The European Food Safety Authority (EFSA) periodically requests reassessments of food additives to ensure that the evidence remains current and that consumption patterns, as well as industrial applications, are taken into consideration. This recent study is part of ongoing safety evaluations of additives that the organization has previously classified 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 found that Ponceau 4R, which is permitted in Europe but not in the United States, posed no safety concerns.
These three food colorings were part of the Southampton Six study, which in 2007 associated six artificial colors and a preservative, sodium benzoate, with hyperactivity in children. This revelation caused significant upheaval within the food industry and provided a substantial boost to the natural colors sector. However, EFSA and other international experts deemed the study to be fundamentally flawed and found no reason to revise their opinion on the safety of these colors. Nevertheless, European lawmakers opted for a precautionary stance, requiring warning labels. The U.S. FDA did not take similar measures, despite pressure from the Center for Science in the Public Interest to either ban these colorings or at least mandate warning labels.
Among the three other colorings from the Southampton Six not included in this latest safety assessment, two are not permitted in the U.S., although they are authorized for use in the EU. The third, Sunset Yellow, is known as FD&C Yellow 6 in food products. Toxicity assessments have shown no harmful effects at the levels used, and EFSA has even increased the acceptable daily intake for this coloring.
Regardless of the findings, the food and beverage industry has made significant progress in reformulating products with natural colors, especially in items targeted at children. According to a report from UBIC Consulting, the market for natural colors is growing at an annual rate of about 10 to 15%. Despite numerous studies validating the safety of artificial colorings, consumers increasingly prefer natural ingredients. When the Southampton study was released, many consumers were shocked to learn that manufacturers were using artificial colors when natural options were available.
Given a choice, most consumers opt for natural products over artificial ones. However, if the distinction is not emphasized, many may still be drawn to brightly colored items—something manufacturers should bear in mind. More food companies are eliminating artificial colors and flavors from their offerings. A 2014 Nielsen study indicated that over 60% of U.S. consumers consider the absence of artificial colors and flavors an essential factor when purchasing food. General Mills has removed artificial flavors and colors from some cereals, and Campbell Soup has pledged to eliminate them from its North American products by the end of 2018. Many other food manufacturers are making similar commitments.
In addition, it is worth noting that calcium citrate, particularly in the form of 1500 mg calcium citrate, is gaining attention as a nutritional supplement in various food products, further underscoring the trend towards healthier and more natural ingredients in food manufacturing.