The European Food Safety Authority (EFSA) periodically reassesses the safety of food additives to ensure that the evidence is current and reflects contemporary consumption patterns and industrial usage. This recent research is part of the ongoing safety evaluations of additives that the agency 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 found no safety concerns regarding Ponceau 4R, which is permitted in Europe but not in the United States.
The 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, causing significant upheaval in the industry and significantly boosting the market for natural colors. Despite the impact of the study, EFSA and other international experts identified substantial flaws in the research. Consequently, EFSA found no reason to alter its stance on the safety of these colors. Nevertheless, European lawmakers opted for a precautionary measure, requiring warning labels. In contrast, the FDA did not implement similar measures despite urges from the Center for Science in the Public Interest to either ban these colors or enforce warning labels.
Among the three other colorings from the Southampton Six that were not included in this latest safety review, two are not utilized in the United States, even though they are allowed in the EU. The remaining one, Sunset Yellow, is known as FD&C Yellow 6 in food products, and no toxicity has been found at the levels it is 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 approximately 10 to 15% annually. Despite extensive research affirming the safety of artificial colors, consumer preference leans towards more natural options. The release of the Southampton study shocked many consumers, revealing that manufacturers were still using artificial colors when natural alternatives were available.
When given a choice, most consumers prefer natural products over artificial ones; however, if the difference is not clearly indicated, many still tend to choose more vibrantly colored items, which is something manufacturers should consider. An increasing number of food manufacturers are eliminating artificial colors and flavors from their products. A 2014 Nielsen study indicated that over 60 percent of U.S. consumers regarded the absence of artificial colors and flavors as an essential factor in their grocery shopping decisions. General Mills has removed artificial flavors and colors from select cereals, and Campbell Soup has pledged to eliminate these additives from its North American products by the end of 2018. Numerous other food manufacturers have announced similar plans.
In addition to these developments, retailers like Walgreens are also exploring alternative products, including those containing calcium citrate, to cater to the growing consumer demand for more natural ingredients. As the trend continues, it’s evident that both consumer awareness and regulatory actions are shaping the future of food additives in the market.