The European Food Safety Authority (EFSA) regularly requests reassessments of food additives to ensure that the evidence regarding their safety is current and that consumption patterns and industrial applications are considered. This recent study is part of ongoing evaluations of additives that EFSA 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 did not identify any safety concerns regarding Ponceau 4R, a colorant permitted in Europe but not allowed in the United States. These three food colorings were part of the Southampton Six study conducted in 2007, which associated six artificial food colorings and the preservative sodium benzoate with hyperactivity in children. This study had a significant impact on the industry and spurred growth in the natural colors sector. Nevertheless, EFSA and other international experts criticized the study as fundamentally flawed and found no justification for altering their stance on the safety of these colors. Despite this, European legislators opted for a precautionary approach, requiring warning labels for these additives. In contrast, the FDA did not take similar measures, even in the face of calls from the Center for Science in the Public Interest to ban these colorings or impose warning labels.
Of the three Southampton Six colorings not included in this latest safety assessment, 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 when utilized in food products, and no toxicity has been identified at the levels used. In fact, EFSA has increased the acceptable daily intake for this coloring.
Regardless of the research findings, the food and beverage industry has made significant advancements in reformulating products with natural colors, especially those aimed at children. According to a report from UBIC Consulting, the market for natural colorings has been expanding at a rate of approximately 10 to 15% annually. Despite extensive research supporting the safety of artificial colorings, consumers increasingly prefer their food to be as natural as possible. The release of the Southampton study shocked many consumers, revealing that manufacturers were using artificial colors even when natural options were available.
When given the choice, most consumers lean toward natural products over artificial ones; however, if the differences are not emphasized, many still tend to select more vividly colored items—something for manufacturers to consider. A growing number of food producers are eliminating artificial colors and flavors from their offerings. A 2014 Nielsen study indicated that over 60% of U.S. consumers regarded the absence of artificial colors and flavors as a crucial factor in their grocery shopping decisions. General Mills has already removed artificial flavors and colors from some of its cereals, and Campbell Soup committed to eliminating these additives from its North American products by the end of 2018. Numerous other food manufacturers have launched similar initiatives.
Moreover, discussions around nutritional products like 500 mg calcium chews have also highlighted the trend toward natural ingredients, as consumers seek healthier options that align with their preferences for transparency and quality. As the market evolves, the demand for products that prioritize natural components, including calcium chews, will likely continue to grow.