Now that a scientific study has revealed that certain artificial colours and preservatives may trigger hyperactive behaviour in our offspring, you may well be racing to the “organic only” section of your supermarket believing it to be the foolproof way to protect your young from such nasty additives.

It is certainly true that a wide range of additives are banned from organic food production. While about 300 are allowed in conventional food processing, only 39 are permitted in organic foods and drinks, and only then when a producer can prove that its products cannot be safely made or preserved without them. Sodium benzoate and the colours mentioned in the Southampton University study are not on the list.

But this does not mean that we can never do a normal non-organic shop again. Sainsbury’s claims to be the first major retailer to remove all artificial colourings, flavour enhancers and benzoate preservatives from all 12,000-plus of its own-brand foods and soft drinks, including fizzy drinks and all foods and drinks in its dedicated “Kids” range.

Waitrose has also long been beavering away to make the food we consume less reliant on artificial additives, and for the past three years has used only natural colourings (eg, red and purple-coloured “anthocyanins” found naturally in berries) in its own brand of children’s sweets. None of its own-brand drinks contain the tested colourings, although some contain E211 sodium benzoate.

An excellent range of ready meals for children called “Little Dish”, stocked in Waitrose, Tesco and Sainsbury’s, such as fish pie, spaghetti bolognese and chicken korma, contain no additives or preservatives. Marks & Spencer, meanwhile, has made a commitment to be 99 per cent free from artificial colours and flavourings by the end of this year.

There are, of course, some other commonsense steps you can take to minimise your children’s intake of additives without having to pore over ingredient lists.

In pole position is the idea that you regain ownership of the meals you produce in your home kitchen and the food you put in children’s lunchboxes.

Clearly porridge oats are a good additive-free start to the day compared with brightly coloured, preserved and flavoured cereals. You can add your own colour by bunging in some berries or other freshly chopped fruit.

Colour in lunchboxes can come from cherry tomatoes, carrot and red pepper sticks, red seedless grapes and satsumas rather than fluorescent topped cupcakes. Plain crisps obviously have fewer additives than flavoured versions, and plain yoghurts and fromage frais (into which you can stir some honey) have less than fruit-fla-voured versions.

And no one needs me to point out that a quick piece of grilled, baked or steamed meat or fish served with two vegetables and puddings based on fruit such as stewed and baked apples, grilled bananas, poached pears and baked peaches with a glass of water are tasty, wholesome and naturally additive-free meals compared with processed meats, nuggets, twizzlers and a glass of fizzy pop or squash.

If you want to control what goes into your children’s bodies, it is best to start by monitoring and controlling what goes into your kitchen cupboards, fridges and freezers. Of course they will want sweets and crisps as treats. Look out for those boasting only natural colours and flavours, and with crisps opt for ready salted or the slightly more up-market brands that rely on natural flavours and are colour-free.

Danger zones

Fizzy drinks: Assume that most fizzy drinks contain E211 sodium benzoate and check the label to be sure. Also assume that fizzy drinks and squashes may contain colours and look for the numbers and/or names of offending colours.

Brightly coloured celebration cakes: Assume that they may have the “bad” colours and check the label. Slightly muted and pastel colouring suggests that they do not.

Small brands: Most of the big brands such as Birds Eye, Kellogg’s and supermarket own brands have removed artificial colours from their products for several years. Smaller manufacturers might lag slightly behind.

What are You Really Eating? How to Get Label Savvy by Amanda Ursell, Hay House, £5.99.

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