A new study published on 8 April 2025 in the journal Plos Medicine by the Nutritional Epidemiology Research Team (Eren-Cress) sheds new light on the potential effect of mixtures of food additives on health. The research, led by Mathilde Touvier, Director of Research at Inserm, is based on data from the French NutriNet-Santé cohort involving over 100,000 adults followed for an average period of 7.7 years. The results are intriguing.
Until now, studies and regulatory assessments have focused mainly on analysing additives individually, substance by substance. This approach, although necessary, does not reflect the reality of our daily food consumption, where several additives are ingested simultaneously, in particular via ultra-processed foods.
Methodology: an innovative approach to assessing «cocktail effects»
The originality of this study lies in its methodological approach, which aims to identify and analyse mixtures of additives frequently consumed together. The researchers took into account only those additives consumed by at least 5% of the cohort and modelled five main mixtures representing common combinations in the diet.
To accurately determine exposure to additives, the team cross-referenced several databases, taking into account consumption dates (thus incorporating any reformulations) and carried out measurements in foodstuffs. This rigorous approach strengthens the reliability of the results obtained.
Two potentially problematic additive mixtures identified
Of the five blends studied, two were associated with a higher incidence of type 2 diabetes, This is independent of the overall nutritional quality of the diet and socio-demographic and lifestyle factors:
- A mixture of emulsifiers and other additives The main ingredients are modified starches, pectin, guar gum, carrageenans, polyphosphates, xanthan gum, potassium sorbate and curcumin. These additives are commonly found in broths, dairy desserts, fats and sauces.
- A mixture of additives characteristic of sweetened drinks and soft drinks comprising acidifiers (citric acid, sodium citrates, phosphoric acid, malic acid), colourings (ammonium sulphite caramel, anthocyanins, paprika extract), sweeteners (acesulfame-K, aspartame, sucralose), emulsifiers (gum arabic, pectin, guar gum) and a coating agent (carnauba wax).
Of particular interest, the study also detected interactions between the additives in these mixtures, suggesting synergistic (mutually reinforcing) or antagonistic (attenuating) effects between certain substances.
What are the implications for the food industry?
An opportunity for responsible innovation
Although these results need to be confirmed by further studies, they represent an opportunity for ingredient manufacturers and the food industry to position themselves at the forefront of responsible innovation. Product reformulation could be a major strategic focus in the coming years.
From individual assessment to a systemic approach
One of the major lessons of this study is the need to adopt a more systemic approach to the assessment of food additives. Marie Payen de la Garanderie, the first author of the work, points out that:
« These substances could represent a modifiable risk factor, paving the way for strategies to prevent type 2 diabetes.« .
For professionals in the sector, this means rethinking the formulation development and testing processes, including an assessment of potential interactions between additives.
Transparency and communication: a strategic challenge
With consumers increasingly sensitive to health issues and product composition, transparency is becoming a major competitive advantage. Companies that can demonstrate a proactive approach to assessing and communicating the additives used will be able to turn this constraint into an opportunity to stand out from the crowd.
Courses of action
- Anticipating regulatory changes This study could influence future EFSA assessments and European regulations on food additives. Incorporating this dimension into our regulatory monitoring now will enable us to anticipate potential changes.
- Investing in R&D into natural alternatives The development of alternatives to additives identified as potentially problematic is a strategic area of innovation for ingredient suppliers.
- Adopting a well thought-out «clean label» approach Beyond the simple withdrawal of controversial additives, a reflection on the interactions between ingredients and their overall impact on health is becoming necessary for a truly relevant «clean label» approach.
A measured interpretation of results
It is important to remember, as Mathilde Touvier points out, that «.« this observational study alone is not sufficient to establish a causal link« . The results must be interpreted with caution and put into perspective with all the available scientific data.
Nevertheless, these observations converge with recent experimental work suggesting possible «The »cocktail effects" of food additives. A study published in February 2025 in Food Chemical Toxicology (Recoules et al.) had already highlighted the potential toxic effects of certain additive mixtures on human cell models.
Conclusion: towards an integrated approach to formulation
This new study opens up new perspectives in the evaluation of food additives by highlighting the importance of consider their potential interactions. For you, it's not so much a question of questioning the overall use of additives as an invitation to adopt a more integrated and systemic approach to product formulation.
Vigilance and transparency will be the watchwords for navigating this changing context, while preserving the sector's innovation and competitiveness. Companies that know how to turn this constraint into an opportunity for responsible innovation will certainly be the best positioned to meet consumers' growing expectations in terms of health and naturalness.
Source:
Cynthia Recoules, Mathilde Touvier, Fabrice Pierre, Marc Audebert. Food Chem Toxicol. 2025 Feb:196:115198. doi: 10.1016/j.fct.2024.115198. Epub 2024 Dec 14. Evaluation of the toxic effects of food additives, alone or in mixture, in four human cell models.