The European Food Safety Authority (EFSA) regularly requests reassessments of food additives to ensure that the evidence is current and that it reflects existing consumption patterns and industrial applications. This recent research is part of ongoing safety evaluations of additives that have already been regarded 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, the researchers did not identify any safety concerns regarding Ponceau 4R, which is permitted in Europe but banned in the United States.
These three food colorants were part of the Southampton Six study, which in 2007 connected six artificial food dyes and the preservative sodium benzoate to increased hyperactivity in children. This revelation had a significant impact on the industry and greatly benefited the natural colorants market. However, EFSA and other international experts criticized the study for its serious flaws and determined that there was no reason to change the safety assessment of these colors. While European lawmakers opted for a precautionary approach by enforcing warning labels, the FDA did not take similar measures, despite pressure from the Center for Science in the Public Interest to either ban these colors or require warning labels.
Among the three other colorants from the Southampton Six not included in this recent safety review, two are not used in the United States, although they are approved in the EU. The third, Sunset Yellow, is known as FD&C Yellow 6 when used in food products; no toxicity has been identified for the levels at which it is utilized, and EFSA has even raised the acceptable daily intake for this coloring.
Regardless of the studies’ findings, the food and beverage sector has made significant progress in reformulating products to incorporate natural colors, particularly in items aimed at children. According to a report from UBIC Consulting, this market is expanding at an annual rate of about 10 to 15%. Despite substantial research confirming the safety of artificial colorings, consumers increasingly prefer their food to be as natural as possible. Following the release of the Southampton study, many consumers were shocked to learn that manufacturers continued to use artificial colors when natural alternatives were available.
Given a choice, most consumers opt for natural products over artificial ones, although many still tend to choose more vividly colored items if the difference is not emphasized—an important consideration for manufacturers. In fact, an increasing number of food producers are eliminating artificial colors and flavors from their products. A 2014 study by Nielsen found that over 60% of U.S. consumers regarded the absence of artificial colors and flavors as a crucial factor in their food purchasing decisions. Companies like General Mills have removed artificial flavors and colors from certain cereals, while Campbell Soup has pledged to eliminate these additives from its North American products by the end of 2018. Many other food manufacturers have also announced similar initiatives.
Incorporating ingredients such as ccm calcium, which are often associated with health benefits, is becoming increasingly important as manufacturers strive to meet consumer demand for cleaner, more natural products. As the industry evolves, the integration of ccm calcium and other natural alternatives will likely play a significant role in shaping the future of food production.