Round-Up: Ingredients
Here is your weekly round-up of ingredients news. Next week’s round-up will focus on packaging news. To submit an item for inclusion, please contact Carly Wood at carly@bellpublishing.com.
- The IFST has released its latest Information Statement on sugars in order to provide a concise, evidence based summary of the key scientific facts around sugars.
- Tate & Lyle has expanded capacity at its oat ingredients manufacturing facility in Kimstad, Sweden.
- EFSA has completed its re-evaluation of all food colours permitted for use in the EU before 2009.
- Clean label ingredient specialist Ulrick & Short has introduced a new range of fat replacers for confectioners looking to make their products healthier without compromising on taste.
- The International Cocoa Organization (ICCO) has published its study on the establishment of a cocoa sustainability fund, which looks at options to source additional funding to support cocoa farmers.
- To celebrate Organic September, EHL Ingredients has launched two organic stuffing mixes.
- With Phönix Imitation Marzipan, GoodMills Innovation provides a cereal based powdered marzipan replacement for use in the production of fine baked goods.
- Sensient Flavors has unveiled its nut-free, nut flavour product range: Almond, Hazelnut, Peanut, Pistachio and Walnut.
- Synergy Flavours has expanded its offering with a honey range.
