We eat first with our eyes” is an age-old saying that indicates the impact of our senses other than taste in the acceptance of food products. Food grade titanium dioxide, a metal oxide-based white pigment, is used as a color additive in many countries throughout the world to enhance and brighten the color of a variety of food products, including candies, bakery products, icings, and sauces. However, in May 2021 the European Union’s (EU) European Food Safety Authority (EFSA) concluded that titanium dioxide can no longer be considered a safe food ingredient and was to implement a ban of the color additive into foods in the EU starting in mid-2022. Not all regulatory bodies have come to the same conclusion as EFSA, including the EU Supreme Court. What were the steps and data that EFSA used to reach their conclusion? How did other regulatory agencies (and the EU Supreme Court) come to a different conclusion? Dr. Ray Matulka, Director of Toxicology at Burdock Group, will describe the various studies that EFSA utilized to come to their conclusion, as well as assessments by other regulatory bodies. In addition, a discussion on the general aspects that are needed to evaluate the safety of color additives and other food ingredients when used as intended will be emphasized. Speaker: Ray Matulka, PhD