Titanium dioxide in the spotlight, 2021-06-22

CHICAGO – Product developers in the late 1980s into the 1990s working on fat-free foods and beverages often turned to titanium dioxide to replace the white color associated with the absence of creamy milkfat. The ingredient was approved as a color by the Food and Drug Administration in 1966, and until the fat-free craze, it was mostly used to provide opacity to candies, baked foods and frostings/fillings. In the European Union, titanium dioxide (E 171) was authorized as a food additive in 2008. Eight years . . .
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