She explains that manufacturers need to decide between natural colours, which still have E-numbers, or colouring foodstuffs, which do not. Moreover, new flavour regulations in 2011 could mean some will have to change their labelling twice.
Breaking News on Confectionery & Biscuit Processing
Headlines > Formulation
Managing the great Southampton switch-out
Dispatches from FIE By Jess Halliday, 19-Nov-2009, duration 03:28 |
The industry is under time pressure to remove artificial Southampton food colours from products before European warning labels are required next year. Helene Moeller, group product manager for ingredients at Wild, explains the challenges.
Related topics: Formulation, Ingredients and additives
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