Negative consumer perceptions around ingredients like carrageenan and xanthan gum are challenging their usage in the US, but darlings like pectin are booming and now is the time industry should be talking more to consumers, says a leading hydrocolloids...
The rapid growth in protein-fueled beverages – especially the plant-based variety - has created new growth opportunities for hydrocolloids, although suppliers are having to help customers navigate complex questions around clean label hierarchies and Non-GMO...
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.
Crayon maker Crayola has confirmed it is aware of an ongoing public appeal that urges the company to stop marketing its Color Your Mouth candy products to children.
The Center for Science in the Public Interest (CSPI) has welcomed news that Panera is removing partially hydrogenated oils, butylated hydroxyanisole, and some other ingredients from menus by 2016, but suggested the move is as much a PR stunt as a bid...
Kraft has unveiled plans to remove artificial preservatives and synthetic colors from its iconic Original Kraft Macaroni & Cheese in the U.S. starting January 2016. Meanwhile, Kraft Dinner Original in Canada will be free from synthetic colors by the...
While consumers may think twice about buying a large box of cereal featuring a new functional ingredient, they are much more willing to try new things in the beverage category, which is a hotbed of innovation right now, two leading ingredients suppliers...
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...
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?
As part of FoodNavigator-USA’s probe into natural colors for our Natural & Clean Label Trends 2013 online event, Elaine Watson caught up with Tammi Higgins, Natural Colors Commercial Development Manager at FMC BioPolymer.
USDA certified organic on a food label means something concrete. ‘Natural’ or ‘clean label’ mean something rather more fluid. But while the stream of lawsuits over ‘natural’ claims suggests more clarity is needed - particularly on GMOs - some general...
60-second interview: Carol Locey and Gary Augustine, Kalsec
As part of FoodNavigator-USA’s probe into clean labels ahead of our June 26 Natural & Clean Label Trends 2013 online event, Elaine Watson caught up with Carol Locey, colors product director, and Gary Augustine, market development director, at Kalsec,...
Kraft officials spent an hour yesterday with blogger Vani Hari (aka the Food Babe) discussing a petition urging the company to stop using artificial colors Yellow #5 and #6 in its Mac & Cheese, but says it is satisfied that they are both safe and...
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.
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.
Cacao pod husks – a major by-product of cocoa processing – could provide industry with a new, environmentally friendly source of pectin, say researchers.
What’s in a name? Everything, when it comes to ‘cleaning’ up ingredients declarations, says National Starch/Corn Products International, which has launched an online hub at cleanlabelinsights.com to collate the latest research and market data to help...
The potential of food colors approved by the Food and Drug Administration (FDA) to promote attention-deficit/hyperactivity disorder (ADHD) symptoms is not supported by the literature, says a new meta-analysis.
Consumer advocacy group Center for Science in the Public Interest (CSPI) has petitioned the Food and Drug Administration (FDA) urging it to require the presence of artificial colors to be highlighted on the front of food packaging.
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.
The Food and Drug Administration (FDA) has said it intends to seek views from an expert panel this week on a possible association between artificial food colorings and hyperactivity in children.
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).
The hydrocolloids market has seen double digit growth rates between 2005 and 2009, with their fat replacer applications being boosted by the global health and wellness trend, according to a new Leatherhead report.
CP Kelco is raising prices for its entire ingredient portfolio by up to 10 percent, a move the company says is necessary due to the higher marketplace demand putting a squeeze on supplies.
The Center for Science in the Public Interest (CSPI) called for a ban on food colorings last week – but food industry experts insist there is overwhelming evidence of their safety.
Innovative ingredients and solutions are emerging to help formulators add flavours, colours and healthy ingredients and keep up with consumer demands for innovative beverages.
Health Canada is seeking comments on a proposal to change Canadian regulations on how food colorings are listed on ingredient labels, the agency said on Thursday.
Increasing consumer interest in healthy eating ideals is the driver behind US confectionery maker Necco’s switch to natural colours and flavourings for its wafer candy.
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.
Maryland could become the first US state to ban several artificial food colorings which have been linked to hyperactivity and behavioral problems in children, if proposed legislation is approved.
TIC Gums has opened a texture innovation center in White Marsh, Maryland, in order to expand its facilities for customers to test texturizing solutions on site.
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.
Food additives in alginate-based gel will affect the characteristics of the resulting gel, with new information from the US sure to help food scientists optimise formulations.
In the third of a four part series on natural colors, FoodNavigator looks at the regulatory situation in the US and Europe and the challenges this poses for food manufacturers and ingredients companies.
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...
An extract from the leaves of the mulberry bush may act as a
hydrocolloid, with potentially unique properties for food
formulators, says new research from Taiwan.
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.
CP Kelco is exploring alternative uses for its UK xanthan gum plant
having completed the first phase of its closure after cost
pressures compromised its viability forcing it to cease production.
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.
Cadbury Schweppes has pledged to remove all artificial colorings
from its confectionery products by the end of the year in response
to concerns over their possible effects on behavior.
