PLU Codes

PLU ( Price Look Up ) codes have been used by supermarkets since 1990 to make check-out and inventory control easier, faster and more accurate.

IFPS  (International Federation for Produce Standards ) is the global organization that assigns PLU codes to produce items.

The PLU number identifies produce items based upon various attributes which can include the commodity, variety, growing methodology (eorganic or GMO), and the size.

The 4- and 5- digit PLU Codes for produce are randomly assigned within a series of numbers within the 3000, 4000, 83000 and 84000 series.  The prefix of '9' would be placed in front of the 4-digit conventionally grown code for organic produce.

The codes are not intended to convey information to consumers. They are simply business tools for accurate price rings at the cash register, inventory control and category management.

Currently, there are over 1,450  PLU codes​ assigned for fresh produces.

E number

E numbers are codes for substances used as food additives for use within the European Union and European Free Trade Association (EFTA).

Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority (EFSA).

Outside the European continent plus Russia, E numbers are also used in the Cooperation Council for the Arab States of the Gulf, South Africa, Australia, New Zealand, Malaysia, Hong Kong, and Israel.

E number range	Subranges	Description
100–199 Colours	100–109	yellows
	110–119	oranges
	120–129	reds
	130–139	blues and violets
	140–149	greens
	150–159	browns and blacks
	160–199	gold and others
200–299 Preservatives	200–209	sorbates
	210–219	benzoates
	220–229	sulfites
	230–239	phenols and formates (methanoates)
	240–259	nitrates
	260–269	acetates (ethanoates)
	270–279	lactates
	280–289	propionates (propanoates)
	290–299	others
300–399 Antioxidants  and  acidity regulators	300–305	ascorbates (vitamin C)
	306–309	Tocopherol (vitamin E)
	310–319	gallates and erythorbates
	320–329	lactates
	330–339	citrates and tartrates
	340–349	phosphates
	350–359	malates and adipates
	360–369	succinates and fumarates
	370–399	others
400–499 Thickeners, stabilisers  and  emulsifiers	400–409	alginates
	410–419	natural gums
	420–429	other natural agents
	430–439	polyoxyethene compounds
	440–449	natural emulsifiers
	450–459	phosphates
	460–469	cellulose compounds
	470–489	fatty acids and compounds
	490–499	others
500–599 pH regulators  and  anti-caking agents	500–509	mineral acids and bases
	510–519	chlorides and sulfates
	520–529	sulfates and hydroxides
	530–549	alkali metal compounds
	550–559	silicates
	570–579	stearates and gluconates
	580–599	others
600–699 Flavour enhancers	620–629	glutamates and guanylates
	630–639	inosinates
	640–649	others
700–799 Antibiotics	700–713
900–999 Glazing agents, gases and  sweeteners	900–909	waxes
	910–919	synthetic glazes
	920–929	improving agents
	930–949	packaging gases
	950–969	sweeteners
	990–999	foaming agents
1100–1599 Additional additives	1100–1599	New chemicals that do not fall into standard classification schemes

Food Additive : E220 Sulfur Dioxide

Sulfur dioxide is the chemical compound with the formula SO₂.

SO₂ is found on Earth and exists in very small concentrations and in the atmosphere at about 1 ppm.

It is a toxic gas responsible for the smell of burnt matches. It is released naturally by volcanic activity. 

SO₂ was first used in winemaking by the Romans, when they discovered that burning sulfur candles inside empty wine vessels keeps them fresh and free from vinegar smell.  It is still an important compound in winemaking as an antibiotic and antioxidant, protecting wine from spoilage by bacteria and oxidation.

SO₂ ( E220 ) is also used as a preservative for dried apricots, dried figs, and other dried fruits, owing to its antimicrobial properties.  As a preservative, it maintains the colorful appearance of the fruit and prevents rotting.

Safety

Sulfur dioxide is mildly toxic and can be hazardous in high concentrations. Long-term exposure to low concentrations is also not recommended.

However, Incidental exposure to sulfur dioxide is routine, e.g. the smoke from matches, coal, and sulfur-containing fuels.

In the United States, the Center for Science in the Public Interest lists the two food preservatives, sulfur dioxide and sodium bisulfite, as being safe for human consumption except for certain asthmatic individuals who may be sensitive to them, especially in large amounts. Symptoms of sensitivity to sulfiting agents, including sulfur dioxide, manifest as potentially life-threatening trouble breathing within minutes of ingestion.