To Preserve Freshness - Sulfites

Sulfites are a group of chemical compounds containing sulfur and oxygen. They occur naturally in small amounts in some foods and are also produced by the body. In food production, sulfites are often added as preservatives.

Sulfites are used to prevent browning in dried fruits and vegetables, inhibit microbial growth in wine and other beverages, and act as a bleaching agent in some food products. They help maintain the color and extend the shelf life of various processed foods.

In the U.S., sulfites are regulated by the FDA as a food additive. They are known to trigger allergic-type reactions in some individuals, particularly those with asthma. The FDA requires foods containing more than 10 parts per million of sulfites to be labeled. International bodies like JECFA and EFSA have evaluated sulfites.