Prof. Maged Younes, Chair of EFSA’s expert Panel on Food Additives and Flavourings (FAF), wrote of the decision: “Taking into account all available scientific studies and data, the Panel concluded that titanium dioxide can no longer be considered safe as a food additive. A critical element in reaching this conclusion is that we could not exclude genotoxicity concerns after consumption of titanium dioxide particles. After oral ingestion, the absorption of titanium dioxide particles is low, however they can accumulate in the body.”

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.

Well asides from making you re-think that M & M addiction (chocolate coated in Titanium Dioxide…..anyone?!)

When manufacturers add titanium dioxide to foods and other ingestible products, it’s typically referred to as E171, which relates to food-grade purity.