2013 Clean Label Conference News Bites



Sophisticated Solutions for Simplified Products

A few facts, figures, news and notices related to natural-position ingredients and products are presented on this page. 


Photo courtesy Chr Hansen

Global Food Forums Bullet Point  In response to a petition filed by Mars, Inc., the U.S. FDA has amended the color additive regulations. Spirulina extract, made from the dried biomass of cyanobacteria Arthrospira platensis (A. platensis), has been ruled to be a color additive, exempt from certification, for use in candy and chewing gum. The rule is effective September 13, 2013.
Arizona Tea Global Food Forums Bullet Point  On March 28, 2013, U.S. District Judge Richard Seeborg threw out a class action lawsuit alleging AriZona Iced Teas are not “natural” because they contained citric acid and high fructose corn syrup. “The judge basically said that just because something is processed, doesn’t mean it ‘natural’…”FoodNavigator USA, April 4, 2013
healthy_ingredients.150 Global Food Forums Bullet Point  On December 18, 2012, Leatherhead Food Research issued a global food industry outlook for 2013. With the phrase “natural trend beds in,” it notes that “the march to all things natural is likely to persist for some time to come as consumers increasingly buy into the perceived healthiness of the additive-free/natural proposition. Leatherhead believes that manufacturers will continue to adopt a natural/clean label policy wherever beneficial.” – Leatherhead Food Research, December 18, 2012
Natural colored slushie drinks Global Food Forums Bullet Point A position paper by The Natural Food Colours Association’s (NATCOL), Ireland, notes that one way to identify which attributes can be used to define “natural colors” is to look at criteria for “natural” applied to other food ingredients. The three main principles Regulation (EC) N° 1334/2008 requires of flavorings enabling the use of the term natural are: 1. Occurrence of the substance in nature, 2. Origin of the substance in nature (mineral, animal, vegetal or microbiological), and 3. Processing by traditional food preparation processes. — NATCOL Position on the Definition of the Term “Natural Colour,” 04/29/2011
Clean Label Confectionery Global Food Forums Bullet PointGlobally, Innova Market Insights reports for the 12 month period ending September 2012, it recorded almost 9.5% of all confectionery products launched globally using either natural or additive-/preservative-free claims or both. This made it the most popular health claim overall. In the US and Western Europe, such clean label claims accounted for 16% and 15% of total confectionery introductions, respectively.
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