All-natural food colours firm GNT is looking to stand out from its colourful competition in Asia based on the high levels of self-sustainability and traceability of its products.
Coloring Foods supplier GNT says the global confectionery market will rapidly move away from artificial and additive colors as an implementation period to conform with EU rules on colors looms.
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.
Crayon maker Crayola has confirmed it is aware of an ongoing public appeal that urges the company to stop marketing its Color Your Mouth candy products to children.
New exposure data for Allura Red (E129) food colouring suggest that current intakes are safe, according to a revised opinion from the European Food Safety Authority (EFSA).
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
Previously reluctant chocolate manufacturers are more attracted to partly replacing cocoa butter with emulsifiers to obtain cost-savings and improve molding processes, according to supplier Palsgaard.
The use of citric acid as an extractant could boost the industrial recovery of pectin from waste cocoa husks that are generated during cocoa production, say researchers.
Cacao pod husks – a major by-product of cocoa processing – could provide industry with a new, environmentally friendly source of pectin, say researchers.
Pectin isolated from sugar beet could boost industry use of natural blue colours by improving the formation and stability of blue hues from anthocyanins, say researchers.
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.
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.
‘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.
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.
A consultation is underway to gauge how the lowering of maximum levels of lycopene as a food colour, under proposal by the European Commission, could impact food manufacturers.
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 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.
Increasing consumer interest in healthy eating ideals is the driver behind US confectionery maker Necco’s switch to natural colours and flavourings for its wafer candy.
Symrise has reorganised its natural food colourings range and is now offering tailored advice to manufacturers that want to avoid artificial hues that will soon require off-putting warnings on labels.
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.
Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives to acid-sugar gels already used in foods, says new research from Korean and American scientists.
A UK manufacturer of traditional seaside rock has been fined for using too high levels of Ponceau 4R, one of the ‘Southampton Six’ colours implicated a study of hyperactivity in children.
Cadbury and Mars are attracting severe criticism from food campaigners, who say they have not fulfilled promises to remove certain artificial food colours from products by the end of 2008.
Maryland could become the first US state to ban several artificial food colorings which have been linked to hyperactivity and behavioral problems in children, if proposed legislation is approved.
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.
Additive and enzyme associations have welcomed the adoption of the new FIAP package on additives, flavourings and enzymes – but concern remains about the Southampton colours warning.
UK ministers have agreed with a Food Standards Agency proposal on voluntary phasing out of the ‘Southampton six’ food colours by the end of 2009, according the agency’s chief executive.
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...
Food additives in alginate-based gel will affect the characteristics of the resulting gel, with new information from the US sure to help food scientists optimise formulations.
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
Committee.
The adoption of draft opinions on the safety of six food colours is
on hold pending EFSA's review of the Southampton study on certain
food additives and hyperactivity in children.
Hydrocolloid supplier CP Kelco has announced it is to shutter its
xanthan gum plant in the UK, which has been squeezed by cost
pressures into an unprofitable market.
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
foods.
