Why is titanium dioxide (E171) no longer allowed in food in the EU?
Titanium dioxide as the food colourant E171
Titanium dioxide (TiO2), used as the food additive E171, was discontinued in the EU following a precautionary decision based on scientific uncertainties identified by the European Food Safety Authority (EFSA) in 2021 notwithstanding prior EFSA opinions concluding that E171 was safe. Other authorities have assessed its safety and reached conclusions based on their respective evaluation frameworks and exposure assessments that E171 is safe.
It is important to note that EFSA did not conclude that E171 is unsafe, nor did it identify toxicity or confirmed adverse effects. However, it considered that concerns related to genotoxicity could not be wholly excluded and noted limitations and data gaps in the available evidence. On this basis, a precautionary decision was taken.
Since the EFSA Opinion, numerous authorities around the world have assessed the safety of E171 as a food additive and concluded there is no cause for concern.
Recent new research studies to the latest standards conducted in Japan and China specifically addressing EFSA’s concerns did not identify any adverse effects associated with E171.
The international regulators who have concluded that there is no concern with E171 since the 2021 EFSA Opinion include:
- World Health Organization (WHO)
- US Food & Drug Administration (FDA)
- Health Canada
- Food Standards Australia New Zealand (FSANZ)
- Japanese Ministry of Health, Labour and Welfare (MHLW) and NIHS
- UK Food Standards Agency (FSA)
All these authorities confirm that TiO₂ is safe for consumers as a food additive and consider the uncertainties raised by the EU’s 2021 opinion as not being of significant concern.
Why is titanium dioxide used in food?
Known in food as the colourant E171, the E number for a specific grade of titanium dioxide (TiO₂), it is valued for its exceptional whiteness and brightness, as well as its stability to heat and light and its ability to absorb UV radiation. These properties make E171 one of the most effective white colourants used in food.
E171 is up to five times more efficient than alternatives, meaning that only relatively small amounts are needed to achieve the desired effect. E171 is used to whiten and brighten products, improve visual appeal, add texture such as crunchiness, and act as an anti-caking agent.
In decades of use as a food colourant, no verifiable link has ever been shown between a general intake of E171 and harm to human health.
