Are all food additives artificial?

Answer

No. Food additives can be obtained from both natural and synthetic (artificial) sources. Among the examples given by the Ministry, the red colouring betanin (E 162) obtained from beetroot, the emulsifier lecithin (E 322) obtained from soya beans and the thickener pectin (E 440) obtained from apples are entirely of natural origin. Some substances are identical to what occurs in nature: ascorbic acid (vitamin C, E 300) is naturally present in fruits such as oranges and the very same substance can be produced in a laboratory, both forms being chemically identical and serving the same function. There are also additives that do not occur in nature and are synthesised only in a laboratory, and their use is likewise limited by the rules and limits set in the Turkish Food Codex. A label shows the function of the additive together with its name or E number but not the source it was obtained from, so if the source matters to you, you need to ask the manufacturer product by product.