Infocons, the Association for Consumer Protection, conducted a study which analysed the evolution of products such as hot dog sausages in the 2009-2017 period. The results of this research revealed growing levels of E numbers, namely an increase from an average of 5 E per product in 2009 to 6 E per product in 2015, and the study carried out this year has indicated an average of 7 E per product.
This benchmarking has also highlighted the fact that 2017 has seen the highest levels of E numbers in this category of products, namely 12 E in a certain type of hot dog sausage. Last but not least, the study has also revealed an increase in the salt and fat content.
In the long term, the presence of these chemical substances and food additives increases the risk of diseases when consumed on a regular basis.
What tools does the Commission have to set an acceptable maximum level of E numbers in food products, such as hot dog sausages, in order to ensure a high standard of food safety?