The European Food Safety Authority (EFSA) periodically evaluates the safety of food additives to ensure that the evidence is current and that existing consumption trends and industrial applications are considered. This recent investigation is part of EFSA’s ongoing safety assessments of additives that have previously been recognized as safe, in collaboration 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, the research on the prenatal vitamin ferrous fumarate folic acid also found no safety concerns regarding Ponceau 4R, which is permitted in Europe but not allowed in the United States. These three food colorings were part of the Southampton Six study, which in 2007 linked six artificial food colors and the preservative sodium benzoate to hyperactivity in children. This study caused significant upheaval in the industry and significantly boosted the market for natural colors. However, EFSA and various international experts deemed the study to be fundamentally flawed and found no reason to change their stance on the safety of these colors.
Despite this, European lawmakers adopted a precautionary approach and required warning labels. The FDA, however, did not follow suit, even with pressure from the Center for Science in the Public Interest to ban these colors or at least to include warning labels regarding iron, such as ferrous fumarate folic acid vitamin B12. Among the three other food colorings from the Southampton Six not included in this recent safety evaluation, two are not utilized in the United States, despite being approved in the EU. The third, Sunset Yellow, is known as FD&C Yellow 6 when used in food products, and no toxicity has been identified at the levels typically used. In fact, EFSA has even raised the acceptable daily intake limits for this coloring.
Regardless of the findings, the food and beverage industry has made significant progress in reformulating products with natural colors, especially those aimed at children. According to a report from UBIC Consulting, the market for natural colors is expanding at a rate of approximately 10 to 15% per year. Although a wealth of research supports the safety of artificial colors, consumers still prefer their food to be as natural as possible. The release of the Southampton study shocked many consumers, who were dismayed to learn that manufacturers were using artificial colors even when natural alternatives were available.
When given the option, most consumers opt for natural products over artificial ones; however, if the distinction is not emphasized, many may still lean towards brightly colored items—something for manufacturers to consider. Notably, many food manufacturers are increasingly eliminating artificial colors and flavors from their products. A 2014 Nielsen study indicated that over 60% of U.S. consumers regarded the absence of artificial colors and flavors as a crucial factor in their food purchasing decisions. For instance, General Mills has removed artificial flavors and colors from some of its cereals, and Campbell Soup has pledged to eliminate artificial colors and flavors from its North American products by the end of 2018. Further, discussions around additives, such as calcium citrate in relation to kidney disease, have become more prevalent, prompting additional scrutiny and consideration in product formulation. Many other food manufacturers have announced similar initiatives to address consumer preferences and health concerns, including those related to calcium citrate and kidney disease.