Pectin Producers

IPPA statement in response to a new French study on emulsifiers

The International Pectin Producers Association, IPPA, has taken notice of the recently published INSERM study on emulsifiers [1]. After a first review, we believe that the study and its conclusions have the potential to confuse both the consumer and the food industry. The authors of the study do recognize that the study has its limitations.

Food safety authorities have recognised pectins as safe for human consumption and approved them for use all over the world, including in the European Union [2], in the USA [3], in China [4] and under Codex Alimentarius [5] (more details here). These conclusions are based on robust toxicological assessments performed by experts in the field. As an example, the recent re-evaluation of pectins by the European Food Safety Authority (EFSA) [6] concludes that there is no safety concern for the use of pectins as food additives for the general population. Also, EFSA approved two health claims addressing the benefits of pectins’ consumption [7],[8].

Pectin is one of the oldest known food additives, was isolated and described in 1825, commercially produced since 1920.  It is a natural fibre extracted from appropriate plant material, typically citrus fruits, and apples. It has been used safely as an ingredient in recipes for many decades, by food industry and consumers directly. Like all food and beverage ingredients, the use of pectin is strictly regulated all over the world. This means consumers can be confident that the pectin in the products they buy is high quality and has been produced safely (more details here).


[2] Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives, OJ L 354 31.12.2008, p. 16.

[3] Pectin is classed as Generally Recognized As Safe (GRAS), which means it can be used freely in foods.

[4] Regulation GB2760-2014, which states that there are no maximum usage levels for pectin and that it can be used freely in foods.


[6] EFSA Journal 2017;15(7):4866

[7] EFSA Journal 2010;8(10):1747

[8] EFSA Journal 2010;8(10):1747