‌Will Sodium Benzoate Be Phased Out of Food and Beverages?‌

‌Current Role of Sodium Benzoate‌
Sodium benzoate, a widely used preservative, effectively inhibits microbial growth in acidic foods (pH 2.5–4) such as carbonated drinks, jams, and pickles. Its conversion to benzoic acid in acidic environments enhances its antibacterial properties, making it indispensable for extending shelf life and preventing spoilage.

‌Safety Concerns and Regulatory Status‌
While generally recognized as safe (GRAS) within limits, excessive intake may pose liver toxicity risks. Regulations like GB 2760-2014 prohibit its use in certain products (e.g., pastries), reflecting ongoing scrutiny. The FDA’s emphasis on "reasonable use" under GMP further restricts its application to essential technical needs.

‌Future Outlook: Replacement or Retention?‌
‌Natural Alternatives‌: Rising consumer demand for clean labels may drive adoption of plant-derived preservatives (e.g., nisin, rosemary extract).
‌Technological Advances‌: Advanced packaging (e.g., modified atmosphere) could reduce reliance on chemical preservatives.
‌Regulatory Evolution‌: Stricter limits or bans in specific categories (e.g., children’s foods) are plausible, but outright elimination is unlikely due to its cost-effectiveness and efficacy.
‌Conclusion‌
Sodium benzoate’s future hinges on balancing safety, functionality, and consumer preferences. While niche substitutions may emerge, its phased withdrawal remains improbable without proven alternatives matching its performance and affordability.

This analysis synthesizes current scientific consensus and regulatory trends as of 2025. For updates, consult authoritative sources like the FDA or EFSA.