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 Food Standards Agency during a three month consultation phase.
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 a positive list.
‘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 on who you are talking to, and what additive you are taking...
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 to Mintel.
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 can articulate what this actually means.
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 for FoodProductionDaily.com, he explains how high performance...
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...
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.
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 costly brand repercussions.
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.
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.
Equipment that separates liquid chocolate from solid rework components by centrifugal force helps eliminate food waste by enabling the chocolate to be reused in product manufacturer, claims its German developer.
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.
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.
Cutting water use could help food and beverage companies save hundreds of thousands of dollars and make businesses more sustainable, says Siemens Water Technologies which is promoting a six point water-saving strategy.
Flexibility, cost effectiveness and ease of access for cleaning and maintenance all mean the latest distribution station from Sigpack Systems is designed to boost overall plant efficiency, said the company.
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.
The opportunity for confectioners to audit the ethical credentials of their existing, and potential, suppliers comes in the shape of Sedex, a database tool designed to serve an ethically-driven supply-chain.
Confectioners are succeeding in looking beyond the lucrative Easter period to cut down on their packaging use, though the industry may yet have to commit to future waste reductions across the supply chain, says one organisation.
Demand for products and concepts that through targeted investments can boost efficiency and cut costs for confectioners were particularly in demand, say the organisers of last week's ProSweets trade fair.
A new cost-cutting moulding and depositing system suitable for use
in the manufacture of jelly and gum confectionery has been launched
by UK firm Baker Perkins to attract confectioners previously
daunted by the processes involved.