The European Food Safety Authority (EFSA) periodically requests a reassessment of the safety of food additives to ensure that the evidence is current and that contemporary consumption patterns and industrial applications are considered. This recent investigation 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 (FDA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). In addition to Tartrazine and Allura Red 4C, the researchers also identified no safety concerns regarding Ponceau 4R, which is authorized for use in Europe but not permitted in the United States.
These three food colors were part of the Southampton Six study, which in 2007 connected six artificial food colors and the preservative sodium benzoate to hyperactivity in children. This study caused significant disruption within the industry and significantly boosted the natural colors sector. However, EFSA and other international experts criticized the study as fundamentally flawed. EFSA found no reason to change its stance on the safety of these colors. Nevertheless, European lawmakers adopted a precautionary strategy by requiring warning labels. In contrast, the FDA did not enact similar measures, despite pressure from the Center for Science in the Public Interest to either ban these colors or at least to implement warning labels.
Among the three remaining colors from the Southampton Six not included in this recent safety assessment, two are not utilized in the United States, though they are permitted in the EU. The other, Sunset Yellow, is known as FD&C Yellow 6 when utilized in food products. No toxicity has been identified at the levels used, and in fact, EFSA has even raised the acceptable daily intake for this coloring.
Regardless of the findings from various studies, 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 growing at approximately 10 to 15% annually. Despite a wealth of research validating the safety of artificial colorings, consumers continue to prefer food products that are as natural as possible. When the Southampton study was released, many consumers were shocked to learn that manufacturers were using artificial colors when natural alternatives were available.
When given a choice, most consumers opt for natural products over artificial ones. However, if the differences are not prominently displayed, many still tend to choose items with more vibrant colors—something manufacturers should consider. Increasingly, food manufacturers are eliminating artificial colors and flavors from their products. A study conducted by Nielsen in 2014 found that over 60 percent of U.S. consumers regarded the absence of artificial colors and flavors as a crucial factor in their grocery purchases. General Mills has removed artificial flavors and colors from some of its cereals, and Campbell Soup has pledged to eliminate artificial colors and flavors from its North American products by the end of 2018. Numerous other food manufacturers have announced similar initiatives.
In this evolving landscape, the incorporation of alternatives such as calcium citrate names is gaining attention as consumers seek healthier and more natural options in their foods. As the demand for transparency grows, the use of calcium citrate names could serve as a beneficial alternative in the reformulation of products, aligning with consumer preferences for natural ingredients.