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The FDA first approved the use of titanium dioxide in food in 1966, following its 1960 removal (along with the removal of other color additives) from the agency's original Generally Recognized as Safe list. In 1977, titanium dioxide joined the list of color additives that are exempt from certification, which means titanium dioxide doesn't have to be listed on the packaging of every product it's used in, Faber noted.

The committee could not finalize the assessment of some other flavoring agents, requiring further information. JECFA highlighted the importance of receiving complete data submissions from the sponsors for conducting the safety evaluation.

The most common foods containing titanium dioxide are chewing gum, candies, pastries, chocolates, coffee creamers, and cake decorations (1Trusted Source, 3Trusted Source).