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In food, titanium dioxide has a few different uses. Most notably, its food-grade form is used as a colorant to enhance and brighten the color of white foods such as dairy products, candy, frosting, and the powder on donuts. For foods that are sensitive to UV light, titanium dioxide is used for food safety purposes to prevent spoilage and increase the shelf life of food.

The trend in the production of NPs is likely to lead to increasing amounts of nano-powders in the air, water and soil, which will consequently affect living organisms. Labielle et al. demonstrated that 25 % of Al(OH)₃-coated TiO₂ particles from sunscreens are dispersed as a stable colloid and become available to microorganisms and filter-feeders, while the remaining 75 % are probably incorporated into geogenic sediments, where they could become available to benthic fauna. Solar UV iradiation may penetrate as far as 20 m in the water column  and therefore photo-activate the dispersed particles, which may have an adverse effect on various aquatic organisms.