North America

Prof Maged Younes, Chair of EFSA’s expert Panel on Food Additives and Flavourings (FAF), said: “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”. 

Titanium dioxide is predominantly used as a pigment in products such as paints, coatings, plastics, food, cosmetics, and paper. The ability of TiO2 to scatter light and provide a white color makes it an essential ingredient in achieving high-quality finishes in these applications. However, the production of titanium dioxide can be complex and costly, given that it involves raw materials such as ilmenite and rutile, as well as advanced processing technologies. Manufacturers are continuously striving to optimize costs without compromising quality, making the search for affordable suppliers a top priority for many businesses.

Titanium dioxide in food