After initially opening up a review of silicon dioxide’s safety as a food additive in 2018, the European Food Safety Authority (EFSA) has reaffirmed its opinion that the additive is safe for all age groups.
 
Silicone dioxide is an anticaking agent used to prevent dry, powdered food from sticking together or clumping.
 
After accounting for its use in food for infants, along with nano-specific considerations, “the panel concluded that [silicon dioxide] does not raise a safety concern in all population groups at the reported uses and use levels,” EFSA concluded, and there are no genotoxicity concerns.
 
Silicon dioxide’s safety is also currently under re-evaluation by both the FAO/WHO Expert Committee on Food Additives (JECFA) and the U.S. Food and Drug Administration, along with several other food additives.