Earlier this month, members of the European Parliament (MEPs) rejected the European Commission’s (EC) draft proposals on titanium dioxide and acrylamide, calling for more stringent measures.
A ‘clean label’ food safety ingredient made from buffered vinegar and plant extracts has launched in Europe to extend the shelf-life and stabilise the colour of processed meats.
Karaya gum has been overlooked by the food industry for a long time the the natural, plant-based texturiser is both clean label and functional, says French supplier Alland & Robert.
Europe’s Food Safety Authority (EFSA) has set a safe level for glutamate food additives, but given many Europeans are over this level, it is urging the Commission to revise the current maximum levels permitted in food.
The safety of synthetic colour additives used in soft drinks, cereals and baked goods, were confirmed in a trio of studies as findings appear to back up recent EFSA and US authority findings.
Acacia gum is safe for use as a food additive concludes the European Food Safety Authority (EFSA) following a risk re-evaluation request from the European Commission.
If in-vitro meat is to be successful it must be marketed as a natural meat substitute, because the negative perception of synthetic foods are too great to overcome the potential benefits for the environment, say Swiss researchers.
Global colours major GNT Group has opened an affiliate office in Dubai to service GCC countries which, the company says, are “becoming aware of the need for real colour solutions”.
Premium Ingredients has developed new stabilisers for acidified dairy drinks that it says will alleviate some of the strain created by rising prices and dwindling availability of pectin.
Polysaccharides have been put forward as a cheaper alternative to phosphates to help retain water in prawns under commercial conditions, a study has decided.
Coloring Foods supplier GNT says the global confectionery market will rapidly move away from artificial and additive colors as an implementation period to conform with EU rules on colors looms.
Multifunctional fibers made from fruit and vegetable peals and pulps that would otherwise be thrown away can help manufacturers meet consumers’ growing demand for clean ingredient labels while also reducing food waste.
New exposure data for Allura Red (E129) food colouring suggest that current intakes are safe, according to a revised opinion from the European Food Safety Authority (EFSA).
Gums and modified starch have strong adhesive properties and can therefore replace oil and sugar for powder toppings on crackers, in turn reducing fat content, finds research.
The use of citric acid as an extractant could boost the industrial recovery of pectin from waste cocoa husks that are generated during cocoa production, say researchers.
Much of the media debate about sustainable food sourcing concentrates on cocoa, palm oil and soy. But how sustainable are gums and hydrocolloids, which are used as gelling agents, thickeners and stabilizers in everything from ice cream to jam?
The European Food Safety Authority (EFSA) has called on food and drink manufacturers for information on the use of food additives, prioritising data on 15 colours and antioxidants for the end of July.
Linda Bellekom-Allen, customer applications specialist at Dow Wolff Cellulosics GmbH, tells FoodNavigator about the enthusiasm of foodies, E number paranoia, and Dow's big box of toys.
DuPont Nutrition & Health has said it would increase prices globally across its DuPont Danisco hydrocolloids range by an average of 10 to 15%, citing increases in raw material, energy and fuel costs.
Flour treatment firm Mühlenchemie has launched a new guar gum replacer range for the bakery industry, which it claims is superior to pure hydrocolloids such as locust bean or tara gum.
Cacao pod husks – a major by-product of cocoa processing – could provide industry with a new, environmentally friendly source of pectin, say researchers.
Amid sky-high prices and shortages of guar gum driven by an unprecedented surge in demand, food formulators have renewed focus on finding replacers and DuPont is championing use of alternative hydrocolloids.
Tight supply and high prices in guar gum are set to continue until at least the end of 2012, and probably beyond, claims a leading hydrocolloid industry analyst.
Pectin isolated from sugar beet could boost industry use of natural blue colours by improving the formation and stability of blue hues from anthocyanins, say researchers.
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.
There is no end in sight to the current guar gum shortage and record high prices for the hydrocolloid, which may prompt some manufacturers to consider reformulation, according to Euromonitor International.
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’...
Confectionery giants such as Nestlé, Haribo and Cadbury have been at the forefront of efforts to move away from artificial additives, as the general industry makes a shift to natural food products, according to Leatherhead Food Research.
Danisco has announced the latest in a string of capacity upgrades at its cellulose gum facility in China, in response to increasing demand from the food and oral care industries.
Cargill Texturizing Solutions has made a number of upgrades to its hydrocolloids plant in Baupte, northwest France, as it works to improve efficiency and working conditions.
Danisco has added to its line of high performance Grinsted xanthan gums with new transparent versions opening up its use in applications like dressings and beverages where clarity is required.
Some consumers perceive healthy food ingredients such as garlic more negatively than traditional poorly perceived additives such as GM, according to a top UK food research organisation.
Strong growth is expected in the global carotenoids market due to increased research into health benefits and consumer interest in natural foods, according to a new report from Global Industry Analysts (GIA).
Concern around stock levels of commodities such as sugar, wheat and corn, is claimed by ingredients group Jungbunzlauer as the rationale behind its 10 per cent hike in the price of its xanthan gum, erythritol and citric acid products.
Consumption of azo food dyes are unlikely to cause allergic reactions at the current levels of use, claims the European Food Safety Authority (EFSA) after reviewing 10 colours.
Formulating soft drinks with food gums like pectin and propylene glycol alginate may protect enamel from the detrimental effects of citric acid, suggests a new study from Germany.
Ingredients firm Wild has expanded its natural food colourings range to help food manufacturers avoid certain artificial colours that now require warning labels.
‘No-additives’, and ‘no-preservatives’ are the most popular clean label claims with consumers, while ‘natural’ struggles because of over-use and lack of definition, according to research.
Innovative ingredients and solutions are emerging to help formulators add flavours, colours and healthy ingredients and keep up with consumer demands for innovative beverages.
The European Food Safety Authority (EFSA), in adoption of opinions on three further food colours used in bakery and confectionery products, has confirmed intake levels for one colour, halved the ADI for another and could not determine a risk assessment...
Gum acacia modified with n-octenyl succinic anhydride (OSA) is safe for use as an emulsifier in flavourings and in foods, finds the European Food Safety Authority (EFSA) following a risk assessment request from the European Commission.
Food and beverage companies should aim to address all their reformulation issues at the same time as replacing Southampton colours, say Campden BRI experts, as subsequent changes to the matrix can affect the stability of natural hues.
A consultation is underway to gauge how the lowering of maximum levels of lycopene as a food colour, under proposal by the European Commission, could impact food manufacturers.
The new ADIs for three of the colours included in the Southampton study may mean restrictions on levels or the range of foods they are used in, says the UK’s FSA. Campaigners, meanwhile, are still calling for an outright ban.
