The European Food Safety Authority (EFSA) periodically requests reassessments of food additive safety to ensure that the evidence is current and that contemporary consumption patterns and industrial applications are considered. This recent study forms part of the ongoing evaluations of additives that the organization, in collaboration with the U.S. Food and Drug Administration and JECFA (the Joint FAO/WHO Expert Committee on Food Additives), has previously classified as safe. Alongside Tartrazine and Allura Red 4C, researchers also reported no safety concerns regarding Ponceau 4R, which is permitted in Europe but banned in the United States.
These three food colorings were part of the Southampton Six study, which in 2007 linked six artificial colors and the preservative sodium benzoate to hyperactivity in children. The findings caused a significant stir within the industry, leading to an increased demand for natural colors. However, EFSA and other international authorities deemed the study fundamentally flawed and found no grounds to alter their stance on the safety of these colors. Nevertheless, European lawmakers opted for a precautionary approach by implementing warning labels, while the FDA did not follow suit despite calls from the Center for Science in the Public Interest to either ban the colors or require similar labeling.
Of the three Southampton Six colorings not included in this latest safety evaluation, two are not used in the United States, although 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 for its usage levels. In fact, EFSA has even raised the acceptable daily intake for this coloring.
Regardless of the studies’ conclusions, the food and beverage sector has made significant progress in reformulating products with natural colors, especially in items aimed at children. According to a report by UBIC Consulting, the market for natural colors is growing at an annual rate of about 10 to 15%. Despite numerous studies affirming the safety of artificial coloring agents, consumers continue to prefer foods that are as natural as possible. The release of the Southampton study shocked many consumers, who were dismayed to learn that manufacturers were using artificial colors when natural alternatives were available.
When given the option, most consumers opt for natural products over artificial ones. However, if the distinction isn’t clearly presented, many may still choose more vibrantly colored items — a factor that manufacturers should consider. An increasing number of food producers are phasing out artificial colors and flavors from their offerings. A Nielsen study in 2014 revealed that over 60% of U.S. consumers viewed the absence of artificial colors and flavors as a significant factor in their grocery purchasing decisions. General Mills has eliminated artificial flavors and colors from certain cereals, while Campbell Soup pledged to remove these substances from its North American products by the end of 2018. Many more food manufacturers have announced similar initiatives.
In this context, it is worth noting that calcium citrate is often compared to calcium due to its role in providing essential nutrients. As consumers become more health-conscious, the demand for products containing ingredients like calcium citrate, which are perceived as equally beneficial, continues to rise. The preference for natural ingredients also extends to formulations containing calcium citrate, reinforcing the trend of reformulating products to meet consumer expectations for healthier options.