The EU, UK and US all permit some preservatives in pickles, such as sorbates and benzoates, but each has its own rules. In the EU and UK, an additive may only be used in a food category where it is listed, up to the stated limit. In the US, a preservative must be an approved food additive or generally recognised as safe (GRAS) for that use.
Many traditional Indian pickles rely mainly on salt, oil, acid and spices. Some export recipes add preservatives to extend shelf life. Check the current rules for your market and product before you agree a recipe.
How pickles are preserved
- Salt: draws out water and slows microbial growth.
- Oil: covers the pickle and limits air contact.
- Acid: vinegar, citric acid or lime juice lowers pH.
- Sugar: in sweet pickles and chutneys, sugar lowers water activity.
- Spices: mustard and others contribute flavour, with some effect on microbes.
- Added preservatives: used where the recipe or shelf life needs extra protection.
The EU and UK
In the EU, food additives are governed by Regulation (EC) No 1333/2008. Its annex lists which additives are allowed in which food categories, and at what maximum levels. Preservatives such as sorbic acid and sorbates, and benzoic acid and benzoates, are permitted in some categories, including certain fruit and vegetable products, but not in all.
Great Britain kept a version of the EU rules after leaving the EU. It can now change separately, so check the current position with the Food Standards Agency, or Food Standards Scotland. Northern Ireland follows EU rules for many food matters.
Additives must be declared in the ingredient list by their function and name or E number. Pickle categories can be confusing, so ask your regulatory adviser to map your product to the right category.
The US
In the US, the FDA sets the rules. Common pickle preservatives such as sodium benzoate and potassium sorbate are used under FDA rules, with good manufacturing practice limiting the amount. Chemical preservatives must be named in the ingredient list along with their function.
The US also has special rules for acidified foods, which include many pickles. Processors of acidified foods for the US must register with the FDA and file their process for each product. Ask your supplier for proof of this, along with their FDA facility registration.
What to agree with your supplier
- The full recipe in writing, including every acid and preservative.
- Preservative levels, tested by an independent lab against your market's limits.
- No undeclared colours or additives.
- Labels that match the actual recipe and follow your market's rules.
- For the US, acidified food registration and filed process, where it applies.
Rules and limits change. Confirm the current position with the European Commission's food additives database, the UK Food Standards Agency or the US FDA, and take advice for your exact product. EU label rules are covered in labelling rules for Indian processed foods in the EU.
How Creston & Co handles this
We get the full recipe from the factory in writing and have preservative levels tested at NABL-accredited labs. We check that the label and documents match what is in the jar before shipment. Ask for a free sourcing review.