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Health Canada's Food Directorate recently completed a “state of the science” report on titanium dioxide (TiO₂) as a food additive. Food-grade TiO₂ is a white powder made up of small particles that has been permitted in Canada and internationally for many years as a food additive to whiten or brighten foods. Food-grade TiO₂ has long been considered safe in Canada and in other countries when eaten as part of the diet.

Titanium dioxide (TiO₂) is a naturally occurring mineral that is mined from the earth, processed and refined, and added to a variety of foods, as well as other consumer products. White in color, it is used to enhance the color and sheen of certain foods and is also key for food safety applications. In its natural state it exists in different bulk crystalline forms, such as anatase and rutile, but during processing it is ground into a very fine powder.

The global market for titanium dioxide is highly competitive, with manufacturers from around the world vying for market share. In order to stay competitive, manufacturers must continuously innovate and adapt to changing market trends. This may include expanding into new markets, developing new products, or forming strategic partnerships with other companies.

In recent years, there has been growing interest in the development of novel applications for Chinese anatase titanium dioxide, such as in the field of energy storage and conversion. For example, it has been investigated as a potential electrode material for lithium-ion batteries, due to its high conductivity and stability. Furthermore, its photocatalytic activity has been explored for use in dye-sensitized solar cells, where it can help to improve the efficiency of solar energy conversion.