The European Food Safety Authority (EFSA) periodically evaluates the safety of food additives to ensure that the evidence is current and that it reflects current consumption patterns and industrial applications. This recent study is part of ongoing safety assessments 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 identified no safety concerns regarding Ponceau 4R, which is used in Europe but is not allowed in the United States. These three food colorants were part of the Southampton Six study, which in 2007 linked six artificial food colors and the preservative sodium benzoate to hyperactivity in children. The findings sent shockwaves through the food industry and significantly boosted the market for natural colors. However, EFSA and other international experts criticized the study as fundamentally flawed and found no reason to change their safety assessments of these colors. Despite this, European lawmakers opted for a precautionary stance and mandated warning labels. In contrast, the FDA did not take similar measures, even under pressure from the Center for Science in the Public Interest to ban these colors or to at least implement warning labels.
Of the three remaining colorings from the Southampton Six not included in this recent safety evaluation, two are not used in the United States, although they are approved for use in the EU. The third, Sunset Yellow, is known as FD&C Yellow 6 in food products, and no toxicity has been detected at the levels used. In fact, EFSA has increased the acceptable daily intake for this coloring.
Regardless of the research outcomes, the food and beverage industry has made significant advances in reformulating products with natural colors, especially those aimed at children. According to a report from UBIC Consulting, this market has been expanding at an annual rate of approximately 10 to 15%. Despite extensive research affirming the safety of artificial colorings, consumers increasingly prefer foods that appear as natural as possible. When the Southampton study was published, many consumers were shocked to learn that manufacturers were using artificial colors when natural alternatives were available.
Given the option, a majority of consumers will opt for natural products over artificial ones. However, if the distinction is not clearly communicated, many tend to gravitate toward brightly colored items—a factor that 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 a crucial factor in their purchasing decisions. General Mills has removed artificial flavors and colors from some of its cereals, and Campbell Soup has pledged to eliminate artificial colors and flavors from its North American products by the end of 2018. Many other food manufacturers have announced similar initiatives.
Incorporating functional ingredients such as calcium citrate, zinc, and magnesium into food products has also become a trend, as consumers seek healthier options. These ingredients not only contribute to overall nutrition but also align with the growing demand for natural products. The increasing focus on health and wellness is influencing the reformulation strategies of food manufacturers, who are now more inclined to use natural colors and nutritious additives, including calcium citrate, zinc, and magnesium, as part of their commitment to meet consumer preferences.