Press Release: EU research project offers prospect of healthier festive season

European researchers have made progress towards finding an alternative to adding sulphur dioxide to red wine and other foodstuffs, such as dried fruit, holding out the hope of making future festive seasons healthier for millions.

Sulphur dioxide (SO2), labelled E220 on food packets, is used as a preservative for certain dried fruits and in winemaking as an antimicrobial and antioxidant. Most people can tolerate a small amount of SO2 in their food but in others it can cause allergic reactions or other after effects such as headaches.