Food Business News - April 10, 2012 - (Page 50)

Colors by nature T he food industry still may be adjusting to a much-debated 2007 University of Southampton study in the United Kingdom that linked six colors to hyperactivity in children, but the situation is promising for companies that sell product in the United States. The U.S. Food and Drug Administration requires no warning labels for the colors, alternatives to the colors exist through natural sources, and the “Southampton six” applies to only three colors in the United States. “The avoidance of Southampton colors is a big dilemma for international companies,” said Stefan Hake, chief executive officer of GNT USA, Inc., Tarrytown, N.Y. “For example, the same company Consumers may prefer naturally-sourced red, orange and yellow colors may make colored cereals in the U.K. with fruits and vegetables, but the same branded cereal would contain FD&C colors in the United States.” The F.D.A. in March 2011 concluded a causal relationship between exposure to color additives and hyperactivity in children in the general population has not been established. For certain susceptible children with attention deficit/hyperactivity disorder and other problem behaviors, however, the data suggest their condition may be exacerbated by exposure to a number of substances in food, including, but not limited to, synthetic color additives. In the United Kingdom, the Food Standards Agency has encouraged the food industry to participate in a voluntary ban of the six colors. Three of the Southampton six — quinoline yellow (E104), carmoisine (E122) and ponceau 4R (E124) — are not permitted in the United States, said Carol Locey, product director, colors, for Kalsec, Inc., Kalamazoo, Mich. The other three colors involved in the Southampton study are sunset yellow FCF (E110), known as FD&C yellow No. 6 in the United States; allura red (E129), known as FD&C red No. 40 in the United States; and tartrazine (E102) is FD&C yellow No. 5. Turmeric or carrot oleoresins generally replace yellow No. 5, Ms. Locey said. Yellow No. 6 is an orange color that may be replaced with annatto extract or paprika oleoresin. “Typically, the color manufacturer and the consumer product producer will work hand in hand to develop a blend and dosage rate that will meet the required hue and intensity,” she said. Lionel Lesegretain, business manager, NAT color, for Naturex, Avignon, France, said, “Orange hues can come from carotene, annatto or paprika. The compatibility and the stability of carotenoid emulsions in drinks are a technical challenge where we are innovating and bringing tailor-made solutions to the market.” Ms. Locey said replacing red colors such as allura red, as well as carmoisine and ponceau 4R, may be difficult in high pH applications such as ice cream, milk and processed meat products with a kosher naturally-derived color. “Fruit and vegetable concentrates such as grape, black carrot, radish, yam and cabbage work well in low pH environments such as acidic beverages and sauces,” she said. “However, in applications with a neutral to high pH, the pigments are more blue in hue and unstable.” Mr. Lesegretain said fruit and vegetable concentrates providing red shades contain anthocyanins that are sensitive to pH. “If pH is increasing, they become less and less stable in the finished product, and hues will vary from red in acidic conditions through to bluegray in basic medium,” he said. “This makes them a perfect ingredient to be included in acidic Creating Value Through Working Partnership When choosing a food item, color is always your first impression and the confectionary industry has a tradition of using bright vivid colors. Natural colors are fully capable of competing with synthetic colors regarding both color range and technical capabilities. With a working partnership with Chr. Hansen you get: Customer driven innovation Quick access to cutting edge, specialist knowledge and state of the art technology The benefits of staying ahead of consumer and producer trends Individually adjusted solutions Colors that make sense.® Chr. Hansen, Inc 9015 W Maple Street Milwaukee, WI 53214 USA Toll Free +1 800 558 0802 WWW.CHR-HANSEN.COM 50 FOODBUSINESS NEWS ® April 10, 2012 http://WWW.CHR-HANSEN.COM

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