E200
E200 , Sorbic Acid
Why this classification
Common fungicide in cheeses, baked goods. EFSA 2019: safe at current levels.
Common uses in industrial food
Sorbic Acid (E200) is used by food manufacturers for preserving products against mould, yeast and bacterial growth, especially in soft drinks, sauces, pickles and sliced bread. It is most often listed in the ingredient panel as E200, Sorbic Acid, or under one of its trade names. On a NutriDécrypte product page, this additive contributes to the additives axis (20% of the overall A to E grade), and triggers a label warning when its EFSA risk level is medium or high.
If you want to limit your exposure to this additive, the simplest tactic is to read the ingredients list (not just the front-of-pack), and to favour products graded A or B in our independent catalog. Less processed, NOVA-1 or NOVA-2 categories rarely contain it.
Related additives in the same family
Other E-numbers classified as preservative in the EU food additives registry. Their risk profile and behaviour on a label are often similar.
Frequently asked questions
Is E200 (Sorbic Acid) safe?
EFSA classifies the risk level of E200 as low risk in its latest review. Always read the latest official opinion before drawing conclusions for your own diet, and consult a registered dietitian for medical questions.
What is E200 typically used for?
Food manufacturers use Sorbic Acid primarily for preserving products against mould, yeast and bacterial growth, especially in soft drinks, sauces, pickles and sliced bread. You will most often find it in ultra-processed foods (NOVA group 4) and rarely in unprocessed or minimally processed products (NOVA 1 or 2).
How can I avoid E200 on a label?
Look for the code E200 or its full name Sorbic Acid in the ingredients list, usually printed in small font on the back of the pack. Cooking from raw ingredients, choosing NOVA-1 or NOVA-2 alternatives, and using the NutriDécrypte rankings to filter by grade A or B are the three most reliable strategies.