Understanding the Safety of New Food Color Additives
Recent studies have highlighted three new color additives—Galdieria extract blue, butterfly pea flower extract, and calcium phosphate—that may enhance food appearance while ensuring safety in consumption. These findings are supported by experts in food science and pharmacology.
The New Additives
1. Galdieria Extract Blue
Galdieria extract blue, sourced from the extremophile algae Galdieria sulphuraria, is recognized for its vibrant pigmentation. Preliminary research suggests that it is generally safe for use in small amounts across various food products.
2. Butterfly Pea Flower Extract
Deriving its hue from the butterfly pea plant, this extract has a long history of use, particularly in Asian cuisines. Since its approval for use in American markets in 2021, it has been incorporated into a variety of products, including juices, candies, and even alcoholic beverages. Reports indicate that no adverse effects have been linked to its consumption, making it a strong candidate for food coloring.
3. Calcium Phosphate
Calcium phosphate, a naturally occurring mineral found in dairy, has been utilized in food products for decades. Its new application as a white coloring agent for items such as ready-to-eat chicken and sweets has raised questions about its health implications. Research indicates that calcium phosphate is generally safe for consumption, although individuals with kidney stones may wish to moderate their intake, as advised by experts in food science.
Expert Insights
Jamie K. Alan, an associate professor of pharmacology and toxicology at Michigan State University, states, “There’s a pretty good body of literature suggesting that these three new color additives should be safe, especially in the small amounts used to dye foods.”
Katherine Thompson-Witrick, an assistant professor of food science at the University of Florida, echoes this sentiment regarding calcium phosphate, affirming its safety when used as a food coloring. Alireza Abbaspourrad, who specializes in food chemistry at Cornell University, adds, “Calcium phosphate has been widely used in the United States for decades,” pointing to its established safety record.
Conclusion
As consumer preferences shift toward natural ingredients, these three new color additives may provide safe and visually appealing options for enhancing food products. Continued research will play a crucial role in ensuring that these additives maintain their safety profile as they become more widely used in various food applications.
