Titanium dioxide (TiO2) is authorised as the food additive E 171 and can be used as a white colour pigment in sweets and coatings, e.g. in dragees and chewing gum. The substance is also contained in cosmetic products such as toothpaste or as nanoparticles in sunscreen under the name CI 77891. The majority of titanium dioxide is used in technical applications,… Read more »
The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re-evaluating benzoic acid (E 210), sodium benzoate (E 211), potassium benzoate (E 212) and calcium benzoate (E 213).
Barry Callebaut’s IBC brand, which specialises in colour and printing technology for food applications, has introduced an online tool called ‘Color Concentration Control’ (CCC); it provides easy to use calculation support for food additives and serves as a guide to make informed choices on the composition of the application. According to Barry Callebaut, CCC guides chefs to make informed choices… Read more »
The transition period for the implementation of the European Guidance notes on the classification of food extracts with colouring properties is about to end; after 29 November, all food and drink available on the European market should comply with the requirements of the new guidelines. For the first time, these define precise criteria for the differentiation between colouring foods and… Read more »
Chr. Hansen has introduced a new range of all natural colours for fruit preparations, dairy, and food and beverage applications for the US market.
The article 24 of the regulation (EC) no. 1333/2008, which applies as of 20 July, requires that products containing the disputed “Southampton colours” need to bear a warning label “may have an adverse effect on activity and attention in children”.