Prevalence, functional classification, and distribution of food additives in packaged foods marketed in Türkiye: a label-based assessment.

Food additives are widely used in packaged foods, yet concerns regarding cumulative exposure and potential health effects continue to grow. This study evaluated through label analysis the prevalence, functional classes, and distribution of food additives in 2,149 packaged food products marketed in Türkiye. A total of 5,826 additive use instances were identified, corresponding to a mean of 2.78 additives per product. Carbonated beverages showed the highest additive load, whereas jams, chocolates, and spreadable products exhibited the lowest. Thickeners/stabilisers and acidity regulators were the most common functional classes, followed by preservatives and antioxidants. Sodium nitrite predominated in meat products, while citric acid was the most frequently reported additive in beverages. Preservatives were most prevalent in meat products, whereas sweeteners and colourants were concentrated in carbonated beverages. These findings provide comprehensive evidence on food additive use in packaged foods in Türkiye and may support regulatory policies, food reformulation strategies, and consumer awareness initiatives.