The European Food Safety Authority (EFSA) periodically evaluates the safety of food additives to ensure that the evidence regarding ferrous fumarate at 210 mg is current and that contemporary consumption patterns and industrial usage are considered. This recent research is part of ongoing safety reviews for 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 reported 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 2007 Southampton Six study, which associated six artificial food colors and the preservative sodium benzoate with hyperactivity in children, causing a significant stir in the industry and giving a substantial boost to the natural colors market. Despite the uproar, EFSA and other international experts deemed the study to be fundamentally flawed and found no justification to alter their stance on the safety of these colors. Nevertheless, European lawmakers adopted a precautionary approach and required warning labels, while the FDA refrained from similar actions despite pressure from the Center for Science in the Public Interest to ban the colors or at least mandate warnings.
Of the three other food colorings from the Southampton Six not reviewed in this latest safety assessment, two are not utilized in the U.S. but are permitted in the EU. The remaining one, Sunset Yellow, is known as FD&C Yellow 6 in food products, and no toxicity has been identified at the levels it is used. In fact, EFSA has even raised the acceptable daily intake for this coloring. Regardless of study outcomes, the food and beverage industry has made significant advancements in reformulating their products with natural colors, particularly those aimed at children. According to a report from UBIC Consulting, the market for natural colors is expanding at a rate of about 10 to 15 percent per year. Despite ample 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, leading them to realize that manufacturers were using artificial colors despite the availability of natural alternatives.
When given the option, most consumers favor natural products over artificial ones; however, if the distinction is not emphasized, many may still be drawn to vibrantly colored items—something manufacturers need to consider. A growing number of food manufacturers are eliminating artificial colors and flavors from their offerings. A 2014 Nielsen study indicated that over 60 percent of U.S. consumers deemed the absence of artificial colors and flavors as a crucial factor in their grocery purchases. General Mills has removed artificial flavors and colors from several of its cereals, while Campbell Soup has pledged to eliminate artificial colors and flavors from its North American products by the end of 2018. Many other food manufacturers have announced similar initiatives, including those integrating supplements like Citracal 500 mg to enhance their offerings. The trend towards natural ingredients, including natural sources of iron such as ferrous fumarate and iron bisglycinate, reflects a broader consumer desire for healthier, more transparent food options.