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.
Mars has filed a patent to make natural blue colors derived from anthocyanins resistant to color changes in hard panned confections.
Cargill, long a leader in stevia technology, says its taste prediction model forms the foundation of its new stevia technology, called viaTech.
Europe is the fastest growing market for food colourings driven by demand in natural and organic products, according to a new report from Grand View Research.
Adding grape-skin powder to fruit candies may increase antioxidant content, open fiber claim doors and shorten dehydration time, according to a study.
A German appeal court has ruled that Ritter Sport’s vanilla flavor in its whole hazelnut product is correctly labelled after consumer group Stiftung Warentest challenged it.
Wild Flavors has developed a natural color series that includes a blue derived from microalgae spirulina, giving confectioners a natural option for fruit flavors like blueberry.
Consumers over 55 associate ‘natural’ products with healthy lifestyle and diet and prefer it to ‘organic’ food, according to a report from Canadean.
Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.
Archer Daniels Midland (ADM) will buy WILD Flavors for €2.3bn citing fast-growing demand for natural food and beverage flavors and ingredients as the rationale.
Taura Natural Ingredients is teaming up with France-based Phoenix Ingredients for European distribution of its Gourmet Series fruit line.
Confectionery manufacturers showing their latest products offer a glimpse of current and upcoming industry trends, including hot ingredients, growing categories, and standout packaging.
German flavours and aromas specialist Symrise has won the battle for French flavour and ingredients producer Diana, after agreeing a deal that values the firm at €1.3bn.
Barry Callebaut says chocolate makers can produce products in novel colors far easier with its new flower-shaped food colorant pellets compared to using high doses of powder and liquid dyes....
The UK Advertising Standards Agency (ASA) has dismissed complaints that a TV advert for Mondelēz International's Barny cake bar was an implied health claim and that it encouraged poor nutritional...
A sensor that detects some synthetic organic food dyes has been created by Iranian researchers.
Jelly Belly is experimenting with natural color spirulina after a major reformulation project.
Ritter Sport has been granted an injunction preventing a German consumer group from claiming the chocolate firm is deceiving consumers with misleading natural flavor claims.
Leatherhead Food Research has identified the in-fashion flavors for sugar and gum confectionery.
Between laxative effects, clean labeling and GM, ConfectioneryNews takes a walk through the different sweetener options for hard, soft and jelly candies and the associated pros and cons for each. ...
Ritter Sport and a German consumer group will go head-to-head in a court battle over the naturalness of vanilla flavoring piperonal.
Barry Callebaut has expanded its E-number free printable colorant range to include red, a move the company hopes will help tap into seasonal opportunities as well as the clean label...
UK firm Crediton Confectionery intends to move to non-meat gelatin for its confections to differentiate itself from bigger players after overseeing a significant rise in production volumes since the firm...
Confectionery giant Mars has defended its use of artificial colors in M&Ms after being urged to ditch them in a petition on change.org accompanied by a press release from the...
French ingredients firm Naturex claims to be the first supplier to offer natural blue spirulina coloring for lipophilic confectionery applications such as compound coatings.
One of Asia-Pacific’s leading authorities on natural food colours has urged Australian and New Zealand food manufacturers, marketeers and media to show greater leadership in converting to natural colours.