Is Saccharin Safe?

🟡 CAUTION
Saccharin (E954)
Generally approved but some concerns exist

Saccharin is the additive E954 — the oldest artificial sweetener, discovered in 1879 — once carried cancer warnings that were later withdrawn.

Is Saccharin safe to eat?

E954 is approved for use in the EU, UK and US at regulated levels, but some concerns or conditions apply. For most people, normal dietary exposure to E954 is not considered harmful.

EFSA status: Authorised in the EU — acceptable daily intake (ADI) or conditions of use apply
Source: European Food Safety Authority

What is Saccharin?

E954 is the E-number for saccharin, one of the artificial & intense sweeteners group of food additives (E900–E999). Additives in this group sweeten foods with fewer or zero calories than sugar. A synthetic intense sweetener. Saccharin carried a cancer warning label in the US for 20 years based on rat studies, until scientists showed the mechanism (bladder tumours in rats) does not apply to humans — the warning was removed in 2000. Like every E-number, E954 has been evaluated and authorised for use in food in the European Union — the 'E' literally stands for Europe, and a number is only granted after a safety assessment. That authorisation doesn't mean every additive suits every diet or that all concerns are settled, which is why we break down the safety, vegan, vegetarian and halal status of E954 in detail below.

What foods contain Saccharin?

E954 (Saccharin) is typically found in:

🌱VeganYes
🥚VegetarianYes
☪️HalalHalal
🌴Palm OilNo

Frequently Asked Questions

Is Saccharin bad for you?

E954 is approved at regulated levels in the EU, UK and US, but some concerns exist — see the safety section above. Most people can consume it in normal amounts without harm.

Is Saccharin vegan?

E954 is vegan. A synthetic intense sweetener, with no animal involvement in standard production.

Is Saccharin halal?

E954 is halal. A synthetic intense sweetener, with no haram source involved.

Full guide to E954 (Saccharin) →

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Additive data sourced from Open Food Facts (ODbL licence) and the European Food Safety Authority (EFSA).

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