Preservatives

Used to cure meats. Can form carcinogenic nitrosamines when cooked at high temperatures.

Provides a tart flavor and acts as a preservative. Commercially produced using a black mold.

A very common and safe preservative used to stop mold growth in cheese, wine, and baked goods.

A synthetic version of Vitamin C used to preserve color and freshness in drinks and bread.

Widely used in acidic drinks. Can form the carcinogen benzene when mixed with Vitamin C.

A synthetic antioxidant used to keep cereal oils from going rancid. Banned in parts of Europe.

A chemical preservative used to massively extend the shelf life of highly processed fats like in frozen pizzas or noodles.

Extensively used in dried fruits and wine. Can trigger severe asthma attacks in sensitive individuals.

Used to cure meats and cheeses. Can form carcinogenic nitrosamines when cooked.

A mold-inhibiting preservative used in cheese, baked goods, and syrups. Generally very safe.

Used to make sausages juicy and baked goods fluffy. High intake is bad for bone health.

Powerful anti-fungal agent. Controversial because it can form benzene (a carcinogen) when mixed with Vitamin C.

Added to fats to stop them from going rancid. Declared a 'reasonably anticipated human carcinogen' globally.

Keeps processed cheese sliceable and meat tender. Heavy consumption severely damages kidney function.