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EFSA revises downward ADI for synthetic blue colour
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.
Malty without the malt: Symrise maltless beverage targets Middle East market
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.
Ingredients and flavours drive double-digit development for Kerry
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.
Food colours: Why do they matter?
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.
Natural vs. synthetic: ‘The consumer will always choose the natural product’
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.
Naturally coloured drink demand spurs quest for natural emulsifiers
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.
Latin American appetite for snacks and beverages boosts Givaudan's 2012 results
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.
Natural colours are here to stay…but there are still challenges
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.
Red palm oil could colour foods without food colouring
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.
Researchers call for holistic approach to children’s additive exposure risk
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.
‘We need to address the issue of colours’, says Chr. Hansen CEO
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.
Cutlery choice could affect food enjoyment, study suggests
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.
Eyeing new horizons in North Africa and the Middle East
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.
EFSA on caramel colours: Consumer exposure lower than previously estimated
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.
Asian savory, Mexican sweet highlight McCormick's global flavor forecast
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.
‘No way back’ from natural colour trend, says Nestlé scientist
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.
Chr. Hansen expands in Russia
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.
Synergies and mint trends: Wild and AM Todd one year on…
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.
Stealth health or loud and proud: When should food companies mention salt reduction?
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.
BEVERAGEDAILY.COM EXCLUSIVE INTERVIEW
Chr. Hansen sees red in Asia as vibrant natural colors ‘step off the shelf’
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.
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