E220 appears on many dried fruit packages, usually in small print and without further explanation. We explain what's behind it and why it plays no role at dryfood.ch.
What is sulfur dioxide?
Sulfur dioxide (E220) is a preservative widely used in the food industry, especially for light-colored dried fruits such as apricots, mangoes, or papayas. It prevents browning during drying and significantly extends shelf life.
Why is sulfation used?
Without sulfation, many fruits darken during drying, which is less appealing visually but does not affect the taste. For the industry, sulfur dioxide is therefore primarily a means to guarantee a uniform, light appearance.
Possible health effects
Sulfur dioxide is suspected of causing intolerance reactions in sensitive individuals, such as headaches, skin reactions, or breathing difficulties, especially in people with asthma. The European Food Safety Authority (EFSA) has lowered the acceptable daily intake in recent years, indicating that the substance is viewed more critically than before.
How to recognize sulfured dried fruits?
- Strikingly light, bright color (e.g., very light apricots or mango)
- Ingredient list with "Preservative: sulfur dioxide" or "E220"
- A slightly chemical smell when opening the package
The untreated alternative
Untreated dried fruits are usually slightly darker and less uniform in color, but completely free of additives. The taste is more intense and natural, as no chemical processes alter the fruit.
Conclusion
Sulfur dioxide is widely used in the dried fruit industry, but it's not a must. At dryfood.ch, we deliberately refrain from using E220 and any other form of sulfation. Our dried papaya and dried mango show that dried fruits can have a long shelf life and be convincing in taste even without any preservatives.