Berlin startup Share is the first beverage producer in Germany to sell its water in PET bottles made of 100% recyclate. The plans are ambitious: in 2019 Share wants to fill water into about a million bottles a month made entirely of recycled PET and thus save over 200 metric tons of plastic waste a year, according to the company. For several weeks the product has been on sale at Germanys supermarket chain REWE and drug store dm and has caused quite a stir in the media. Besides the two retailers Shares other partners are bottler Mineralbrunnen Allgäuer Alpenwasser and preform manufacturer Plastipack, which is also the worlds biggest converter. Read more
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 07:03:292020-09-08 12:56:38100% recycled PET bottle
Robot Robot Cabinplant has developed new customised lines using the latest robot and vision technology. In addition to pick and place, Cabinplant is adding a third dimension by integrating processing to the solution. The labour-saving solutions are resulting in higher yield and improved quality compared to manual handling. Features include vision control, for measuring weight and dimensions; tracking of product and package; automatic trimming; waste removal and reduced give-away. The machine is completely washable and composed entirely of stainless steel. The latest robot technology development for sardines includes the automatic cross-packing of sardines in cans and full traceability of product and packaging. This solution integrates grading, nobbing and packing in one operation. For shrimp, the solution carries out automatic de-heading, full traceability of product and package and integrates size/colour grading and packing.
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 07:03:292020-09-08 12:56:38‘Pick, process and Place’ seafood lines
Ingredients Ingredients Mouthfeel enhancers, which employ the inherent properties of dairy ingredients, such as whey butter and protein, to naturally build back flavour and mouthfeel when fat is reduced by up to 30 per cent are now available. Ready in a number of cheese varieties to suit different applications and profiles, Premium Cheese Pastes enliven uninspiring fat-reduced dishes and naturally reduce salt to deliver a consistent, authentic cheese profile and aid cost reduction while offering consistent high quality. The ingredients offer impressive versatility and can be easily incorporated into a diverse range of recipes, such as processed cheese, ready meals, sauces, savoury pastries, seasonings and soups. The Dairy Ingredients range is completed by Synergys Provenance Cheese Powders, which can be used on their own or as a building block for flavour optimisation, release and stability. Read more
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 07:03:292020-09-08 12:56:38Improved mouthfeel and taste in fat-reduced recipies
Consider the cheese stick. It is not a beautiful food. Nor is it particularly healthy. Its about as prosaic as snack food gets. Yet in the packaged version that ends up in so many kids lunch boxes, each cylinder of mozzarella or cheddar is individually wrapped, like a high-end truffle. And, every day, thousands of those little pieces of plastic wrap are thrown in the trash. But maybe not for long. Two researchers at the U.S. Department of Agriculture (USDA) have developed a film made from a milk protein that can be eaten with the cheese. Which means that it may not be too long before we have a wrapper we can eatone thats also healthy. Edible plastic exists, but its largely made of starch, not protein. The benefit, says Peggy Tomasula, one of the lead researchers, is that it can be consumed with the food so it gets rid of one layer of packaging, like with individually-wrapped cheese sticks. It also gives you the opportunity to add vitamins or minerals or ways to block light damage to the food. And, you can add flavours. If you wanted to add a strawberry flavour to something, you can embed that in the film. The key component in the innovative packaging is casein, a group of milk proteins with high nutritional value. Tomasula has been researching casein since 2000, and actually created a new version of the protein using carbon dioxide. She noticed that it wasnt very soluble in water, and that made her believe it might be used to make a film coating that could extend the shelf life of dairy foods. Tomasula kept exploring the potential of this research and when another scientist, Laetitia Bonnaillie, joined the USDA team, Tomasula asked her to see if dry milk could be used to produce the film. That would also allow them to make use of surplus milk powder during times when dairy farms are producing too much milk. Bonnaillie also focused on refining the product by making it less sensitive to moisture and improving the process by which the film was made so it could be more uniform and commercial. At the annual meeting of the American Chemical Society, they announced the results of their effortsedible, biodegradable packaging. The casein film could either come in sheetsnot unlike plastic wrapor be sprayed on as a coating. And, its been found to be significantly more effective at blocking oxygen than ordinary plastic wrap, so it can protect food from spoiling for a much longer period of time. There would be some limitations, at least initially. This would mostly be for dairy products or foods that would likely be used with dairy, like cereal, says Tomasula. We wouldnt put this on fruits and vegetables in a market. You couldnt do that because of milk allergies. There would have to be labelling to let people know its milk protein.
Smithsonian Maghttp://tinyurl.com/kzumxky
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:15Heres a food wrapper you can eat
FDF, in partnership with the UK Flavour Association, is launching new a UK guidance on pictorial representation relating to flavourings and ingredients that deliver flavour. The free resource provides food businesses with advice on what to consider when declaring a pictorial representation of a food ingredient on the label of a pre-packed product. The guidance addresses the different components of a product that can deliver flavour, be it flavourings or ingredients, and how, being used in combination or individually, companies can substantiate the use of a pictorial of a certain food ingredient. Three comprehensive worked examples of how the principles apply to different foodstuffs are also included in the guidance. The aim of the guidance is to maintain industry labelling practices relating to the concept of wholly and mainly for the substantiation of a food ingredient depiction. Such practices were based on the UK Food Labelling Regulation 1996, which were superseded by the EU Food Information to Consumers Regulation (No. 1169/2011). Sarah Church, Director, Food and Farming, Department for Environment, Food and Rural Affairs, said: The Department for Environment, Food and Rural Affairs commends the Food and Drink Federation and its supporting partner the UK Flavour Association for their work to provide industry guidance about pictorial representations on food labels. It is important that the approach is consistent to maintain current industry practices where these are in accordance with the law. This approach enables consumers to be fully informed and to prevent them being misled about the composition of the food they buy. Helen Munday, Chief Scientific Officer, Food and Drink Federation, said: Flavour is an incredibly important attribute of food and drink, but it is essential that manufacturers represent this very consumer-relevant aspect of their food in the right way. This practical, but at the same time detailed and technical guide will help manufacturers graphically describe flavours to agreed guidelines. Madeleine Jones, Head of Regulatory, Allied Technical Centre and Deputy Chair of FDF Food Law & Labelling Committee, said: This guidance was born out of a need to defend the current approved labelling practices that ensure consumers are not misled when ingredients are illustrated on a product. European guidance on depiction was being discussed and some Member States wanted to impose practices that are considered misleading in the UK such as allowing stylized depiction when an ingredient is not present. The principles within the guidance have been successfully defended by Defra as the UK position. The worked examples were added to guide businesses stepwise through the points that need to be considered before an ingredient is depicted and should be particularly helpful to smaller businesses. Julie Young, Secretariat, UK Flavour Association, said: The UK Flavour Association is pleased to see the publication of this document which we hope will provide best practice guidance to our customers in the food industry with regard to correct product labelling. UK Flavour Association members are happy to provide further clarification to their customers on such matters. Our members can be viewed on our website
Food and Drink Federationhttp://tinyurl.com/lwykpft
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:15New guidance on pictorial representation on food labels
Coordinated by the company QUIMOVIL, the AQUAFLEX project will allow the development of a new generation of more sustainable water-based inks for the food packaging sector. The new flexographic inks will allow a reduction of VOC emissions by 90-95 % to a competitive cost. The company QUIMOVIL and AIMPLAS, the Plastics Technology Centre, have begun a project funded by the Ministry of Economics through the programme Retos Colaboración to allow the development of new printing water-based laminable flexographic inks for the flexible packaging industry that will allow a reduction of VOC emissions. Currently, a high percentage of flexible food packaging is manufactured by using solvent-based inks, due to the high quality and productivity needs in the printing and lamination processes. This kind of components have a number of drawbacks, such as the VOC emission into the atmosphere, security risks due to the flammability of inks and varnishes, as well as the high investment and maintenance costs to recover solvents during printing. Through the development of the AQUAFLEX project, coordinated by QUIMOVIL, it is expected to get a new formulation of laminable water-based flexographic inks with the same printing and laminating quality properties as solvent-based inks. The new product will allow a reduction of VOC emissions by 90-95 % at a competitive cost. For that purpose, some of the challenges of this project involve improving the print speeds of water-based inks and reducing their energy consumption in the drying process. AIMPLAS, the Plastics Technology Centre, is located in Valencia, Spain and recorded at the Register of Technological Centres of the Spanish Ministry of Economy and Competitiveness. The institute is member of FEDIT (Spanish Federation of Innovation and Technology Entities) and REDIT (Network of Technological Institutes of the Valencia Region). AIMPLAS is a non-profit research association with the objective of operating as a technological partner for enterprises from the plastics industry and thus offering them integral and customized solutions by coordinating research, development and innovation projects as well as technological services (analysis and testing, technical assistance, training as well as competitive and strategic intelligence).
www.aimplas.net
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:15New water-based flexographic inks will improve the sustainability of food packaging
A team from Madrid University (Spain) has just published a multi-centre randomized, double-blind, placebo-controlled intervention study regarding the safety and tolerance of three of LHS probiotic strains in healthy infants. The strains tested individually are Lactobacillus helveticus Rosell®-52, Bifidobacterium infantis Rosell®-33, Bifidobacterium bifidum Rosell®-71, all part of the ProbioKid® formula, previously shown to help prevent the reoccurrence of winter infections in children. The eight weeks intervention study involved a large population sample as 221 healthy infants (3-12 months of age) were recruited in total, divided between four groups (placebo and each of the three probiotic strains). No serious adverse events were reported and the Spanish authors concluded that the use of the three probiotic strains in infancy is safe, and well tolerated. Bérengère Feuz, Marketing Group Manager, commented about the study: We already have a track record of safe use of our ProbioKid formula as it has been marketed for around 15 years around the world (e.g. China where it is a best-selling probiotic formula for children since 2003). This study reinforces the assurance we have in our product. Moreover, I must say that we are very impressed by the quality and impact of this very-well designed study as it involves a large population of healthy infants and assesses independently each of the individual strains of ProbioStick. She added: The protocol allowed to go beyond the safety and tolerance assessment since many parameters were also included: this will be analysed in a second step and shall give us new information about each strain modes of action in healthy individuals such as interactions with the microbiota and immune system. Such safety study contributed to the GRAS (Generally Recognized as Safe) status recently obtained in the US for both ProbioKid® formula and its individual strains for infants and children, and the approval by Health Canada of the formula for children from 3 months old.
www.lallemand-health-solutions.com
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:15Publication of a safety and tolerance study for probiotic strains in infants
Arjuna Natural Extracts Ltd. has been granted official recognition from the Belgian government to market its proprietary herbal blend for overall wellness, branded Herbagut, in Belgium. This notification is applied in conjunction with the name of Arjuna Natural Extracts Ltd., but can be used by Arjunas customers as a reference. A pure selection of traditional Indian herbal ingredients are extracted and formulated according to an ancient Indian recipe and applied to a reliable, traceable, clean-label formulation. The blend consists of 14 herbal extracts, all approved as non-Novel Food by the European Commission, and accepted for use in food supplements. Key botanical ingredients in the formulation are curcumin, ginger, and pepper, along with other Ayurvedic ingredients. Herbagut, a popular and leading brand in EU for more than 10 years, is based on an all-natural extract blend formulated by a well-known Indian traditional medical practitioner. It has been in use for gut health and general well-being for decades. The recognition by Belgium Food & Safety authorities means acceptance throughout the EU, explains Benny Antony, PhD, Joint Managing Director for Arjuna. Its also a natural step in our strategy to lead the market in Indian herbal ingredientsnot only regionally but also in the EU market. Arjuna Natural opened an office in Brussels last year to better, and more quickly, help serve its customers. We have a comprehensive understanding of the complex European food regulation, adds Antony. This places us in an excellent position to offer our European customers complete commercial, technical, and regulatory support. Herbagut is safe to use in food supplements and can offer a range of health benefits including: improving gut microflora, mitigating constipation, relieving heartburn, and other digestive health issues. A clinical study with Herbagut shows that it helps regular and easy bowel movement, significantly reduces straining during bowel evacuation and improves overall bowel health and wellbeing. Arjunas production processes and products meet market-specific regulations worldwide. A GMP-certified, SAP-driven company, Arjuna has achieved international certifications including ISO22000, Kosher and Halal. Arjuna continues to engage in research and development, with continuing scientific validation of its novel product line through advanced clinical studies.
www.arjunanatural.com
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:15Arjunas poly-herbal blend approved in Belgium
Algatech (Algatechnologies) Ltd. announces its 100% organic Haematococcus pluvialis microalgae powder and astaxanthin oleoresin as part of its AstaPure line was granted National Organic Program (NOP) certification from the USDA Agricultural Marketing Service. NOP organic certification means that our products are being cultivated, processedand thus able to be labelled asorganic, says Efrat Kat, VP Marketing and Sales for Algatech. This certification, in addition to our GMP accreditation and non-GMO project verification, reaffirm our commitment to providing premium quality ingredients that consumers and industry partners can trust. According to trends tracked by Global Food Forums, todays consumers continue to seek healthier choices and want to know what the sources are for the products they use, especially how and where the products are produced. These consumers prefer suppliers who offer greater transparency. This is especially relevant to algae-based products since they can grow under a wide range of conditions. Supplying pure, natural microalgae requires a tremendous amount of knowledge, experience, and fully controlled processes, with constant attention paid to the smallest details, explains Shoshi Shunak, QA Manager for Algatech. We cultivate microalgae in a patented, eco-friendly, closed system that allows the production of the highest quality ingredients and prevents any exposure to contaminations. The four NOP principles for organic certificationhealth, ecology, fairness and sustainabilitycomply with Algatechs DNA and core values, and therefore to go organic was a natural step, notes Hagai Stadler, Algatechs CEO. Our plant, in the Arava Desert between the Dead Sea and the Red Sea, is a living example of how it is possible to green the desert and unlock the potential of a non-fertile land. Recycling water, saving solar energy is just a small part of activities that Algatech does on a regular basis to minimize its environmental footprint. For us, this is a fundamental part of our shared vision: to make an impact by bringing the good thats inherent in microalgae to the world. Algatech insists on reflecting maximum transparency to our clients and partners, from the growing of our Haematococcus pluvialis microalgae to ensuring a safe, clean environment, adds Kat. We are among the few companies in the world who have cracked the code for producing commercial-scale natural microalgae under the very highest standards.
www.algatech.com
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:15Algatechs natural astaxanthin is now NOP organic-certified
Authorities in New South Wales (NSW) and Queensland (QLD) are reporting a spike in the number of rotavirus cases being reported in children under five years old. The number of people suffering from the virus, which is the most common cause of severe gastroenteritis in children and babies, is reaching levels not experienced in the last five years. The reason for the surge is unknown, leading health officials to consider whether the structure of the virus has changed, making people more susceptible to it. Dr Vicky Sheppeard, NSW Healths director of communicable diseases, confirmed they were investigating this. We have sent off samples to the reference laboratories to see if there is a change in the coding of the virus that is also making people less immune to it. she said. The current outbreak in NSW is the worst for five years with over 1300 cases recorded by NSW Health in 2017, already more than triple the 412 cases reported last year. Children aged between 2 and 4 years old based in metropolitan Sydney are the worst affected, with Sydney Childrens Hospital reporting between 5 and 6 times more hospitalizations from the virus than in average years. In QLD, its a similar story with over 1527 recorded cases so far in 2017, more than double the number of cases in previous years. Over 230 people have been hospitalized due to contracting the virus this year. Rotavirus is a highly contagious virus passed on via the fecal-oral route. It most commonly affects babies and young children up to the age of five. In Australia, there are approximately 2 deaths every year due to rotavirus, with thousands more people requiring hospitalization. Symptoms of rotavirus include fever, diarrhea, vomiting and stomach cramps. It takes 1 to 3 days after becoming infected to start showing symptoms. Symptoms can last from 3 to 7 days. The virus is passed from person to person by touching contaminated hands or feces. It can also be passed on via objects (such as toys) and through food and drink. There have been many cases of infected food handlers passing on the virus to others by preparing food items with unwashed hands. The problem is worsened by rotavirus being asymptomatic in many adults. This means that they may be carrying the virus but not show any symptoms, and so may not pay as much attention to important tasks like hand washing as they may have done if they actually felt sick.
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:14Children affected by severe rotavirus outbreak
We may ask you to place cookies on your device. We use cookies to let us know when you visit our websites, how you interact with us, to enrich your user experience and to customise your relationship with our website.
Click on the different sections for more information. You can also change some of your preferences. Please note that blocking some types of cookies may affect your experience on our websites and the services we can provide.
Essential Website Cookies
These cookies are strictly necessary to provide you with services available through our website and to use some of its features.
Because these cookies are strictly necessary to provide the website, refusing them will affect the functioning of our site. You can always block or delete cookies by changing your browser settings and block all cookies on this website forcibly. But this will always ask you to accept/refuse cookies when you visit our site again.
We fully respect if you want to refuse cookies, but to avoid asking you each time again to kindly allow us to store a cookie for that purpose. You are always free to unsubscribe or other cookies to get a better experience. If you refuse cookies, we will delete all cookies set in our domain.
We provide you with a list of cookies stored on your computer in our domain, so that you can check what we have stored. For security reasons, we cannot display or modify cookies from other domains. You can check these in your browser's security settings.
.
Google Analytics Cookies
These cookies collect information that is used in aggregate form to help us understand how our website is used or how effective our marketing campaigns are, or to help us customise our website and application for you to improve your experience.
If you do not want us to track your visit to our site, you can disable this in your browser here:
.
Other external services
We also use various external services such as Google Webfonts, Google Maps and external video providers. Since these providers may collect personal data such as your IP address, you can block them here. Please note that this may significantly reduce the functionality and appearance of our site. Changes will only be effective once you reload the page
Google Webfont Settings:
Google Maps Settings:
Google reCaptcha settings:
Vimeo and Youtube videos embedding:
.
Privacy Beleid
U kunt meer lezen over onze cookies en privacy-instellingen op onze Privacybeleid-pagina.
100% recycled PET bottle
, /in Product news /by 3wmediaBerlin startup Share is the first beverage producer in Germany to sell its water in PET bottles made of 100% recyclate. The plans are ambitious: in 2019 Share wants to fill water into about a million bottles a month made entirely of recycled PET and thus save over 200 metric tons of plastic waste a year, according to the company. For several weeks the product has been on sale at Germanys supermarket chain REWE and drug store dm and has caused quite a stir in the media. Besides the two retailers Shares other partners are bottler Mineralbrunnen Allgäuer Alpenwasser and preform manufacturer Plastipack, which is also the worlds biggest converter.
Read more
‘Pick, process and Place’ seafood lines
, /in Product news /by 3wmediaRobot
Robot
Cabinplant has developed new customised lines using the latest robot and vision technology. In addition to pick and place, Cabinplant is adding a third dimension by integrating processing to the solution. The labour-saving solutions are resulting in higher yield and improved quality compared to manual handling. Features include vision control, for measuring weight and dimensions; tracking of product and package; automatic trimming; waste removal and reduced give-away. The machine is completely washable and composed entirely of stainless steel. The latest robot technology development for sardines includes the automatic cross-packing of sardines in cans and full traceability of product and packaging. This solution integrates grading, nobbing and packing in one operation. For shrimp, the solution carries out automatic de-heading, full traceability of product and package and integrates size/colour grading and packing.
Read more
Improved mouthfeel and taste in fat-reduced recipies
, /in Product news /by 3wmediaIngredients
Ingredients
Mouthfeel enhancers, which employ the inherent properties of dairy ingredients, such as whey butter and protein, to naturally build back flavour and mouthfeel when fat is reduced by up to 30 per cent are now available. Ready in a number of cheese varieties to suit different applications and profiles, Premium Cheese Pastes enliven uninspiring fat-reduced dishes and naturally reduce salt to deliver a consistent, authentic cheese profile and aid cost reduction while offering consistent high quality. The ingredients offer impressive versatility and can be easily incorporated into a diverse range of recipes, such as processed cheese, ready meals, sauces, savoury pastries, seasonings and soups. The Dairy Ingredients range is completed by Synergys Provenance Cheese Powders, which can be used on their own or as a building block for flavour optimisation, release and stability.
Read more
Heres a food wrapper you can eat
, /in E-News /by 3wmediaConsider the cheese stick. It is not a beautiful food. Nor is it particularly healthy. Its about as prosaic as snack food gets.
Yet in the packaged version that ends up in so many kids lunch boxes, each cylinder of mozzarella or cheddar is individually wrapped, like a high-end truffle. And, every day, thousands of those little pieces of plastic wrap are thrown in the trash.
But maybe not for long.
Two researchers at the U.S. Department of Agriculture (USDA) have developed a film made from a milk protein that can be eaten with the cheese. Which means that it may not be too long before we have a wrapper we can eatone thats also healthy. Edible plastic exists, but its largely made of starch, not protein.
The benefit, says Peggy Tomasula, one of the lead researchers, is that it can be consumed with the food so it gets rid of one layer of packaging, like with individually-wrapped cheese sticks. It also gives you the opportunity to add vitamins or minerals or ways to block light damage to the food. And, you can add flavours. If you wanted to add a strawberry flavour to something, you can embed that in the film.
The key component in the innovative packaging is casein, a group of milk proteins with high nutritional value. Tomasula has been researching casein since 2000, and actually created a new version of the protein using carbon dioxide. She noticed that it wasnt very soluble in water, and that made her believe it might be used to make a film coating that could extend the shelf life of dairy foods.
Tomasula kept exploring the potential of this research and when another scientist, Laetitia Bonnaillie, joined the USDA team, Tomasula asked her to see if dry milk could be used to produce the film. That would also allow them to make use of surplus milk powder during times when dairy farms are producing too much milk. Bonnaillie also focused on refining the product by making it less sensitive to moisture and improving the process by which the film was made so it could be more uniform and commercial.
At the annual meeting of the American Chemical Society, they announced the results of their effortsedible, biodegradable packaging. The casein film could either come in sheetsnot unlike plastic wrapor be sprayed on as a coating. And, its been found to be significantly more effective at blocking oxygen than ordinary plastic wrap, so it can protect food from spoiling for a much longer period of time.
There would be some limitations, at least initially. This would mostly be for dairy products or foods that would likely be used with dairy, like cereal, says Tomasula. We wouldnt put this on fruits and vegetables in a market. You couldnt do that because of milk allergies. There would have to be labelling to let people know its milk protein.
Smithsonian Maghttp://tinyurl.com/kzumxky
New guidance on pictorial representation on food labels
, /in E-News /by 3wmediaFDF, in partnership with the UK Flavour Association, is launching new a UK guidance on pictorial representation relating to flavourings and ingredients that deliver flavour.
The free resource provides food businesses with advice on what to consider when declaring a pictorial representation of a food ingredient on the label of a pre-packed product. The guidance addresses the different components of a product that can deliver flavour, be it flavourings or ingredients, and how, being used in combination or individually, companies can substantiate the use of a pictorial of a certain food ingredient. Three comprehensive worked examples of how the principles apply to different foodstuffs are also included in the guidance.
The aim of the guidance is to maintain industry labelling practices relating to the concept of wholly and mainly for the substantiation of a food ingredient depiction. Such practices were based on the UK Food Labelling Regulation 1996, which were superseded by the EU Food Information to Consumers Regulation (No. 1169/2011).
Sarah Church, Director, Food and Farming, Department for Environment, Food and Rural Affairs, said:
The Department for Environment, Food and Rural Affairs commends the Food and Drink Federation and its supporting partner the UK Flavour Association for their work to provide industry guidance about pictorial representations on food labels. It is important that the approach is consistent to maintain current industry practices where these are in accordance with the law. This approach enables consumers to be fully informed and to prevent them being misled about the composition of the food they buy.
Helen Munday, Chief Scientific Officer, Food and Drink Federation, said:
Flavour is an incredibly important attribute of food and drink, but it is essential that manufacturers represent this very consumer-relevant aspect of their food in the right way. This practical, but at the same time detailed and technical guide will help manufacturers graphically describe flavours to agreed guidelines.
Madeleine Jones, Head of Regulatory, Allied Technical Centre and Deputy Chair of FDF Food Law & Labelling Committee, said:
This guidance was born out of a need to defend the current approved labelling practices that ensure consumers are not misled when ingredients are illustrated on a product. European guidance on depiction was being discussed and some Member States wanted to impose practices that are considered misleading in the UK such as allowing stylized depiction when an ingredient is not present. The principles within the guidance have been successfully defended by Defra as the UK position. The worked examples were added to guide businesses stepwise through the points that need to be considered before an ingredient is depicted and should be particularly helpful to smaller businesses.
Julie Young, Secretariat, UK Flavour Association, said:
The UK Flavour Association is pleased to see the publication of this document which we hope will provide best practice guidance to our customers in the food industry with regard to correct product labelling. UK Flavour Association members are happy to provide further clarification to their customers on such matters. Our members can be viewed on our website
Food and Drink Federationhttp://tinyurl.com/lwykpft
New water-based flexographic inks will improve the sustainability of food packaging
, /in E-News /by 3wmediaCoordinated by the company QUIMOVIL, the AQUAFLEX project will allow the development of a new generation of more sustainable water-based inks for the food packaging sector. The new flexographic inks will allow a reduction of VOC emissions by 90-95 % to a competitive cost. The company QUIMOVIL and AIMPLAS, the Plastics Technology Centre, have begun a project funded by the Ministry of Economics through the programme Retos Colaboración to allow the development of new printing water-based laminable flexographic inks for the flexible packaging industry that will allow a reduction of VOC emissions. Currently, a high percentage of flexible food packaging is manufactured by using solvent-based inks, due to the high quality and productivity needs in the printing and lamination processes. This kind of components have a number of drawbacks, such as the VOC emission into the atmosphere, security risks due to the flammability of inks and varnishes, as well as the high investment and maintenance costs to recover solvents during printing. Through the development of the AQUAFLEX project, coordinated by QUIMOVIL, it is expected to get a new formulation of laminable water-based flexographic inks with the same printing and laminating quality properties as solvent-based inks. The new product will allow a reduction of VOC emissions by 90-95 % at a competitive cost. For that purpose, some of the challenges of this project involve improving the print speeds of water-based inks and reducing their energy consumption in the drying process. AIMPLAS, the Plastics Technology Centre, is located in Valencia, Spain and recorded at the Register of Technological Centres of the Spanish Ministry of Economy and Competitiveness. The institute is member of FEDIT (Spanish Federation of Innovation and Technology Entities) and REDIT (Network of Technological Institutes of the Valencia Region). AIMPLAS is a non-profit research association with the objective of operating as a technological partner for enterprises from the plastics industry and thus offering them integral and customized solutions by coordinating research, development and innovation projects as well as technological services (analysis and testing, technical assistance, training as well as competitive and strategic intelligence).
www.aimplas.net
Publication of a safety and tolerance study for probiotic strains in infants
, /in E-News /by 3wmediaA team from Madrid University (Spain) has just published a multi-centre randomized, double-blind, placebo-controlled intervention study regarding the safety and tolerance of three of LHS probiotic strains in healthy infants. The strains tested individually are Lactobacillus helveticus Rosell®-52, Bifidobacterium infantis Rosell®-33, Bifidobacterium bifidum Rosell®-71, all part of the ProbioKid® formula, previously shown to help prevent the reoccurrence of winter infections in children. The eight weeks intervention study involved a large population sample as 221 healthy infants (3-12 months of age) were recruited in total, divided between four groups (placebo and each of the three probiotic strains). No serious adverse events were reported and the Spanish authors concluded that the use of the three probiotic strains in infancy is safe, and well tolerated.
Bérengère Feuz, Marketing Group Manager, commented about the study: We already have a track record of safe use of our ProbioKid formula as it has been marketed for around 15 years around the world (e.g. China where it is a best-selling probiotic formula for children since 2003). This study reinforces the assurance we have in our product. Moreover, I must say that we are very impressed by the quality and impact of this very-well designed study as it involves a large population of healthy infants and assesses independently each of the individual strains of ProbioStick. She added: The protocol allowed to go beyond the safety and tolerance assessment since many parameters were also included: this will be analysed in a second step and shall give us new information about each strain modes of action in healthy individuals such as interactions with the microbiota and immune system.
Such safety study contributed to the GRAS (Generally Recognized as Safe) status recently obtained in the US for both ProbioKid® formula and its individual strains for infants and children, and the approval by Health Canada of the formula for children from 3 months old.
www.lallemand-health-solutions.com
Arjunas poly-herbal blend approved in Belgium
, /in E-News /by 3wmediaArjuna Natural Extracts Ltd. has been granted official recognition from the Belgian government to market its proprietary herbal blend for overall wellness, branded Herbagut, in Belgium. This notification is applied in conjunction with the name of Arjuna Natural Extracts Ltd., but can be used by Arjunas customers as a reference.
A pure selection of traditional Indian herbal ingredients are extracted and formulated according to an ancient Indian recipe and applied to a reliable, traceable, clean-label formulation. The blend consists of 14 herbal extracts, all approved as non-Novel Food by the European Commission, and accepted for use in food supplements. Key botanical ingredients in the formulation are curcumin, ginger, and pepper, along with other Ayurvedic ingredients. Herbagut, a popular and leading brand in EU for more than 10 years, is based on an all-natural extract blend formulated by a well-known Indian traditional medical practitioner. It has been in use for gut health and general well-being for decades.
The recognition by Belgium Food & Safety authorities means acceptance throughout the EU, explains Benny Antony, PhD, Joint Managing Director for Arjuna. Its also a natural step in our strategy to lead the market in Indian herbal ingredientsnot only regionally but also in the EU market.
Arjuna Natural opened an office in Brussels last year to better, and more quickly, help serve its customers. We have a comprehensive understanding of the complex European food regulation, adds Antony. This places us in an excellent position to offer our European customers complete commercial, technical, and regulatory support.
Herbagut is safe to use in food supplements and can offer a range of health benefits including: improving gut microflora, mitigating constipation, relieving heartburn, and other digestive health issues. A clinical study with Herbagut shows that it helps regular and easy bowel movement, significantly reduces straining during bowel evacuation and improves overall bowel health and wellbeing.
Arjunas production processes and products meet market-specific regulations worldwide. A GMP-certified, SAP-driven company, Arjuna has achieved international certifications including ISO22000, Kosher and Halal. Arjuna continues to engage in research and development, with continuing scientific validation of its novel product line through advanced clinical studies.
www.arjunanatural.com
Algatechs natural astaxanthin is now NOP organic-certified
, /in E-News /by 3wmediaAlgatech (Algatechnologies) Ltd. announces its 100% organic Haematococcus pluvialis microalgae powder and astaxanthin oleoresin as part of its AstaPure line was granted National Organic Program (NOP) certification from the USDA Agricultural Marketing Service. NOP organic certification means that our products are being cultivated, processedand thus able to be labelled asorganic, says Efrat Kat, VP Marketing and Sales for Algatech. This certification, in addition to our GMP accreditation and non-GMO project verification, reaffirm our commitment to providing premium quality ingredients that consumers and industry partners can trust. According to trends tracked by Global Food Forums, todays consumers continue to seek healthier choices and want to know what the sources are for the products they use, especially how and where the products are produced. These consumers prefer suppliers who offer greater transparency. This is especially relevant to algae-based products since they can grow under a wide range of conditions. Supplying pure, natural microalgae requires a tremendous amount of knowledge, experience, and fully controlled processes, with constant attention paid to the smallest details, explains Shoshi Shunak, QA Manager for Algatech. We cultivate microalgae in a patented, eco-friendly, closed system that allows the production of the highest quality ingredients and prevents any exposure to contaminations. The four NOP principles for organic certificationhealth, ecology, fairness and sustainabilitycomply with Algatechs DNA and core values, and therefore to go organic was a natural step, notes Hagai Stadler, Algatechs CEO. Our plant, in the Arava Desert between the Dead Sea and the Red Sea, is a living example of how it is possible to green the desert and unlock the potential of a non-fertile land. Recycling water, saving solar energy is just a small part of activities that Algatech does on a regular basis to minimize its environmental footprint. For us, this is a fundamental part of our shared vision: to make an impact by bringing the good thats inherent in microalgae to the world. Algatech insists on reflecting maximum transparency to our clients and partners, from the growing of our Haematococcus pluvialis microalgae to ensuring a safe, clean environment, adds Kat. We are among the few companies in the world who have cracked the code for producing commercial-scale natural microalgae under the very highest standards.
www.algatech.com
Children affected by severe rotavirus outbreak
, /in E-News /by 3wmediaAuthorities in New South Wales (NSW) and Queensland (QLD) are reporting a spike in the number of rotavirus cases being reported in children under five years old.
The number of people suffering from the virus, which is the most common cause of severe gastroenteritis in children and babies, is reaching levels not experienced in the last five years.
The reason for the surge is unknown, leading health officials to consider whether the structure of the virus has changed, making people more susceptible to it. Dr Vicky Sheppeard, NSW Healths director of communicable diseases, confirmed they were investigating this.
We have sent off samples to the reference laboratories to see if there is a change in the coding of the virus that is also making people less immune to it. she said.
The current outbreak in NSW is the worst for five years with over 1300 cases recorded by NSW Health in 2017, already more than triple the 412 cases reported last year.
Children aged between 2 and 4 years old based in metropolitan Sydney are the worst affected, with Sydney Childrens Hospital reporting between 5 and 6 times more hospitalizations from the virus than in average years.
In QLD, its a similar story with over 1527 recorded cases so far in 2017, more than double the number of cases in previous years. Over 230 people have been hospitalized due to contracting the virus this year.
Rotavirus is a highly contagious virus passed on via the fecal-oral route. It most commonly affects babies and young children up to the age of five.
In Australia, there are approximately 2 deaths every year due to rotavirus, with thousands more people requiring hospitalization.
Symptoms of rotavirus include fever, diarrhea, vomiting and stomach cramps. It takes 1 to 3 days after becoming infected to start showing symptoms. Symptoms can last from 3 to 7 days.
The virus is passed from person to person by touching contaminated hands or feces. It can also be passed on via objects (such as toys) and through food and drink. There have been many cases of infected food handlers passing on the virus to others by preparing food items with unwashed hands.
The problem is worsened by rotavirus being asymptomatic in many adults. This means that they may be carrying the virus but not show any symptoms, and so may not pay as much attention to important tasks like hand washing as they may have done if they actually felt sick.