Asia-Pacific accounted for the largest revenue share in 2019. China and India are the key markets in the region that have a growing paint and plastics industry, owing to rise in urbanization and industrial developments such as in automotive and construction domains. 

Developing new Lithopone formulations, one that enhances the properties of the existing Lithopone is anticipated to boost the demand for Lithopone white pigment during the forecast period. Reinforced Lithopone is one such development, wherein a copolymer is added to the polymerization reaction to yield Lithopone with increased weather resistance. Moreover, development of nano-scale Lithopone is anticipated to attract market interest during the forecast period. 

Following a request for assessment in 2020 by the EU, the European Food Safety Authority (EFSA) assessed E171, particularly for its genotoxicity. In 2022, the agency deemed the food additive no longer safe for use.  

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.”

Wegman’s puts titanium dioxide in its Original Macaroni and Cheese. Campbell’s Healthy Request Chunky Chicken Corn Chowder has it, as does Food Club’s Chunky New England Clam Chowder. Marzetti uses the color agent to brighten its Cream Cheese Fruit Dip. Dairy products usually don’t need titanium dioxide to look white, but Kroger has decided to add titanium dioxide to its Fat Free Half-and-Half. And titanium dioxide isn’t only in especially white or brightly colored foods: Little Debbie adds it to Fudge Rounds and many other products. According to the Food Scores database maintained by Environmental Working Group, more than 1,800 brand-name food products have titanium dioxide on their ingredients list. That said, it can still lurk as an unspecified “artificial color,” or labels might simply say “color added.”

Caiqing Technology is a specialized production of titanium dioxide enterprises, the company will titanium dioxide this product as the company's core industry. Caiqing technology with the regional sulfuric acid scale advantage, with titanium ore as raw material, actively introduce the top technology at home and abroad, the use of mature sulfuric acid titanium dioxide production process to produce high quality rutile titanium dioxide products and anatase titanium dioxide products, its production process, equipment and automation control are in the domestic leading level. Caiqing technology will pay attention to the technology of titanium dioxide research and development, to provide high-quality titanium dioxide for the paint industry to contribute their own strength. Thank the China Paint Association visit, we must live up to the trust of Caiqing technology titanium dioxide brand! Thanks!

Challenges and Innovations

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Australian researchers examined how titanium dioxide as a food additive affected gut microbiota in mice by orally administering it in drinking water. The study, published in the journal Frontiers in Nutrition in 2019, found the treatment could “alter the release of bacterial metabolites in vivo and affect the spatial distribution of commensal bacteria in vitro by promoting biofilm formation. We also found reduced expression of the colonic mucin 2 gene, a key component of the intestinal mucus layer, and increased expression of the beta defensin gene, indicating that titanium dioxide significantly impacts gut homeostasis.” The changes were then linked to colonic inflammation, along with a higher expression of inflammatory cytokines, which are signal proteins that help with regulation. The researchers concluded that titanium dioxide “impairs gut homeostasis which may in turn prime the host for disease development.”