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.