People have always tried to make their food taste, smell and look better and last longer Today, chemistry can help us preserving things for a long time. Most of us tend to regard e-numbers with a certain amount of scepticism, but the fact is that can keep the food fresh without adding any taste.

The first list of numbers came in 1962 and covered food colouring. In 1964, the directives for preservatives were added, 1970 saw the antioxidants join, and in 1974 emulsifiers, stabilisers, thickeners and gelling agents were added as well.

Before chemistry came to the rescue, it was common all over Europe to make various pickles to increase the shelf life of, for example, vegetables. Using vinegar or brine, people would have food for the long, dark winter.