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.
Pectin extracted from low-grade ‘Golden Delicious’ apples may offer an interesting alternative for jams and confectionery, suggests new research from Mexico.
Leading cocoa producer Barry Callebaut has discovered the specific
bacteria responsible for flavour creation during extensive research
into cocoa bean fermentation - enabling the company to produce
better quality chocolate in the...
The federal food safety inspection unit has approved an additional
batch of additives, antimicrobals and agents for use as processing
aids directly on meat and poultry products.
Natural colours UK firm Overseal Foods is set to carve a deeper
position in the US market, signing a new distribution deal with US
company RFI Ingredients and meeting growing demand for natural
colouring foodstuffs, writes Lindsey...
