Dispatches from HIE 2010

Physically optimised flours signal clean-label shift in convenience foods

23-Nov-2010 - With a clear clean-label trend affecting food formulation across Europe, one of the key sectors is core commodities such as flour, where so-called physically optimised (heat treated) flours are gaining ground on modified starch solutions.

Natural advocates may overestimate additive risk: Study

17-Sep-2010 - Consumers who are generally concerned about chemicals in their lives are more likely to seek out natural foods, indicates a new study from Switzerland – but if they have no grasp of dose levels they may be overestimate the potential risks posed by synthetic additives.

Ingredients federation pushes for simple, practical FIAP annex

16-Sep-2010 - It would be better to delay adoption of annexes to the new FIAP regulation on food additives than settle on a version that raises interpretation questions and disrupts the industry, according to the Federation of European Specialty Food Ingredients Industries (ELC).

Natural pigments could be produced from fungus

13-Sep-2010 - Biosynthesized pigments from fungi could be used as a reliable source of natural colorants, according to a new review.

Industry challenges ‘misleading’ sweetener-premature birth study

03-Aug-2010 - A study linking consumption of artificially sweetened beverages to an increased risk of preterm births has been dismissed by the sweetener industry as ‘misleading’ and ‘not plausible scientifically’.

EFSA lowers amaranth ADI and questions standards

27-Jul-2010 - The European Food Safety Authority has established a new, lower acceptable daily intake for the food colouring amaranth after re-evaluating the scientific evidence for its safety, a suggests that new specifications also be set.

Wild expands colour range for new EU rules

20-Jul-2010 - Ingredients firm Wild has expanded its natural food colourings range to help food manufacturers avoid certain artificial colours that now require warning labels.

EFSA highlights food flavouring reservations

15-Jul-2010 - The European Food Safety Authority (EFSA) has highlighted “reservations” about the safety of certain food flavouring substances, suggesting that further evaluation is needed to confirm that these do not harm human health.

FSA calls for comments on new additives legislation

30-Jun-2010 - The UK’s Food Standards Agency (FSA) is calling for comments from the nation’s food industry on proposed changes to EU food additive legislation to ensure all current additive uses are included in the new lists.

What ‘natural’ means in food regulations

18-Jun-2010 - ‘Natural’ has become a word consumers like to see on food product packages, while ‘clean label’ is an industry term to describe an E-number-free ingredients list. But exact definitions depend on who you are talking to, and what additive you are taking about.

Special edition: Natural and clean label

Mintel: Natural and clean-label trend still driving NPD

16-Jun-2010 - While shoppers’ enthusiasm for low-fat, low-sugar or low-calorie claims (‘minus’ claims) or added functional ingredients claims (‘plus’ claims) has waned; their interest in natural claims has continued to grow, according to Mintel.

Special edition: Natural and clean label

Developments in clean label ingredients

15-Jun-2010 - With food manufacturers and retailers striving to strip down food ingredient labels to a bare minimum, FoodNavigator.com takes a look at how ingredient firms have stepped up their game to help meet the growing demand for clean label products.

Coca-Cola: consumers and regulators are out of sync on 'natural' claims

11-Jun-2010 - Regulatory definitions of 'natural' are not in line with consumer understanding of the term, a discrepancy that is causing big headaches for the food and drink industry, according to one senior executive at Coca-Cola.

Wild taps sea salt for clean label sodium-reducer

01-Jun-2010 - Wild is rolling out a new tool for reducing sodium content in foods without impacting taste, which combines natural sea salt with its flavour modification technology.

EFSA lowers ADI for food colour in re-evaluation

21-Apr-2010 - 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 on the third.

Spirulina faces legal questions

29-Mar-2010 - Spirulina, the blue colour from algae used in Nestlé’s Smarties, is one of 10 substances used to colour food that faces an uncertain future as its legal status is scrutinised.

Lactic bacteria breakthrough may reduce bread additive use

15-Mar-2010 - Researchers in Finland have discovered lactic bacteria that naturally produce hydrocolloids in wheat bread using sourdough, and could be used to make additive-free products that meet taste and texture requirements.

Research investigates what consumers see as 'natural'

11-Mar-2010 - An investigation into what the term ‘natural’ means for consumers has concluded that manufacturers wanting to position products as natural should use ingredients that have undergone physical rather than chemical processing, process less, and label chemical names rather than E-numbers.

Natural pigments offer sausage shelf-life extension

04-Feb-2010 - Natural carotenoids like zeaxanthin may extend the shelf-life of refrigerated sausages and allow formulators to remove artificial preservatives to tap consumer trends, says a new study.

Study questions sucralose stability in bakery

26-Jan-2010 - Bakery formulators who use ingredients like glycerol or fats should exercise caution when using sucralose, suggests a new study from Canada.

Industry surprised by Romanian 'fat tax' plan

08-Jan-2010 - Plans to introduce a new tax on foods high in salt, sugar, and additives in Romania came as a surprise to the food industry, and the full impact will not be clear until after the details are hammered out over the next 10 days.

Artificial sweeteners may trigger fullness hormones

07-Jan-2010 - The artificial sweetener sucralose may work together with glucose to stimulate the release of a protein that promotes a feeling of fullness, says new research from the US.

Wheat emulsifier allows clean labels for cheap sausages

08-Dec-2009 - Ulrick and Short developed a new wheat-derived functional binder and emulsifier for use in economy sausages and burgers, enabling clean label claims at a lower price point.

Coming soon: Aspartame appeal on ‘nasty’ ruling

07-Dec-2009 - Three judges will consider an appeal against a High Court ruling over the rights to call aspartame a “nasty” early next year.