Titanium dioxide has many purposes in both food and product development.

In the same year (2019), the Netherlands Food and Consumer Product Safety Authority (NVWA) also delivered an opinion on possible health effects of food additive titanium dioxide, which highlighted the importance of examining immunotoxicological effects in addition to potential reprotoxicological effects.

Overall, buff percentage is a critical factor that manufacturers of titanium dioxide must carefully manage to ensure the quality, consistency, and cost-effectiveness of their products. By investing in advanced technology and processes to control buff percentage, manufacturers can meet the specific requirements of their customers and maintain a competitive edge in the market. As the demand for titanium dioxide continues to grow across various industries, manufacturers must continue to innovate and improve their processes to meet the evolving needs of their customers.