The European Commission adopted Regulation (EU) 2026/2298 on 16 October 2026, adding curdlan (E424) to the EU list of authorised food additives for the first time. The regulation was published on 19 October and applies from 8 November 2026.
Curdlan is a polysaccharide produced by bacterial fermentation. In food, it acts as a thickener, gelling agent, firming agent and texture stabiliser. Its key advantage is the ability to form gels when heated in water, making it useful for water retention and thermal stability.
Curdlan was previously approved in the United States and Japan, but not in the EU. This regulation changes that, but it does not permit use in all foods. Authorisation is limited to specifically defined food categories, with prescribed maximum concentrations.
Where It Is Permitted and Under What Conditions
The regulation sets different maximum levels for different categories. Sauces and mustard may contain up to 30 grams per kilogram, soups and broths up to 10 grams per kilogram, edible ices up to 30 grams per kilogram, and the specified protein-product category up to 80 grams per kilogram. These are legal ceilings, not mandatory quantities.
Specific rules apply to pasta. Authorisation for dry pasta covers only gluten-free pasta and pasta intended for low-protein diets. Fresh refrigerated potato gnocchi are excluded from the potato-gnocchi category. In canned or bottled fruit and vegetables, use is permitted only for chestnuts in liquid.
For certain meat preparations, curdlan may be used only where the products are heat-treated before consumption and contain injected ingredients or a combination of differently handled meat parts. Bifteki, soutzoukaki, kebab, gyros and souvlaki are explicitly excluded. In confectionery, curdlan is prohibited in certain firm jellies in mini-cups or mini-capsules intended to be consumed by squeezing the container. Curdlan must also not be used in dehydrated foods intended to be rehydrated on ingestion.
What This Means for Technical Teams
For manufacturers of sauces, processed meat, confectionery and other covered categories, curdlan offers an opportunity to improve texture and stability without changing the base recipe. However, because authorisation is limited to specific categories and specific conditions, it is necessary to verify before introducing it into production whether a given product falls within a covered category and meets the additional conditions of the regulation.
The European Food Safety Authority (EFSA) concluded in 2024 that the proposed uses and use levels raised no safety concern, while noting limitations in the data. The EFSA assessment establishes neither a nutritional benefit nor permission for unlimited use. This means that curdlan in the EU will be a functional additive with a clearly defined role and clearly defined limits.
Nutra monitors regulatory changes in the field of food additives and can help you understand how the new rules apply to your products and how to align them with EU requirements.