Current authorised maximum use levels of lycopene as a food colour are up for review with its use in fortified foods a critical factor, claims the European Commission following the publication of the revised exposure estimates for the cartenoid by EFSA.
The food industry’s relative immunity to the effects of recession, and the strong links throughout the supply chain, mean it can play a part in reinvigorating the whole economy, say agricultural economists from Greece.
Pressure to ensure customer taste preferences are continually met for leading breakfast cereal brands is a hindrance to achieving minimal salt levels, and an sector wide push is required to achieve this objective, claims Kellogg.
Rudolf Wild GmbH has sold some shares to asset manager Kohlberg Kravis Roberts & Co (KKR) in preparation for an eventual public listing, and plans to form a global flavour business with its US affiliate this year.
In the second part of our focus on salt reduction, we look at startling new data from the US that suggests a modest nationwide reduction in salt intake could save about $24 billion in healthcare costs a year.