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ANSES: We can’t challenge EFSA’s opinion on titanium dioxide (yet) but industry should find replacements

French food safety agency ANSES says it cannot challenge EFSA’s greenlight for titanium dioxide at the current time, but it is nonetheless advising industry to replace the white food colouring with suitable alternatives.

Titanium dioxide is a white food colouring used mostly in sweets, chewing gum and bakery products. © iStock/maximkabb

The two major glycosides found in the leaves are stevioside and rebaudioside A. Both taste approximately 200–300 times sweeter than sucrose.©iStock/Heike Rau

New insights reveal how stevia controls blood sugar levels

How stevia controls blood sugar levels has remained a mystery until now as researchers think they have unravelled the natural, no-calorie sweetener's action that results in its observed health benefits.

Naturex looks for partners to develop natural colours and preservatives

Botanical extract supplier Naturex is looking for partners – both technical and commercial – to work together to develop natural solutions for red, green and blue colours and preservatives.

Changing Easter eating habits may benefit industry

Easter eating preferences in the UK have changed dramatically, according to research which shows consumers now plan multiple celebratory meals and are moving away from traditional lamb.

Nutritionists dispute relevance of sugar levels in chocolate spreads following report

Chocolate spreads and jams contain huge amounts of sugar, with two slices of bread containing the entire maximum daily intake - but is this really relevant to public health concerns?

Radfords Fine Fudge to launch Fairtrade fudge and honeycomb

Radfords Fine Fudge has started a crowdfunding campaign to launch a range of Fairtrade fudge and honeycomb confectionery.

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News for April 2017

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By Tate & Lyle

Content Provided by Tate & Lyle

Formulating with tapioca clean-label functional starches

Ingredient labels are more important than ever to consumers and food manufacturers. Survey after survey shows consumers read labels, base their buying decisions on their content and are willing to pay more for certain attributes. These trends are driving a surge in launches of clean-label products. Yet, in developing these products, manufacturers have learnt some clean-label starches have limitations. Tate & Lyle developed CLARIA® Bliss tapioca starch to address these shortcomings.