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Answer: Calcium Propionate is not currently banned worldwide, but health agencies have flagged concerns. The FDA still allows it in US food. Risk level: low. Commonly found in: Wonder Bread, Pepperidge Farm Bread, Mission Tortillas.
TL;DR: Calcium Propionate is allowed in the EU but allowed in the US (preservative).
Reviewed for clarity & usefulness by the BannedPantry Parent Panel
Also called E282. (E282) CAS 4075-81-4.
Other names: E282, calcium dipropionate, INS 282
| EU status | Allowed |
|---|---|
| US status | Allowed |
| Risk level | low |
| Where it shows up | Wonder Bread, Pepperidge Farm Bread, Mission Tortillas, Velveeta, Arnold Bread |
| CAS number | 4075-81-4 |
Calcium propionate is the calcium salt of propionic acid, a short-chain fatty acid naturally produced during fermentation. It is one of the most widely used mold inhibitors in commercial bread and baked goods. It works by penetrating fungal cells and lowering internal pH to inhibit growth.
Prevents mold growth in bread, cakes, and processed cheese products, extending shelf life for up to two weeks.
Generally recognized as safe. However, a 2012 study in the Journal of Pediatric Child Health (Dengate & Ruben) and a 2019 study published in Science Translational Medicine found that calcium propionate induced insulin resistance in a mouse model and raised metabolic concerns. The 2019 animal study, conducted by Bhatt et al., found that propionate triggered glucagon and norepinephrine secretion. Some open-label human studies and parental reports have linked calcium propionate to irritability, sleep disturbance, and behavioral changes in sensitive children, though these lack robust clinical trial evidence. Most regulatory agencies consider it safe at current use levels.
For educational use only. This page summarizes the regulatory status of Calcium Propionatewith citations to the primary sources below. It is not medical advice. Regulatory status is not the same as a proven health effect — read the cited sources for their exact wording, and consult a doctor for decisions about your or your family's health.
Vinegar (acetic acid), raisin juice concentrate, and sourdough fermentation provide natural mold inhibition in bread.
Considered safe by regulators, but some parental reports and small studies suggest behavioral sensitivity in some children. More robust clinical trials are needed.
Yes — it is the most common mold-inhibiting additive in commercial bread.
No. It is authorized as E282 with established ADI.
No. Traditional sourdough produces its own organic acids through fermentation, eliminating the need for added preservatives.
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