Symrise has reorganised its natural food colourings range and is now offering tailored advice to manufacturers that want to avoid artificial hues that will soon require off-putting warnings on labels.
Chr Hansen has developed a new natural white colour from calcium carbonate, which it claims is the first non-chemical alternative to titanium dioxide available to coated confectionery and chewing gum manufacturers.
New applications for iPhone are giving consumers instant access to information on food additives by entering the E-number – but there are questions about the science used to support the safety opinions.
Mane is launching a new range of vegetable flavours for culinary applications to cater to the growing trend for natural foods and the new legislation on the composition of flavours that can be called natural.
A verdict on the safety of the ‘Southampton six’ food colours is imminent after the EFSA confirmed its food additives panel is scheduled to discuss the review findings later this month.
Regular consumption of low-calorie beverages and low fat foods may help maintain weight loss and a stable body weight, suggests findings from a new study.
Givaudan has developed a new range of flavour ingredients focusing on umami in order to allow manufacturers a clean label approach to flavour enhancement, the company says.
A review of all new food and beverage product launches in Europe over the past year has revealed an increased focus on three top-of-the-mind consumer issues: The quest for all things natural, the need for speed, and the avoidance of allergens.
A High Court judge has found in favour of Asda in its court battle with Ajinomoto over food and beverage ‘no nasties’ labelling, which listed aspartame as an ingredient not used. Ajinomoto plans to appeal.
Symrise has developed a new tool for comprehensive flavour analysis which it says will enable it to produce more authentic profiles quickly and efficiently – and develop more true to life natural flavours.
The contamination of food with certain metals needs to be urgently addressed in light of growing evidence linking trace elements to negative human behaviour, according to a lead researcher in the field.
Cadbury and Mars are attracting severe criticism from food campaigners, who say they have not fulfilled promises to remove certain artificial food colours from products by the end of 2008.
The UK’s Food Standards Agency (FSA) has published a list of food products that have been voluntarily reformulated to remove six food colours associated with hyperactivity in young children.
Chr Hansen is extending its range of natural colouring foodstuffs with eight new additions, following two years of experimentation with fruit, vegetable and plant sources.
The new EU flavouring regulation should cause no immediate panic amongst food manufacturers, says Synergy, but there are some aspects of the law that are left open to interpretation.
A survey into the levels of colourings in food products in Australia showed usage far below the maximum permitted levels (MPL); FSANZ says this shows there is no public health risk associated with their use.
Danisco's director of regulatory affairs explains what the newly adopted legislation on food additives and enzymes means for industry, and the question marks that remain.
14 out of 26 assessed food flavouring substances are safe for human consumption at estimated current intake levels, according to a new scientific opinion from EFSA.
Additive and enzyme associations have welcomed the adoption of the new FIAP package on additives, flavourings and enzymes – but concern remains about the Southampton colours warning.
Allura Red is due to go up for discussion by the EFSA’s food additives panel in January, as the food safety agency fast tracks assessment of the ‘Southampton six’ in its broader review of food colourings used in the EU.
UK ministers have agreed with a Food Standards Agency proposal on voluntary phasing out of the ‘Southampton six’ food colours by the end of 2009, according the agency’s chief executive.
UK consumers have worried less about salt and additives this year and more about saturated fat in their food, according to the latest barometer of food views conducted by the Food Standards Agency (FSA).
The Australian and New Zealand food safety regulator is mulling a part reversal of a 1990s restriction on the use of coal-based dye erythrosine, after receiving a petition for its use in colourings for bakery icings.
Calls to ban the Southampton colours are reverberating around the world, as week campaigners in Australia called on FSANZ to phase out the additives implicated in hyperactivity like its UK counterpart.
In the third of a four part series on natural colours, FoodNavigator looks at the regulatory situation in the US and Europe and the challenges this poses for food manufacturers and ingredients companies.
Colours derived from natural sources look set to overtake synthetic alternatives in market value as manufacturers continue to meet the rising demand for clean label ingredients.
The blue-green pigment from microalgae responsible for the greening of oyster gills may also provide a natural blue-green colouring for food, says new research.
The European Parliament has adopted a legislative package that will
see products containing any of six artificial colours labelled with
a health warning for children.
Sweeteners and colourings in food aimed at children should be
banned, while additives ought to be used in other products only if
they provide an advantage to the consumer, said the EU Environment
Committee.
Ajinomoto Sweeteners Europe has launched a defamation law suit
against US supermarket Asda over labelling on own-brand products
that calls aspartame a 'nasty'.
Artificial colours linked to hyperactivity in children by the
Southampton study should be phased out in Europe, said the UK Food
Standards Agency today.
