumers.
Relying Too Heavily on Additives Instead of Quality Ingredients
Additives can’t fix bad ingredients. Over-relying on them can result in:
- Artificial taste
- Texture issues
- Poor consumer perception
🇦🇺 Australian shoppers are more ingredient-aware than ever. The clean-label movement is growing fast. In fact, 72% of Aussie consumers now read labels before purchase (Nielsen, 2024).
Storing Additives Incorrectly
Incorrect storage leads to potency loss or contamination.
📦 Best practices:
- Keep in cool, dry places
- Use airtight containers
- Follow FIFO (First In, First Out) for stock rotation
- Label with received and expiry dates
Pro tip: Moisture is the biggest enemy of powder-based additives.
Not Working with Trusted Suppliers
Not all suppliers offer FSANZ-compliant or high-quality products. Working with the wrong source can result in:
- Quality issues
- Unapproved substances
- Bad technical documentation
👩🔬 That’s why businesses across Australia trust Synergy Healthcare—we’re a leading food additives supplier in Australia offering full traceability, documentation, and regulatory support.
Skipping Product Testing and Quality Control
Even if you use FSANZ-approved additives, you still need to validate the product’s performance.
- Lab testing for microbial stability
- Shelf-life studies
- Sensory evaluation (taste, colour, texture)
💡 Tip: Don’t just trust the spec sheet—do in-house or third-party validation.
Conclusion
Using food additives correctly can help your product taste better, last longer, and stay compliant with Australian food laws. But mistakes like overuse, mislabelling, or using the wrong additive can cost your business more than just money.
If you’re unsure about sourcing or formulating with additives, talk to the experts at Synergy Healthcare—we’re Australia’s trusted food additives supplier, helping businesses like yours stay compliant, safe, and competitive.
FAQs
Q1. Are all food additives safe in Australia?
Yes, but only those approved by FSANZ and used within permitted levels are considered safe.
Q2. How do I know if an additive is FSANZ approved?
You can check the Food Standards Code (Standard 1.3.1) or contact a compliant supplier like Synergy Healthcare.
Q3. What happens if I use too much of an additive?
Overuse can alter taste, cause health issues, or violate legal limits—leading to fines or recalls.
Q4. Is it okay to mix different food additives?
Some are compatible, others aren’t. Always test your formulation to avoid unwanted chemical interactions.
Q5. Why is labelling food additives correctly so important?
Incorrect labels can lead to legal penalties, customer mistrust, and even allergy risks.