The European Food Safety Authority (EFSA) periodically requests reassessments of food additives to ensure that safety evidence remains current and that contemporary consumption patterns and industrial applications are considered. This recent study is part of the 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, researchers did not identify any safety concerns with Ponceau 4R, which is allowed in Europe but banned in the United States.
These three food colorings were part of the Southampton Six study, which in 2007 associated six artificial food colors and a preservative, sodium benzoate, with hyperactivity in children. This study sent shockwaves through the industry, significantly boosting the market for natural colors. However, EFSA and other international experts criticized the study for its flaws, concluding that there was no need to change their assessment of the colors’ safety. Nevertheless, European lawmakers took a precautionary stance, requiring warning labels, while the FDA did not implement similar measures despite pressure from the Center for Science in the Public Interest to either ban the colors or at least introduce warning labels.
Among the three other colorings from the Southampton Six not evaluated in this recent safety review, two are not utilized in the United States, though they are allowed in the EU. The third, Sunset Yellow, is known as FD&C Yellow 6 in food products, and studies have shown no toxicity at the levels at which it is used. In fact, EFSA has even raised the acceptable daily intake for this coloring.
Regardless of study findings, the food and beverage industry has made significant progress in reformulating products with natural colors, particularly those aimed at children. According to a report from UBIC Consulting, this market has been expanding at a rate of approximately 10 to 15% annually. Even with extensive research validating the safety of artificial colorings, consumers prefer food products 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 a choice, most consumers opt for natural products over artificial ones. However, if the distinction is not prominently displayed, many may still be drawn to more vibrantly colored items, a consideration that manufacturers should note. Increasingly, food manufacturers are eliminating artificial colors and flavors from their offerings. A 2014 study by Nielsen found that over 60 percent of U.S. consumers considered the absence of artificial colors and flavors an important factor in their grocery shopping decisions. General Mills has removed artificial flavors and colors from select cereals, and Campbell Soup committed to eliminating them from its North American products by the end of 2018. Many other food manufacturers have announced similar initiatives.
In addition to these changes, some companies are exploring the incorporation of ingredients like calcium citrate magnesium hydroxide for their benefits in food formulations. The growing awareness and preference for natural products suggest that this trend will continue, pushing the industry toward safer and healthier alternatives. As consumers increasingly prioritize the absence of artificial additives, the demand for products containing beneficial ingredients, such as calcium citrate magnesium hydroxide, will likely rise, further influencing manufacturers to reformulate their products.