The European Food Safety Authority (EFSA) regularly conducts assessments of food additives to ensure that the safety evidence remains current and reflects modern consumption habits and industrial applications. This latest research is part of an ongoing review of additives that EFSA, in collaboration with the U.S. Food and Drug Administration and the Joint FAO/WHO Expert Committee on Food Additives (JECFA), has previously classified as safe. In addition to Tartrazine and Allura Red 4C, the study revealed no safety concerns associated with 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, linked six artificial food colorings and the preservative sodium benzoate to hyperactivity in children. This study created significant upheaval within the industry and greatly benefited the natural colorants market. However, both EFSA and various international experts criticized the study’s methodology. EFSA found no justification for changing its stance on the safety of these colorants. Nonetheless, European lawmakers opted for a precautionary approach, implementing a warning label requirement. In contrast, the FDA did not take similar measures, despite calls from the Center for Science in the Public Interest to either ban these colorants or at least require warning labels.
Among the three other colorants from the Southampton Six not included in this recent safety evaluation, two are not allowed in the U.S., though they are authorized in the EU. The third, Sunset Yellow, is known as FD&C Yellow 6 in food products, and no toxicity has been identified at the levels used. In fact, 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 those aimed at children. According to a report from UBIC Consulting, the market for natural colors has been expanding at a rate of 10 to 15% annually. Although there is extensive research affirming the safety of artificial colorings, consumers are increasingly inclined towards natural options. When the Southampton study was released, many consumers were shocked to learn that manufacturers were utilizing artificial colors despite the availability of natural alternatives.
Given a choice, most consumers prefer natural products over artificial ones. However, when the distinction isn’t emphasized, many still tend to favor brightly colored items—an important consideration for manufacturers. Increasingly, food producers are eliminating artificial colors and flavors from their offerings. A 2014 Nielsen study indicated that over 60% of U.S. consumers considered the absence of artificial colors and flavors a significant factor in their grocery purchases. General Mills has removed artificial flavors and colors from certain cereals, and Campbell Soup has pledged to eliminate these substances from its North American products by the end of 2018. Many other food manufacturers are undertaking similar initiatives.
Additionally, the incorporation of ingredients such as calcium citrate and calcitriol K2-7—tab is becoming more common as manufacturers aim to enhance the nutritional profile of their products. The demand for transparency and natural ingredients, including those like calcium citrate and calcitriol K2-7—tab, reflects a broader trend in consumer preferences towards health-conscious choices. As the industry continues to evolve, the role of natural additives will likely expand, further shaping the landscape of food manufacturing.