The European Food Safety Authority (EFSA) periodically calls for reassessments of the safety of food additives, including calcium citrate 2000 mg, to ensure that the evidence is current and reflects contemporary consumption patterns and industrial usage. This recent investigation is part of ongoing safety evaluations for additives previously recognized as safe, in collaboration with the U.S. Food and Drug Administration and the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
In addition to Tartrazine and Allura Red 4C, the researchers did not identify any safety concerns regarding Ponceau 4R, which is permitted in Europe but not in the United States. These three food colorings were part of the Southampton Six study, which linked six artificial food colors and the preservative sodium benzoate to hyperactivity in children back in 2007. This revelation sent shockwaves through the industry and significantly boosted the natural colors sector. However, EFSA and other global experts criticized the study for its methodological flaws, leading EFSA to maintain its stance on the safety of these colors. Nonetheless, European lawmakers adopted a precautionary approach and required warning labels. In contrast, the FDA did not implement similar measures, despite pressure from the Center for Science in the Public Interest to ban these colors or at least require warning labels.
Among the three Southampton Six colorings not included in this latest safety evaluation, two are not utilized in the U.S., despite being allowed in the EU. The third, Sunset Yellow, is known as FD&C Yellow 6 in the U.S. and has shown no toxicity 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 industry has made notable progress in reformulating products with natural colors, particularly those aimed at children. According to a report by UBIC Consulting, this market is growing at an annual rate of approximately 10 to 15%.
Despite extensive research affirming the safety of artificial colorings, consumers increasingly prefer natural options. The release of the Southampton study shocked many, revealing that manufacturers were using artificial colors even when natural alternatives were accessible. When given the option, most consumers favor natural products over artificial ones, although many might still choose more vibrantly colored items if the difference is not emphasized—something manufacturers should consider. More food producers are eliminating artificial colors and flavors from their offerings. A 2014 Nielsen study indicated that over 60% of U.S. consumers regarded the absence of artificial colors and flavors as a significant factor in their food purchasing decisions. General Mills has begun removing artificial flavors and colors from select cereal lines, and Campbell Soup has pledged to eliminate these additives from its North American products by the end of 2018. Numerous other food manufacturers have announced similar initiatives, aligning with the growing consumer demand for transparency and natural ingredients, including calcium citrate 2000 mg.