Upcoming restrictions for nitrites and nitrates in the food industry

As of 2025, the European Union is implementing significant changes to the use of nitrites and nitrates in food products, particularly in processed meats, to enhance consumer safety by reducing exposure to potentially carcinogenic nitrosamines.

Effective from 9 October 2025, the EU will lower the maximum permissible levels of nitrites (E 249–250) added during the manufacturing of meat products:

General meat products: reduced from 150 mg/kg to 80 mg/kg.

Sterilised meat products: reduced from 100 mg/kg to 55 mg/kg.

Traditionally cured meats: specific limits set between 100–105 mg/kg, depending on the product.

Additionally, maximum residual levels —the amount of nitrites remaining in the final product—will be introduced, ranging from 25 to 50 mg/kg for various categories-

New residual nitrate limits will be established for certain traditionally cured products, with a maximum of 150 mg/kg for dry-cured bacon and similar items.

Food businesses, especially those producing cured meats (later cheeses, and fishery products according to regulation 2023/2108), will need to:

>Review and potentially reformulate products to comply with the new additive limits.

>Monitor residual levels of nitrites and nitrates throughout the product’s shelf-life.

>Ensure compliance with both added and residual limits to maintain market access within the EU .

These regulatory changes aim to balance the preservation benefits of nitrites and nitrates with the need to minimise health risks associated with their consumption.