From bright orange fizzy drinks to the ready meals filling supermarket shelves, Scotland’s modern diet is full of foods that rely on E numbers — the coded additives used to colour, sweeten, preserve and flavour what we eat. While they keep products fresh and appealing, growing evidence suggests the country’s heavy dependence on additive-rich, ultra-processed foods could be harming public health. What Are E Numbers? E numbers are a European classification for approved food additives. They range from colourings such as E102 Tartrazine to preservatives like E200 Sorbic acid, antioxidants such as E300 Vitamin C, and artificial sweeteners including E951 Aspartame. Every E number has passed safety assessments by UK and EU food authorities, and in small quantities, most are considered harmless. However, Scots are not exposed to just one or two additives a day. A typical diet high in crisps, soft drinks, sweets and convenience foods can contain dozens of E-coded ingredients, sometimes in a single meal.
Scotland’s long-standing health challenges in high rates of obesity, type 2 diabetes and heart disease are closely linked to diet. Public Health Scotland reports that ultra-processed foods now account for more than half of calorie intake in many households, particularly in lower-income areas. These foods are often high in sugar, salt and fat, and packed with E numbers to extend shelf life and improve taste. Nutritionists warn that while each additive may be safe on its own, the cumulative effect of consuming many different chemicals daily is not fully understood. Artificial colours such as Tartrazine (E102) and Sunset Yellow (E110) have been linked to hyperactivity in children, leading to mandatory warning labels on UK packaging. Some sweeteners and emulsifiers are being studied for possible links to gut inflammation and metabolic changes. Experts say the problem is not simply the presence of E numbers but what they represent; an over-reliance on processed, inexpensive foods. Fresh produce and healthier options can be more costly or harder to access in some Scottish communities. This drives dietary inequality and contributes to shorter healthy life expectancy in deprived areas.
The Scottish Government has introduced several health-related measures in recent years, from alcohol pricing to campaigns against childhood obesity. Food reformulation is the next frontier. Manufacturers are being urged to reduce artificial additives, salt and sugar, and many now market products as “free from artificial colours and preservatives.” Public awareness is also rising. Consumers are increasingly reading labels, choosing natural alternatives and questioning what those small “E” codes actually mean. Most scientists agree that E numbers themselves are not the enemy — the real issue is Scotland’s heavy consumption of ultra-processed foods that rely on them. Rebalancing the nation’s diet toward fresh, minimally processed ingredients could reduce both additive intake and chronic disease rates.
For Scotland’s health to improve, experts say the goal is not to eliminate E numbers entirely, but to reduce the need for them by cooking more, eating fewer ready meals, and making nutritious food affordable for everyone.
Published in the Peebleshire News on 21st November 2025