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Oct 23, 2024

EFSA confirms safety of silica as food additive | FoodBev Media

Sign up to FoodBev and unlock more insights from the international food and beverage industry. Subscribers have access to webinars, newsletters, publications and more... Phoebe Fraser 22 October 2024

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Phoebe Fraser

22 October 2024

EFSA confirms safety of silica as food additive

The European Food Safety Authority (EFSA) has confirmed that silica is safe to use in food, including infant and baby food.

Last week (17 October), the EFSA Panel on Food Additives and Flavourings concluded that silicon dioxide as a food additive (E 551) does not raise safety concerns in any population group, including infants under 16 weeks of age, at the current usage level.

E 551, also known as synthetic amorphous silica (SAS), is commonly used as an anti-caking agent to prevent clumping in powdered foods, spices and milk powder. It enhances efficiency, handling and sustainability in a wide range of food products.

A key part of EFSA's assessment was investigating potential risks related to nanoparticles in SAS. EFSA found that these particles tend to clump together into larger particles when used in food, meaning they do not pose a safety risk at the current levels used. Instead of setting a specific limit for daily intake, EFSA used a safety margin approach to confirm the additive’s safety.

Silica was approved as a food additive in the 1960s and continues to be widely used across the food industry. EFSA confirmed that SAS is largely insoluble in water and is mostly excreted by the body after consumption. While earlier studies had raised concerns about potential genotoxicity, EFSA’s panel concluded that E 551 poses no genotoxic risk.

German speciality chemicals company Evonik produces special grades of SAS for food applications. Emmanuel Auer, head of the silica business line at Evonik, commented: “This EFSA opinion strengthens end-consumer confidence in safe food ingredients that comply with regulatory standards. The food industry can continue relying on our silica as an approved, safe and highly effective anti-caking agent for sustainable food production.”

Jean-Louis Philippe, global marketing director and regional head EMEA specialty silica at Evonik, said: “As a free-flow and anti-caking agent for powdered foods, silica ensures, for example, that milk powder and vegetable powders do not clump during processing and storage, and that spices trickle finely from the shaker”.

Evonik has been producing silica for more than 80 years using the same production processes, with product specifications, particle structure and characteristics remaining consistent.

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