Preservatives in Kids' Crackers: What's Keeping Them Fresh
Crackers are a lunchbox staple — portable, shelf-stable, and easy to pair with cheese or hummus. That long shelf life is partly due to preservatives, some of which have raised questions among researchers and regulators. This guide explains the most common preservatives in crackers and what the evidence says.
BHA, BHT, and TBHQ: The Synthetic Antioxidants
BHA (Butylated Hydroxyanisole, E320), BHT (Butylhydroxytoluene, E321), and TBHQ (Tertiary Butylhydroquinone, E319) are petroleum-derived antioxidants added to crackers and other baked goods to prevent the fats in them from going rancid. BHA is listed as 'reasonably anticipated to be a human carcinogen' by the US National Toxicology Program based on animal studies. BHT has shown mixed results. TBHQ is permitted in the US but banned or restricted in Japan, Canada, and the EU at certain levels. All three are found in many popular cracker brands.
Sodium Benzoate in Flavored Crackers
Sodium benzoate (E211) is a preservative more common in liquids but occasionally found in flavored cracker coatings and seasonings. When combined with ascorbic acid (vitamin C), it can form benzene, a known carcinogen. The amounts formed in food are generally very small, but parents who prefer to minimize exposure can look for crackers without it.
Natural Preservatives: Rosemary Extract and Tocopherols
Some cracker manufacturers use rosemary extract (E392) or mixed tocopherols (vitamin E, E306–E309) as natural alternatives to synthetic antioxidants. These are generally considered lower-concern. Rosemary extract has antioxidant properties and is derived from the herb. Tocopherols are forms of vitamin E. If you see these on a label instead of BHA/BHT/TBHQ, the manufacturer has chosen a cleaner preservation approach.
Palm Oil and Partially Hydrogenated Oils
Many crackers use palm oil or other vegetable oils as a fat source. Palm oil is shelf-stable without added antioxidants, which is one reason some manufacturers prefer it. Partially hydrogenated oils (trans fats) are now banned in the US and EU, but some crackers still use fully hydrogenated oils, which are technically trans-fat-free but still highly processed.
How to Choose Crackers With Fewer Preservatives
Look for crackers where the ingredient list is short and recognizable: whole grain flour, oil, salt, and perhaps a leavening agent. Avoid crackers listing BHA, BHT, TBHQ, or their E-numbers (E320, E321, E319). Crackers with rosemary extract or tocopherols as preservatives are a better choice. Whole grain crackers with seeds (sesame, flax, sunflower) tend to have cleaner labels than heavily flavored varieties.
Frequently Asked Questions
- What is TBHQ and why is it in crackers?
- TBHQ (Tertiary Butylhydroquinone, E319) is a synthetic antioxidant used to prevent fats from going rancid in crackers, chips, and other baked goods. It extends shelf life significantly. It is permitted in the US but banned or restricted in Japan, Canada, and the EU at certain levels.
- Are BHA and BHT dangerous?
- BHA is classified as 'reasonably anticipated to be a human carcinogen' by the US National Toxicology Program based on animal studies at high doses. BHT has shown mixed results. Both are permitted in food at low levels. Many parents prefer to avoid them as a precaution, especially for children who eat crackers frequently.
- How do I find crackers without synthetic preservatives?
- Read the ingredient list and look for BHA, BHT, TBHQ, E320, E321, or E319. Crackers with short ingredient lists (5–8 ingredients) are less likely to contain them. Brands that use rosemary extract or tocopherols as preservatives are a better choice. BioBrief can scan any cracker barcode and flag synthetic preservatives automatically.