Ingredient Index · E220-E228

Are Sulfites banned in Europe?

Restricted in EU

No: sulfites (E220 to E228) are permitted in both the EU and the US, with mandatory allergen labeling above 10 mg/kg on each side and somewhat tighter EU caps, especially in wine.

E-number: E220-E228 Also seen as: Sulphur dioxide, Sodium bisulfite, Sodium metabisulfite, Potassium metabisulfite, E220, E228

What the EU does

Permitted, with rules. The sulfite group, sulfur dioxide and the sulfite salts numbered E220 through E228, is authorized as a preservative across many EU food categories under Regulation (EC) No 1333/2008, each with its own maximum level. So this is a restriction-by-category, not a ban.

The part that matters for a sensitive eater is labeling. EU law requires sulfites to be declared as an allergen whenever the concentration exceeds 10 mg/kg or 10 mg/L, expressed as sulfur dioxide, under the food information regulation 1169/2011. The EU also sets tighter total sulfite maximums in wine than the US does, which is the single clearest transatlantic gap for this group.

Citation Regulation (EC) No 1333/2008, Annex II (E220 to E228); Regulation (EU) No 1169/2011 (allergen labeling)

What the US does

Also permitted, also labeled. The FDA allows sulfites in many foods with use limits and requires declaration when the level exceeds 10 parts per million, the same threshold the EU uses. So the broad picture is similar on both sides.

There is one notable US action worth knowing. In 1986 the FDA banned sulfites on fresh fruits and vegetables meant to be sold or served raw, after sulfite-sensitive asthmatics, including some who died, reacted to treated salad-bar produce (21 CFR 130.9). That rule sits inside an otherwise permissive system. The honest read: sulfites are not "banned in Europe." They are regulated as a labeled allergen in both places, with the EU running tighter on wine and the US having drawn one hard line on raw produce.

Citation 21 CFR 130.9 (sulfites on raw produce, prohibited 1986); FDA labeling threshold 10 ppm

Products that commonly contain it

Sulfites preserve color and prevent spoilage and oxidation. They commonly appear in:

Wine, especially white and sweet wines
Dried fruit such as apricots, raisins, and mango
Processed potato products and some frozen fries
Shrimp and other seafood treated to prevent black spot

What to look for on a label

Sulfites travel under many chemical names. Scan for:

"Sulfur dioxide" or "sulphur dioxide" (E220)
"Sodium bisulfite", "sodium metabisulfite", "potassium metabisulfite" (E221 to E228)
"Contains sulfites" allergen statements on US and EU labels
On wine, look for "contains sulfites"; nearly all wine carries some, naturally or added

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Frequently asked questions

Are sulfites banned in Europe?

No. Sulfites (E220 to E228) are permitted preservatives across many EU food categories under Regulation (EC) No 1333/2008, with allergen labeling required above 10 mg/kg.

Why do wine labels say "contains sulfites"?

Both EU and US rules require the statement when sulfites exceed 10 ppm. Almost all wine qualifies, because sulfites occur naturally in fermentation and are usually added as a preservative too. The EU sets tighter total caps in wine than the US.

Did the FDA ban sulfites?

Only on one category. In 1986 the FDA prohibited sulfites on fresh fruits and vegetables sold or served raw, after reactions in sulfite-sensitive asthmatics. Sulfites remain permitted with labeling in most other foods.

Who needs to avoid sulfites?

A small share of people, mainly some asthmatics, can react to sulfites. That is why both the EU and US require allergen labeling above 10 ppm. For most people sulfites pose no issue at dietary levels.

Related ingredients

Primary sources

Last reviewed June 15, 2026 · How we assign statuses