Breaking News on Confectionery & Biscuit Processing

Natural Colors & Flavors

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.

Ferrero and Hershey partnership targets supply chain efficiencies

The Ferrero Group and The Hershey Company have announced a partnership under which they will share North American supply chain processes in order to reduce costs and carbon emissions.

Wild devises natural colour and flavour range for marshmallows

Marshmallow colour and flavour innovation and an extension of its red shade portfolio have been the focus of recent R&D work at natural ingredients producer Wild.

Beetroot extract could provide natural replacement for carmine: Synthite

A newly developed natural food colouring made from beetroot extracts could be a solution to replacing carmine colours made from insects, according to ingredient producer Synthite.

UK children could exceed ADI levels for Sunset Yellow, finds EFSA

A decision is awaited from the Commission on the use of Sunset Yellow FCF (E 110) in non-alcoholic flavoured drinks following a revised exposure assessment from EFSA showing some children...

GEA notes demand from African start-ups for lolly machinery

Specific taste preferences and lower volume needs are factors behind the hike in demand from small confectionery producers in developing countries, particularly in the African region, for mid-range versions of...

Natural colours drive Chr Hansen Q3 results; probiotic uncertainty continues

The newly renamed Natural Colors Division was the star performer in Danish ingredients supplier Chr Hansen’s Q3 results, showing 34% organic sales growth for the quarter, compared to 5% for...

New natural colour range can run in extrusion lines, claims Wild

Confectioners looking to use natural colours for extruded confectionery could benefit from Wild's claimed technological developments in the category.

Dispatches from Interpack 2011

Sweet cleaning claimed for new depositor technology

Baker Perkins talked hygiene innovation as a greater part of the buzz around Interpack 2011 was about technology that allows more rapid cleaning.

New Baker Perkins cooker to boost energy savings for confectioners

Baker Perkins has updated a cooker and depositor so that they reuse otherwise wasted heat to reduce energy needs for confectionery cooking.

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...

Special edition: Natural and clean label

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...

Key Industry Events