Mulberry leaf extracts give glimpse of hydrocolloids future
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.
Make additive removal usual for hyperactive kids, says professor
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.
MEPs vote for ban on unnecessary colours for kids
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
Plant closure underway for CP Kelco
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.
Southampton study causing supplements rethink
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 to remove artificial colors by end of 2008
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.
Renewed calls for European ban on Southampton additives
Forty-two organisations across Europe have united to call for the
Commission to suspend the use of the six colourings linked to
hyperactivity in the Southampton study.
Southampton colours should be phased out, says FSA
Artificial colours linked to hyperactivity in children by the
Southampton study should be phased out in Europe, said the UK Food
Standards Agency today.
Pectin replaces gum arabic for better beverage stability: study
Replacing gum Arabic with low levels of pectin can lead to more
stable orange beverage emulsions, suggests new research from
Scientists demand action on food additives
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.
Peruvian berry offers natural pigments for yoghurt: study
The Peruvian berry Berberis boliviana Lechler is a rich
source of pigments that could naturally colour products like
yoghurts and replace synthetics, suggests new research from the US.
Responses to EFSA Southampton verdict
EFSA's evaluation of the Southampton study on food additives and
hyperactivity has drawn a mixed bag of responses, with the food
industry broadly supportive of its findings and anti-additive
campaigners firing strong criticism...
Wolff re-focuses on added-value hydrocolloids
Hydrocolloids producer and distributor Alfred L Wolff is to sell
off part of its business to concentrate on its key functional
products, gum arabic and agar-agar.
Food additives 'probably here to stay': expert
The necessity of artificial additives in foods means they will
continue to be despite being found to have adverse effects on
behaviour, says a nutritionist.
Guide to help industry shelve artificial colors
Color firm DD Williamson has launched a guide for food and beverage
processors to help them replace color additives with natural