The European Food Safety Authority (EFSA) periodically reviews the safety of food additives to ensure that the evidence remains current and reflects contemporary consumption habits and industrial applications. This recent research is part of the ongoing evaluations of additives that the organization has previously classified as safe, in alignment with the U.S. Food and Drug Administration (FDA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). In addition to Tartrazine and Allura Red 4C, researchers also reported no safety concerns regarding Ponceau 4R, which is permitted in Europe but banned in the United States.
These three food colorants were part of the controversial Southampton Six study from 2007, which associated six artificial food colors and a preservative, sodium benzoate, with hyperactivity in children. This study sent shockwaves through the food industry and significantly boosted the natural colors sector. Nevertheless, both EFSA and other international experts criticized the study for being fundamentally flawed. EFSA found no justification to alter its stance on the safety of these colors, yet European lawmakers adopted a precautionary approach by requiring warning labels. In contrast, the FDA did not take similar measures, despite pressure from the Center for Science in the Public Interest to either ban these colors or mandate warning labels.
Among the three additional Southampton Six colorings not included in this latest safety review, two are not utilized in the United States, although they are authorized in the EU. The third, Sunset Yellow, is known as FD&C Yellow 6 in food products, and no toxicity has been identified at the levels used. In fact, the EFSA has even raised the acceptable daily intake for this coloring.
Regardless of the findings, the food and beverage industry has made significant advancements in reformulating products with natural colors, especially in items aimed at children. According to a report from UBIC Consulting, the market for natural colors is expanding at an annual rate of approximately 10 to 15%. Despite extensive research affirming the safety of artificial colorants, consumers still prefer their food to be as natural as possible. When the Southampton study was released, many consumers were shocked to learn that manufacturers were using artificial colors despite the availability of natural alternatives.
When given the option, most consumers will opt for natural products over artificial ones; however, if the distinction is not emphasized, many may still choose more vibrantly colored items—something manufacturers should consider. An increasing number of food producers are eliminating artificial colors and flavors from their products. A 2014 Nielsen study indicated that over 60% of U.S. consumers deemed the absence of artificial colors and flavors as a crucial factor in their food purchasing decisions. General Mills has removed artificial flavors and colors from certain cereals, and Campbell Soup pledged to eliminate these additives from its North American products by the end of 2018. Many additional food manufacturers have announced similar commitments.
Moreover, the use of calcium citrate has also gained traction as a natural alternative in various food products, further reflecting the industry’s shift towards more natural ingredients. The increased focus on the use of calcium citrate aligns with consumer preferences for transparency and health-conscious options. As the trend continues, the emphasis on the use of calcium citrate and other natural alternatives is likely to shape the future of food manufacturing.