Institut Kirchhoff Berlin GmbH


Additives are all those substances (with or without nutritional value) that as a rule are not consumed as foodstuffs or cannot be regarded as a characteristic ingredient of a foofstuff, but which, for technological reasons, are deliberately added to foodstuffs during manufacturing or processing. Directive (EC) 1333/2008 on foodstuff additives governs the use and labelling, as well as highest permitted content, of additives for certain groups of foods.

Additives include, among other things:

  • Antioxidants
  • Preservatives
  • Colourants
  • Flavour enhancers
  • Sweeteners

As well as synthetic sweeteners, since December 2011 the EU has permitted the sweetener steviol glycoside, which is derived from the stevia plant, to be used in certain groups of foods. This stevia-based sweetener is 300 times sweeter than sugar, but contains virtually no calories. This makes it attractive for a low-carbohydrate, sugarfree diet. The Institut Kirchhoff GmbH can provide you with evidence of individual additives as well as analyses of their content in individual components in food and drink.

For more information on this topic, our regularly trained staff would be pleased to assist.

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Institut Kirchhoff Berlin GmbH
Oudenarder Straße 16 / Carrée Seestraße
13347 Berlin-Mitte

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