Multifunctional fibers made from fruit and vegetable peals and pulps that would otherwise be thrown away can help manufacturers meet consumers’ growing demand for clean ingredient labels while also reducing food waste.
New research from Purdue University scientists has revealed the dye content of scores of packaged food products, some of which contain more than the 35 mg per serving that has been shown in certain trials to affect behavior among a small percentage of...
Special Edition: The possibilities of chocolate with reduced cocoa butter
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.
Confectionery giants such as Nestlé, Haribo and Cadbury have been at the forefront of efforts to move away from artificial additives, as the general industry makes a shift to natural food products, according to Leatherhead Food Research.
Concern around stock levels of commodities such as sugar, wheat and corn, is claimed by ingredients group Jungbunzlauer as the rationale behind its 10 per cent hike in the price of its xanthan gum, erythritol and citric acid products.
The hydrocolloids market has seen double digit growth rates between 2005 and 2009, with their fat replacer applications being boosted by the global health and wellness trend, according to a new Leatherhead report.
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...
Gum acacia modified with n-octenyl succinic anhydride (OSA) is safe for use as an emulsifier in flavourings and in foods, finds the European Food Safety Authority (EFSA) following a risk assessment request from the European Commission.
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.
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.
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.
Chr Hansen has developed a new natural white colour from calcium carbonate, which it claims is the first non-chemical alternative to titanium dioxide available to coated confectionery and chewing gum manufacturers.
The UK’s Food Standards Agency (FSA) has called on food manufacturers to come forward if they wish their company or brands to be included in a list of those that are free from the so-called ‘Southampton six’ colours.
A survey into the levels of colourings in food products in Australia showed usage far below the maximum permitted levels (MPL); FSANZ says this shows there is no public health risk associated with their use.
Driven by consumer demand for clean labels the shift from artificial to natural additives is undoubtedly gaining pace in the realm of European confectionery, a fact mirrored by this year's selection of Halloween products that show a massive leap...
Mars says it will continue to reformulate its products to remove artificial colours, additives and saturated fats where feasible, as it launches a new advertising campaign to play up its ingredient commitments.
Sweeteners and colourings in food aimed at children should be
banned, while additives ought to be used in other products only if
they provide an advantage to the consumer, said the EU Environment
The Codex Committee on Food Additives (CCFA) is calling for
comments and additional information on uses of certain compounds,
including sweeteners and colors, in order to assess their inclusion
in the Codex General Standards for Food...
The trend towards reducing the fat content in food products is
contributing to growth in the emulsifiers market, as R&D
produces new ingredients that can help healthier products taste as
good as the original full fat versions.
The European Food Safety Authority's review of additive safety
could have a bigger effect on the ingredients industry than the
ejection of certain colours and flavours with a suspect safety
record. It could give the natural ingredients...
EFSA has issued a damning opinion on the safety of food colour Red
2G (E128), the first under its reassessment programme and a strong
indication of a sea-change in the use of additives in processed