If a new food product does not carry a clean label, it will prove extremely challenging to launch in the current retail climate, said Kampffmeyer as it released a slow-fermented flour at FIE last month that it claims allows an additive-free label declaration...
Ingredients firm Chr. Hansen has doubled the number of products in its fruit colouring food stuffs range, which it said will allow manufacturers to diversify sweet confectionery products and keep an e-number free label.
In-depth understanding of how stevia works with different flavour systems, bulking agents, and other ingredients is required to optimise NPD or reformulation of existing food and drinks using the natural sweetener.
Just before the adoption of a regulation by European Commission (EC) on November 11 to approve the sale and use of steviol glycosides, Wild's senior vice president of business development, Fabiana Matucci, told BeverageDaily.com how she thought stevia...
Robert Wiseman Dairies (RWD) has announced plans to invest £2m (€2.34m) via a joint venture (JV) with New Zealand firm a2 Milk, to introduce A1 beta-casein free milk onto the UK market next summer.
Speciality ingredients firm Stratum Nutrition has launched a kiwifruit pectin paste it says can replace up to 90% of fats in baked goods and other foods.
Juice startup Juna claims that it will shake-up the UK juice market following the recent launch of a new all-natural nectar range made mango, lulo, guanabana and mora fruits.
Shops in Finland, Sweden and Russian will suffer some ‘scarcity’ of butter supplies for the rest of this year, as leading Finnish dairy processor Valio struggles to meet soaring demand.
Acidic flavourings and preservatives added to sugar-free beverages and confectionery may pose a ‘dental health risk’ to consumers who believe such products don’t cause tooth decay.
A new extraction method promises to deliver large-scale extraction of potato fibres rich in the are especially rich in the pectin rhamnogalacturonan I, could help to produce new ingredients and functional hydrocolloids, say researchers.
Researchers from the Spanish Council for Scientific Research (CSIC) have proposed a new procedure for the detection of illegal colour additives in green olives.
Marshmallow colour and flavour innovation and an extension of its red shade portfolio have been the focus of recent R&D work at natural ingredients producer Wild.
Instead of protecting certain nutrients from moisture, anti-caking agents in ingredient blends may in-fact accelerate the breakdown of beneficial compounds like vitamin C, say researchers.
A newly developed natural food colouring made from beetroot extracts could be a solution to replacing carmine colours made from insects, according to ingredient producer Synthite.
Natural flavours supplier, Kerry Ingredients, has flagged up a six month dateline for the conclusion of an existing project aiming to optimise the stability of natural citrus flavours for use in beverages.
Consumers are set to treat artificial flavourings with an ever greater degree of suspicion, if not hostility, claims a UK report looking at future flavour trends in the food and drink additives market.
Smaller scale manufacturers of bakery, soft drinks, confectionery and ready meals are the target of new guidance from the UK’s FSA on alternative colouring options for the reformulation of products that still contain one or more of the ‘Southampton six’...
European food and sports beverage makers are set to benefit from a new dairy ingredients joint venture, which is aimed at increasing whey protein manufacturing capacity in Europe as well as improving the speed and reliability of the supply of such ingredients,...
As demand for natural foods grows, industry has begun to look to exotic plants as a source of alternative, natural, ingredients. But how can we identify and source the right botanical compounds.
The newly renamed Natural Colors Division was the star performer in Danish ingredients supplier Chr Hansen’s Q3 results, showing 34% organic sales growth for the quarter, compared to 5% for Cultures and Enzymes, and 9% for Health and Nutrition.
There is no known link between food colouring and attention deficit hyperactivity disorder (ADHD), however wider safety issues remain, says one expert.
The addition of one per cent citric acid to rice flour prior to extrusion cooking may reduce the amount of colourant needed by 25 per cent, according to new research.
Non-profit World Stevia Organisation is broadening its scope to include all natural sweeteners, such as monk fruit, thaumatin, and others whose potential is still being explored, as sweeteners are frequently blended in food and beverages for optimal taste...
Beta-glucan could be used to partially replace salt while retaining taste and texture in high pressure processing of chicken breast meat, according to a new study in Food Chemistry.
A new ‘clean label’ dough hydrator, used in conjunction with standard dough conditioner, provides savings on raw material inputs and boosts bread quality, reports French supplier Limagrain Céréales Ingrédients (LCI).
LycoRed is launching a new water-soluble beta-carotene colour, which can be used as a natural colour to generate the same orange and yellow hues as out-of-favour Southampton colours Quinoline Yellow and Sunset Yellow.
Rosemary extracts can now be used as antioxidants in organic food in the EU provided they are from organically-grown rosemary and ethanol is used for the extraction, following an amendment to the annex of the 2008 organic regulation.
Kemin has debuted a clean-label version of its Fortium rosemary extract in the cereals market, with initial tests showing product integrity after three months compared to controls.
Food-grade surfactants – an extremelty exclusive club – may soon have a new member, as the University of Massachusetts report that a natural sugar ester may be of use foods and beverages.
Chr Hansen has raised its outlook for 2010/11 after another fine set of results in Q2, with particularly strong performance from its colours and blends division – though it continues to keep close watch on carmine prices.
Vitiva has developed a new heat-stable red colour from beetroot for use in meat applications instead of expensive and allergenic carmine from cochineal insects.
Vitiva will establish a German subsidiary office from May that it says reflects strong interest within the EU's largest market for its rosemary-based anti-rancidity management ingredients.
Chr Hansen is exploring ways of stabilising the supply of cochineal, the raw material used to make natural red colour carmine, as demand for the South American insect is outstripping supply.
Avebe says Eastern Europe is the principal market for its new Eliane potato starch-based fat reducer for mayonnaise, but insists that cost hikes and accelerating "health and wellness trends" could soon see demand shifting west.
The market for colours is shifting to favour natural colours, but there is still a big need for certain synthetic colours, according to market experts at RTS resources.
With a clear clean-label trend affecting food formulation across Europe, one of the key sectors is core commodities such as flour, where so-called physically optimised (heat treated) flours are gaining ground on modified starch solutions.
Consumers who are generally concerned about chemicals in their lives are more likely to seek out natural foods, indicates a new study from Switzerland – but if they have no grasp of dose levels they may be overestimate the potential risks posed by synthetic...
It would be better to delay adoption of annexes to the new FIAP regulation on food additives than settle on a version that raises interpretation questions and disrupts the industry, according to the Federation of European Specialty Food Ingredients Industries...
A study linking consumption of artificially sweetened beverages to an increased risk of preterm births has been dismissed by the sweetener industry as ‘misleading’ and ‘not plausible scientifically’.
The European Food Safety Authority has established a new, lower acceptable daily intake for the food colouring amaranth after re-evaluating the scientific evidence for its safety, a suggests that new specifications also be set.
