The European Food Safety Authority (EFSA) periodically requests reassessments of food additives to ensure that safety evidence is current and that contemporary consumption patterns and industrial applications are considered. This recent study is part of 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 researchers concluded that there are no safety concerns associated with Ponceau 4R, which is utilized in Europe but not authorized in the United States.
These three food colorings were part of the Southampton Six study, which in 2007 linked six artificial food colors and the preservative sodium benzoate to hyperactivity in children. This revelation caused significant disruption in the industry and propelled the natural colors market forward. However, EFSA and various international experts criticized the study as fundamentally flawed and found no reason to alter their stance on the safety of these colors. Nevertheless, European lawmakers opted for a precautionary measure, enforcing a warning label, while the FDA did not pursue similar actions despite advocacy from the Center for Science in the Public Interest to either ban these colors or require warning labels.
Among the three other colorings from the Southampton Six not included in this recent safety assessment, two are not approved for use in the United States, although they are allowed in the EU. The third, Sunset Yellow, is referred to as FD&C Yellow 6 when used in foods, and no toxicity has been identified at the levels used. In fact, EFSA has even raised the acceptable daily intake for this color.
Regardless of the research findings, the food and beverage industry has made significant progress in reformulating products with natural colors, particularly those targeted toward children. According to a report by UBIC Consulting, the market for natural colors has been expanding at a rate of approximately 10 to 15% annually. Despite extensive research confirming 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, who were dismayed to learn that manufacturers were employing artificial colors when natural alternatives were available.
When given a choice, most consumers opt for natural products over artificial ones. However, if the distinction is not clearly emphasized, many still gravitate toward more vibrantly colored items—an important consideration for manufacturers. As a result, an increasing number of food companies are eliminating artificial colors and flavors from their offerings. A 2014 study by Nielsen indicated that over 60% of U.S. consumers regarded 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 select cereals, while Campbell Soup has pledged to eliminate these additives from its North American products by the end of 2018. Many other food manufacturers have also announced similar initiatives to align with consumer preferences for natural ingredients, which includes targeting products like Citracal that appeal to health-conscious consumers.