The distribution and co-occurrence of food additives in pre-packaged foods in Hong Kong

Objective: This study aimed to investigate the utilization and occurrence of approved food additives in pre-packaged foods in Hong Kong based on product category and region of origin. Design: The FoodSwitch Hong Kong database provided ingredient data for 20,345 packaged foods from five major supermarket chains. Food additives were identified from ingredient lists, classified by function. Additives with the potential of negative health effects were identified based on published guidelines and recent literature. One-way ANOVA compared food additive use between food categories and region of origin. Hierarchical cluster analysis was used to identify co-occurring additives. Results: A total of 252 additives were identified across 15 categories. Prevalence was highest in confectionery (91.1% contained at least one additive), breads/bakery (88.4%), and convenience foods (77.7%). Breads/bakery contained the greatest number of additives per product (mean +/- SD: 5.97 +/- 3.14 additives), especially thick-eners/emulsifiers, while convenience foods had the highest flavour enhancer use (1.05 +/- 1.27). Dairy had the highest proportion of additives with potential negative health effects (25.0%). Additive use was most prevalent in Asian products (65.6%), followed by Oceania (58.1%), North America (53.7%), and Europe (49.9%). Cluster analysis identified eight clusters of additive combinations, such as colours in confectionery. Conclusions: This study found extensive use of food additives, including some with potential health concerns, in pre-packaged foods in Hong Kong. The findings can inform policies on food additive regulations, labelling, and safety.