Sulphur dioxide (E220)

Sulphur dioxide (E220) is not a marker of ultra-processing. It is one of the markers Open Food Facts uses to classify a food as processed (NOVA group 3).

What it is and why it counts

Sulphur dioxide is a preservative and antioxidant used in dried fruit, wine and some drinks. Sulphites above 10 mg per kg or litre must be labelled as an allergen in the EU and UK.

Preservation and traditional processing

Preservatives, enzymes and cultures keep food safe or carry out traditional processes such as fermentation. Open Food Facts counts them as signs of processing (group 3), not ultra-processing.

Function

Antioxidant: Antioxidants are substances which prolong the shelf-life of foods by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes.
Preservative: Preservatives are substances which prolong the shelf-life of foods by protecting them against deterioration caused by micro-organisms and/or which protect against growth of pathogenic micro-organisms.

Functional class definitions from the EU food additives regulation, via Open Food Facts.

More about sulphur dioxide (E220) on Wikidata