The European Food Safety Authority (EFSA) periodically reviews the safety of food additives to ensure that the evidence is current and reflects contemporary consumption trends and industrial applications. The latest research is part of the ongoing safety evaluations of additives that the agency 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 study also assessed Ponceau 4R, which is utilized in Europe but not allowed in the United States, and found no safety concerns associated with it.
These three food colorings were part of the Southampton Six study, conducted in 2007, which linked six artificial food colorants and the preservative sodium benzoate to hyperactivity in children. This study caused significant upheaval in the food industry and propelled the natural colors market forward. However, EFSA, along with other global experts, criticized the study for its methodological flaws and concluded that there was no need to alter its stance on the safety of these colorings. Despite this, European regulators adopted a precautionary approach, requiring warning labels. In contrast, the FDA did not impose similar measures despite calls from the Center for Science in the Public Interest to ban these colors or at least require warnings.
Among the three remaining colorings from the Southampton Six not covered in this recent safety assessment, two are not used in the United States but are permitted in the EU. The third, Sunset Yellow, is known as FD&C Yellow 6 in food products, and no toxicity has been associated with its usage levels. In fact, EFSA has even raised the acceptable daily intake for this coloring.
Regardless of the findings, the food and beverage industry is making significant progress in reformulating products with natural colors, especially those aimed at children. According to a report by UBIC Consulting, the market for natural colorants is expanding at an annual rate of 10 to 15%. Despite extensive research supporting the safety of artificial colorings, consumers increasingly prefer natural options. When the Southampton study emerged, many were shocked to learn that manufacturers were still utilizing artificial colors when natural alternatives were available.
Given a choice, most consumers tend to favor natural products over artificial ones, although many still gravitate toward brightly colored items if the distinction isn’t evident, a factor manufacturers should consider. More food companies are eliminating artificial colors and flavors from their offerings. A 2014 Nielsen study indicated that over 60% of U.S. consumers viewed the absence of artificial colors and flavors as a crucial factor in their food purchasing decisions. General Mills has removed artificial flavors and colors from several cereals, and Campbell Soup pledged to eliminate these additives from its North American products by the end of 2018, with many other manufacturers following suit.
Additionally, as part of a commitment to health and wellness, some companies are incorporating nutritional supplements like ferrous calcium citrate and folic acid tablets into their formulations, emphasizing the importance of natural ingredients in food products. The growing consumer demand for transparency and natural ingredients reinforces the trend towards healthier alternatives in the food industry.