An overview of propionic acid as food additives in the global trades of traditional fermented products

Propionic acid, known as substance E280, is a Generally Recognized as Safe (GRAS) substance to be used as a food additive. On a commercial scale, this substance is produced chemically, while production through the fermentation process has been developed in the last decades by utilizing Propionibacterium. The maximum allowable level of propionic acid as food additives in Indonesia has been established for dairy-based products (up to 2,500 mg/kg), while at the international level, the maximum allowable level in bread was up to 3,000 mg/kg. Latest studies showed the presence of propionic acid in other types of food, such as fermented fish and other traditionally fermented products, that occurs naturally. This occurrence in fermented fish products has not been specifically regulated at national and global levels and could potentially cause a global burden in the future as a technical barrier to trade (TBT's). Therefore, a database on the presence of naturally occurring propionic acid is needed to support future management and regulation of this substance.