Titanium dioxide in food


Titanium dioxide in food, that’s where we found it

Titanium dioxide in food is a source of repeated concern. Yet it is still ‘hidden’ in various food products, as our survey shows. Candy, chewing gum, dietary supplements, snacks, and homemade cake decorations are still vehicles for this dye (E171), the consumption of which is correlated with the occurrence of intestinal diseases.

Titanium dioxide in Perfetti Van Melle’s Mentos Now Mints

A few years ago E171 dye was present in all white-coated candies and chewing gums. Today, after repeated warnings from the scientific community, the candy industry has switched ingredients. But there is no shortage of exceptions, even among the big boys.

Striking is the finding of titanium dioxide in a product of the giant Perfetti Van Melle. Perhaps unique on the candy and gum shelf, it continues to employ the controversial dye in Mentos Now Mints.

Supplements for intestinal disorders

Given the scientific evidence on the harmful effects of titanium dioxide on the intestinal system, the presence of E171 in dietary supplements offered precisely as a remedy for intestinal disorders is surprising.

We have identified two (1) Lacto 5 and BioCarbon. But there are certainly many others.



Snacks and cake decorations

The food industry seems insensitive to the safety of children and young people. In fact, it continues ai employ titanium dioxide in products dedicated to them. It happens, for example, with a snack bar blatantly dedicated to the very young and with cake decorations.


Praline M&Ms

Among the best-known industrial confectionery brands, E171 dye also continues to appear in chocolate-coated peanuts and colored frosting M&Ms. This product was reported a few days ago by the French consumer magazine
60 Millions de Consommateur
, which searched for titanium dioxide in food products sold in France and found widespread amounts of it.

Marta Strinati


(1) On the Reggio Emilia Municipal Pharmacies website, saninforma.it http://www.saninforma.it/

Marta Strinati

Professional journalist since January 1995, he has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic surveys on food, she has published the book "Reading labels to know what we eat".