On your radar > Natural Colours and Flavourings
Natural Colours and Flavourings
In 2007 the notorious Southampton study linked certain artificial food colourings to hyperactivity in children. Since then, confectioners have been under increasing pressure to replace some of the vibrant hues used in their products with natural alternatives. Trouble is, it’s not always easy to find suitable, stable sources for the natural shades they need.
EFSA lowers ADI for food colour in re-evaluation
21-Apr-2010 - The European Food Safety Authority (EFSA), in adoption of opinions on three further food colours used in bakery and confectionery products, has confirmed intake levels for one colour, halved the ADI for another and could not determine a risk assessment on the third.
Matrix all important in Southampton colour switch-out
01-Apr-2010 - Food and beverage companies should aim to address all their reformulation issues at the same time as replacing Southampton colours, say Campden BRI experts, as subsequent changes to the matrix can affect the stability of natural hues.
Spirulina faces legal questions
29-Mar-2010 - Spirulina, the blue colour from algae used in Nestlé’s Smarties, is one of 10 substances used to colour food that faces an uncertain future as its legal status is scrutinised.
Carrageenan high on texture, low on cost for confectioners, study
11-Mar-2010 - Carrageenan has good textural properties and is a more cost effective hydrocolloid than dextran for use in semi liquid syrups for production of a wide range of confectionery products, claims a new study from Mexico.
Tangerine hard gums get green and clean label makeover
11-Mar-2010 - UK based Tangerine confectionery said it has switched to greener packaging and has reformulated the hard eating gums in its Lion range to meet the growing demand for clean labels and environmentally sustainable products.
Health Canada proposes stricter color labeling
19-Feb-2010 - Health Canada is seeking comments on a proposal to change Canadian regulations on how food colorings are listed on ingredient labels, the agency said on Thursday.
Colour ADI adjustments: What it means for industry
13-Nov-2009 - The new ADIs for three of the colours included in the Southampton study may mean restrictions on levels or the range of foods they are used in, says the UK’s FSA. Campaigners, meanwhile, are still calling for an outright ban.
EFSA lowers ADI for three Southampton colours
13-Nov-2009 - The European Food Safety Authority has lowered the acceptable daily intake (ADI) for three of the notorious Southampton Six food colours, but none of the scientific reasons given are associated with hyperactivity.
Aldi takes colours out of Australian products
15-Jun-2009 - Aldi is removing the Southampton Six food colours from products in its Australian supermarkets, following a campaign by consumer groups.
Tangerine says modern additive needs are key to ‘classic’ candy push
04-Jun-2009 - In its strategy to revamp ‘cult’ sweet brands thought lost to bygone eras, UK-based confectioner Tangerine says it continues to focus on products that are seemingly classic, yet innovative in their formulation.
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