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... chr hansen has an organic food colour project at development stage in the us although the danish supplier said the market is unlikely to become significant in the near term

... these additives maintain food colour and prolong shelf-life by preventing the growth of micro-organisms ... allergy alerts sometimes there will be a problem with a food product that means it should not be sold ... sometimes foods have to be withdrawn or recalled if there is a risk to consumers because the allergy labelling is missing or incorrect or if there is any other food allergy risk ... you can also subscribe to our really simple syndication (rss) feed for food and allergy alerts

... the food standards agency is keen to hear from any company that uses specific colours in particular types of products that the ec proposes should no longer be permitted ... if there is no evidence of the colours being used, permission for use in that food category will be withdrawn ... major european trade associations are not aware of the colours currently being used in the food categories mentioned ... the colours are listed by food category in the document that can be downloaded from the link at the end of this page ... the european union is in the process of transferring authorised colours into a new food categorisation system that will be included in annex ii of regulation 1333/2008 ... this will replace the current annexes in directive 94/36/ec and will make it easier to identify which colours are permitted in different food categories ... as part of this work, the european commission proposes to remove food colour/food category combinations where there is no longer any use of them ... deadline for comments if your company does use any of the colours in the food categories listed, please contact the agency’s food additives team by emailing foodadditives@foodstandards

... 5 mg/kg bw/day established by the panel on food additives, flavourings, processing aids and materials in contact with food (afc) in 2008 was based on a one-year rat study, in which elevated serum aspartate transaminase (ast) and alanine transaminase (alt) levels were seen down to the intermediate dose of 50 mg lycopene/kg bw/day ... in 2009 jecfa reviewed its opinion on lycopene and decided to revise the group adi established and replace it with a group adi “not specified” for lycopene from all sources when used as food colour

... more information about sulphites and how they are used in food can be found further down this page ... these additives maintain food colour and prolong shelf-life by preventing the growth of micro-organisms ... allergy alerts sometimes there will be a problem with a food product that means it should not be sold ... sometimes foods have to be withdrawn or recalled if there is a risk to consumers because the allergy labelling is missing or incorrect or if there is any other food allergy risk ... you can also subscribe to our really simple syndication (rss) feed for food and allergy alerts

... the european food safety authority (efsa), in adoption of opinions on three further food colours used in bakery and confectionery products, has confirmed intake levels for one colour, halved the adi for another and could not determine a risk assessment on the third ... as part of its ongoing re-evaluation of all food additives authorised for use in the european union, efsa’s scientific panel on food additives and nutrient sources (ans) added to food was asked to deliver a scientific opinion re-evaluating the safety of brilliant black bn, (e 151), brown ht (e 155) and brown fk (e 154) when used as food colorants ... for the colour brilliant black bn (151) – which can be used in a range of different foods, including baked goods, desserts and soft drinks, the panel confirmed the existing acceptable daily intake (adi) of 5 milligrams per kilogram of bodyweight established by the scientific committee on food (scf) in 1984 ... in terms of its findings on the colour brown ht (e 155) – which can also be used in bakery products, confectionery and soft drinks, as well as sauces, seasonings and pickles – the panel said it has halved the previous adi to 1 ... and the ans panel said it was not able to reach a conclusion on the safety of the colour brown fk (e 154) due to what it termed were significant limitations in the toxicological data available ... in november last year, efsa adopted opinions on six food colours – five of which are azo dyes (food colours containing nitrogen) – in november 2009, and is due to assess around 30 remaining colours in the next few years

... spirulina, the blue colour from algae used in nestlé’s smarties, is one of 10 substances used to colour food that faces an uncertain future as its legal status is scrutinised ... the food standards agency (fsa), which has been asked by the european commission (ec) to ‘road-test’ the 10 substances to establish their regulatory status, has now received feedback from industry and has written to european trade associations asking for their views by the end of may ... it will then submit a report in the autumn in time for a meeting of the commission’s working group of food additive experts from member states, said a spokeswoman ... ” foods or additives? the issue at stake is whether the substances are colouring foodstuffs (ie legal food ingredients) or additives, which must be pre-approved ... this is an important distinction as colouring foodstuffs are classed as food ingredients and hence not assigned e-numbers, while natural colours are classed as additives and assigned e-numbers because they have been ‘selectively extracted’ from their natural sources ... if they are deemed to be food additives, they will need to go through a costly and lengthy authorisation process to gain regulatory approval set out in ec regulation 1331/2008 if food and drink manufacturers want to use them in their products ... spirulina is currently used in several own-label bakery and confectionery products as well as smarties, while many of the other substances on the list are widely used in food and drink products sold in the uk ... legal clarity for food and drink manufacturers the fsa’s road testing exercise would provide clarity for the market, said gnt, a leading supplier of colouring foodstuffs ... an fsa spokeswoman said: “the purpose of the exercise is to ensure that the eu has principles that can be applied to any product that might be considered for use as a colouring foodstuff/food colour to decide whether it has been selectively extracted

... current authorised maximum use levels of lycopene as a food colour are up for review with its use in fortified foods a critical factor, claims the european commission following the publication of the revised exposure estimates for the cartenoid by efsa ... lycopene from natural sources and as a food colour would likely be within the adi (acceptable daily intake) for most people, concludes the european food safety authority (efsa) ... com that any potential amendments will include transitional measures to take into account products currently on the market in which lycopene has been used as a food colour in compliance with directive 94/36/ec ... lycopene from tomatoes is permitted as a food colour, but synthetic lycopene and lycopene fermented from blakeslea trispora have not been given the green light because of questions over adi levels ... 5 mg/kg bw/day for lycopene from all sources, and the risk assessor also concluded that with the uses and actual use levels presented by the applicants, the intake of lycopene from natural sources and as a food colour would be expected to remain within this adi

... the food standards agency in the uk says lycopene levels – at least for the carotenoid’s use as a food colour – are under review at eu level ... lycopene as a food colour is regulated by directive 94/36/ec on colours for use in foods, and may be formally altered to account for a european food safety authority (efsa) acceptable daily intake(adi) recommendation last year of 0 ... “the uk hasn't asked efsa to re-appraise lycopene levels in food but it is participating in discussions with the european commission and other member states on appropriate risk management measures in light of the efsa opinion,” an fsa spokesperson told nutraingredients ... it is hoping a recently delivered joint fao/who expert committee on food additives (jecfa) conclusion that no safety issues exist for natural, fungal and synthetic forms of lycopene, will bolster the case for lycopene adis to be raised in the eu’s 27-member states

... beta-carotene, a food colour and antioxidant, can be nano-encapsulated in special spun fibres, offering formulators a fresh approach to adding value to products ... according to researchers from the novel materials and nanotechnology lab at the institute of agrochemistry and food technology (iata) in valencia, electrospun fibres could nano-encapsulate beta-carotene and protect the nutrient against oxidation, particularly when exposed to light ... “electrospinning of zein prolamine shows an excellent outlook for its application in the stabilization of light sensitive added-value food components,” wrote the researchers in the journal food hydrocolloids ... industry trend food manufacturers are increasingly turning to encapsulation technologies as a way of achieving much-needed differentiation and enhancing product value ... tapping into key and emerging consumer trends with innovative techniques is becoming increasingly important for food manufacturers ... “electrospinning is therefore reported here as a technology able to produce added-value biopolymer micro and nanofibers that can have good potential in food and nutraceutical formulation and coatings, bioactive food packaging and food processing industries,” they wrote big future for nano, but concerns remain according to organisers of the recent nano and microtechnologies in the food & healthfood industries conference in amsterdam, the application of nanotechnology and nanoparticles in food are emerging rapidly ... 4bn worth of food products by 2010 ... source: food hydrocolloids volume 23, issue 5, pages 1427-1432 “novel route to stabilization of bioactive antioxidants by encapsulation in electrospun fibers of zein prolamine” authors: a