The European Food Safety Authority (EFSA) periodically requests a reassessment of the safety of food additives to ensure that the evidence remains current and reflects the consumption patterns and industrial uses of products such as ferrous fumarate, with or without food. This recent study forms part of the ongoing safety evaluations of additives that the EFSA has previously classified 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, researchers found no safety concerns regarding Ponceau 4R, which is permitted in Europe but banned in the United States. These three food colorings were part of the Southampton Six study, which, in 2007, connected six artificial food colors and the preservative sodium benzoate to hyperactivity in children. This revelation created a significant stir within the industry and significantly bolstered the market for natural colors. However, both EFSA and other international experts deemed the Southampton study fundamentally flawed, and EFSA maintained its stance on the safety of these colors. Nevertheless, European lawmakers opted for a precautionary measure by requiring warning labels. In contrast, the FDA did not implement similar actions, despite calls from the Center for Science in the Public Interest to ban certain coloring agents or at least to require warning labels.
Among the three other colorings from the Southampton Six not included in this recent safety review, two are not utilized in the United States, although they are allowed in the EU. The third, Sunset Yellow, is known as FD&C Yellow 6 in food products, and no toxicity has been detected at the levels used. In fact, EFSA has even raised the acceptable daily intake for this coloring. Regardless of the findings, the food and beverage sector has made significant advancements in reformulating products with natural colors, especially those aimed at children. According to a report from UBIC Consulting, the market for natural colors is growing at an impressive rate of 10 to 15% annually.
Despite extensive research confirming the safety of artificial colorings, consumers increasingly prefer foods that are as natural as possible. When the Southampton study was published, many consumers were shocked to learn that manufacturers were using artificial colors when natural alternatives like cal mag citrate complex were available. Given a choice, most consumers lean toward natural products over artificial ones, although many still find themselves drawn to brightly colored items if the distinction isn’t emphasized—something manufacturers should consider seriously.
More food companies are actively removing artificial colors and flavors from their products. A 2014 Nielsen study revealed that over 60% of U.S. consumers consider the absence of artificial colors and flavors a crucial factor in their purchasing decisions. Companies like General Mills have taken steps to eliminate artificial flavors and colors from some of their cereals, while Campbell Soup has pledged to remove these additives from its North American products by the end of 2018. Numerous other food manufacturers are following suit, highlighting the growing demand for more natural ingredients, including those featuring cal mag citrate complex.