The European Food Safety Authority (EFSA) has revised downward the acceptable daily intake (ADI) level for synthetic food dye Patent Blue V (E 131) in light of the latest available data.
Alcohol-free malt beverages are big business in the Middle East and there were plenty of varieties on show at Gulfood last week. Symrise brewmaster and category development manager Wilhelm Resanovic caught up with FoodNavigator at the show, where the company showcased a malty drink - without the malt.
Irish food and ingredients giant Kerry Group has reported a 10.8% increase in operating profit for the year of 2012 on the back of strong growth driven by its ingredients and flavours arm.
What are food colours? Where do they come from? And what are the reasons they are used in so many foods? In this special edition article FoodNavigator brings you the facts behind the food colours.
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.
The fast-growing trend of natural colouring has required new approaches to emulsification – particularly for beverages, says Naturex business manager Amandine de Santi – and it is an area of ongoing research.
Flavour and fragrance firm Givaudan said increased sales of its flavours for snacks, beverages and dairy products in Latin America boosted its sales during 2012, as it reported a 15% increase in overall net profit.
Synthetic colours may still be more prevalent than natural colours in foods and beverages, but natural is catching up as manufacturers increasingly look first to natural ingredients in developing new products – however, challenges remain.
Sternchemie says its new red palm oil provides a clean label way to colour foods naturally without using food colourings that have to be listed on ingredient lists.
Preschool children may have the highest exposure to food additives, but researchers should take a more holistic approach to assessing risk, according to a new paper published in Proceedings of the Nutrition Society.
Danish ingredients company Chr. Hansen has reported increased profit and revenue in the first quarter, although lower carmine prices and volumes continued to hit its natural colours division.
The way in which people interact with food – including the utensils they choose – could affect how foods are perceived and enjoyed, according to a new study published in the Journal of Sensory Studies.
Young, self-confident and increasingly wealthy populations in North Africa and the Middle East offer big opportunities for food and beverage firms – but there are risks too, according to ingredient company Wild GmbH.
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.
Flavor trends blending familiar ingredients with formerly exotic tastes such as Asian savory sauces and Mexican caramel will drive food product and restaurant menu innovation in the coming year according to the McCormick Flavor Forecast 2013.
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.
Ingredient supplier Chr. Hansen has upgraded its Moscow offices and added an applications laboratory, in a move it says will help it to better respond to local customers’ requests.
It has been a year since Wild’s acquisition of US-based mint specialist AM Todd and the flavours and ingredients firm says the deal has borne fruit on several levels – including allowing it to tap into new consumer flavour trends.
Food companies should be cautious about when and how they talk about salt reduction, according to Euromonitor International's global head of health and wellness research Ewa Hudson.
Chr. Hansen says it has high hopes in Asia and elsewhere for its new natural coloring ingredient for beverages, Ultra Stable Red, and claims investing in natural colors strips out costs elsewhere in the supply chain.