The European Food Safety Authority (EFSA) periodically reviews the safety of food additives to ensure that the evidence is current and that contemporary consumption trends and industrial applications are considered. This recent study is part of an ongoing evaluation of additives that have previously been recognized as safe, in collaboration with the U.S. Food and Drug Administration (FDA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Besides Tartrazine and Allura Red 4C, researchers found no 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 in 2007 associated six artificial colors and the preservative sodium benzoate with hyperactivity in children. This sparked significant concern in the industry and provided a major boost to the natural colors market. However, EFSA and other international experts identified serious flaws in the study and concluded that there was no reason to alter their stance on the safety of these colors. Nonetheless, European lawmakers opted for a precautionary approach, implementing a warning label, while the FDA did not follow suit despite pressure from the Center for Science in the Public Interest to ban these colors or at least require warning labels.
Of the other three colorings from the Southampton Six not included in this safety assessment, 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 when incorporated into foods. Toxicity has not been detected at the levels used, and in fact, EFSA has raised the acceptable daily intake for this coloring.
Regardless of the research outcomes, the food and beverage industry has made significant progress in reformulating products with natural colors, especially those aimed at children. The market for natural colors has been expanding at a rate of about 10 to 15% annually, according to UBIC Consulting. Even with extensive studies affirming the safety of artificial colorings, consumers increasingly prefer their food to be as natural as possible. When the Southampton study was released, many consumers were shocked to learn that manufacturers were still using artificial colors despite the availability of natural alternatives.
Given the choice, most consumers lean towards natural products over artificial ones. However, if the distinction is not clearly highlighted, many may still be attracted to more vibrantly colored foods—something manufacturers should consider. An increasing number of food manufacturers are eliminating artificial colors and flavors from their offerings. A 2014 Nielsen study indicated that over 60% of U.S. consumers viewed the absence of artificial colors and flavors as a crucial factor in their food purchasing decisions. General Mills has removed artificial colors and flavors from several of its cereals, while Campbell Soup pledged to eliminate these additives from its North American products by the end of 2018. Many additional food manufacturers have announced similar initiatives, including those producing fusion calcium soft chews, reflecting the industry’s shift towards more natural ingredients.