As Europe and Japan Phase Out Synthetic Antioxidants, Prasan Solutions Pioneers a Natural Frying Oil Alternative

For years, edible oil manufacturers have relied on synthetic antioxidants like TBHQ, BHA, and BHT to keep oils from spoiling-extending shelf life and maintaining quality during high-heat frying. But what was once considered a kitchen miracle is now under fire. Recent studies have linked these additives to serious health risks, from DNA damage to reproductive harm, prompting countries like Japan and those in the European Union to ban or restrict their use. With regulators and consumers alike demanding safer alternatives, the food industry faces a critical question: how do we keep snacks crispy without compromising the health of consumers?

The Growing Health Concerns

Synthetic antioxidants have been effective at slowing down oil oxidation, but studies have increasingly raised red flags about their safety. Research involving animals has linked these chemicals to tumour development, reproductive issues, and even DNA damage. For example, BHA has shown carcinogenic potential in rodent studies, BHT has been associated with tumour promotion and reproductive harm, and TBHQ has been connected to DNA damage and precursors to stomach tumours.

While regulatory bodies in some countries, like the US, still consider these additives safe at low levels, many health authorities in Europe and Japan have taken a more cautious approach. They’ve decided that the potential risks - especially with long-term or excessive consumption - outweigh the benefits.

Regulatory Changes Around the World

• EU: Bans BHA and BHT in foods and prohibits TBHQ in imported products. The bloc’s strict regulations, such as EC No 1333/2008, cap synthetic antioxidant use in frying oils, pushing manufacturers toward natural alternatives.
• Japan: Outlawed BHA in 1982 and later added TBHQ to its prohibited list.
• Canada, Australia, and others: Have followed suit, citing insufficient long-term safety data.

In contrast, the US permits these additives at low concentrations (e.g., TBHQ at 0.02% of oil content), but even American manufacturers are reformulating to meet stricter export standards.

The Practical Pitfalls of Synthetic Antioxidants

Aside from health concerns, synthetic antioxidants aren’t without their practical drawbacks. Synthetic antioxidants such as TBHQ tend to break down at the high temperatures when used in frying, which means manufacturers sometimes add more than the recommended amounts of TBHQ to delay oxidation and to maintain oil quality. This can lead to consumers unknowingly ingesting higher levels of these chemicals unknowingly.

Beyond health concerns, synthetic antioxidants face operational challenges:

• Thermal Degradation: TBHQ loses efficacy at high frying temperatures, leading manufacturers to overuse it-a practice linked to exceeding safe limits in some cases.
• Consumer Exposure: Fried foods absorb up to 20% of their oil content, potentially delivering higher-than-intended doses of additives to consumers.

The Shift Toward Natural Alternatives

In response to these concerns, the food industry is increasingly turning to natural antioxidants like tocopherols (vitamin E) and ascorbic acid (vitamin C). These plant-based compounds not only protect oils from oxidation effectively but also align with consumer demand for cleaner, more natural ingredients.

Plant-based formulations such as AO17, which combine these natural antioxidants, are becoming popular because they offer a safer, sustainable way to maintain oil quality during frying. They don’t carry the same health risks as synthetic additives and are generally more acceptable to regulators and consumers alike.

What This Means for the Future

The bans and restrictions in Europe and Japan are a clear signal that the era of synthetic antioxidants in frying oils is coming to an end. As more evidence surfaces about their potential harm, and as consumers become more discerning about what’s in their food, the industry is being pushed to embrace natural, plant-based solutions.

For manufacturers, this shift is not just about compliance - it’s an opportunity to meet evolving consumer expectations and stand out in a competitive market. The future of frying oils is green, clean, and natural.

In summary:

• Synthetic antioxidants like TBHQ, BHA, and BHT are being phased out due to health concerns.
• Europe, Japan, and several other countries have banned or restricted their use in frying oils.
• Natural, plant-based antioxidants offer a safer, effective alternative that meets both regulatory and consumer demands.

This shift marks not just a regulatory evolution, but a transformation in how we approach food safety and ingredient transparency. Prasan Solutions, a pioneer in natural antioxidant innovation, is leading this change with cutting-edge plant-based formulations like AO17. With a commitment to clean-label integrity and food-grade performance, Prasan is helping manufacturers worldwide transition away from synthetic additives—safely, sustainably, and without compromise.