This food chemical has been used in food for more than half a century, but recent studies show it may be harmful. 

The updated evaluation revises the outcome of EFSA’s previous assessment published in 2016, which highlighted the need for more research to fill data gaps.  

TiO₂ possesses different qualities depending on whether it is produced as a pigment or a nanomaterial. Both forms are tasteless, odourless and insoluble.