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.
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.
New research from Purdue University scientists has revealed the dye content of scores of packaged food products, some of which contain more than the 35 mg per serving that has been shown in certain trials to affect behavior among a small percentage of...
Cargill has obtained approval for the use of sunflower lecithin in Japan, which until now had been the only country in the world where the additive had not previously been approved for food applications.
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.
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.
US ingredients firm Glanbia Nutritionals has added a new flax-based guar gum replacer to its hydrocolloid range that will save bakery manufacturers up to 40% on costs amid continued soaring guar prices.
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.
General Mills has lost its motion to dismiss a lawsuit that claims the company deceived consumers about the fruit content of its Fruit Roll-Ups and Fruit by the Foot.
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.
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.
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.
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.
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.
Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives to acid-sugar gels already used in foods, says new research from Korean and American scientists.
The UK’s Food Standards Agency (FSA) has called on food manufacturers to come forward if they wish their company or brands to be included in a list of those that are free from the so-called ‘Southampton six’ colours.
Cutting the cost of cake-making by removing the use of eggs may be achievable by combining a hydrocolloid with a suitable emulsifier, says new research from India.
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.
Food makers must be on the alert for contaminated consignments of guar gum after Czech authorities detect unacceptable levels of toxic dioxins in a border batch.
Cutting out colours and preservatives from the diets of hyperactive
children should be standard part of dealing with the disorder, says
a professor who takes a more stringent view than the FSA following
the Southampton study publication.
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.
The researchers behind the Southampton study will push for a ban on
food additives they found to be linked to hyperactivity at this
week's Food Standards Agency board meeting.
In the wake of a damning scientific report on the health effects
of artificial additives, Cadbury Trebor Bassett and Mars UK
today said they are cutting the chemicals from their products.
Three consumer organisations have accused the UK regulator of
having "misled" the public and of being in the pocket of
manufacturers over its approach to a major study on food additives.
This comment was amended to correct a statement about bans
of additives in other countries. Some of the chemicals were
previously banned by Norway, Austria and Australia but those bans
have since been removed. Allura red AC, tartrazine...
The Codex Committee on Food Additives (CCFA) is calling for
comments and additional information on uses of certain compounds,
including sweeteners and colors, in order to assess their inclusion
in the Codex General Standards for Food...
The European Food Safety Authority's review of additive safety
could have a bigger effect on the ingredients industry than the
ejection of certain colours and flavours with a suspect safety
record. It could give the natural ingredients...
EFSA has issued a damning opinion on the safety of food colour Red
2G (E128), the first under its reassessment programme and a strong
indication of a sea-change in the use of additives in processed
foods.
Growing use of natural ingredients in the UK food and drink
industry took on greater importance this week in anticipation of a
new study again linking widely used additives to behavioural
problems in children.
Growing use of natural ingredients in the UK food and drink
industry took on greater importance this week in anticipation of a
new study again linking widely used additives to behavioural
problems in children.
The European Court of First Instance confirmed this week that
Jungbunzlauer (JBL) and Archer Daniels Midland Company (ADM)
engaged in an illegal citric acid price fixing cartel, and has as a
result upheld the original fines imposed.
Adding one per cent vitamin C to the natural red coloured betalains
from the purple pitaya fruit boosted pigment stability, say German
researchers, and could offer a viable alternative to red beets.
The UK's Food Standards Agency is seeking views and comments on
proposed amendments to European colour regulations covering Sunset
Yellow FCF (E 110) and Titanium Dioxide (E 171).
The combination of common food additives could interfere with the
development of the nervous system, raising new concerns about the
health implications of children's diets, according to a new report
published today.
Leading pectin and xanthan gum supplier CP Kelco is to acquire Gold
Millet, the second largest producer of xanthan gum in China, the
firm told FoodNavigator-USA in an exclusive interview.
Gellan CP Kelco, bought by JM Huber last month, has launched
Kelcogel HM-B gellan gum, a hydrocolloid system designed to provide
suspension of cocoa and minerals in ready-to-drink dairy based
beverages, writes Philippa Nuttall.
The less than sparkling, but stable, full year results for Danish
ingredients giant Danisco mirror the current state of play for
ingredients companies in today's market marked by squeezed margins,
higher raw material prices and...
Number one global xanthan gum supplier CP Kelco is on the auction
block as majority stakeholder merchant bank Lehman Brothers opts to
sell its slice in the leading hydrocolloid company, reports
Lindsey Partos.
Tapping into the €83 million market for cellulose gum use in food
applications, UK-based ingredient firm Fiske has signed a new
agreement with CMC leader Noviant to distribute the firm's range of
cellulose gums.
Natural colours UK firm Overseal Foods is set to carve a deeper
position in the US market, signing a new distribution deal with US
company RFI Ingredients and meeting growing demand for natural
colouring foodstuffs, writes Lindsey...
