Food Safety Regulatory Limits

Limits for Food Additives

Food Additives

Food additives are chemical substances which are intentionally added to food, typically in very small known amounts, in order to serve specific technological functions. Food additives can be derived from both natural sources or artificially synthesised. However, they do not include foreign substances arising from contamination or improper handling of food. 

Only permitted food additives are allowed for use in food imported or manufactured for sale in Singapore.  

Food Businesses may refer to the following resources for the list of permitted food additives and requirements.

Use of preservatives in Kueh

Direct addition of Class II chemical preservatives to kueh is not allowed. However, some kueh may contain fillings and toppings. As these fillings and toppings are manufactured in bulk for use over a period of time, there may be a need to use Class II chemical preservatives. However, the levels of Class II chemical preservatives added to the fillings and toppings must not exceed the maximum levels specified in the Fourth Schedule of the Food Regulations.

Some food products may have "kueh" in their naming, but are in fact regarded as flour confectionery, for which different levels of Class II chemical preservatives apply.  Please refer to the flowchart below to determine if a product should be regarded as a flour confectionery or a kueh, and if Class II chemical preservatives are allowed to be added to the different types of filling and topping used in the kueh.

To better understand the regulations on preservatives under the Food Regulations, particularly in the context of such usage in kueh, please refer to the following deck of slides.