Confectionery giant Mars has defended its use of artificial colors in M&Ms after being urged to ditch them in a petition on change.org accompanied by a press release from the Center for Science in the Public Interest (CSPI) describing them as “neurotoxic...
French ingredients firm Naturex claims to be the first supplier to offer natural blue spirulina coloring for lipophilic confectionery applications such as compound coatings.
One of Asia-Pacific’s leading authorities on natural food colours has urged Australian and New Zealand food manufacturers, marketeers and media to show greater leadership in converting to natural colours.
For Justin Woolverton, founder and CEO of premium ice cream brand Halo Top Creamery, life had become too sweet and too sour at the same time. A dissatisfaction with his career path and a dietary restriction landed him in the freezer aisle.
The functional confectionery market remains niche but is growing rapidly as candy makers look for new ways to differentiate their products, according to ingredients firm Naturex.
Recent data from Symphony Consulting (click here), shows that while US retail sales of products making ‘natural’ claims still grew in 2012, the pace of that growth slowed noticeably compared with the 2009-11 period.
Scandinavian confectioner Cloetta has acquired UK firm Goody Good Stuff and its unique gelatin free technology to help it capitalise on what it calls a growing natural candy category.
Researchers are calling for a review of food colors in India after finding that the majority found in popular products exceed legal limits and almost a fifth of products contain illegal colors.
Scientists have outlined an eco-friendly test for certain synthetic food colours commonly used in soft drinks and sugar and gelatin-based confectionery.
Natural colours have overtaken their synthetic counterparts for the first time ever, and the trend towards clean label products is one of the key drivers according to new data from Mintel and Leatherhead Food Research.
The author of a study on blue dyes in lollipops says that her paper focuses on the risk of systemic absorption in small quantities and not “human health risks”.
Switching to natural colours can be an important product differentiator, as consumers around the world will always choose a natural product when given the option, says ingredient firm Chr. Hansen.
Consumer exposure to three caramel colours used in a variety of food and drink applications is ‘considerably lower’ than a 2011 scientific opinion published by EFSA suggested, says the Authority.
Mars has announced the launch of a limited edition M&M’s mix containing new colors picked exclusively by fans on Facebook; including purple, aqua and dark pink.
The trend toward natural colours for foods, drinks and sweets is here to stay – but raises huge technical challenges, according to Steve Tolliday, principal product technologist at Nestlé’s Product and Technology Centre in York, UK.
Rhodia Aroma Performance has introduced a range of intense vanilla flavors that it claims allows manufacturers to differentiate products and mask off-notes.
Ingredients specialist Caragum International has said its coating system is a cost effective, rapid alternative to other colloids for confectionery and chewing gum.
Sales of natural flavours in Western Europe are set to be overtaken by sales in the Asia-Pacific market within the next three years, according to market research firm RTS.
Printpack has announced plans to build a plant in Wisconsin for US$72m (€57.3m) which will mean the closure of its current North Carolina and Wisconsin sites.
First half EBIT profits for 2011-12 surged 19% to €83m at Chr Hansen as it shrugged off the effects of severe fluctuations in the price of red colorant carmine, and ongoing probiotic health claim uncertainty in Europe – its biggest yet most stagnant market.
A combination of sensory and analytical flavour analysis that is hardly commercially available can optimise the taste of chocolate, according to a flavour consultant.
Automatic changeovers that reduce down-time will be the trend informing confectionery packaging machinery in 2012, according to Renato Dell’Oro of packaging technology firm Cama.
EC regulations implemented last year that require natural flavouring substances to be identical to something found in nature will greatly impact the industry, according to a report assessing the new regulation.
Lyckeby Culinar AB has won an award for its small extruded crisp pearls that it has said can combine natural flavours and colours without affecting taste and slash costs in half when compared to using freeze dried fruit.
Italian confectioner Ferrero’s French subsidiary has announced plans to use barge transport in a move that it has said will eventually cut 30% in CO2 emissions and take 260 truckloads off the road.
Dutch food equipment maker, Tanis Food Tec (TFT), has launched a machine that seeks to address the problem of overheating during the aeration process, which causes the mallows to lose shape and results in inconsistent production.
Ecolab said it has completed the US$8.3bn (€6.4bn) takeover of Nalco as part of a strategy to tap into global mega-trends such as food safety and the need for industry players to maximize operational efficiencies such as energy and water reductions.
Ingredients firm Chr. Hansen has doubled the number of products in its fruit colouring food stuffs range, which it said will allow manufacturers to diversify sweet confectionery products and keep an e-number free label.
Asda has exceeded a 10% carbon emission reduction target for 2015 through the elimination of 17 million miles from its supply chain to date, according to figures released by the UK retailer.
Bosch Packaging Technology has launched what it says is the first machine capable of hermetically sealed single-wrap die fold packaging for small to medium sized chocolate bars.
Nestle UK has scooped an award for its use of methane trucks that has reduced CO2 emissions by 14% compared to diesel trucks with further potential to slash emissions in half.
The incorporation of sustainability throughout the supply chain involves constant innovation, commitment from company leadership and a realization that it is an indefinite process, said Datamonitor.
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.
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.
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.
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 in the UK could still be over the ADI levels for the additive.
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 established machinery, notes GEA.
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 Cultures and Enzymes, and 9% for Health and Nutrition.
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 the industrial chocolate supplier.
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.
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 the nation’s biggest food retailers.
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 the United States and elsewhere.
