Food Additive Use in Packaged Foods in Zimbabwe: A Market-Based Survey to Inform Risk-Based Food Safety Control

Food additives are widely used in processed foods to improve safety, shelf life, and quality, but data from low- and middle-income countries are limited. This study examined the use of label-declared food additives in packaged foods sold in Zimbabwe. A cross-sectional survey of 332 products across eight food categories was conducted in major urban supermarkets. Additives were identified from ingredient lists and classified by functional groups. Most products (64.2%) were locally manufactured, indicating that additive exposure is largely driven by domestic production. Additive use varied by food category, with the highest prevalence and diversity observed in beverages, snack foods, dairy products, and processed meats. Beverages showed high use of sweeteners and acid regulators, while processed meats were characterised by flavour enhancers and preservatives. In contrast, cereals, legumes, and oils often contained no additives. These findings show that additive exposure in Zimbabwe is concentrated in highly processed, commonly consumed foods. While most additives are permitted under international standards, their widespread occurrence within specific food categories raises potential exposure concerns. Strengthening risk-based food safety systems, including targeted monitoring and improved labelling, is essential to ensure compliance and protect public health as consumption of processed foods increases.