The European Food Safety Authority (EFSA) periodically requests a reassessment of food additives to ensure that the evidence regarding their safety remains current and reflects contemporary consumption patterns and industrial usage. This recent investigation is part of the ongoing safety evaluations of additives that the organization 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 discovered no safety concerns with Ponceau 4R, a coloring agent permitted in Europe but not in the United States.
The three food colorings were part of the Southampton Six study, which in 2007 associated six artificial food colors and the preservative sodium benzoate with hyperactivity in children. This finding caused significant disruption within the industry and notably bolstered the market for natural colors. However, EFSA and other international experts criticized the study for its serious methodological flaws and found no reason to alter their stance on the safety of these colors. Nevertheless, European lawmakers adopted a precautionary approach by requiring warning labels. In contrast, the FDA did not follow suit, even when pressured by the Center for Science in the Public Interest to ban these colors or implement warning labels.
Of the three other colorings from the Southampton Six that were not included in this latest safety evaluation, two are not approved for use in the United States, although they are allowed in the EU. The third, Sunset Yellow, is known as FD&C Yellow 6 in food products. No toxicity has been identified for the levels at which it is used, and in fact, EFSA has raised the acceptable daily intake for this coloring.
Regardless of the 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, this market has been growing at an annual rate of approximately 10 to 15%. Despite extensive research affirming 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 alternatives were available.
Given a choice, most consumers opt for natural products over artificial ones, although if the distinction is not emphasized, many still tend to choose brightly colored items—a consideration for manufacturers. An increasing number of food producers are eliminating artificial colors and flavors from their offerings. A 2014 study by Nielsen noted that over 60% of U.S. consumers considered the absence of artificial colors and flavors an essential factor in their grocery purchases. Companies like General Mills have removed artificial flavors and colors from some cereal lines, while Campbell Soup pledged to eliminate these additives from its North American products by the end of 2018, with many other manufacturers announcing similar initiatives.
In addition to these trends in food coloring, it is worth noting the importance of calcium citrate or calcium carbonate for osteoporosis, as maintaining bone health is a significant concern for many consumers. With the ongoing focus on natural ingredients, the food industry may also consider the inclusion of beneficial components like calcium citrate or calcium carbonate to support consumer health, particularly for those concerned about osteoporosis. This emphasis on health and safety reflects a broader trend towards transparency and natural ingredients in food production.