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 for the ingredient soaring six fold.
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.
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.
Ingredients firm Wild has expanded its natural food colourings range to help food manufacturers avoid certain artificial colours that now require warning labels.
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.
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.
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.
‘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.
‘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.
Peppersmith - the premium gum firm created by former Innocent Drinks executives Mike Stevens and Dan Shrimpton – has secured its first supermarket listing.
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.
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.
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.
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.
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.
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.
Food and drink producers in the UK may be pouring up to ₤160,000 a day down the drain by failing to maximise the potential for water efficiency, according to Envirowise.
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.
PFM Packaging Machinery has launched a new weighing and bagging machine which can be used for packing sweets and was designed to help companies save on floor space, capital and running costs.
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.
Dutch equipment supplier CFS has designed a new labelling concept that the company claims can mitigate the need for downtime when changing label reels or torn packing material.
Cadbury has signalled that it will take “whatever measures are necessary” to deliver on its 2008 performance promises – despite H1 results that show good profit growth.
As ever shorter product life cycles continue to dominate the
packaging landscape for confectioners, two Bosch Packaging
Technology firms have extended their range of horizontal
pillow-pack machines.
Cadbury Schweppes today announced it will publish data on
greenhouse gas emissions from across its global supply
chain, as part of plans to reduce its carbon footprint by 50
per cent.
In a bid to boost its green credentials, Cadbury Schweppes
yesterday unveiled a programme to cut down on its use of energy,
packaging and water in response to climate change.
Confectionery equipment supplier Packaging Automation has seen its
latest enhanced filling and sealing machine upping factory output
and improving performance, according to customers.
Two different new bag making machines have been released on the
market, one designed to produce large bags at high speed, while the
otheris targeted at dry and frozen food manufacturers.
A new operator-friendly flow-wrapper has been launched by packaging
firm PFM - providing confectionery manufacturers with an
easy-to-use system for producing pillow-style packs
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.
Nestlé France has outsourced its supply chain transport to Geodis
for the next three years,under a contract that guarantees the
Switzerland-based agrifood giant guaranteed performancetargets.
New chocolate moulding equipment which can be cleaned quickly and
easily has been developed by British firm Spooner Vicars,
targetting manufacturers wary of hygiene considerations.
A range of special decorating heads has been re-launched to help
confectionery manufacturers keep up with the impressive number of
new products hitting the market.
An automated machine for packing cereal and confectionery bars into
cartons helps manufacturers speed up their production lines and
cuts down on labour costs, its manufacturer claims.
