Does “Zero Additives” Mean Safer and Healthier Food? Experts Say the “0” Is Not the Whole Story

As health-conscious consumption continues to grow in China, labels such as “zero additives,” “no preservatives” and “clean ingredients” have become increasingly common on food packaging. Many consumers instinctively believe that a shorter ingredient list and fewer food additives automatically mean a product is safer and healthier.

Experts, however, caution that “zero additives” does not necessarily mean that a food is safer, healthier or more nutritious. The safety of a food additive depends on factors including the specific substance, the amount used, the permitted application and the consumer’s overall intake. The World Health Organization notes that food additives can serve technical purposes such as improving food safety, extending shelf life and maintaining or modifying sensory characteristics, and approved additives undergo safety assessments before being authorized for use.

The first question is: What exactly does “zero” mean?

In the marketplace, a product advertised as having “zero additives” may simply mean that a particular ingredient or category has not been added. For example, a product labeled “no added sucrose” does not necessarily mean that it contains no sugars. It may still contain fructose, fructose-glucose syrup or other sources of sugar.

China’s health authorities have pointed out that “no added” is essentially a description of the production process and cannot necessarily be equated with the complete absence of a particular substance in the final product.

To reduce potential consumer confusion, the newly revised national standard for prepackaged food labeling, GB 7718-2025, prohibits prepackaged foods from using expressions such as “no added” and “zero added” to specially emphasize food ingredients. The new standard includes a transition period and will take effect on March 16, 2027.

A shorter ingredient list does not automatically mean better nutrition.

Food additives can serve specific technological purposes. Preservatives, for example, can slow the growth of microorganisms and delay spoilage, while antioxidants can help reduce oxidation in foods containing fats and oils. When used according to applicable standards, food additives should not simply be equated with illegal or harmful substances.

Recent reports and nutrition experts have also warned consumers against judging food solely by the length of an ingredient list. Nutrition specialists say that a more meaningful assessment should consider the quality of the main ingredients, whether additives are used appropriately, the overall nutritional composition and whether the product meets an individual’s dietary needs.

In some cases, products marketed as having “zero additives” may rely on other formulation or processing methods to achieve the desired shelf life and flavor. Some products may contain relatively high levels of sugar, salt or fat. Consumers who focus only on a prominent “0” on the package may therefore overlook more important nutritional information.

So how should consumers read food labels?

Experts suggest taking a broader approach rather than simply pursuing products marketed as “zero additives.”

First, check the main ingredients. Ingredients listed earlier generally account for a larger proportion of the product, providing useful information about what the food is primarily made from.

Second, examine the nutrition facts panel. People managing their weight may pay closer attention to calories, fat and carbohydrates. Those monitoring sodium intake should check the sodium content, while consumers seeking protein-rich foods can compare protein levels across products.

Third, distinguish food additives from illegal additives. An unfamiliar chemical name on an ingredient list does not automatically indicate a safety problem. The key questions are whether the additive is permitted and whether it is being used within the applicable limits.

Finally, storage conditions, shelf life and how a product is consumed should also be considered. For certain foods that are vulnerable to spoilage, appropriate preservation and processing technologies are themselves important components of food safety.

The growing debate over “zero additives” reflects a broader change in consumer attitudes toward food. Instead of asking simply whether a product contains additives, consumers are increasingly encouraged to consider what the food is actually made of, its nutritional profile and whether any additives are used in accordance with food safety standards.

In other words,the “0” on a package should not be treated as a universal measure of safety or healthfulness.Reading the ingredient list and nutrition facts panel carefully, while considering the product and one’s own dietary needs, provides a more useful basis for making food choices.