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Breaking News on Confectionery & Biscuit Processing

Energy efficiency and flexibility aided by loan - Barry Callebaut

A $3.1m loan from the Canadian government will allow Barry Callebaut Canada to meet increased demand through a more flexible production line and also allow it to innovate further, said...

Natural colours on the rise, but synthetics not dead yet

The market for colours is shifting to favour natural colours, but there is still a big need for certain synthetic colours, according to market experts at RTS resources.

News in brief

M&S, Cadbury, Coca-Cola Enterprises, Nestlé UK and Alara Wholefoods join the lineup at Food Manufacture's Sustainable Supply Chain conference

If doing your bit for the planet used to be a good way of earning a few brownie points, it is now increasingly becoming a condition of doing business with...

Reb C gets FEMA GRAS as sweetness enhancer

Redpoint Bio and International Flavors and Fragrances (IFF) have achieved FEMA GRAS status for their Reb C sweetness enhancer, allowing it to be used in a variety of applications in...

News in brief

Chr Hansen sees natural colour potential in North Africa

Food manufacturers in Morocco and other North African countries are facing the same pressure as those in Europe to remove synthetic colours form products, reports Chr Hansen.

Project to quantify stability of natural food colours

Food research group Leatherhead is in the final stages of a testing project on natural food colours, which it expects will provide clear guidance on the stability and shelf-life of...

High carmine prices boost search for alternative colours

Suppliers of the food colouring carmine are taking a cautious approach to new customers, as the industry continues to feel the impact of supply shortages, which this year sent prices...

Special Edition: Plant Efficiency

Consultant reveals the secrets behind water efficiency

Food and drink processors can achieve savings of up to 30 per cent on their water and effluent bills without even having to resort to major capital investments.

FSA seeks views on impact of flavouring regulation

The perspective of food manufacturers and other stakeholders on the costs and benefits of enforcement provisions for the new EU Regulation on food flavourings is being sought from the UK...

Wild expands colour range for new EU rules

Ingredients firm Wild has expanded its natural food colourings range to help food manufacturers avoid certain artificial colours that now require warning labels.

Industry rejects call for food colorings ban

The Center for Science in the Public Interest (CSPI) called for a ban on food colorings last week – but food industry experts insist there is overwhelming evidence of their safety.

Seaweed extracts could offer edible flavor films

French scientists continue to expand the potential of carrageenan films to encapsulate and control the release of flavors, with new data showing superiority over established options.

EFSA publishes data guidance for flavour approvals

The European Food Safety Authority has published its final guidance for data required to assess new food flavourings, and is looking to build on experience gained during evaluations to establish...

Special edition: Natural and clean label

Consumers' views on natural and clean label terminology

‘No-additives’, and ‘no-preservatives’ are the most popular clean label claims with consumers, while ‘natural’ struggles because of over-use and lack of definition, according to research.

What ‘natural’ means in food regulations

‘Natural’ has become a word consumers like to see on food product packages, while ‘clean label’ is an industry term to describe an E-number-free ingredients list. But exact definitions depend...

Mintel: Natural and clean-label trend still driving NPD

While shoppers’ enthusiasm for low-fat, low-sugar or low-calorie claims (‘minus’ claims) or added functional ingredients claims (‘plus’ claims) has waned; their interest in natural claims has continued to grow, according...

Comment

100% natural (and absolutely no 'hairy chemicals'...)

Consumers, observed Mintel’s David Jago at a Leatherhead Food Research conference on natural trends last week, want foods that are ‘wholesome’, ‘authentic’, and above all ‘natural’, although few of them...

Ex-Innocent Drinks entrepreneurs secure first major listing for gum

Peppersmith - the premium gum firm created by former Innocent Drinks executives Mike Stevens and Dan Shrimpton – has secured its first supermarket listing.

Symrise and partner to increase L-menthol production

Symrise is planning a major increase in its capacity of synthetic menthol as demand from confectionery and oral care sectors is surging, especially in emerging markets.

Guest article

Pumping up performance to boost efficiency, maximise yields

Pumps are becoming increasingly essential in food and beverage processing, particularly when it comes to improving efficiency and maximising yield, said Keith Driver of NOV Mono. In a guest article...

EFSA lowers ADI for food colour in re-evaluation

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...

Matrix all important in Southampton colour switch-out

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...

Spirulina faces legal questions

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.

Comment

Supply chain transparency only answer to hostile campaigns

Food companies must ensure their supply chains are transparent and socially responsible in order to prevent backlashes from consumer activists and non-governmental groups on Facebook or Twitter, which could have...

Carrageenan high on texture, low on cost for confectioners, study

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...

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