A naturally occurring organic acid found in small amounts in some cheeses and fermented foods — but the version used as a food additive is synthetically produced. It acts as a preservative, primarily in bread and baked goods, preventing mould and bacterial growth to extend shelf life. Authorised in a very limited range of products, which reflects its targeted use. Generally considered safe at permitted levels by EFSA and FDA. Some research has explored potential effects on gut microbiome and metabolism at higher intakes, but evidence remains inconclusive.
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