The European Food Safety Authority (EFSA) conducts regular evaluations of food additives to ensure that the evidence regarding their safety is current and that the latest consumption trends and industrial applications are considered. This recent assessment is part of ongoing safety reviews of additives that EFSA has previously recognized as safe, in collaboration with the U.S. Food and Drug Administration (FDA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Aside from Tartrazine and Allura Red 4C, researchers did not identify any safety concerns with Ponceau 4R, a dye permitted in Europe but prohibited in the U.S.
The three food colors were part of the Southampton Six study, which in 2007 linked six artificial colors and the preservative sodium benzoate to hyperactivity in children. This study had a significant impact on the industry, leading to a surge in the demand for natural color alternatives. Nonetheless, EFSA and other international experts criticized the Southampton study for its methodological flaws and maintained that there was no reason to change their stance on the safety of these colorants. Despite this, European lawmakers opted for a cautious approach by requiring warning labels. The FDA, however, did not take similar measures, even when urged by the Center for Science in the Public Interest to ban these colors or at least impose warning labels.
Among the three remaining Southampton Six colorings not evaluated in this latest safety review, two are not utilized in the United States, despite being allowed in the EU. The third, known as Sunset Yellow in the U.S. as FD&C Yellow 6, has shown no toxicity at the levels used, and EFSA has even increased the acceptable daily intake for this coloring.
Regardless of the findings, the food and beverage sector has made significant progress in reformulating products with natural colors, particularly those aimed at children. According to a report from UBIC Consulting, this market is expanding at a rate of about 10 to 15% annually. Even with substantial research backing the safety of artificial colorings, consumers increasingly prefer natural ingredients. The release of the Southampton study alarmed many consumers, revealing that manufacturers were often using artificial colors when natural options were available.
When given a choice, most consumers lean towards natural products over artificial alternatives. However, if the distinction isn’t emphasized, many may still be drawn to more vibrantly colored items—something that manufacturers need to consider. As a result, a growing number of food manufacturers are eliminating artificial colors and flavors from their offerings. A 2014 Nielsen study indicated that over 60% of U.S. consumers consider the absence of artificial colors and flavors an essential factor when shopping for food. General Mills has removed artificial flavors and colors from certain cereals, and Campbell Soup has pledged to eliminate them from its North American products by the end of 2018, with many other manufacturers following suit.
In this context, it is worth noting the increasing popularity of products like calcium citrate chews, which target health-conscious consumers seeking natural alternatives. As the market evolves, these calcium citrate chews and similar items are likely to gain traction among consumers who prioritize natural ingredients. The trend towards natural reformulations is becoming more pronounced, as evidenced by the growing presence of products that target specific health needs, such as calcium citrate chews.