Food Business News - April 10, 2012 - (Page 49)

Ingredient Innovations prompt change Suppliers stand up for safety of certain colors while also offering reduced 4-MeI options comes even though last year Health Canada determined low levels of 4-MeI that may be found in food, including certain caramel colors, do not represent a risk to consumers. The European Food Safety Authority established a group acceptable daily intake (A.D.I.) of 300 mg per kilogram (2.2 lbs) of body weight per day for caramel colors while one caramel color (E150c) had an A.D.I. of 100 mg per kilogram of body weight per day. The Food and Drug Administration lists caramel color as Generally Recognized As Safe (GRAS), said Brian Sethness of Sethness Products Co., Lincolnwood, Ill. “For generations caramel colors have been safely manufactured and used throughout the world, and it is the most widely used food colorant,” he said. “GRAS status would not be available for caramel color without sound evidence. There have been numerous studies showing the safety of its use in food and beverages.” D.D. Williamson, Louisville, Ky., reaffirms the safety of Reactants used in Class IV caramel colors help contribute to provide the rich brown color in colas and other dark foods and beverages. caramel color on the company web site, through customer contacts, traditional media, trade media, social media, trade associations and government agencies, said Margaret Lawson, chief science officer. The California ruling is based on research associated with the National Toxicology Program that involved feeding diets containing 4-MeI to 50 male rats, 50 female rats, 50 male mice and 50 female mice over two years. Research found equivocal evidence of carcinogenic activity of 4-MeI in female rats based on increased evidence of mononuclear cell leukemia. It also found clear evidence of carcinogenic activity of 4-MeI in male and female mice based on increased evidence of alveolar/ bronchiolar neoplasms. In California, warning labels now need to be placed on products sold in the state that contain levels of 4-MeI above the “safe harbor” amount, Ms. Lawson said. The OEHHA has decided a daily intake of 4-MeI up to 29 micrograms a day over a lifetime is safe, she said. The chemical 4-MeI is a byproduct formed — and not an ingredient added — during the heating and maillard browning process, Mr. Sethness said. Foods containing 4-MeI as a result of heating include coffee, some carbonated beverages, beer and wine, soy sauce, molasses and meats. He stressed 4-MeI is not banned in California. Mr. Sethness said 4-MeI may appear in Class III (E150c) and Class IV (E150d) caramel colors. In Class IV colors, the reactants used help contribute to provide the brown color in colas and other dark foods and Continued on Page 51 C aramel color suppliers are promoting the safety of their ingredients while simultaneously striving to meet customer requests for certain classes of caramel color that contain less of a byproduct, 4-methylimidazole (4-MeI). As a result, color suppliers are developing alternatives to address customer concerns. The customers may face labeling concerns in California since the Office of Environmental Health Hazard Assessment (OEHHA) within the California Environmental Protection Agency added 4-MeI to its list of chemicals known to the state to cause cancer and fall under the auspices of the state’s Safe Drinking Water and Toxic Enforcement Act of 1986 (Proposition 65). The California determination April 10, 2012 FOODBUSINESS NEWS ® 49

Table of Contents for the Digital Edition of Food Business News - April 10, 2012

Food Business News - April 10, 2012
F.D.A. rejects petition to ban bisphenol A
Finding savory flavors around the world
Prospective corn plantings at highest level since 1937
Table of Contents
Web Contents
Editorial - Steve Jobs as enticing model for food industry
Investment plans call for Burger King to go public
Consumers seeking deals to return to restaurants
General Mills ahead on product nutrition profile improvements
Test for milk allergens not as effective as thought
Craig Bahner to join Wendy’s as c.m.o.
Gluten-free offerings boost global snack introductions
Warne to lead Perkins and Marie Callender’s
Rich Products buys Canadian frozen dessert company
Michigan retailer acquires dairy production capacity
PepsiCo and Tingyi Holding finalize beverage alliance in China
US Foods acquires specialty importer
Market for food bars reaches $5.7 billion
Misinformation impacts beef demand
C.D.C. vitamin, nutrient data show progress
Burger King rolls out whopper of a menu change
Soup, salads showing strength on the menu
Daniel Saw to lead Campbell’s Asia business
Restaurant operator optimism on the rise
Market Insight - Prospective corn plantings at highest level since 1937
IFT Wellness 12 - Transparency vs. simplicity
Flavor Trends - Finding savory flavors around the world
Ingredient Innovations - Caramel color concerns prompt change
Colors by nature
New Food Products
Ingredient Market Trends
Ingredient Markets
Supplier Innovations and News - Egg replacer sales look to grow for Arla
Supplier Innovations and News - Systems reduce sodium in meat
Supplier Innovations and News - Perform spray drying tests in a single operation
Supplier Innovations and News - DuPont offers guar gum alternatives
Supplier Innovations and News - Pea protein enhances chocolate
Supplier Innovations and News - Barry Callebaut profits slip while sales rise
Supplier Innovations and News - Caramel color has more intensity
Supplier Innovations and News - Stabilize freeze-thaw products
Ad Index
Food Business in the News

Food Business News - April 10, 2012