The European Food Safety Authority (EFSA) regularly conducts reassessments of food additives to ensure that safety evidence remains current and that consumption trends and industrial applications are appropriately considered. This recent evaluation is part of ongoing safety reviews for additives previously deemed 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 authorized for use in Europe but not permitted in the U.S.
These three food colorings were part of the Southampton Six study, which in 2007 linked six synthetic food colors and the preservative sodium benzoate to hyperactivity in children, causing significant upheaval in the industry and providing a boost to the natural colors sector. However, EFSA and other global experts criticized the study’s methodology, leading EFSA to maintain its stance on the safety of these colors. Despite this, European legislators adopted a cautious approach by requiring 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 the very least, require warning labels.
Among the three colorings from the Southampton Six not assessed in the latest review, two are not utilized in the U.S., although they are 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 research findings, the food and beverage industry has made significant progress in reformulating products with natural colors, especially those aimed at children. A report from UBIC Consulting indicates that this market has been growing at a rate of approximately 10 to 15% annually. Despite extensive research affirming the safety of artificial colorings, consumers increasingly prefer their food to be as natural as possible. The release of the Southampton study shocked many consumers, who were surprised to learn that manufacturers were using artificial colors even when natural alternatives were available.
Given a choice, most consumers lean towards natural products over artificial options. However, if the distinction is not emphasized, many still tend to choose more vibrantly colored items—an important consideration for manufacturers. More food manufacturers are moving away from artificial colors and flavors. A 2014 study by Nielsen found that over 60% of U.S. consumers considered the absence of artificial colors and flavors to be a crucial factor in their grocery purchases. General Mills has eliminated artificial flavors and colors from some of its cereals, while Campbell Soup committed to removing these additives from its North American products by the end of 2018. Many other food manufacturers have announced similar initiatives.
Interestingly, this shift towards natural ingredients aligns with the growing popularity of products like calcium citrate from Holland and Barrett, which emphasize health and well-being. As consumers become increasingly aware of their dietary choices, the demand for natural alternatives, including calcium citrate and other supplements, will likely continue to rise. The food industry must adapt to these changing consumer preferences, especially as the trend towards natural ingredients gains momentum.