Rising to the challenge

Although titanium dioxide has been a widely used whitening agent in the food industry, its future is fading. The European Union (EU) announced it as a subject of scrutiny in 2016, and in May 2021 the European Food Safety Authority (EFSA) stripped its status as a food additive. A full ban is possible in 2022.

How will this impact practices in North America? The U.S. Food and Drug Administration (FDA) reports it is studying the EFSA findings, but currently the chemical is approved as a color additive. The U.S. Department of Agriculture (USDA) has not yet taken a stand.

Already, a handful of U.S. food chains are outpacing regulators, announcing they will no longer sell products that contain titanium dioxide. Yet formulating without the unique properties of this coloring agent is a complex technical challenge — a reason it is still used in more than 11,000 U.S. food and beverage products such as sugar-free gum, candy, cupcakes, cookies and ice cream.

Opportunities and options

One of the most important characteristics of titanium dioxide is its heat-stable opacity and bright white color — properties which are particularly appealing when it comes to maximizing a product’s visual appeal. From chocolate to vegan cheese, baked goods to pastry fillings, titanium dioxide has lent itself to an impressively wide range of applications.

For companies tasked with finding alternatives, there is no one-size-fits-all replacement. Different options must be explored for every product. But that list is growing.

Rice to the rescue

For example, one approach that is proven to be highly effective in certain applications is the use of rice starches and rice flours. Not only do carbohydrate-based ingredients successfully replicate the opacity of titanium dioxide, but consumer acceptance is also high considering people have cooked with rice for years.

Costs can be a concern, as reformulating with alternatives such as rice costs more as it takes a higher dosage and adjusted production processes to replicate the full effect of titanium dioxide. But that shouldn’t necessarily create a barrier.

Consumers are there

Ingredion research shows that consumers are willing to pay more for a clean label product. At least 70% don’t want to see titanium dioxide listed on a label at all.¹ So even if your products are not impacted by the EU restrictions, a reformulation strategy is well worth exploring, and Ingredion is ready to guide you to solutions that work best in your application.

For example, our rice starch and rice flour portfolio delivers positive results in a range of applications, including sauces, chewing gum, coated confectionery and low-fat dairy. And with additional system solutions, we're developing alternatives to formulating with titanium dioxide in more applications than ever before.

Ingredion alternatives to formulating with titanium dioxide

Source:

1. Ingredion proprietary consumer research, 2020