When you see “citric acid” on a food label, you might assume it’s from natural sources like lemons and limes.
However, most citric acid used in processed foods and beverages is manufactured citric acid (MCA)—a synthetic version produced using Aspergillus niger, a strain of black mold.
You read that right – black mold.
While food manufacturers insist MCA is safe, emerging research suggests it may contribute to inflammation, joint pain, and digestive issues in some individuals.
What is Manufactured Citric Acid (MCA)?
Citric acid naturally occurs in citrus fruits, giving them their tart taste.
But producing citric acid from fruit is expensive, so in 1919, food manufacturers discovered a cheaper method: fermenting sugars with Aspergillus niger.
This mold-based fermentation process produces MCA, which is then added to countless foods, beverages, and supplements.
MCA is used for preserving freshness, enhancing flavors, and adjusting acidity in processed foods.
While its molecular structure is the same as natural citric acid, MCA may contain residual mold proteins or other byproducts that could trigger inflammation in sensitive individuals.
Potential Health Concerns of Manufactured Citric Acid
A study published in Toxicology Reports examined four individuals who experienced significant inflammatory reactions after consuming foods containing MCA.
Their symptoms included:
✅ Joint pain and swelling
✅ Fatigue and brain fog
✅ Digestive issues like bloating and cramps
✅ Respiratory symptoms
These individuals noticed immediate symptom relief after removing MCA from their diets.
While more research is needed, this study raises concerns about whether long-term, repeated exposure to MCA could trigger chronic inflammation in some people.
How to Avoid Manufactured Citric Acid in Your Diet
Since food labels don’t distinguish between natural and manufactured citric acid, you must assume that all listed “citric acid” is the manufactured version.
Here are some common foods that often contain MCA:
🚨 Jarred pasta sauces (except brands like Rao’s)
🚨 Canned beans (except brands like some of the Whole Foods 365 line of canned beans)
🚨 Electrolyte powders and flavored waters
🚨 Canned sodas and energy drinks
🚨 Prepackaged hummus and dressings
Better Alternatives to Citric Acid-Containing Foods
Instead of consuming foods with MCA, opt for brands that avoid it.
Here are a few examples:
✔ Pasta Sauce: Rao’s (does not list citric acid on label)
✔ Canned Tomatoes: Cento brand (Italy-produced versions do not list citric acid)
✔ Canned Beans: Whole Foods 365 and Trader Joe’s (they do not list citric acid)
When grocery shopping, read ingredient labels carefully and choose foods with simple, recognizable ingredients.
Fresh, whole foods are always a great option.
Final Thoughts
While not everyone reacts negatively to manufactured citric acid, it’s important to be informed about what you’re putting in your body.
If you struggle with inflammation, joint pain, or unexplained digestive issues, consider eliminating MCA for a few weeks and observing how you feel.
Small dietary changes can have a big impact on your health.
By choosing whole, minimally processed foods, you can reduce exposure to questionable additives and support your body’s ability to heal and thrive.
I’m curious – leave a comment if you were already aware of this or if this is new news for you.
-Caitlin
Thank you for your article on manufactured citric acid. I am learning a lot about reading labels. Some labels list Caressa root as their citric acid. Do you know if citric acid in the form of Caressa root is safe?
Hi – I’m glad it was helpful. I’m not familiar with caressa root. Do you have a photo of a food label listing that as an ingredient?
I appreciate your article because I have been sensitive to citric acid added to Foods for some time. This explains the difference between added citric acid and citric acid naturally occurring in some fruit which does not bother me. My sensitivity, however, was not mentioned, I tend to get a very sore throat for several days after eating citric acid added to food. I just read that organic growers are starting to use citric acid in growing plants. I am very concerned about this and how it will affect my throat. I discovered it by muscle testing the ingredients of a vegetable dish I ate that mysteriously caused a sore throat. The vegetable that came up positive was bell pepper. I searched on line to see if the pepper might have been treated with citric acid and discovered that many vegetables might be grown with citric acid. Do you have any information on whether growing vegetables using citric acid has the same effect as adding it to a processed product?
Thank you for your comment. I’m not aware of any research about what you mentioned, but it seems that if they’re using manufactured citric acid to grow vegetables, that yes, it would transfer into the vegetable itself, so that may be another area to be cautious with if you’re sensitive to mold/manufactured citric acid. Vegetables obtain natural citric acid through their natural metabolic processes and from the soil. I’m not aware that farmer’s and food growers are adding manufactured citric acid to their produce for it to grow, though.