18-Jun-2013 - The European Food Safety Authority (EFSA) has recommended further safety tests for six food dyes – including five of the so-called Southampton Six colours – although it says currently there is no reason to revise the acceptable daily intake (ADI).
17-Jun-2013 - It’s boom time for makers of natural ingredients, from colours to flavours to hydrocolloids…or is it? Despite widespread demand for all things natural, some ‘natural’ ingredients still aren’t acceptable to consumers – so when does ‘clean label’ need to go further than naturalness alone?
14-Jun-2013 - If you’re looking for a natural red food color, carmine can deliver. It’s vibrant, but stable, and prices have recently returned from the stratosphere after hikes in 2010/11. The only problem is that it’s made from crushed insects, and once they find this out, many consumers aren’t happy.
13-Jun-2013 - Symrise has opened its new powder mixing plant for flavours at its Holzminden site in Germany, the company has said.
13-Jun-2013 - Industry’s assertion that there are still technical barriers to salt reduction is often just an excuse to avoid further reformulation, claims the chairman of CASH (Consensus Action on Salt and Health) Graham MacGregor.
31-May-2013 - The new list of approved additives for food and drink products will come in to force across the European Union (EU) from June 1st.
29-May-2013 - Food and snack manufacturers should be looking at innovative solutions that involve using less salt to do more, rather than simply using salt replacement products, according to Wayne Morley of Leatherhead Food Research.
28-May-2013 - Researchers and industry wishing to reduce acrylamide levels in food should put more work in to understanding the full formation mechanism of the potential carcinogen - and how antioxidants can be used to block these step, according to, say researchers.
27-May-2013 - Cocoa butter is estimated to be the fat source for around 40% of chocolate bars compared to 5% for cocoa butter equivalents (CBE) – but the balance could be shifting.
23-May-2013 - The European Commission and member states have voted to ban a flavouring compound, following an EFSA opinion on its safety published last week, which found that the ingredient was of concern.
20-May-2013 - Fish gelatine is rising in importance as an alternative to bovine and porcine gelatine – but there are still challenges in terms of supply, extraction and functionality.
20-May-2013 - Molecular analysis has revealed a new route for the biosynthetic production of key strawberry aromas that may help industry produce products with 'the true flavour of strawberry', researchers have revealed.
17-May-2013 - The European Food Safety Authority (EFSA) has found that a flavouring compound used to give a burnt, nutty flavour to confectionery, baked goods and some savoury products is a safety concern for human health.
13-May-2013 - The tolerable daily intake (TDI) for phenol has been cut to 0.5 milligrams per kilogram (mg/kg) body weight (bw) per day from 1.5mg/kg bw/day, according to a European Food Safety Authority (EFSA) scientific opinion.
07-May-2013 - Symrise has opened a new €10m research centre at its headquarters in Holzminden, Germany, intended to promote research dialogue between divisions.
02-May-2013 - Frutarom Savory Solutions, a division of Israel-based flavours giant Frutarom, is doubling capacity in Sittensen, Germany, to meet growing demand for savoury flavours from Germany and Eastern Europe.
30-Apr-2013 - Ingredient supplier Chr. Hansen says it has stepped up efforts to support food and drink manufacturers in making the switch to the 'next generation' of natural colours by expanding its range of colouring foodstuffs.
24-Apr-2013 - Children from different cultures prefer different levels of fat and sweetness in foods and drinks, suggests new research that calls into question the idea that all children are predisposed to fatty and sugary tastes.
23-Apr-2013 - Cost and the lack of a ‘silver bullet’ are still cited as an issue for reduced-sodium food, with savory products in general struggling with the challenge, but plenty of application-specific solutions abound, say industry players.
23-Apr-2013 - Despite decades of research and debate, there are still questions about the suitability of population-wide salt reduction. Can some people safely consume more salt than others?