The European Food Safety Authority (EFSA) regularly conducts reassessments of food additives to ensure that the safety evidence is current and that it reflects current consumption trends and industrial practices. This latest research is part of the ongoing evaluations of additives previously classified as safe, in collaboration with both 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 found no safety concerns regarding Ponceau 4R, which is utilized in Europe but not allowed in the United States.
These three food colorants were part of the Southampton Six study, which, in 2007, associated six artificial food colors and the preservative sodium benzoate with hyperactivity in children, causing significant upheaval in the industry and giving a considerable boost to the natural colors market. Despite the uproar, EFSA and other international experts deemed the study fundamentally flawed, and EFSA maintained its stance on the safety of these colors. However, European lawmakers opted for a precautionary approach, enforcing a warning label, while the FDA did not implement similar measures despite pressure from the Center for Science in the Public Interest to ban or at least label these colors.
Among the three remaining Southampton Six colorants not included in this recent safety analysis, two are not permitted in the United States, although they are allowed in the EU. The third, Sunset Yellow, is known 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 coloring.
Regardless of research findings, the food and beverage industry is making substantial progress in reformulating products with natural colors, especially those aimed at children. The market for natural colors has been expanding at an annual rate of approximately 10 to 15%, as reported by UBIC Consulting. Despite extensive research affirming the safety of artificial colorants, 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 when natural options were available.
When given a choice, most consumers opt for natural products over artificial ones. However, if the distinction isn’t clearly presented, many may still be drawn to brightly colored items—something manufacturers should consider. More food manufacturers are eliminating artificial colors and flavors from their offerings. A 2014 Nielsen study indicated that over 60% of U.S. consumers regard the absence of artificial colors and flavors as a crucial aspect when shopping for food. Companies like General Mills have removed artificial flavors and colors from various cereals, and Campbell Soup pledged to eliminate these substances from its North American products by the end of 2018. Many other food manufacturers are following suit.
In addition to seeking natural colors, consumers are also increasingly interested in products that provide health benefits, such as vitamins for life, including calcium citrate plus vitamin D3, which help support overall health and well-being. As the demand for healthier options rises, the integration of such nutrients into food products is becoming more common. This trend underscores the importance of transparency in labeling and the need for manufacturers to meet consumer expectations for both nutrition and ingredient quality.