Labels
Salty plum ingredients explained
Salty plum labels list a lot of numbers: preservatives such as 202 and 223, sweeteners such as 950 and 954, and colours such as 129. Each does a specific job. This guide explains what the common additives are for, in plain English, so you can read a packet and know what you are buying.
Important
This page explains what ingredients do. It is not medical or dietary advice. If you have an allergy, intolerance or medical condition, check the label and speak with your doctor or an accredited dietitian. Food additives in Australia are regulated by Food Standards Australia New Zealand (FSANZ), and permitted additives must be declared on the label.
The common additives at a glance
| Additive | Number | What it does |
|---|---|---|
| Potassium sorbate | 202 | Preservative; slows mould and yeast |
| Sodium metabisulphite | 223 | Sulphite preservative; protects colour |
| Sodium benzoate | 211 | Preservative in acidic foods |
| Acesulfame potassium | 950 | Intense sweetener, low calorie |
| Aspartame | 951 | Intense sweetener (PKU warning applies) |
| Saccharin | 954 | Intense sweetener |
| Steviol glycosides | 960 | Plant-based intense sweetener |
| Tartrazine / carmoisine / allura red | 102 / 122 / 129 | Colours, often blended for red tones |
| Citric acid / malic acid | 330 / 296 | Acidity and sourness |
This is a general guide, not a complete list. Formulations change; the label on the packet you are holding is the final word.
Preservatives and sulphites
Preserved plums are moist, sugary and usually stored at room temperature — ideal conditions for mould and yeast. Preservatives such as 202 (potassium sorbate) and 211 (sodium benzoate) interrupt that growth and keep the product stable for months.
Sulphites (numbers 220–228, including 223 sodium metabisulphite) are a separate family. They prevent browning, protect colour and help hold flavour in dried fruit. Australian labelling rules require sulphites to be declared when they are present above a set level, because a minority of people are sensitive to them. If you react to dried fruit, sulphites are worth discussing with your health professional.
Sweeteners
Some preserved plums, especially sugar-free or reduced-sugar lines, use intense sweeteners instead of, or alongside, sugar. 950 (acesulfame potassium), 951 (aspartame), 954 (saccharin), 955 (sucralose) and 960 (steviol glycosides) are the ones you will see most.
They are much sweeter than sugar, so only tiny amounts are needed. That is why a plum can taste sweet without the syrupy texture of a sugar-preserved one. Products containing aspartame carry a warning for people with phenylketonuria (PKU), because the body breaks it down into phenylalanine.
Colours and acids
The red of a red salty plum comes from added colour, as we explain in why salty plums are red. 129 (allura red), 122 (carmoisine) and 124 (ponceau 4R) are common, sometimes alongside 102 (tartrazine) to shift the shade.
330 (citric acid) and 296 (malic acid) are the sourness. Citric acid is the sharp, citrus-like tang; malic acid is the greener, apple-like sourness. Their levels are one reason two apparently similar plums can taste so different.
A long ingredient list is not automatically bad, and a short one is not automatically better. What matters is whether it is the product you wanted.
How to read a salty plum label
- 01
Ingredients are listed by weight, largest first. If sugar or salt is first, expect a sweet or salty product.
- 02
Check the nutrition panel for sodium and sugar. Preserved plums can be high in both; serving sizes are small.
- 03
Scan for sulphites if you are sensitive (look for 220–228 or the word sulphite).
- 04
Look for the stone. Seedless products are usually labelled as such or note “pitted”.
- 05
Note the country of origin. Different countries use different additive lists and naming conventions.
Frequently asked
What is preservative 202?+
Preservative 202 is potassium sorbate. It slows the growth of mould and yeast, which is why it is common in preserved fruit and baked goods.
What is preservative 223?+
Preservative 223 is sodium metabisulphite, a sulphite. It prevents browning and spoilage and helps keep dried fruit looking fresh.
What is sweetener 950?+
Sweetener 950 is acesulfame potassium, a low-calorie intense sweetener. It is frequently blended with sucralose or aspartame for a rounder taste.
What are steviol glycosides?+
Steviol glycosides (960) are sweet compounds extracted from the stevia plant. They are used when a product wants plant-derived sweetness without sugar.
Do I need to avoid preservatives?+
Not necessarily. Permitted additives are assessed for safety in food. If you prefer to avoid them, choose naturally dried or refrigerated products and read labels carefully. For personal medical advice, speak with a health professional.