The European Food Safety Authority (EFSA) periodically requests the reevaluation of the safety of food additives to ensure that the evidence remains current and that contemporary consumption patterns and industrial applications are considered. This recent study is part of the ongoing safety assessments 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 found no safety concerns regarding Ponceau 4R, a colorant utilized in Europe but not approved for use in the United States. These three food colors 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 research caused significant upheaval in the industry and provided a substantial boost to the natural colors sector. However, EFSA and other international experts determined that the study had serious flaws and reaffirmed their stance on the safety of these colors. Despite this, European lawmakers opted for a precautionary approach, requiring warning labels. Conversely, the FDA did not take similar measures, despite calls from the Center for Science in the Public Interest to either ban these colors or implement warning labels.
Among the three remaining Southampton Six colorings not included in this recent safety evaluation, two are not used in the United States but are allowed in the EU. The third color, Sunset Yellow, is known as FD&C Yellow 6 when included in food products. No toxic effects have been identified for the quantities utilized, and notably, the EFSA has even raised the acceptable daily intake for this coloring.
Regardless of the studies’ 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, the market has been expanding at a rate of approximately 10 to 15% annually. Even though substantial research supports the safety of artificial colorings, consumers still prefer their food to be as natural as possible. The release of the Southampton study shocked many consumers, who were dismayed to learn that manufacturers were using artificial colors despite the availability of natural alternatives.
When given a choice, most consumers opt for natural products over artificial ones. However, if the distinction is not emphasized, many consumers may still be drawn to brightly colored items — a consideration that manufacturers should heed. An increasing number of food manufacturers are eliminating artificial colors and flavors from their offerings. A 2014 Nielsen study indicated that over 60 percent of U.S. consumers viewed the absence of artificial colors and flavors as a crucial factor when shopping for food. General Mills has removed artificial flavors and colors from some of its cereals, and Campbell Soup pledged to eliminate these additives from its North American products by the end of 2018. Many other food manufacturers have also announced similar initiatives.
In the context of these developments, the molecular weight of calcium citrate is an important consideration in food formulations, particularly as manufacturers seek to enhance the safety and appeal of their products. By incorporating ingredients like calcium citrate, which has a specific molecular weight that affects its functional properties, companies can create formulations that meet consumer expectations for naturalness and safety. The trend toward natural ingredients, including those with favorable molecular characteristics, underscores the industry’s responsiveness to consumer demand for transparency and quality.