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.
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.
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.
Innovative ingredients and solutions are emerging to help formulators add flavours, colours and healthy ingredients and keep up with consumer demands for innovative beverages.
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.
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.
Codex Alimentrius, the World Health Organization’s food supplements regulations advisory body, has recommended usage levels for nine colours commonly employed in food supplements.
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.
Swiss ingredients firm Jungbunzlauer is to invest €50m in
increasing capacity of its plants in Europe and improving the
efficiency of its production lines.
Whether pectin will ever be more than a gelling agent and
stabiliser and be labelled as a health ingredient depends on
science and money. In the second part of an in-depth special
series, FoodNavigator examines the health claims for...
Food supplements manufacturers may have to reformulate thousands of
products aimed at both children and adults if calls for bans on the
use of certain artificial colours become reality.
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...
The International Alliance of Dietary/Food Supplement Associations
(IADSA) is claiming a victory in securing higher levels for nine
additives used in food supplements into Codex's draft risk analysis
standards for safety.
CP Kelco, bought by JM Huber last month, has launched Kelogel HM-B
gellan gum, a hydrocolloid system designed to provide suspension of
cocoa and minerals in ready-to-drink dairy based beverages.
Europe's food safety body has concluded that jelly mini-cups made
with a range of food additives derived from seaweed and certain
gums, from xanthan gum to calcium alginate, could constitute a
choking risk, reports Lindsey Partos.
Food processors looking to boost sales in reduced-fat fried foods
are currently in the sight of hydrocolloid supplier CP Kelco that
has adapted an existing oil barrier coating technology.
Ingredients giant Danisco moves into the lead in the global
cultures business with its acquisition of the food ingredients arm
of ailing French chemical firm Rhodia.
Holland Sweetener company, DSM's joint venture with Japan-based
company Tosoh has finally launched its high intensity sweetener
Twinsweet on to the European market after years of waiting for
approval from Brussels.
