Clear explanations of nutrition concepts such as protein, fiber, glycemic response, energy density and nutrient quality.
Xylitol is a sugar alcohol with sweetness close to sucrose. European labeling assigns polyols such as xylitol 2.4 kcal/g, versus about 4 kcal/g for sugar. It produces a smaller glucose response and oral bacteria do not use it the way they use sucrose, which is why it is common in sugar-free gum and oral-care products. High doses can cause GI symptoms, and xylitol is highly toxic to dogs.
Under EU law, mechanically separated meat (MSM) is obtained by recovering meat left on flesh-bearing bones after deboning or on poultry carcasses using mechanical means that cause loss or modification of muscle-fiber structure. It cannot simply be declared as ordinary “meat” in an EU ingredient list: the wording must identify mechanically separated meat and the animal species.
Maltitol is a sugar alcohol, or polyol, that supplies sweetness and—unlike high-intensity sweeteners—substantial bulk. That makes it common in sugar-free chocolate, candy, bars, and fillings. European labeling uses 2.4 kcal/g for polyols other than erythritol, versus about 4 kcal/g for sugar. Maltitol is incompletely absorbed, so larger amounts can cause gas, bloating, or diarrhea.
Acesulfame potassium, Ace-K, or E 950 is a high-intensity sweetener roughly 200 times sweeter than sucrose. It is heat-stable and used in drinks, desserts, sugar-free products, and baked foods. Manufacturers frequently blend it with other sweeteners because combinations can make sweetness feel more sugar-like and reduce bitter or metallic off-notes. EFSA raised its ADI to 15 mg/kg body weight per day in 2025.
Saccharin is one of the oldest high-intensity sweeteners. Its authorized forms and salts are grouped as E 954 in Europe and can be roughly 200–700 times sweeter than sucrose. It remains useful because it is inexpensive, stable, and needed only in tiny amounts. In 2024, EFSA raised its ADI to 9 mg/kg/day after concluding that the mechanism behind historical bladder tumors in male rats is not relevant to humans.
Erythritol is a four-carbon sugar alcohol usually produced commercially by fermentation. It provides negligible usable energy compared with sucrose, which supplies about 4 calories per gram. Erythritol is roughly 20–40% less sweet than sugar, is largely absorbed in the small intestine and excreted in urine, and has little acute effect on blood glucose. EFSA set an ADI of 0.5 g/kg/day in 2023 to protect against laxative effects.
“Stevia” can mean a plant, purified steviol glycosides, or a tabletop product containing only a tiny amount of those glycosides blended with erythritol, dextrose, maltodextrin, or fiber. High-purity steviol glycosides are roughly 200–400 times sweeter than sucrose, so very little is needed. Reb A, Reb D, Reb M, stevioside, and other glycosides also have different sweetness and aftertaste profiles.
Sodium carboxymethylcellulose, also called cellulose gum or E 466, is made by chemically modifying cellulose so it disperses and dissolves much more effectively in water. It is used to thicken, stabilize emulsions and suspensions, retain moisture, and control ice crystals. EFSA found no need for a numerical ADI for general-population uses assessed, while a small controlled human trial found microbiome changes after 15 g/day for 11 days.
Guar gum (E 412) is a plant polysaccharide—a galactomannan—obtained from the endosperm of guar seeds. Its ability to hydrate rapidly and create high viscosity at low concentrations explains its use in sauces, ice cream, gluten-free baking, drinks, and processed foods. EFSA concluded that a numerical ADI was not needed for the general population at assessed uses, although high intakes can cause gastrointestinal symptoms.
Locust bean gum, also called carob bean gum (E 410), is a galactomannan extracted from the endosperm of carob seeds. It is used as a thickener and stabilizer because it binds water, improves body, and works especially well with carrageenan and xanthan. In ice cream it helps control ice-crystal growth and melting; in dairy it supports a more uniform texture.
Carrageenan (E 407) is a family of sulfated polysaccharides extracted from red seaweeds. Food manufacturers use small amounts to thicken, gel, and keep protein, cocoa, minerals, or other particles from separating. Kappa, iota, and lambda carrageenan behave differently. Food-grade carrageenan should not be confused with poligeenan, a degraded low-molecular-weight material that is not authorized as a food additive.
In the European Union, “bio,” “eco,” and equivalent organic-production terms are not different quality tiers. They refer to the same regulated organic framework. The EU green-leaf logo can only be used on certified products and, for qualifying processed foods, requires at least 95% of agricultural ingredients to be organic along with additional conditions.