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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.”

Titanium dioxide (TiO2), a versatile compound with a chemical formula TiO2, is widely used in various applications due to its unique properties. It is a naturally occurring mineral that exists in three main forms anatase, rutile, and brookite. Each form has distinct physical and chemical characteristics, making it suitable for different applications.

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The demand for transparent TiO2 has been steadily increasing as manufacturers seek to develop products with improved aesthetics and functionality
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