E-numbers / Other additives / E1110
also: Pineapple enzyme · Bromelin
A protein-digesting enzyme extracted from pineapple stem, used mainly in brewing to stop beer going cloudy in the cold.
Scan a barcode to check a food for bromelain. NutraSafe Pro · £3.99/month · iOS
People with pineapple allergy or latex-fruit syndrome can react to bromelain; it may not be declared by name on finished product labels when used as a processing aid.
1
of the 43,325 UK supermarket foods we checked declare E1110 in their ingredients
That is under 0.1%, counted by its code or its name.
Counted by NutraSafe from UK supermarket ingredient lists, September 2026. How we counted
Why it’s worth knowing. People with pineapple allergy or latex-fruit syndrome can react to bromelain; it may not be declared by name on finished product labels when used as a processing aid.
Bromelain is a mixture of cysteine proteases extracted from the stem and fruit of the pineapple plant (Ananas comosus). It breaks down protein chains. As a food additive it carries the E1110 designation and is used in small quantities as a processing enzyme.
It cleaves proteins at specific peptide bonds. In beer brewing it breaks down the haze-forming protein-tannin complexes that cause cloudiness when beer is chilled, a problem called chill haze. In other applications it can tenderise meat or modify dough texture by partially digesting gluten.
Most commonly found in beer and lager, where it is added during the brewing or conditioning process. It also appears in some meat tenderisers, fruit-based marinades, and nutritional supplement products. Because it is often used as a processing aid and largely denatured during brewing, it may not appear on the finished product label, or may appear as 'bromelain' or 'enzyme (bromelain)' in the ingredients list.
Bromelain is a known allergen. People with a pineapple allergy or latex-fruit syndrome (where the immune system cross-reacts between latex proteins and certain fruit proteins) are at elevated risk of reacting to bromelain. Reactions can range from oral tingling to more serious systemic responses. Occupational sensitisation has been documented in workers handling bromelain powder.
Bromelain has been identified as a causative allergen in pineapple allergy, with cross-reactivity documented between bromelain and latex and other fruit proteases.
Occupational asthma and rhinitis due to bromelain exposure have been reported in enzyme manufacturing and food processing workers.
At higher concentrations bromelain's protein-digesting activity can irritate mucosal surfaces, causing tingling, soreness or minor breakdown of tissue in the mouth. This is the familiar sensation of eating a large amount of fresh pineapple. At the very low concentrations found in processed food or beer it is largely inactivated by heat and digestion during food production.
Fresh bromelain causes dose-dependent mucosal irritation in vitro; this activity is significantly reduced by heat treatment above 60 degrees Celsius.
Bromelain at supplement-level doses has shown antiplatelet and blood-thinning effects in clinical studies. At the small residual amounts present after food processing this effect is not established, but people on anticoagulant medication who regularly consume bromelain-rich products may want to seek medical advice.
Bromelain inhibits platelet aggregation and prolongs bleeding time in animal and human studies at therapeutic supplement doses (typically 500-2000mg/day).
People with a pineapple allergy, latex-fruit syndrome, or known sensitivity to plant proteases should be aware that bromelain may be present in beers, processed meats or meat marinades, sometimes without clear label declaration. Look for 'bromelain', 'enzyme (bromelain)' or 'pineapple enzyme' in the ingredients list, noting that in some processing-aid applications it may not appear at all. Those taking warfarin, aspirin, or other anticoagulant or antiplatelet medicines should seek advice before consuming bromelain-enriched supplements; the risk from food-level exposure is less established.
Bromelain's safety profile in food use at normal processing levels is well established and it has a long history of use in brewing. The allergenicity concern is real and documented: it is not a theoretical risk but one confirmed in clinical reports. The anticoagulant interaction applies most clearly at supplement doses, not at the residual quantities in a can of beer or a slice of processed meat where bromelain has been heat-denatured. The processing-aid loophole that allows it to go unlabelled is the practical issue for allergy-sensitive shoppers, because there is no way to know from the pack whether it was used. The science here is clear enough on what bromelain is; the honest uncertainty is how much survives into the final product.
No. Bromelain (E1110) is permitted in the UK under the assimilated version of EU Regulation 1333/2008. It is approved for use in specific food categories, most notably in beer production to prevent chill haze.
Yes. Bromelain is a documented allergen, particularly for people with pineapple allergy or latex-fruit syndrome. Occupational sensitisation in workers exposed to bromelain powder has also been reported. If you have a pineapple or latex allergy, you should be aware it may be present in beers and certain processed foods.
Bromelain is used primarily in beer and lager brewing as a chill-haze preventative. It also appears in some commercial meat tenderisers, fruit-based marinades, and is sold as a dietary supplement. Because it is sometimes used as a processing aid, it may not be listed on the final product label.
Yes. Bromelain is extracted from pineapple plant material (the stem and fruit of Ananas comosus). It contains no animal-derived ingredients and is considered suitable for vegans. However, beer containing bromelain may use other animal-derived finings such as isinglass, so check the full label if you are vegan.
Last reviewed: 20 June 2026
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