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... the food and drug administration (fda) will take size and functionality into account when it considers whether a product contains nanomaterials or involves nanotechnology, according to a new draft guidance document ... legal minefield agreeing on a legal definition of nanomaterials that satisfies food manufacturers, regulators, enforcement bodies and consumers has proved challenging on both sides of the atlantic, however ... if a definition concentrates on size alone, it will encompass a vast swathe of perfectly innocuous and naturally-occurring nanomaterials in products from milk to chocolate, confusing shoppers without serving any useful purpose, point out food manufacturers ... unilever : nano labels must be meaningful and specific in a round table debate on nanotechnology facilitated by the uk’s food standards agency last year, unilever r&d director, regulatory affairs, consumer confidence and sustainability, charles-francois gaudefroy, said several factors needed to be taken into account when coming up with a worakable definition of a nanomaterial ... ” nanotechnology in food nanotechnology promises an exciting range of benefits to consumers from the targeted release of nutrients to antimicrobial biofilms and lighter-weight packaging able to block out oxygen, carbon dioxide and moisture ... other interesting applications include nano-sensors that could detect pathogens, nano-encapsulation of natural food colours and other bioactives, and nanocellulose for moister bread, crispier crackers and juicier meat products ... click here for a round-up of nanotechnology applications in food from our sister title foodmanufacture

... efsa’s panel on additives and nutrient sources (ans) has concluded that the adi of natural red-orange colour lutein may be extended to extracts of tagetes erecta with at least 60 per cent total carotenoids as esters, after the examination of new data from natcol ... last july the ans panel of the european food safety authority established an adi of 1mg/kg bw/day for natural lutein (e161b) from tagetes ereta, a marigold from mexico, with at least 80 per cent carotenoids lutein and zeathanthin ... however following the publication of the opinion the natural food colours association (natcol) and the european chemical industry council (cefic) wrote to efsa to point out that some data on lutein esters do exist that could fill some of the gaps it identified ... natural emphasis the extension of the adi to lower carotenoid levels will aid the adoption of natural lutein colour in foods and beverages, at a time when food manufacturers are turning away from synthetic colours – and in particular the so-called southampton six, which necessitate a warning label on hyperactivity in children on any food product in which they are used in europe

... food research group leatherhead is in the final stages of a testing project on natural food colours, which it expects will provide clear guidance on the stability and shelf-life of the ingredients ... in the first phase of a testing project due to be completed next month, the group is assessing colours from chlorophyll, anthocyanins and lycopene in both confectionery and beverage applications ... according to wayne morley, head of food innovation at leatherhead food research, the findings will help manufacturers determine their product formulations by providing a quantitative analysis of the stability of certain natural colours ... “it’s generally accepted that natural colours tend to have reduced stability compared to artificial colours ... ” accelerated deterioration protocols the stability of food or beverage applications is determined by a number of factors, all of which are linked to their ultimate shelf-life ... leatherhead’s testing service for natural colours aims to accelerate the deterioration that products undergo in order to obtain an early indication of their stability

... this new obligation has forced certain food and beverage manufacturers in europe to seek alternative food colouring options ... when formulating a new recipe, companies can either opt for additive food colours, or for natural food colours ... leading natural colour manufacturer gnt group explains that from a legal/regulatory perspective, 'natural' food colourants are categorised differently, depending on the country, and this has lead to subjective interpretation of the term on both an industry and consumer level ... “we believe that because gnt's products, specifically our exberry® colors, are made from real fruits and vegetables and are minimally processed, that they are offer the most 'natural' option on the market today ... research has shown that consumers identify fruit and vegetable ingredients as a natural source, whereas, 'nature-identical' and formulated colors have proven to be misleading due to the way in which they are processed”, says stefan hake, who is the ceo of gnt usa, inc ... “what also differentiates gnt’s products from both artificial and formulated colours such as beta-carotene, annatto and carmine, is that those products rely on chemical additives and manipulation in order to work as a colourant, whereas gnt’s products do not require any chemical manipulation to work successfully as colourants”, adds hake ... the company believes the future for natural food colours is bright given that the importance of a ‘clean-label’ product is becoming more and more apparent and is growing, not only in europe, but also on an international level where consumers seek the most natural options for their shopping baskets ... as consumers become increasingly educated about the food products that they consume, we feel that demand for our products will continue to rise”, argues hake ... all gnt facilities manufacture the company’s two flagship products exberry® and nutrifood®, which are sold to some of the largest companies in the food and beverage industry

... ‘natural’ has become a word consumers like to see on food product packages, while ‘clean label’ is an industry term to describe an e-number-free ingredients list ... a colourful discussion at the beginning of july any food products sold in the eu that still contain the so-called southampton colours that were implicated in a study on hyperactivity in children will have to carry a warning label ... the natural food colours association (natcol) has a list classifying colours according to whether they occur in nature and are naturally-sourced, occur in nature but can be synthetically manufactured, or do not occur in nature and are manufactured synthetically, but these are not legal definitions ... both colours that are naturally sourced and synthetically manufactured are attributed an e-number which has to be used on product packaging in the eu – but consumers may not be aware that no all e-numbers are artificial ... a way to avoid having to use an e-number coloured is to use a colouring foodstuff, that is, ingredients that used in their natural food form to lend their colour to the formulation, without any purification having taken place ... food companies tend to couch references to colourings carefully ... for instance, a manufacturer may declare their products contain ‘no artificial colourings’, but they may still have colours that do exist naturally but which tend to be synthetically produced when used on an industrial scale ... natural taste the new eu regulation has brought some clarity to what natural means in a flavour context ... it does away with the distinction between ‘nature identical’ and ‘synthetic’ flavourings, meaning that all non-natural flavourings will simply be called ‘flavouring substances’

... seeds of the osmanthus fragrans plant may offer a novel red colour for food formulators, and tap into the growing demand for natural colours, says new research from china ... “in a broad sense, the good characteristics of [the red pigment] give it potential for use by the food processing industry as an additive ... according to research published in the journal food chemistry , said to be the first of its kind, pigments extracted from the plant’s seeds could offer a natural alternative to synthetic colours ... the main natural red pigments are anthocyanins, betalains, and carotenoids sourced from berries and grapes, red beetroot, and red fruit, vegetables and flowers, respectively, according to leatherhead food international (lfi) ... the most widely used natural pigments in the red-purple colour range are anthocyanins ... this means that betacyanins, and betalains in particular, are the natural pigments of choice to provide red-purple colour to low acid foods ... pan and co-workers report: “no evident influence of sodium chloride as food additives on the pigment stability was observed ... the return to ‘natural’ the food industry is experiencing a shift back to the use of natural food colours in foods ... natural colours lost their appeal when synthetic colours arrived on the scene, as they provide less consistency, heat stability and colour range than their chemical alternatives ... moreover, natural colours are more expensive ... however, as consumer awareness increases over the link between diet and health and trends move towards more clean-label products, natural colourings are back in fashion ... one of the most significant studies deterring consumers from artificial colourings was the southampton study, published in the lancet , which found that a concoction of artificial colours led to hyperactivity in children ... source: food chemistry 15 february 2009, issue 4, volume 112, pages 909-913 “characterisation and free radical scavenging activities of novel red pigment from osmanthus fragrans’ seeds” authors: y

... chr hansen is extending its range of natural colouring foodstuffs with eight new additions, following two years of experimentation with fruit, vegetable and plant sources ... colouring foodstuffs are edible, recognised foodstuffs that impart colour to a product; according to the guidelines laid down by the natural food colours association (natcol), they do not involve purification of the colour or extraction of a pigment ... challenges in developing natural colouring foodstuffs, the emphasis is on sourcing, since purification processes are forbidden – except where the genuine balance between pigments, flavours, sugars and other components is maintained ... of the eight new additions, primary colours such as bright red and bright yellow are particularly hard to achieve ... ” market potential demand for natural colours and colouring foodstuffs is high due to the present emphasis on healthy eating ... the southampton study, which linked certain cocktails of artificial colours to hyperactivity in children, has also stimulated the market in the last 18 months ... the use of colouring foodstuffs developed in the wake of the european colour legislation of 1997, when some countries, such as germany, interpreted the law to allow for flexibility – that is, using some foods that naturally contain colours need not be declared as colours, but as foodstuffs

... the european market for natural food colours is set to grow by some 25 per cent by 2013, according to frost & sullivan, but more education on natural e-numbers is required ... in its new report european natural and nature-identical food colours market , the consultancy put market revenues at us$198 ... one major problem is that many consumers think e-numbers relate only to synthetic additives - whereas in fact natural additives are listed on ingredients panels too ... this means that there is a tendency for natural-minded consumers to reject all products with e-numbers indiscriminately ... frost & sullivan industry manager sangeetha srinivasan said that this gives natural colour manufacturers "a narrow space to operate" ... "for the sustained growth of the natural colours market, it is imperative to conduct awareness campaigns to inform consumers that the objective of e-numbers is to ascertain the safety of additives," said srinivasan ... although this will take several years to come into effect, in the meantime the european food safety authority (efsa) is assessing the latest science on additives that have been allowed in foods over the last 30 years ... such negative assessment seems likely to encourage more manufacturers to opt for natural alternatives in place of synthetics with a suspect safety record ... the frost report also notes, however, that the food colourings market is price-sensitive, so natural colours need to be priced so as to be affordable alternatives to synthetic additives ... product development going forward, they say, should be "aimed at providing a range of colours that can replace synthetic colours in all application sectors, including soft drinks, dairy and confectionery ... certain natural ingredients derived from plants, herbs, and spices have amassed scientific data on their health benefits, and may be used to give a food product a healthy profile - just as much as to give them an appealing colour and/or flavour